In the present investigation, the physicochemical characteristics, composition of fatty acids, tocopherols and phytosterols of the oil obtained from granadilla and pumpkin seeds were determined using supercritical CO2 technology. The fruits of granadilla (Passiflora ligularis Juss) and pumpkin (Cucurbita maxima) were obtained and the seeds were extracted, then dehydrated at 60 ° C x 24 hours and subsequent grinding to obtain the oil in a supercritical fluid extractor under the conditions of 350 bar and 50 ° C and CO2 flow of 3mL / min. The composition of fatty acids were analyzed, in the saponifiable fraction of the oils, arachidonic and oleic acid and 82.37 % of unsaturated fatty acids in granadilla seed and oleic, Arachidonic and linoleic acid and 76.01 % of fatty acids were found unsaturated in pumpkin seed and in the unsaponifiable fraction presented α-Tocopherol of 17.85 μg / g ...

The objective of this study was to determine the chemical composition, glucosinolate content and biological value of extruded black maca flour and its mixture with oats. The black maca was collected, subjected to dehydration, extruded and grinding, obtaining extruded flour and then analyzed, then it was mixed with precooked oats in three different ratios (w / w), oats: extruded black maca flour (80:20; 85:15 and 90:10). The results of the chemical composition of the extruded black maca flour were protein 11.62% and ash 4.28%, highlighting its iron content 30.71mg / 100g and essential amino acids such as lysine, valine, threonine, leucine, isoleucine and arginine. The total glucosinolate content of extruded maca flour was 7.93 ± 0.17 μmol / g (b.s). The sensory evaluation of the mixture showed a significant difference between mixtures, the ratio 20:80 being the most sensory acceptable. ...

Evalúa el efecto de los procesos de germinado, extrusión y cocción en húmedo sobre el valor nutricional de la linaza cultivada en la provincia de Huancayo-Junín. Se recolectó la muestra en la zona de cultivo, se sometió a los procesos de germinado (22°C x 96 horas), de extrusión (145°C) y cocción en húmedo (100°C x 30 minutos). Las muestras, obtenidas se sometieron a secado por 24 horas a 50°C, seguidamente se sometieron a molienda y finalmente se llevó al laboratorio para el análisis de su composición química proximal, digestibilidad in vitro, glucósidos cianógenos y fitatos. Los resultados fueron procesados estadísticamente, encontrándose diferencia significativa (p< 0.01) en todas las variables estudiadas, la digestibilidad in vitro se incrementó por cocción en 30%, por germinación en 25% y extrusión en 28%; los glucósidos cianógenos disminuyeron por cocciÃ...