Chemical and functional characterization of kañiwa (Chenopodium pallidicaule) grain, extrudate and bran

Descripción del Articulo

Financial support from CONCYTEC (Concejo Nacional de Ciencia, Tecnología e Innovacion Tecnologica) is gratefully acknowledged. We thank Dr. Seppo Salminen for his critical reading and helpful comments on the manuscript.
Detalles Bibliográficos
Autores: Repo-Carrasco-Valencia R., de La Cruz A.A., Alvarez J.C.I., Kallio H.
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:20.500.12390/709
Enlace del recurso:https://hdl.handle.net/20.500.12390/709
https://doi.org/10.1007/s11130-009-0109-0
Nivel de acceso:acceso abierto
Materia:Seeds
lignin
phenol derivative
article
cereal
chemistry
dietary fiber
goosefoot
physiology
plant
plant seed
Cereals
Chenopodium
Dietary Fiber
Lignin
Phenols
Plant Components
Acer pensylvanicum
Chenopodium pallidicaule
https://purl.org/pe-repo/ocde/ford#3.03.044
id CONC_8e28ed0526e07c3d3cd85da8b38ae20c
oai_identifier_str oai:repositorio.concytec.gob.pe:20.500.12390/709
network_acronym_str CONC
network_name_str CONCYTEC-Institucional
repository_id_str 4689
dc.title.none.fl_str_mv Chemical and functional characterization of kañiwa (Chenopodium pallidicaule) grain, extrudate and bran
title Chemical and functional characterization of kañiwa (Chenopodium pallidicaule) grain, extrudate and bran
spellingShingle Chemical and functional characterization of kañiwa (Chenopodium pallidicaule) grain, extrudate and bran
Repo-Carrasco-Valencia R.
Seeds
lignin
phenol derivative
article
cereal
chemistry
dietary fiber
goosefoot
physiology
plant
plant seed
Cereals
Chenopodium
Dietary Fiber
Lignin
Phenols
Plant Components
Acer pensylvanicum
Chenopodium pallidicaule
https://purl.org/pe-repo/ocde/ford#3.03.044
title_short Chemical and functional characterization of kañiwa (Chenopodium pallidicaule) grain, extrudate and bran
title_full Chemical and functional characterization of kañiwa (Chenopodium pallidicaule) grain, extrudate and bran
title_fullStr Chemical and functional characterization of kañiwa (Chenopodium pallidicaule) grain, extrudate and bran
title_full_unstemmed Chemical and functional characterization of kañiwa (Chenopodium pallidicaule) grain, extrudate and bran
title_sort Chemical and functional characterization of kañiwa (Chenopodium pallidicaule) grain, extrudate and bran
author Repo-Carrasco-Valencia R.
author_facet Repo-Carrasco-Valencia R.
de La Cruz A.A.
Alvarez J.C.I.
Kallio H.
author_role author
author2 de La Cruz A.A.
Alvarez J.C.I.
Kallio H.
author2_role author
author
author
dc.contributor.author.fl_str_mv Repo-Carrasco-Valencia R.
de La Cruz A.A.
Alvarez J.C.I.
Kallio H.
dc.subject.none.fl_str_mv Seeds
topic Seeds
lignin
phenol derivative
article
cereal
chemistry
dietary fiber
goosefoot
physiology
plant
plant seed
Cereals
Chenopodium
Dietary Fiber
Lignin
Phenols
Plant Components
Acer pensylvanicum
Chenopodium pallidicaule
https://purl.org/pe-repo/ocde/ford#3.03.044
dc.subject.es_PE.fl_str_mv lignin
phenol derivative
article
cereal
chemistry
dietary fiber
goosefoot
physiology
plant
plant seed
Cereals
Chenopodium
Dietary Fiber
Lignin
Phenols
Plant Components
Acer pensylvanicum
Chenopodium pallidicaule
dc.subject.ocde.none.fl_str_mv https://purl.org/pe-repo/ocde/ford#3.03.044
description Financial support from CONCYTEC (Concejo Nacional de Ciencia, Tecnología e Innovacion Tecnologica) is gratefully acknowledged. We thank Dr. Seppo Salminen for his critical reading and helpful comments on the manuscript.
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/20.500.12390/709
dc.identifier.doi.none.fl_str_mv https://doi.org/10.1007/s11130-009-0109-0
dc.identifier.scopus.none.fl_str_mv 2-s2.0-70349316678
url https://hdl.handle.net/20.500.12390/709
https://doi.org/10.1007/s11130-009-0109-0
identifier_str_mv 2-s2.0-70349316678
dc.language.iso.none.fl_str_mv eng
language eng
dc.relation.ispartof.none.fl_str_mv Plant Foods for Human Nutrition
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Plant Foods for Human Nutrition
publisher.none.fl_str_mv Plant Foods for Human Nutrition
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_ 1844883033597935616
spelling Publicationrp01728600rp01725600rp01727600rp01726600Repo-Carrasco-Valencia R.de La Cruz A.A.Alvarez J.C.I.Kallio H.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2009https://hdl.handle.net/20.500.12390/709https://doi.org/10.1007/s11130-009-0109-02-s2.0-70349316678Financial support from CONCYTEC (Concejo Nacional de Ciencia, Tecnología e Innovacion Tecnologica) is gratefully acknowledged. We thank Dr. Seppo Salminen for his critical reading and helpful comments on the manuscript.Cereals provide a good source of dietary fibre and other important compounds with nutritional potential, such as phenolic compounds, antioxidants, minerals and vitamins. Although native Andean cereals are known to have high nutritional value, their minor components have not been studied thoroughly. In this study, two varieties of a native Andean crop, kañiwa (Chenopodium pallidicaule), were investigated as sources of dietary fibre and specific antioxidant compounds. Two products, an extrudate and bran, were also prepared and their functional properties and bioactive compounds were determined. Both varieties were rich in total dietary fibre and lignin, and the phenolic components analyzed had high antioxidant activity. The extrudates had good functional properties, such as degree of gelatinization, sectional expansion index and water solubility index; the bran was high in bioactive compounds, such as total phenolics. In conclusion, kañiwa may offer an alternative to traditional cereals as a health-promoting food ingredient.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengPlant Foods for Human NutritionPlant Foods for Human Nutritioninfo:eu-repo/semantics/openAccessSeedslignin-1phenol derivative-1article-1cereal-1chemistry-1dietary fiber-1goosefoot-1physiology-1plant-1plant seed-1Cereals-1Chenopodium-1Dietary Fiber-1Lignin-1Phenols-1Plant Components-1Acer pensylvanicum-1Chenopodium pallidicaule-1https://purl.org/pe-repo/ocde/ford#3.03.044-1Chemical and functional characterization of kañiwa (Chenopodium pallidicaule) grain, extrudate and braninfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC20.500.12390/709oai:repositorio.concytec.gob.pe:20.500.12390/7092024-05-30 15:58:41.93http://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="d1c13fd6-dc23-4d69-b95a-dfa33f2e8a6e"> <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>Chemical and functional characterization of kañiwa (Chenopodium pallidicaule) grain, extrudate and bran</Title> <PublishedIn> <Publication> <Title>Plant Foods for Human Nutrition</Title> </Publication> </PublishedIn> <PublicationDate>2009</PublicationDate> <DOI>https://doi.org/10.1007/s11130-009-0109-0</DOI> <SCP-Number>2-s2.0-70349316678</SCP-Number> <Authors> <Author> <DisplayName>Repo-Carrasco-Valencia R.</DisplayName> <Person id="rp01728" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>de La Cruz A.A.</DisplayName> <Person id="rp01725" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Alvarez J.C.I.</DisplayName> <Person id="rp01727" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Kallio H.</DisplayName> <Person id="rp01726" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Plant Foods for Human Nutrition</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>Seeds</Keyword> <Keyword>lignin</Keyword> <Keyword>phenol derivative</Keyword> <Keyword>article</Keyword> <Keyword>cereal</Keyword> <Keyword>chemistry</Keyword> <Keyword>dietary fiber</Keyword> <Keyword>goosefoot</Keyword> <Keyword>physiology</Keyword> <Keyword>plant</Keyword> <Keyword>plant seed</Keyword> <Keyword>Cereals</Keyword> <Keyword>Chenopodium</Keyword> <Keyword>Dietary Fiber</Keyword> <Keyword>Lignin</Keyword> <Keyword>Phenols</Keyword> <Keyword>Plant Components</Keyword> <Keyword>Acer pensylvanicum</Keyword> <Keyword>Chenopodium pallidicaule</Keyword> <Abstract>Cereals provide a good source of dietary fibre and other important compounds with nutritional potential, such as phenolic compounds, antioxidants, minerals and vitamins. Although native Andean cereals are known to have high nutritional value, their minor components have not been studied thoroughly. In this study, two varieties of a native Andean crop, kañiwa (Chenopodium pallidicaule), were investigated as sources of dietary fibre and specific antioxidant compounds. Two products, an extrudate and bran, were also prepared and their functional properties and bioactive compounds were determined. Both varieties were rich in total dietary fibre and lignin, and the phenolic components analyzed had high antioxidant activity. The extrudates had good functional properties, such as degree of gelatinization, sectional expansion index and water solubility index; the bran was high in bioactive compounds, such as total phenolics. In conclusion, kañiwa may offer an alternative to traditional cereals as a health-promoting food ingredient.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1
score 13.425363
Chemical and functional characterization of kañiwa (Chenopodium pallidicaule) grain, extrudate and bran
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).

Ejemplares Similares