Design and construction of equipment for the elimination of saponin in Quinoa (Chenopodium quinoa Willd): Performance tests with Amarillo Marangani variety
Descripción del Articulo
Quinoa is a very important grain for human nutrition; In recent years, several research studies have addressed its nutritional use; However, one of its main weaknesses is its saponin content, which is an anti-nutrient and has a bitter taste. The debittering process involves the principle of recircul...
Autores: | , , , , , |
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Formato: | artículo |
Fecha de Publicación: | 2024 |
Institución: | Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morillo |
Repositorio: | Tayacaja |
Lenguaje: | inglés |
OAI Identifier: | oai:ojs.unat.edu.pe:article/221 |
Enlace del recurso: | https://revistas.unat.edu.pe/index.php/RevTaya/article/view/221 |
Nivel de acceso: | acceso abierto |
Materia: | Saponina desamargado agua de bombeo extracción Saponin de-bittering pumping water extraction |
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dc.title.none.fl_str_mv |
Design and construction of equipment for the elimination of saponin in Quinoa (Chenopodium quinoa Willd): Performance tests with Amarillo Marangani variety Diseño y construcción de equipo para eliminación de saponina en Quinua (Chenopodium quinoa Willd): Pruebas de funcionamiento con variedad Amarillo Marangani |
title |
Design and construction of equipment for the elimination of saponin in Quinoa (Chenopodium quinoa Willd): Performance tests with Amarillo Marangani variety |
spellingShingle |
Design and construction of equipment for the elimination of saponin in Quinoa (Chenopodium quinoa Willd): Performance tests with Amarillo Marangani variety Montañez Artica , Wilson Manuel Saponina desamargado agua de bombeo extracción Saponin de-bittering pumping water extraction |
title_short |
Design and construction of equipment for the elimination of saponin in Quinoa (Chenopodium quinoa Willd): Performance tests with Amarillo Marangani variety |
title_full |
Design and construction of equipment for the elimination of saponin in Quinoa (Chenopodium quinoa Willd): Performance tests with Amarillo Marangani variety |
title_fullStr |
Design and construction of equipment for the elimination of saponin in Quinoa (Chenopodium quinoa Willd): Performance tests with Amarillo Marangani variety |
title_full_unstemmed |
Design and construction of equipment for the elimination of saponin in Quinoa (Chenopodium quinoa Willd): Performance tests with Amarillo Marangani variety |
title_sort |
Design and construction of equipment for the elimination of saponin in Quinoa (Chenopodium quinoa Willd): Performance tests with Amarillo Marangani variety |
dc.creator.none.fl_str_mv |
Montañez Artica , Wilson Manuel Ramos Gómez , Juan Federico Sinche Charca , Sonia Amandy Hurtado-Soria, Beetthssy Zzussy Tamara Tamariz, Stalein Jackson Villanueva López, Eudes |
author |
Montañez Artica , Wilson Manuel |
author_facet |
Montañez Artica , Wilson Manuel Ramos Gómez , Juan Federico Sinche Charca , Sonia Amandy Hurtado-Soria, Beetthssy Zzussy Tamara Tamariz, Stalein Jackson Villanueva López, Eudes |
author_role |
author |
author2 |
Ramos Gómez , Juan Federico Sinche Charca , Sonia Amandy Hurtado-Soria, Beetthssy Zzussy Tamara Tamariz, Stalein Jackson Villanueva López, Eudes |
author2_role |
author author author author author |
dc.subject.none.fl_str_mv |
Saponina desamargado agua de bombeo extracción Saponin de-bittering pumping water extraction |
topic |
Saponina desamargado agua de bombeo extracción Saponin de-bittering pumping water extraction |
description |
Quinoa is a very important grain for human nutrition; In recent years, several research studies have addressed its nutritional use; However, one of its main weaknesses is its saponin content, which is an anti-nutrient and has a bitter taste. The debittering process involves the principle of recirculation of large quantities of water, with the purpose of reducing the consumption of this substance, it is important to develop methodologies and equipment that improve the efficiency of these traditional washing methods and reduce the work of operators and processors with the intention of making it less costly. The objective of the present research work was to design and build a quinoa de- saponifier , Amarillo Maranganí variety, to evaluate the effect of washing time (5, 10 and 15 min) and the flow of water recirculated by pumping (15, 30 and 45 L/min), on the elimination of saponin to acceptable commercial levels. The results indicated that the highest saponin extraction was achieved when using washing times of 5 min with water flow rates of 15 L/min, and 51.75 % of the initial saponin content was eliminated. In general, it is stated that increasing the flow rate of the washing water reduces the extraction efficiency, but performing a second washing significantly reduces the extraction, the equipment developed presents promising characteristics for application in the industry. |
publishDate |
2024 |
dc.date.none.fl_str_mv |
2024-03-26 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artículo revisado por pares |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
https://revistas.unat.edu.pe/index.php/RevTaya/article/view/221 10.46908/tayacaja.v7i1.221 |
url |
https://revistas.unat.edu.pe/index.php/RevTaya/article/view/221 |
identifier_str_mv |
10.46908/tayacaja.v7i1.221 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://revistas.unat.edu.pe/index.php/RevTaya/article/view/221/209 https://revistas.unat.edu.pe/index.php/RevTaya/article/view/221/210 |
dc.rights.none.fl_str_mv |
https://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by-nc/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf text/html |
dc.publisher.none.fl_str_mv |
Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morillo |
publisher.none.fl_str_mv |
Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morillo |
dc.source.none.fl_str_mv |
TAYACAJA; Vol. 7 No. 1 (2024): Revista de Investigación Científica Tayacaja (Enero - Junio); 31 - 39 TAYACAJA; Vol. 7 Núm. 1 (2024): Revista de Investigación Científica Tayacaja (Enero - Junio); 31 - 39 Tayacaja; Vol. 7 No. 1 (2024): Tayacaja Scientific Research Magazine (January - June); 31 - 39 2617-9156 reponame:Tayacaja instname:Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morillo instacron:UNAT |
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Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morillo |
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UNAT |
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Tayacaja |
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Design and construction of equipment for the elimination of saponin in Quinoa (Chenopodium quinoa Willd): Performance tests with Amarillo Marangani varietyDiseño y construcción de equipo para eliminación de saponina en Quinua (Chenopodium quinoa Willd): Pruebas de funcionamiento con variedad Amarillo MaranganiMontañez Artica , Wilson ManuelRamos Gómez , Juan FedericoSinche Charca , Sonia AmandyHurtado-Soria, Beetthssy ZzussyTamara Tamariz, Stalein JacksonVillanueva López, EudesSaponinadesamargadoagua de bombeoextracciónSaponinde-bitteringpumping waterextractionQuinoa is a very important grain for human nutrition; In recent years, several research studies have addressed its nutritional use; However, one of its main weaknesses is its saponin content, which is an anti-nutrient and has a bitter taste. The debittering process involves the principle of recirculation of large quantities of water, with the purpose of reducing the consumption of this substance, it is important to develop methodologies and equipment that improve the efficiency of these traditional washing methods and reduce the work of operators and processors with the intention of making it less costly. The objective of the present research work was to design and build a quinoa de- saponifier , Amarillo Maranganí variety, to evaluate the effect of washing time (5, 10 and 15 min) and the flow of water recirculated by pumping (15, 30 and 45 L/min), on the elimination of saponin to acceptable commercial levels. The results indicated that the highest saponin extraction was achieved when using washing times of 5 min with water flow rates of 15 L/min, and 51.75 % of the initial saponin content was eliminated. In general, it is stated that increasing the flow rate of the washing water reduces the extraction efficiency, but performing a second washing significantly reduces the extraction, the equipment developed presents promising characteristics for application in the industry.La quinua es un grano muy importante para la alimentación humana, en los últimos años diversas investigaciones han abordado su aprovechamiento nutricional; sin embargo, una de sus principales debilidades se encuentra en el contenido de saponina, que es un anti nutriente y cuyo sabor es amargo. El proceso de desamargado implica el principio de recirculación de grandes cantidades de agua, con el propósito de reducir el consumo de esta sustancia, es importante desarrollar metodologías y equipos que mejoren la eficiencia de estos métodos tradicionales de lavado y que permitan reducir el trabajo de operadores y procesadores con la intención de hacerlo menos costoso. El objetivo del presente trabajo de investigación fue diseñar y construir un equipo para eliminación de saponina de quinua variedad Amarillo Maranganí, para evaluar el efecto del tiempo de lavado (5; 10 y 15 min) y el caudal de agua recirculada por bombeo (15, 30 y 45 L/min), en la eliminación de saponina a niveles comerciales aceptables. Los resultados indicaron que la mayor extracción de saponina se logró al utilizar tiempos de lavado de 5 min con caudales de agua de 15 L/min, llegando a eliminarse el 51.75 % del contenido inicial de saponina. En general se afirma que al incrementar el caudal del agua de lavado se reduce la eficiencia extractiva, pero realizar un segundo lavado reduce significativamente la extracción, el equipo desarrollado presenta características prometedoras para aplicarse en la industria.Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morillo2024-03-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArtículo revisado por paresapplication/pdftext/htmlhttps://revistas.unat.edu.pe/index.php/RevTaya/article/view/22110.46908/tayacaja.v7i1.221TAYACAJA; Vol. 7 No. 1 (2024): Revista de Investigación Científica Tayacaja (Enero - Junio); 31 - 39TAYACAJA; Vol. 7 Núm. 1 (2024): Revista de Investigación Científica Tayacaja (Enero - Junio); 31 - 39Tayacaja; Vol. 7 No. 1 (2024): Tayacaja Scientific Research Magazine (January - June); 31 - 392617-9156reponame:Tayacajainstname:Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morilloinstacron:UNATenghttps://revistas.unat.edu.pe/index.php/RevTaya/article/view/221/209https://revistas.unat.edu.pe/index.php/RevTaya/article/view/221/210Derechos de autor 2024 Wilson Manuel Montañez Artica , Juan Federico Ramos Gómez , Sonia Amandy Sinche Charca , Beetthssy Zzussy Hurtado-Soria, Stalein Jackson Tamara Tamariz, Eudes Villanueva Lópezhttps://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessoai:ojs.unat.edu.pe:article/2212024-04-01T17:33:07Z |
score |
12.672554 |
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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).
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).