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dc.contributor.author
Gremasqui, Ileana de Los Angeles
dc.contributor.author
Giménez, María Alejandra
dc.contributor.author
Lobo, Manuel Oscar
dc.contributor.author
Samman, Norma Cristina
dc.date.available
2023-08-04T17:45:26Z
dc.date.issued
2021
dc.identifier.citation
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
dc.identifier.isbn
978-956-330-074-1
dc.identifier.uri
http://hdl.handle.net/11336/207043
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Universidad Central de Chile
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
BROAD BEANS
dc.subject
FLOUR
dc.subject
FUNCTIONAL PROPERTIES
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HYDROLYSIS
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NUTRITIONAL PROPERTIES
dc.subject
QUINOA
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Evaluation of functional and nutritional properties of hydrolyzed broad bean and quinoa flours
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/conferenceObject
dc.type
info:ar-repo/semantics/documento de conferencia
dc.date.updated
2023-02-16T11:01:42Z
dc.journal.pagination
26-26
dc.journal.pais
Chile
dc.journal.ciudad
Santiago de Chile
dc.description.fil
Fil: Gremasqui, Ileana de Los Angeles. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
dc.description.fil
Fil: Giménez, María Alejandra. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
dc.description.fil
Fil: Lobo, Manuel Oscar. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
dc.description.fil
Fil: Samman, Norma Cristina. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.ucentral.cl/ucentral/site/docs/20211012/20211012151152/libro_de_abstracts_conferencia_la_valse_2021.pdf
dc.conicet.rol
Autor
dc.conicet.rol
Autor
dc.conicet.rol
Autor
dc.conicet.rol
Autor
dc.coverage
Internacional
dc.type.subtype
Conferencia
dc.description.nombreEvento
III Internacional Conference Of La Valse-Food Network y VI Simposio Chia-Link 2021
dc.date.evento
2021-11-15
dc.description.ciudadEvento
Santiago de Chile
dc.description.paisEvento
Chile
dc.type.publicacion
Book
dc.description.institucionOrganizadora
Universidad Central de Chile
dc.source.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
dc.date.eventoHasta
2021-11-17
dc.type
Conferencia
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