Comparative Study of the Starch Digestibility of Araucaria angustifolia and Araucaria araucana Seed Flour

Autores
Conforti, Paula Andrea; Lupano, Cecilia Elena
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Araucaria angustifolia and Araucaria araucana are South American conifers; former grows in the southern and southeastern Brazil and northeastern Argentina and latter grows in mountainous region of southern Argentina and Chile. Their seeds have been consumed by the natives for a long time and presently, and araucaria seed flour is used to prepare traditional dishes as ?alfajores?. In this work, the characteristics, proximate composition and in vitro starch digestibility were studied in both seeds. The main component of the seed is starch, with starch content higher in A. angustifolia. The disruption and collapse of the starch granules after boiling the seeds was much more evident in A. angustifolia, probably due to their lower fibre content. This can explain the higher digestibility of A. angustifolia starch with respect to A. araucana.
Fil: Conforti, Paula Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Lupano, Cecilia Elena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
ARAUCARIA SEEDS
ARAUCARIA ANGUSTIFOLIA
ARAUCARIA ARAUCANA
STARCH DIGESTIBILITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/158764
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Comparative Study of the Starch Digestibility of Araucaria angustifolia and Araucaria araucana Seed FlourConforti, Paula AndreaLupano, Cecilia ElenaARAUCARIA SEEDSARAUCARIA ANGUSTIFOLIAARAUCARIA ARAUCANASTARCH DIGESTIBILITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Araucaria angustifolia and Araucaria araucana are South American conifers; former grows in the southern and southeastern Brazil and northeastern Argentina and latter grows in mountainous region of southern Argentina and Chile. Their seeds have been consumed by the natives for a long time and presently, and araucaria seed flour is used to prepare traditional dishes as ?alfajores?. In this work, the characteristics, proximate composition and in vitro starch digestibility were studied in both seeds. The main component of the seed is starch, with starch content higher in A. angustifolia. The disruption and collapse of the starch granules after boiling the seeds was much more evident in A. angustifolia, probably due to their lower fibre content. This can explain the higher digestibility of A. angustifolia starch with respect to A. araucana.Fil: Conforti, Paula Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Lupano, Cecilia Elena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaWiley VCH Verlag2008-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/158764Conforti, Paula Andrea; Lupano, Cecilia Elena; Comparative Study of the Starch Digestibility of Araucaria angustifolia and Araucaria araucana Seed Flour; Wiley VCH Verlag; Starch/starke; 60; 3-4; 3-2008; 192-1980038-9056CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/star.200700671info:eu-repo/semantics/altIdentifier/doi/10.1002/star.200700671info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:56:08Zoai:ri.conicet.gov.ar:11336/158764instacron: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:34982025-09-03 09:56:09.247CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Comparative Study of the Starch Digestibility of Araucaria angustifolia and Araucaria araucana Seed Flour
title Comparative Study of the Starch Digestibility of Araucaria angustifolia and Araucaria araucana Seed Flour
spellingShingle Comparative Study of the Starch Digestibility of Araucaria angustifolia and Araucaria araucana Seed Flour
Conforti, Paula Andrea
ARAUCARIA SEEDS
ARAUCARIA ANGUSTIFOLIA
ARAUCARIA ARAUCANA
STARCH DIGESTIBILITY
title_short Comparative Study of the Starch Digestibility of Araucaria angustifolia and Araucaria araucana Seed Flour
title_full Comparative Study of the Starch Digestibility of Araucaria angustifolia and Araucaria araucana Seed Flour
title_fullStr Comparative Study of the Starch Digestibility of Araucaria angustifolia and Araucaria araucana Seed Flour
title_full_unstemmed Comparative Study of the Starch Digestibility of Araucaria angustifolia and Araucaria araucana Seed Flour
title_sort Comparative Study of the Starch Digestibility of Araucaria angustifolia and Araucaria araucana Seed Flour
dc.creator.none.fl_str_mv Conforti, Paula Andrea
Lupano, Cecilia Elena
author Conforti, Paula Andrea
author_facet Conforti, Paula Andrea
Lupano, Cecilia Elena
author_role author
author2 Lupano, Cecilia Elena
author2_role author
dc.subject.none.fl_str_mv ARAUCARIA SEEDS
ARAUCARIA ANGUSTIFOLIA
ARAUCARIA ARAUCANA
STARCH DIGESTIBILITY
topic ARAUCARIA SEEDS
ARAUCARIA ANGUSTIFOLIA
ARAUCARIA ARAUCANA
STARCH DIGESTIBILITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Araucaria angustifolia and Araucaria araucana are South American conifers; former grows in the southern and southeastern Brazil and northeastern Argentina and latter grows in mountainous region of southern Argentina and Chile. Their seeds have been consumed by the natives for a long time and presently, and araucaria seed flour is used to prepare traditional dishes as ?alfajores?. In this work, the characteristics, proximate composition and in vitro starch digestibility were studied in both seeds. The main component of the seed is starch, with starch content higher in A. angustifolia. The disruption and collapse of the starch granules after boiling the seeds was much more evident in A. angustifolia, probably due to their lower fibre content. This can explain the higher digestibility of A. angustifolia starch with respect to A. araucana.
Fil: Conforti, Paula Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Lupano, Cecilia Elena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Araucaria angustifolia and Araucaria araucana are South American conifers; former grows in the southern and southeastern Brazil and northeastern Argentina and latter grows in mountainous region of southern Argentina and Chile. Their seeds have been consumed by the natives for a long time and presently, and araucaria seed flour is used to prepare traditional dishes as ?alfajores?. In this work, the characteristics, proximate composition and in vitro starch digestibility were studied in both seeds. The main component of the seed is starch, with starch content higher in A. angustifolia. The disruption and collapse of the starch granules after boiling the seeds was much more evident in A. angustifolia, probably due to their lower fibre content. This can explain the higher digestibility of A. angustifolia starch with respect to A. araucana.
publishDate 2008
dc.date.none.fl_str_mv 2008-03
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/11336/158764
Conforti, Paula Andrea; Lupano, Cecilia Elena; Comparative Study of the Starch Digestibility of Araucaria angustifolia and Araucaria araucana Seed Flour; Wiley VCH Verlag; Starch/starke; 60; 3-4; 3-2008; 192-198
0038-9056
CONICET Digital
CONICET
url http://hdl.handle.net/11336/158764
identifier_str_mv Conforti, Paula Andrea; Lupano, Cecilia Elena; Comparative Study of the Starch Digestibility of Araucaria angustifolia and Araucaria araucana Seed Flour; Wiley VCH Verlag; Starch/starke; 60; 3-4; 3-2008; 192-198
0038-9056
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/star.200700671
info:eu-repo/semantics/altIdentifier/doi/10.1002/star.200700671
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
application/pdf
dc.publisher.none.fl_str_mv Wiley VCH Verlag
publisher.none.fl_str_mv Wiley VCH Verlag
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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score 13.13397

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