Tópicos Sugeridos dentro de su búsqueda.
Tópicos Sugeridos dentro de su búsqueda.
Buscar alternativas:
willd processing » video processing (Expander búsqueda), chile processing (Expander búsqueda)
willd processing » video processing (Expander búsqueda), chile processing (Expander búsqueda)
1
artículo
Publicado 2019
Enlace
Enlace
The research aims to formulate a food mixture based on quinoa, cañihua, barley, corn, beans and soy using cooking-extrusion technology. The optimal mixture was made with formulations of better chemical computation, the mixture containing 28.8% pearl quinoa, 9.25% cañihua, 5.00% barley, 6.00% bean, 3.00% corn, 8.00% soybeans, 29.50% being favored of sugar, 8.00% of vegetable oil, 0.20% of essence, 2.00% of tricalcium phosphate and 0.25% of vitamins. The mixture was subjected to the extrusion cooking process using 15% humidity, 180° C temperature and 457 rpm, obtaining a gelatinization index 98.30% considering a good cooking index of the instant mixture. The functional characteristics of the selected instant mixture were evaluated obtaining, absorption index with 6.1%, solubility index with 19.8%, expansion index with 1.64 cm and nitrogen solubility index with 35%. The quality of the in...
2
artículo
Publicado 2019
Enlace
Enlace
The research aims to formulate a food mixture based on quinoa, cañihua, barley, corn, beans and soy using cooking-extrusion technology. The optimal mixture was made with formulations of better chemical computation, the mixture containing 28.8% pearl quinoa, 9.25% cañihua, 5.00% barley, 6.00% bean, 3.00% corn, 8.00% soybeans, 29.50% being favored of sugar, 8.00% of vegetable oil, 0.20% of essence, 2.00% of tricalcium phosphate and 0.25% of vitamins. The mixture was subjected to the extrusion cooking process using 15% humidity, 180° C temperature and 457 rpm, obtaining a gelatinization index 98.30% considering a good cooking index of the instant mixture. The functional characteristics of the selected instant mixture were evaluated obtaining, absorption index with 6.1%, solubility index with 19.8%, expansion index with 1.64 cm and nitrogen solubility index with 35%. The quality of the in...
3
artículo
Publicado 2019
Enlace
Enlace
The research aims to formulate a food mixture based on quinoa, cañihua, barley, corn, beans and soy using cooking-extrusion technology. The optimal mixture was made with formulations of better chemical computation, the mixture containing 28.8% pearl quinoa, 9.25% cañihua, 5.00% barley, 6.00% bean, 3.00% corn, 8.00% soybeans, 29.50% being favored of sugar, 8.00% of vegetable oil, 0.20% of essence, 2.00% of tricalcium phosphate and 0.25% of vitamins. The mixture was subjected to the extrusion cooking process using 15% humidity, 180° C temperature and 457 rpm, obtaining a gelatinization index 98.30% considering a good cooking index of the instant mixture. The functional characteristics of the selected instant mixture were evaluated obtaining, absorption index with 6.1%, solubility index with 19.8%, expansion index with 1.64 cm and nitrogen solubility index with 35%. The quality of the in...
4
artículo
Publicado 2019
Enlace
Enlace
The research aims to formulate a food mixture based on quinoa, cañihua, barley, corn, beans and soy using cooking-extrusion technology. The optimal mixture was made with formulations of better chemical computation, the mixture containing 28.8% pearl quinoa, 9.25% cañihua, 5.00% barley, 6.00% bean, 3.00% corn, 8.00% soybeans, 29.50% being favored of sugar, 8.00% of vegetable oil, 0.20% of essence, 2.00% of tricalcium phosphate and 0.25% of vitamins. The mixture was subjected to the extrusion cooking process using 15% humidity, 180° C temperature and 457 rpm, obtaining a gelatinization index 98.30% considering a good cooking index of the instant mixture. The functional characteristics of the selected instant mixture were evaluated obtaining, absorption index with 6.1%, solubility index with 19.8%, expansion index with 1.64 cm and nitrogen solubility index with 35%. The quality of the in...
5
artículo
Publicado 2022
Enlace
Enlace
The following study has as purpose giving knowledge about the chemical and nutritional content of the vhite quinua coming from the main areas of production of our country, as well as it diffuseness of its nutritional value inside the population, contributing to improve the level and quality of life of peruvians.For this study, it was taken 30 samples of white quinua coming from different mountain soils of Junín, Puno, Apurímac, Cusco y Ancash deparments (six samples for each one).They were obtained at random from the cultivated fields. The circunstances of this work was when the crop of this species was carried out and taken to the regional markets.We proceeded to the determination of the protein content by the method of Microkjeldhal, aminoacids content by liquid cromatography of high performance, Fat determination, carbohydrates, ash, fiber, humidity and temperature according to Peru...
6
tesis doctoral
Publicado 2022
Enlace
Enlace
Universidad Nacional Agraria La Molina. Escuela de Posgrado. Doctorado en Ciencias e Ingeniería Biológicas
7
tesis de grado
Publicado 2015
Enlace
Enlace
El cultivo de Chenopodium quinoa “quinua" posee un alto potencial genético para contribuir con la seguridad alimentaria en países en vías de desarrollo, por esta razón se encuentra en proceso de revalorización. No obstante, la creciente demanda del cultivo ha centrado su interés en las variedades comerciales, descuidando las variedades nativas de la región andina, lo cual podría ocasionar la pérdida de diversidad. Por tal motivo, es necesaria la investigación de los ecotipos nativos así como su conservación en los bancos de germoplasma con la finalidad de describir la diversidad genética, elucidar la estructura de la población de quinua en nuestro país y dar a conocer el valor del germoplasma. En el presente trabajo se estimó la diversidad genética de los ecotipos de quinua procedentes de valles interandinos y altiplano mediante la genotipificación con 23 marcadores m...
8
tesis de grado
Publicado 2017
Enlace
Enlace
Universidad Nacional Agraria La Molina. Facultad de Ciencias. Departamento Académico de Biología
