OBTAINING A NUTRITIOUS BEVERAGE FROM THE SEEDS OF INCA PEANUT (Plukenetia volubilis L.)

• Autores: Valles Ramírez, Silvia, Medina-Vivanco, Mari, Obregón-Lujerio, Abner
• Formato: artículo
• Fecha de Publicación: 2017
• Institución: Sociedad Química del Perú
• Repositorio: Revista de la Sociedad Química del Perú
• Lenguaje: español
• OAI Identifier: oai:rsqp.revistas.sqperu.org.pe:article/111
• Enlace del recurso: http://revistas.sqperu.org.pe/index.php/revistasqperu/article/view/111
• Nivel de acceso: acceso abierto
• Materia: Inka peanut; vegetable protein; essential fatty acids; nutritious beverage; Sacha inchic; proteína vegetal; ácidos grasos esenciales; bebida nutritiva

This work aims to elaborate a nutritious beverage from the seeds of inca peanut (Plukenetia volubilis L.) as an alternative to the consumption of animal milk. The evaluated parameters were: i) the temperature and the pre toasting time to eliminate the astringency and ii) the almond: water ratio (w/v) to obtain the nutritious beverage. Proximal analysis of the almonds (peeled seeds) and the nutritious beverage, and a fatty acids profile of the nutritious beverage were performed. The results were analyzed using a completely randomized design with three replicates. The best pre toasting treatment of the seeds was at 60 °C for 6 min. and the best almond: water ratio was of 1:3. The sacha inchic whole beverage obtained contains 11.6% total solids, 3.3 % protein, 7.13 % fat and high levels of essential fatty acid (30.9 % linoleic acid and 42.19 % linolenic acid).