Design and construction of equipment for the elimination of saponin in Quinoa (Chenopodium quinoa Willd): Performance tests with Amarillo Marangani variety

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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...

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Autores: Montañez Artica , Wilson Manuel, Ramos Gómez , Juan Federico, Sinche Charca , Sonia Amandy, Hurtado-Soria, Beetthssy Zzussy, Tamara Tamariz, Stalein Jackson, Villanueva López, Eudes
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
rights_invalid_str_mv 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
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instname:Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morillo
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instname_str Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morillo
instacron_str UNAT
institution UNAT
reponame_str Tayacaja
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repository.name.fl_str_mv
repository.mail.fl_str_mv
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spelling 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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