Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains
Descripción del Articulo
This work was supported by the Ministry of Economy and Competitiveness (MINECO, Spain) and FEDER programme from the European Commission (grant number AGL2013–43247-R). E. P. acknowledges the MINECO and European Social Fund for her “Ramón y Cajal” grant. L. P-M. acknowledges the Consejo Nacional de C...
| Autores: | , , , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2018 |
| Institución: | Consejo Nacional de Ciencia Tecnología e Innovación |
| Repositorio: | CONCYTEC-Institucional |
| Lenguaje: | inglés |
| OAI Identifier: | oai:repositorio.concytec.gob.pe:20.500.12390/850 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12390/850 https://doi.org/10.1515/pjfns-2018-0005 |
| Nivel de acceso: | acceso abierto |
| Materia: | Pseudocereals Amino acids Fatty acids |
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CONC_8be0a9b758338ab5777814fdca1b8488 |
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oai:repositorio.concytec.gob.pe:20.500.12390/850 |
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| dc.title.none.fl_str_mv |
Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains |
| title |
Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains |
| spellingShingle |
Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains Paucar-Menacho, Luz María Pseudocereals Amino acids Fatty acids |
| title_short |
Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains |
| title_full |
Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains |
| title_fullStr |
Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains |
| title_full_unstemmed |
Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains |
| title_sort |
Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains |
| author |
Paucar-Menacho, Luz María |
| author_facet |
Paucar-Menacho, Luz María Duenãs M. Penãs E. Frias J. Martínez-Villaluenga C. |
| author_role |
author |
| author2 |
Duenãs M. Penãs E. Frias J. Martínez-Villaluenga C. |
| author2_role |
author author author author |
| dc.contributor.author.fl_str_mv |
Paucar-Menacho, Luz María Duenãs M. Penãs E. Frias J. Martínez-Villaluenga C. |
| dc.subject.en.fl_str_mv |
Pseudocereals Amino acids Fatty acids |
| topic |
Pseudocereals Amino acids Fatty acids |
| description |
This work was supported by the Ministry of Economy and Competitiveness (MINECO, Spain) and FEDER programme from the European Commission (grant number AGL2013–43247-R). E. P. acknowledges the MINECO and European Social Fund for her “Ramón y Cajal” grant. L. P-M. acknowledges the Consejo Nacional de Ciencia y Tecnología (CONCYTEC, Perú) for fi nancial support. |
| publishDate |
2018 |
| 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 |
2018 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12390/850 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.1515/pjfns-2018-0005 |
| dc.identifier.scopus.none.fl_str_mv |
2-s2.0-85045922988 |
| url |
https://hdl.handle.net/20.500.12390/850 https://doi.org/10.1515/pjfns-2018-0005 |
| identifier_str_mv |
2-s2.0-85045922988 |
| dc.language.iso.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.none.fl_str_mv |
Polish Journal of Food and Nutrition Sciences |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
| dc.rights.uri.none.fl_str_mv |
https://creativecommons.org/licenses/by/4.0/ |
| eu_rights_str_mv |
openAccess |
| rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0/ |
| dc.publisher.none.fl_str_mv |
Sciendo |
| dc.publisher.en.fl_str_mv |
Polish Academy Sciences. Institute of Animal Reproduction and Food Research |
| publisher.none.fl_str_mv |
Sciendo |
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reponame:CONCYTEC-Institucional instname:Consejo Nacional de Ciencia Tecnología e Innovación instacron:CONCYTEC |
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Consejo Nacional de Ciencia Tecnología e Innovación |
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CONCYTEC |
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CONCYTEC |
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CONCYTEC-Institucional |
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CONCYTEC-Institucional |
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Repositorio Institucional CONCYTEC |
| repository.mail.fl_str_mv |
repositorio@concytec.gob.pe |
| _version_ |
1844883059087769600 |
| spelling |
Publicationrp03775600rp01814500rp01813500rp01812500rp01815500Paucar-Menacho, Luz MaríaDuenãs M.Penãs E.Frias J.Martínez-Villaluenga C.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2018https://hdl.handle.net/20.500.12390/850https://doi.org/10.1515/pjfns-2018-00052-s2.0-85045922988This work was supported by the Ministry of Economy and Competitiveness (MINECO, Spain) and FEDER programme from the European Commission (grant number AGL2013–43247-R). E. P. acknowledges the MINECO and European Social Fund for her “Ramón y Cajal” grant. L. P-M. acknowledges the Consejo Nacional de Ciencia y Tecnología (CONCYTEC, Perú) for fi nancial support.The impact of puffi ng on nutritional composition and phenolic profi les of kiwicha (Amaranthus caudatus L.) and quinoa (Chenopodium quinoa Willd.) was investigated. Popped kiwicha showed increased protein and lipid contents and lower contents of carbohydrates compared to the untreated grains. Higher lipid, ash and carbohydrates contents and a decreased protein content were observed after puffi ng of quinoa. Fatty acid profi le and ω-6/ω-3 ratio was not affected by puffi ng, although it was observed a healthier ratio in quinoa (7:1) compared to kiwicha (65:1). Thermal treatment reduced essential amino acid contents and protein quality of both grains, although amino acids content remained adequate according to FAO/WHO requirements for adults. Puffi ng decreased hydroxybenzoic and hydroxycinnamic acids content of both pseudocereals. Flavonoid levels were negatively affected by puffi ng in kiwicha while a noticeable increase was observed in popped quinoa. In summary, puffi ng of kiwicha and quinoa grains is an alternative processing method to obtain expanded products or precooked fl ours of adequate nutritional value.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengSciendoPolish Academy Sciences. Institute of Animal Reproduction and Food ResearchPolish Journal of Food and Nutrition Sciencesinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/4.0/PseudocerealsAmino acidsFatty acidsEffect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grainsinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/850oai:repositorio.concytec.gob.pe:20.500.12390/8502025-09-24 08:50:44.943https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccesshttp://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##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="1a73289d-8baf-4ced-bf03-cbc7ffd6b237"> <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>Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains</Title> <PublishedIn> <Publication> <Title>Polish Journal of Food and Nutrition Sciences</Title> </Publication> </PublishedIn> <PublicationDate>2018</PublicationDate> <DOI>https://doi.org/10.1515/pjfns-2018-0005</DOI> <SCP-Number>2-s2.0-85045922988</SCP-Number> <Authors> <Author> <DisplayName>Paucar-Menacho, Luz María</DisplayName> <Person id="rp03775" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Duenãs M.</DisplayName> <Person id="rp01814" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Penãs E.</DisplayName> <Person id="rp01813" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Frias J.</DisplayName> <Person id="rp01812" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Martínez-Villaluenga C.</DisplayName> <Person id="rp01815" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Sciendo</DisplayName> <DisplayName>Polish Academy Sciences. Institute of Animal Reproduction and Food Research</DisplayName> <OrgUnit /> </Publisher> </Publishers> <License>https://creativecommons.org/licenses/by/4.0/</License> <Keyword>Pseudocereals</Keyword> <Keyword>Amino acids</Keyword> <Keyword>Fatty acids</Keyword> <Abstract>The impact of puffi ng on nutritional composition and phenolic profi les of kiwicha (Amaranthus caudatus L.) and quinoa (Chenopodium quinoa Willd.) was investigated. Popped kiwicha showed increased protein and lipid contents and lower contents of carbohydrates compared to the untreated grains. Higher lipid, ash and carbohydrates contents and a decreased protein content were observed after puffi ng of quinoa. Fatty acid profi le and ω-6/ω-3 ratio was not affected by puffi ng, although it was observed a healthier ratio in quinoa (7:1) compared to kiwicha (65:1). Thermal treatment reduced essential amino acid contents and protein quality of both grains, although amino acids content remained adequate according to FAO/WHO requirements for adults. Puffi ng decreased hydroxybenzoic and hydroxycinnamic acids content of both pseudocereals. Flavonoid levels were negatively affected by puffi ng in kiwicha while a noticeable increase was observed in popped quinoa. In summary, puffi ng of kiwicha and quinoa grains is an alternative processing method to obtain expanded products or precooked fl ours of adequate nutritional value.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
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13.872504 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
