Determinación del contenido de amilosa en arroz mediante espectroscopia UV-vis en muestras del C.I. Las Lagunas de Fedearroz en Saldaña (Tolima), Colombia

Abstract

One of the main objectives of the different food industries is to provide their consumers with the best quality products. To do this, different techniques are carried out to identify which one is suitable for the market. In the case of rice, different factors are considered to determine its quality, such as color, shape and the amylose content present in it, which is of great importance for its classification. In accordance with the above, this work determines the concentration of amylose in different rice samples through UV-vis spectroscopy, where the methodology set forth by the ISO 6647-1: 2020 standard is mainly carried out, which carries initially carried out a degreasing with methanol of the amylose, amylopectin and each of the flours, where each of the colored solutions are read in the spectrophotometer at 610 and 720nm; In the case of samples, the same procedure is carried out as for calibration samples. After having the calibration curve, the concentration of each sample was determined, where it is evident that the concentrations found at 610nm present values much closer to those reported through the near infrared (NIRS) technique, presented to Fedearroz, Therefore, it is associated with the fact that with a greater number of repetitions in each sample the data may become closer than those obtained