Evento
Evaluation of functional and nutritional properties of hydrolyzed broad bean and quinoa flours
Gremasqui, Ileana de Los Angeles
; Giménez, María Alejandra
; Lobo, Manuel Oscar; Samman, Norma Cristina
Tipo del evento:
Conferencia
Nombre del evento:
III Internacional Conference Of La Valse-Food Network y VI Simposio Chia-Link 2021
Fecha del evento:
15/11/2021
Institución Organizadora:
Universidad Central de Chile;
Título del Libro:
Libro de resúmenes: III Internacional Conference Of La Valse-Food Network y VI Simposio Chia-Link 2021. Valiosas semillas ancestrales Iberoamericanas para la alimentación del futuro
Editorial:
Universidad Central de Chile
ISBN:
978-956-330-074-1
Idioma:
Inglés
Clasificación temática:
Resumen
In sports nutrition, protein intake is essential to stimulate protein synthesis and repair muscle damage caused by exercise. The search for non-traditional protein sources has increased in recent years. Quinoa (Chenopodium quinoa Wild.) and broad beans (Vicia faba L.) grains could be used in the production of protein products. Broad beans are an introduced and widely expanded crop in South America; it is part of the Argentine Northwest Andean population diet. The aim of this work was to evaluate the functional and nutritional properties of hydrolyzed quinoa (HQF) and broad bean (HBF) flours for their use in the elaboration of protein foods for athletes. Both hydrolyzed flours were obtained using Flavourzyme at 50°C and pH 8 for 3 and 1 hour, respectively. HQF presented a higher degree of hydrolysis (21.79%) while HBF had higher protein content (57.31%), yield (32.14%), and protein recovery (71.31%). In HBF and HQF, Na and K were the most abundant minerals, both necessary for the replacement of electrolytes lost during physical training. HBF and HQF presented 5909.63 and 2708.91 mg/100g of properties, HQF presented higher emulsifying branched amino acids content respectively, essential in sports nutrition. Regarding technological activity (61.30 m2/g), stability indexes (158.6 min), and foaming capacity (131%); HBF shows a wider range of solubility in function of pH, and good foaming stability (68-92%). These results indicate that HQF and HBF could be potential ingredient for athletes? protein supplements formulation.
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Eventos(CIITED)
Eventos de CENTRO INTERDISCIPLINARIO DE INVESTIGACIONES EN TECNOLOGIAS Y DESARROLLO SOCIAL PARA EL NOA
Eventos de CENTRO INTERDISCIPLINARIO DE INVESTIGACIONES EN TECNOLOGIAS Y DESARROLLO SOCIAL PARA EL NOA
Citación
Evaluation of functional and nutritional properties of hydrolyzed broad bean and quinoa flours; III Internacional Conference Of La Valse-Food Network y VI Simposio Chia-Link 2021; Santiago de Chile; Chile; 2021; 26-26
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