Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus)

Descripción del Articulo

Financing from CONCYTEC (Concejo Nacional de Ciencia, Tecnologia e Innovacion tecnologica) is gratefully acknowledged.
Detalles Bibliográficos
Autores: Repo-Carrasco-Valencia R., Peña J., Kallio H., Salminen S.
Formato: artículo
Fecha de Publicación:2009
Institución:Consejo Nacional de Ciencia Tecnología e Innovación
Repositorio:CONCYTEC-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorio.concytec.gob.pe:20.500.12390/710
Enlace del recurso:https://hdl.handle.net/20.500.12390/710
https://doi.org/10.1016/j.jcs.2008.https://doi.org/10.003
Nivel de acceso:acceso abierto
Materia:Amaranthus caudatus
Amaranthus
https://purl.org/pe-repo/ocde/ford#3.03.044
id CONC_4f95e6af8a2f3f0c4090197b71273db3
oai_identifier_str oai:repositorio.concytec.gob.pe:20.500.12390/710
network_acronym_str CONC
network_name_str CONCYTEC-Institucional
repository_id_str 4689
dc.title.none.fl_str_mv Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus)
title Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus)
spellingShingle Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus)
Repo-Carrasco-Valencia R.
Amaranthus caudatus
Amaranthus
https://purl.org/pe-repo/ocde/ford#3.03.044
title_short Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus)
title_full Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus)
title_fullStr Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus)
title_full_unstemmed Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus)
title_sort Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus)
author Repo-Carrasco-Valencia R.
author_facet Repo-Carrasco-Valencia R.
Peña J.
Kallio H.
Salminen S.
author_role author
author2 Peña J.
Kallio H.
Salminen S.
author2_role author
author
author
dc.contributor.author.fl_str_mv Repo-Carrasco-Valencia R.
Peña J.
Kallio H.
Salminen S.
dc.subject.none.fl_str_mv Amaranthus caudatus
topic Amaranthus caudatus
Amaranthus
https://purl.org/pe-repo/ocde/ford#3.03.044
dc.subject.es_PE.fl_str_mv Amaranthus
dc.subject.ocde.none.fl_str_mv https://purl.org/pe-repo/ocde/ford#3.03.044
description Financing from CONCYTEC (Concejo Nacional de Ciencia, Tecnologia e Innovacion tecnologica) is gratefully acknowledged.
publishDate 2009
dc.date.accessioned.none.fl_str_mv 2024-05-30T23:13:38Z
dc.date.available.none.fl_str_mv 2024-05-30T23:13:38Z
dc.date.issued.fl_str_mv 2009
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/20.500.12390/710
dc.identifier.doi.none.fl_str_mv https://doi.org/10.1016/j.jcs.2008.https://doi.org/10.003
dc.identifier.scopus.none.fl_str_mv 2-s2.0-61449187295
url https://hdl.handle.net/20.500.12390/710
https://doi.org/10.1016/j.jcs.2008.https://doi.org/10.003
identifier_str_mv 2-s2.0-61449187295
dc.language.iso.none.fl_str_mv eng
language eng
dc.relation.ispartof.none.fl_str_mv Journal of Cereal Science
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Journal of Cereal Science
publisher.none.fl_str_mv Journal of Cereal Science
dc.source.none.fl_str_mv reponame:CONCYTEC-Institucional
instname:Consejo Nacional de Ciencia Tecnología e Innovación
instacron:CONCYTEC
instname_str Consejo Nacional de Ciencia Tecnología e Innovación
instacron_str CONCYTEC
institution CONCYTEC
reponame_str CONCYTEC-Institucional
collection CONCYTEC-Institucional
repository.name.fl_str_mv Repositorio Institucional CONCYTEC
repository.mail.fl_str_mv repositorio@concytec.gob.pe
_version_ 1844883023414165504
spelling Publicationrp01728500rp01142500rp01726500rp01729600Repo-Carrasco-Valencia R.Peña J.Kallio H.Salminen S.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2009https://hdl.handle.net/20.500.12390/710https://doi.org/10.1016/j.jcs.2008.https://doi.org/10.0032-s2.0-61449187295Financing from CONCYTEC (Concejo Nacional de Ciencia, Tecnologia e Innovacion tecnologica) is gratefully acknowledged.Two varieties (Centenario and Oscar Blanco) of Andean native grain, kiwicha (Amaranthus caudatus), were evaluated as sources of dietary fiber and of some bioactive compounds. The impact of low-cost extrusion on the content of these components was studied for technological applications. The content of total dietary fiber in Centenario was higher (16.4%) than in Oscar Blanco (13.8%). In both varieties, the content of total and insoluble dietary fiber decreased during the extrusion process. In Centenario, the content of soluble dietary fiber increased, from 2.5 to 3.1% during the extrusion process. The content of phytic acid in raw kiwicha was 0.3% for both varieties, and the content of total phenolic compounds was 98.7 and 112.9 mg GAE/100 g of sample, for Centenario and Oscar Blanco, respectively.Antioxidant activity with the DPPH method for the raw kiwicha of the two varieties was 410.0 μmol trolox/g sample for Centenario and 398.1 μmol trolox/g sample for Oscar Blanco. With ABTS method those values were 827.6 and 670.1 μmol trolox/g sample for Centenario and Oscar Blanco, respectively. The content of total phenolics, phytic acid and the antioxidant activity decreased in both varieties during the extrusion process. The in vitro digestibility of protein and starch was improved after the extrusion process in both varieties, demonstrating potential for nutritional applications.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengJournal of Cereal ScienceJournal of Cereal Scienceinfo:eu-repo/semantics/openAccessAmaranthus caudatusAmaranthus-1https://purl.org/pe-repo/ocde/ford#3.03.044-1Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus)info:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC20.500.12390/710oai:repositorio.concytec.gob.pe:20.500.12390/7102024-05-30 15:58:42.64http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="bc0c4211-8f2b-468c-ba2c-f76c96ba8b0e"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus)</Title> <PublishedIn> <Publication> <Title>Journal of Cereal Science</Title> </Publication> </PublishedIn> <PublicationDate>2009</PublicationDate> <DOI>https://doi.org/10.1016/j.jcs.2008.https://doi.org/10.003</DOI> <SCP-Number>2-s2.0-61449187295</SCP-Number> <Authors> <Author> <DisplayName>Repo-Carrasco-Valencia R.</DisplayName> <Person id="rp01728" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Peña J.</DisplayName> <Person id="rp01142" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Kallio H.</DisplayName> <Person id="rp01726" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Salminen S.</DisplayName> <Person id="rp01729" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Journal of Cereal Science</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>Amaranthus caudatus</Keyword> <Keyword>Amaranthus</Keyword> <Abstract>Two varieties (Centenario and Oscar Blanco) of Andean native grain, kiwicha (Amaranthus caudatus), were evaluated as sources of dietary fiber and of some bioactive compounds. The impact of low-cost extrusion on the content of these components was studied for technological applications. The content of total dietary fiber in Centenario was higher (16.4%) than in Oscar Blanco (13.8%). In both varieties, the content of total and insoluble dietary fiber decreased during the extrusion process. In Centenario, the content of soluble dietary fiber increased, from 2.5 to 3.1% during the extrusion process. The content of phytic acid in raw kiwicha was 0.3% for both varieties, and the content of total phenolic compounds was 98.7 and 112.9 mg GAE/100 g of sample, for Centenario and Oscar Blanco, respectively.Antioxidant activity with the DPPH method for the raw kiwicha of the two varieties was 410.0 μmol trolox/g sample for Centenario and 398.1 μmol trolox/g sample for Oscar Blanco. With ABTS method those values were 827.6 and 670.1 μmol trolox/g sample for Centenario and Oscar Blanco, respectively. The content of total phenolics, phytic acid and the antioxidant activity decreased in both varieties during the extrusion process. The in vitro digestibility of protein and starch was improved after the extrusion process in both varieties, demonstrating potential for nutritional applications.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1
score 13.395044
Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus)
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