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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  
dc.subject
HYDROLYSIS  
dc.subject
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