Evaluación del almidón resistente en un producto listo para consumir (Ready To Eat) a partir de quinua (Chenopodium quinoa Willd)

Descripción del Articulo

Esta investigación no hubiera sido posible sin el apoyo y el financiamiento de CIENCIACTIVA, CONCYTEC y UNSA.
Detalles Bibliográficos
Autores: Zela Gutierrez, Marshury Alda, Gamarra Gamarra, Izaura Julia
Formato: tesis de grado
Fecha de Publicación:2017
Institución:Consejo Nacional de Ciencia Tecnología e Innovación
Repositorio:CONCYTEC-Institucional
Lenguaje:español
OAI Identifier:oai:repositorio.concytec.gob.pe:20.500.12390/1924
Enlace del recurso:https://hdl.handle.net/20.500.12390/1924
Nivel de acceso:acceso abierto
Materia:Variedades de quinua
Almidón Resistente
Fibra dietética
Tipo de cocción
Contenido de saponinas
https://purl.org/pe-repo/ocde/ford#2.11.01
id CONC_baf25cada138a0a1c1091a2897ee172f
oai_identifier_str oai:repositorio.concytec.gob.pe:20.500.12390/1924
network_acronym_str CONC
network_name_str CONCYTEC-Institucional
repository_id_str 4689
dc.title.none.fl_str_mv Evaluación del almidón resistente en un producto listo para consumir (Ready To Eat) a partir de quinua (Chenopodium quinoa Willd)
title Evaluación del almidón resistente en un producto listo para consumir (Ready To Eat) a partir de quinua (Chenopodium quinoa Willd)
spellingShingle Evaluación del almidón resistente en un producto listo para consumir (Ready To Eat) a partir de quinua (Chenopodium quinoa Willd)
Zela Gutierrez, Marshury Alda
Variedades de quinua
Almidón Resistente
Almidón Resistente
Fibra dietética
Fibra dietética
Tipo de cocción
Tipo de cocción
Contenido de saponinas
Contenido de saponinas
https://purl.org/pe-repo/ocde/ford#2.11.01
title_short Evaluación del almidón resistente en un producto listo para consumir (Ready To Eat) a partir de quinua (Chenopodium quinoa Willd)
title_full Evaluación del almidón resistente en un producto listo para consumir (Ready To Eat) a partir de quinua (Chenopodium quinoa Willd)
title_fullStr Evaluación del almidón resistente en un producto listo para consumir (Ready To Eat) a partir de quinua (Chenopodium quinoa Willd)
title_full_unstemmed Evaluación del almidón resistente en un producto listo para consumir (Ready To Eat) a partir de quinua (Chenopodium quinoa Willd)
title_sort Evaluación del almidón resistente en un producto listo para consumir (Ready To Eat) a partir de quinua (Chenopodium quinoa Willd)
author Zela Gutierrez, Marshury Alda
author_facet Zela Gutierrez, Marshury Alda
Gamarra Gamarra, Izaura Julia
author_role author
author2 Gamarra Gamarra, Izaura Julia
author2_role author
dc.contributor.author.fl_str_mv Zela Gutierrez, Marshury Alda
Gamarra Gamarra, Izaura Julia
dc.subject.none.fl_str_mv Variedades de quinua
topic Variedades de quinua
Almidón Resistente
Almidón Resistente
Fibra dietética
Fibra dietética
Tipo de cocción
Tipo de cocción
Contenido de saponinas
Contenido de saponinas
https://purl.org/pe-repo/ocde/ford#2.11.01
dc.subject.es_PE.fl_str_mv Almidón Resistente
Almidón Resistente
Fibra dietética
Fibra dietética
Tipo de cocción
Tipo de cocción
Contenido de saponinas
Contenido de saponinas
dc.subject.ocde.none.fl_str_mv https://purl.org/pe-repo/ocde/ford#2.11.01
description Esta investigación no hubiera sido posible sin el apoyo y el financiamiento de CIENCIACTIVA, CONCYTEC y UNSA.
publishDate 2017
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 2017
dc.type.none.fl_str_mv info:eu-repo/semantics/bachelorThesis
format bachelorThesis
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/20.500.12390/1924
url https://hdl.handle.net/20.500.12390/1924
dc.language.iso.none.fl_str_mv spa
language spa
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
dc.rights.uri.none.fl_str_mv https://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.publisher.none.fl_str_mv Universidad Nacional de San Agustín de Arequipa
publisher.none.fl_str_mv Universidad Nacional de San Agustín de Arequipa
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_ 1844883034902364160
spelling Publicationrp04924600rp04925600Zela Gutierrez, Marshury AldaGamarra Gamarra, Izaura Julia2024-05-30T23:13:38Z2024-05-30T23:13:38Z2017https://hdl.handle.net/20.500.12390/1924Esta investigación no hubiera sido posible sin el apoyo y el financiamiento de CIENCIACTIVA, CONCYTEC y UNSA.Resistant Starch (RS) is a fraction of starch, it does not suffer the action of digestive enzymes, presenting a behavior similar to dietary fiber. In the present study the content of Resistant Starch was evaluated in a ready-to-eat product of six varieties of genetically improved quinoa, from Instituto Nacional de Innovación Agraria (INIA) through the analysis of RS (Method AOAC 2002.02- Method AACC 32-40.01 Megazyme), consequently, the best variety and type of cooking that is preferable for obtaining a functional product was determined. In raw quinoa (INIA 415-Pasankalla, INIA 420-Negra Collana, INIA 431-Altiplano, Salcedo INIA, Illpa INIA and Kankolla) the proximal analysis, Resistant Starch and content of saponins were performed; later, they were selected, cleaned and free of saponin to obtain pearly quinoa; The pearly quinoa was subjected to three types of cooking: conventional, with the addition of coconut oil and pressure; followed by refrigeration for a period of 24 hours at 4 ° C. The product was analyzed to determine the cooking time, expansion volume, water solubility, water absorption and degree of gelatinization; according to values obtained, we can say that the characteristics of quinoa starch differ according to the variety and process used. With regard to the content of the RS, values between 1.66-3.70 g / 100g bs were determined for cooking with coconut oil, these values being higher than pressure cooking 1.12-2.41 g / 100g bs and conventional cooking 1.21-2.78 g / 100g bs Likewise, the formation of RSIII and RSV was achieved, which were identified by scanning electron microscopy; the Kankolla variety obtained the highest RS content, and there was a significant difference (p <0.05) for the variety and type of cooking. Ready-to-eat product was subjected to sensorial analysis, shelf life, physicochemical and microbiological. The results of the sensory evaluation determined that the varieties of greater acceptability in the attributes of color, smell, taste, texture and general appearance were Salcedo, Illpa and Kankolla varieties, these results coincide with the varieties that reached satisfactory yields. Next, the shelf life of 12 days at 22 ° C was determined. The values of the physicochemical analysis show that there was reduction in percentage of kilocalories and from the microbiological point of view the product ready to consume is suitable for human consumption.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecspaUniversidad Nacional de San Agustín de Arequipainfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/4.0/Variedades de quinuaAlmidón Resistente-1Almidón Resistente-1Fibra dietética-1Fibra dietética-1Tipo de cocción-1Tipo de cocción-1Contenido de saponinas-1Contenido de saponinas-1https://purl.org/pe-repo/ocde/ford#2.11.01-1Evaluación del almidón resistente en un producto listo para consumir (Ready To Eat) a partir de quinua (Chenopodium quinoa Willd)info:eu-repo/semantics/bachelorThesisreponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC20.500.12390/1924oai:repositorio.concytec.gob.pe:20.500.12390/19242024-05-30 16:05:43.802https://creativecommons.org/licenses/by-nc-nd/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#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="d60f6d88-583c-4590-8b90-cebcfd89fa3d"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>spa</Language> <Title>Evaluación del almidón resistente en un producto listo para consumir (Ready To Eat) a partir de quinua (Chenopodium quinoa Willd)</Title> <PublishedIn> <Publication> </Publication> </PublishedIn> <PublicationDate>2017</PublicationDate> <Authors> <Author> <DisplayName>Zela Gutierrez, Marshury Alda</DisplayName> <Person id="rp04924" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Gamarra Gamarra, Izaura Julia</DisplayName> <Person id="rp04925" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Universidad Nacional de San Agustín de Arequipa</DisplayName> <OrgUnit /> </Publisher> </Publishers> <License>https://creativecommons.org/licenses/by-nc-nd/4.0/</License> <Keyword>Variedades de quinua</Keyword> <Keyword>Almidón Resistente</Keyword> <Keyword>Almidón Resistente</Keyword> <Keyword>Fibra dietética</Keyword> <Keyword>Fibra dietética</Keyword> <Keyword>Tipo de cocción</Keyword> <Keyword>Tipo de cocción</Keyword> <Keyword>Contenido de saponinas</Keyword> <Keyword>Contenido de saponinas</Keyword> <Abstract>Resistant Starch (RS) is a fraction of starch, it does not suffer the action of digestive enzymes, presenting a behavior similar to dietary fiber. In the present study the content of Resistant Starch was evaluated in a ready-to-eat product of six varieties of genetically improved quinoa, from Instituto Nacional de Innovación Agraria (INIA) through the analysis of RS (Method AOAC 2002.02- Method AACC 32-40.01 Megazyme), consequently, the best variety and type of cooking that is preferable for obtaining a functional product was determined. In raw quinoa (INIA 415-Pasankalla, INIA 420-Negra Collana, INIA 431-Altiplano, Salcedo INIA, Illpa INIA and Kankolla) the proximal analysis, Resistant Starch and content of saponins were performed; later, they were selected, cleaned and free of saponin to obtain pearly quinoa; The pearly quinoa was subjected to three types of cooking: conventional, with the addition of coconut oil and pressure; followed by refrigeration for a period of 24 hours at 4 ° C. The product was analyzed to determine the cooking time, expansion volume, water solubility, water absorption and degree of gelatinization; according to values obtained, we can say that the characteristics of quinoa starch differ according to the variety and process used. With regard to the content of the RS, values between 1.66-3.70 g / 100g bs were determined for cooking with coconut oil, these values being higher than pressure cooking 1.12-2.41 g / 100g bs and conventional cooking 1.21-2.78 g / 100g bs Likewise, the formation of RSIII and RSV was achieved, which were identified by scanning electron microscopy; the Kankolla variety obtained the highest RS content, and there was a significant difference (p &lt;0.05) for the variety and type of cooking. Ready-to-eat product was subjected to sensorial analysis, shelf life, physicochemical and microbiological. The results of the sensory evaluation determined that the varieties of greater acceptability in the attributes of color, smell, taste, texture and general appearance were Salcedo, Illpa and Kankolla varieties, these results coincide with the varieties that reached satisfactory yields. Next, the shelf life of 12 days at 22 ° C was determined. The values of the physicochemical analysis show that there was reduction in percentage of kilocalories and from the microbiological point of view the product ready to consume is suitable for human consumption.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1
score 13.4721
Evaluación del almidón resistente en un producto listo para consumir (Ready To Eat) a partir de quinua (Chenopodium quinoa Willd)
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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).

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