Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias

Universidad Nacional Agraria La Molina. Escuela de Posgrado. Doctorado en Ciencia de Alimentos

Universidad Nacional Agraria La Molina. Escuela de Posgrado. Maestría en Tecnología de Alimentos

The aim of the present study was to determine the physico-chemical characteristics of pajuro seeds (Erythrina edulis Triana) and the effects of temperature and moisture on the functional properties of extruded seeds. The mature seeds were conditioned for their physical-chemical characterization and extrusion under three temperature conditions (110, 120 and 130 °C) and two moisture levels (13 and 18%). The results of the physico-chemical characteristics were presented in terms of averages and standard deviations, while the data of the functional properties were submitted to ANOVA under a Completely Randomized Design with 3x2 factorial arrangement and for the comparison of means the Tukey's (p˂0.05) test was used. The seeds presented values of color in the hull like L* (27.26), a* (8.60) and b* (4.81), dimensions of length (4.35 cm), width (2.58 cm) and thickness (1.28 cm); likewise, a v...

The aim of the present study was to determine the physico-chemical characteristics of pajuro seeds (Erythrina edulis Triana) and the effects of temperature and moisture on the functional properties of extruded seeds. The mature seeds were conditioned for their physical-chemical characterization and extrusion under three temperature conditions (110, 120 and 130 °C) and two moisture levels (13 and 18%). The results of the physico-chemical characteristics were presented in terms of averages and standard deviations, while the data of the functional properties were submitted to ANOVA under a Completely Randomized Design with 3x2 factorial arrangement and for the comparison of means the Tukey's (p˂0.05) test was used. The seeds presented values of color in the hull like L* (27.26), a* (8.60) and b* (4.81), dimensions of length (4.35 cm), width (2.58 cm) and thickness (1.28 cm); likewise, a v...

The aim of the present study was to determine the physico-chemical characteristics of pajuro seeds (Erythrina edulis Triana) and the effects of temperature and moisture on the functional properties of extruded seeds. The mature seeds were conditioned for their physical-chemical characterization and extrusion under three temperature conditions (110, 120 and 130 °C) and two moisture levels (13 and 18%). The results of the physico-chemical characteristics were presented in terms of averages and standard deviations, while the data of the functional properties were submitted to ANOVA under a Completely Randomized Design with 3x2 factorial arrangement and for the comparison of means the Tukey's (p˂0.05) test was used. The seeds presented values of color in the hull like L* (27.26), a* (8.60) and b* (4.81), dimensions of length (4.35 cm), width (2.58 cm) and thickness (1.28 cm); likewise, a v...

The aim of the present study was to determine the physico-chemical characteristics of pajuro seeds (Erythrina edulis Triana) and the effects of temperature and moisture on the functional properties of extruded seeds. The mature seeds were conditioned for their physical-chemical characterization and extrusion under three temperature conditions (110, 120 and 130 °C) and two moisture levels (13 and 18%). The results of the physico-chemical characteristics were presented in terms of averages and standard deviations, while the data of the functional properties were submitted to ANOVA under a Completely Randomized Design with 3x2 factorial arrangement and for the comparison of means the Tukey's (p˂0.05) test was used. The seeds presented values of color in the hull like L* (27.26), a* (8.60) and b* (4.81), dimensions of length (4.35 cm), width (2.58 cm) and thickness (1.28 cm); likewise, a v...

The protein digestibility of pajuro seeds (Erythrina edulis Triana) was determined after the conventional cooking process. The processed seeds were dried, ground and incorporated into isoproteic and isocaloric diets for evaluation with Holtzman rats. The results were expressed in terms of means and standard deviations. A one-way analysis of variance (ANOVA) was performed with Tukey's multiple comparison test to determine significant differences (p <0.05) in the proximal composition values ​​and a correlation analysis between protein consumption / gains weight and feed intake / weight gain. A protein value of 20.58 was obtained in the cooked straw seeds, and values ​​of 25.89, 2.97 and 45.56 for feed consumption, weight gain and specific growth rate respectively. Regarding the protein quality indicators, a positive nitrogen balance was obtained with a value of 0.19, biological ...

The protein digestibility of pajuro seeds (Erythrina edulis Triana) was determined after the conventional cooking process. The processed seeds were dried, ground and incorporated into isoproteic and isocaloric diets for evaluation with Holtzman rats. The results were expressed in terms of means and standard deviations. A one-way analysis of variance (ANOVA) was performed with Tukey's multiple comparison test to determine significant differences (p <0.05) in the proximal composition values ​​and a correlation analysis between protein consumption / gains weight and feed intake / weight gain. A protein value of 20.58 was obtained in the cooked straw seeds, and values ​​of 25.89, 2.97 and 45.56 for feed consumption, weight gain and specific growth rate respectively. Regarding the protein quality indicators, a positive nitrogen balance was obtained with a value of 0.19, biological ...

El objetivo del presente trabajo fue evaluar el efecto de las diferentes condiciones de germinado sobre los valores nutricionales, los compuestos fenólicos totales, la actividad antioxidante y las propiedades funcionales en las semillas de basul.