Caracterización térmica y estructural del bagazo de Oca

Guillermina Islas Sanchez; Aurora Quintero Lira; Javier Piloni Martini; Norma Guemes Vera; Juan Pablo Hernandez Uribe

doi:10.29057/icap.v6i11.5327

Guillermina Islas Sanchez Universidad Autonoma del Estado de Hidalgo
Aurora Quintero Lira Universidad Autonoma del Estado de Hidalgo
Javier Piloni Martini Universidad Autonoma del Estado de Hidalgo
Norma Guemes Vera Universidad Autonoma del Estado de Hidalgo
Juan Pablo Hernandez Uribe Universidad Autonoma del Estado de Hidalgo

DOI: https://doi.org/10.29057/icap.v6i11.5327

Keywords: esterification, oca and bagase

Abstract

The structural and thermal characterization of the esterified Oca bagasse was carried out, in which, through the scanning electron microscopy images it was shown that the starch granules that are in the bagasse, apparently didn’t suffer any structural damage, however, concavities on the granules’ surface were observed. The bagasse sample, as well as the homegrown and altered one, revealed a type B diffraction pattern that is distinctive of the tubers. In the altered bagasse, a 1727 cm^-1 new peak was observed. While the calorimetry results decreased in the endothermic peak. Nevertheless, an additional investigation is required to explore the bagasse’s applications and functions, in order to enhance its use in food industry.

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