Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus)
- Autores
- Burgos, Verónica Elizabeth; Armada de Romano, Margarita
- Año de publicación
- 2015
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Kiwicha has significant nutritional characteristics. It is commonly used as a puffed product, but there is little research on the lamination process. In this paper, the physical, functional properties, chemical composition and acceptability of the precooked kiwicha grains were studied. Puffed (PK) and laminated kiwicha (LK) were made. Puffed amaranth (CPA) was used as a commercial reference standard. The raw grain (RG) showed a higher bulk density (0.85 g/ml) than in PK (0.18 g/ml) and LK (0.38 g/ml). Both products had a good expansion. The yellow index decreased in PK (50.92) and LK (45.87) respect to RG (65.64). The largest was CPA (58.54). In all the products, the precooking increased the index of absorption, solubility and swelling power. Also, they showed major pasting temperature, low peak viscosity and breakdown viscosity. In both formulated products, the content of total, soluble and insoluble dietary fibre decreased during the precooking process. The content of protein was optimal (between 14.57-14.59 g/100g). PK had high acceptability (5.84), preference (84.48%), purchase (38.79%) and consumption (43.96%) intention. The lowest was CPA. This work demonstrates that it’s feasible to make precooked products with good quality characteristics, chemical composition and acceptability for the development of new products.
Fil: Burgos, Verónica Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones Para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones Para la Industria Química; Argentina
Fil: Armada de Romano, Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones Para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones Para la Industria Química; Argentina - Materia
-
Kiwicha
Precooked products
Physical and functional properties
Acceptability
Chemical composition - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/22142
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Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus)Burgos, Verónica ElizabethArmada de Romano, MargaritaKiwichaPrecooked productsPhysical and functional propertiesAcceptabilityChemical compositionhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Kiwicha has significant nutritional characteristics. It is commonly used as a puffed product, but there is little research on the lamination process. In this paper, the physical, functional properties, chemical composition and acceptability of the precooked kiwicha grains were studied. Puffed (PK) and laminated kiwicha (LK) were made. Puffed amaranth (CPA) was used as a commercial reference standard. The raw grain (RG) showed a higher bulk density (0.85 g/ml) than in PK (0.18 g/ml) and LK (0.38 g/ml). Both products had a good expansion. The yellow index decreased in PK (50.92) and LK (45.87) respect to RG (65.64). The largest was CPA (58.54). In all the products, the precooking increased the index of absorption, solubility and swelling power. Also, they showed major pasting temperature, low peak viscosity and breakdown viscosity. In both formulated products, the content of total, soluble and insoluble dietary fibre decreased during the precooking process. The content of protein was optimal (between 14.57-14.59 g/100g). PK had high acceptability (5.84), preference (84.48%), purchase (38.79%) and consumption (43.96%) intention. The lowest was CPA. This work demonstrates that it’s feasible to make precooked products with good quality characteristics, chemical composition and acceptability for the development of new products.Fil: Burgos, Verónica Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones Para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones Para la Industria Química; ArgentinaFil: Armada de Romano, Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones Para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones Para la Industria Química; ArgentinaSociedade Brasileira Ciencia E Tecnologia de Alimentos2015-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/22142Burgos, Verónica Elizabeth; Armada de Romano, Margarita; Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus); Sociedade Brasileira Ciencia E Tecnologia de Alimentos; Ciencia E Tecnologia de Alimentos; 35; 3; 9-2015; 531-5380101-20611678-457XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1590/1678-457X.6767info:eu-repo/semantics/altIdentifier/url/http://ref.scielo.org/zkvk48info:eu-repo/semantics/altIdentifier/url/http://www.redalyc.org/articulo.oa?id=395942248020info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:42:28Zoai:ri.conicet.gov.ar:11336/22142instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:42:29.108CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus) |
title |
Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus) |
spellingShingle |
Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus) Burgos, Verónica Elizabeth Kiwicha Precooked products Physical and functional properties Acceptability Chemical composition |
title_short |
Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus) |
title_full |
Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus) |
title_fullStr |
Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus) |
title_full_unstemmed |
Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus) |
title_sort |
Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus) |
dc.creator.none.fl_str_mv |
Burgos, Verónica Elizabeth Armada de Romano, Margarita |
author |
Burgos, Verónica Elizabeth |
author_facet |
Burgos, Verónica Elizabeth Armada de Romano, Margarita |
author_role |
author |
author2 |
Armada de Romano, Margarita |
author2_role |
author |
dc.subject.none.fl_str_mv |
Kiwicha Precooked products Physical and functional properties Acceptability Chemical composition |
topic |
Kiwicha Precooked products Physical and functional properties Acceptability Chemical composition |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Kiwicha has significant nutritional characteristics. It is commonly used as a puffed product, but there is little research on the lamination process. In this paper, the physical, functional properties, chemical composition and acceptability of the precooked kiwicha grains were studied. Puffed (PK) and laminated kiwicha (LK) were made. Puffed amaranth (CPA) was used as a commercial reference standard. The raw grain (RG) showed a higher bulk density (0.85 g/ml) than in PK (0.18 g/ml) and LK (0.38 g/ml). Both products had a good expansion. The yellow index decreased in PK (50.92) and LK (45.87) respect to RG (65.64). The largest was CPA (58.54). In all the products, the precooking increased the index of absorption, solubility and swelling power. Also, they showed major pasting temperature, low peak viscosity and breakdown viscosity. In both formulated products, the content of total, soluble and insoluble dietary fibre decreased during the precooking process. The content of protein was optimal (between 14.57-14.59 g/100g). PK had high acceptability (5.84), preference (84.48%), purchase (38.79%) and consumption (43.96%) intention. The lowest was CPA. This work demonstrates that it’s feasible to make precooked products with good quality characteristics, chemical composition and acceptability for the development of new products. Fil: Burgos, Verónica Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones Para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones Para la Industria Química; Argentina Fil: Armada de Romano, Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones Para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones Para la Industria Química; Argentina |
description |
Kiwicha has significant nutritional characteristics. It is commonly used as a puffed product, but there is little research on the lamination process. In this paper, the physical, functional properties, chemical composition and acceptability of the precooked kiwicha grains were studied. Puffed (PK) and laminated kiwicha (LK) were made. Puffed amaranth (CPA) was used as a commercial reference standard. The raw grain (RG) showed a higher bulk density (0.85 g/ml) than in PK (0.18 g/ml) and LK (0.38 g/ml). Both products had a good expansion. The yellow index decreased in PK (50.92) and LK (45.87) respect to RG (65.64). The largest was CPA (58.54). In all the products, the precooking increased the index of absorption, solubility and swelling power. Also, they showed major pasting temperature, low peak viscosity and breakdown viscosity. In both formulated products, the content of total, soluble and insoluble dietary fibre decreased during the precooking process. The content of protein was optimal (between 14.57-14.59 g/100g). PK had high acceptability (5.84), preference (84.48%), purchase (38.79%) and consumption (43.96%) intention. The lowest was CPA. This work demonstrates that it’s feasible to make precooked products with good quality characteristics, chemical composition and acceptability for the development of new products. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-09 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/22142 Burgos, Verónica Elizabeth; Armada de Romano, Margarita; Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus); Sociedade Brasileira Ciencia E Tecnologia de Alimentos; Ciencia E Tecnologia de Alimentos; 35; 3; 9-2015; 531-538 0101-2061 1678-457X CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/22142 |
identifier_str_mv |
Burgos, Verónica Elizabeth; Armada de Romano, Margarita; Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus); Sociedade Brasileira Ciencia E Tecnologia de Alimentos; Ciencia E Tecnologia de Alimentos; 35; 3; 9-2015; 531-538 0101-2061 1678-457X CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1590/1678-457X.6767 info:eu-repo/semantics/altIdentifier/url/http://ref.scielo.org/zkvk48 info:eu-repo/semantics/altIdentifier/url/http://www.redalyc.org/articulo.oa?id=395942248020 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira Ciencia E Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira Ciencia E Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1844614457637994496 |
score |
13.070432 |