Resumo

ROMERO, Violeta; TIRADO, Arminda; DURAN, Mónica  e  DAVALOS, Juan Z. Energetic properties of maca (Lepidium peruvianum Chacón or Lepidium meyenii Walpers) flour. Rev. Soc. Quím. Perú [online]. 2016, vol.82, n.1, pp.38-48. ISSN 1810-634X.

In this work thermophysical and thermochemical properties of dried commercial maca flour were studied by combustion calorimetry and differential scanning calorimetry (DSC). Net calorific value or combustion massic energy (419 ± 3 Kcal/100 g); specific heats (between -4 and 70 °C) where c.e. for 25 °C is 1.46 ± 0.03 J/g.°C; and thermal parameters, such as temperature and enthalpy, of decomposition (T_max = 210.1 ± 0.4 °C, ∆H_dec 82 ± 10 J/g) and gelatinization (T_p = 76.9 ± 0.4 °C, ∆H_gel = 5.6 ± 0.5 J/g) processes were evaluated.

Palavras-chave : specific heat; decomposition energy; maca flour; gelatinization of maca.

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