Servicios Personalizados
Revista
Articulo
Indicadores
Citado por SciELO
Accesos
Links relacionados
Citado por Google
Similares en SciELO
Similares en Google
Compartir
Biotecnología en el Sector Agropecuario y Agroindustrial
versión impresa ISSN 1692-3561
Resumen
TOVAR HERNANDEZ, CRISTHIAN EMILIO et al. EXTRUSION PROCESS EFFECT EVALUATION ON NORMAL AND GERMINATED FLOUR QUINOA (Chenopodium quinoa Willd). Rev.Bio.Agro [online]. 2017, vol.15, n.2, pp.30-38. ISSN 1692-3561. https://doi.org/10.18684/BSAA(15)30-38.
Quinoa (Chenopodium quinua Willd) germinated seeds shows nutritional value and body assimilation differences respect to normal seeds, therefore, sought to identify the extrusion process effect over flour from normal and germinated quinoa. Proximal analysis, pasting curves, Water Absorption Index (WAI) and Water Solubility Index (WSI). After extrusion process, proximal analysis, WAI and WSI performed to flours. Changes in germinated flour was found respect to normal flour like protein increase (15,06 g/100 g sample to 15,74 g/100 g sample), gelation properties, WAI and WSI variations. Significant differences was found on germinated flour due to extrusion process applied, over WSI and WAI (2,5274 g gel/g D.M. in normal quinoa flour increased to 5,8761 g gel/g D.M. in extruded quinoa flour. Thus, 2,5829 g gel/g D.M. for no extruded germinated quinoa flour, increased to 5,4197 g gel/g D.M. for extruded germinated quinoa flour).
Palabras clave : Food; Germinated; Process; Precooked; Seeds.