Browsing by Author "Amanta Milan, Joselyn Julissa"

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    Evaluación de las propiedades funcionales y nutricionales de harinas precocidas de dos variedades de quinoa (chenopodium quinoa) INIAP tunkahuan e INIAP excelencia.
    (Ecuador: Latacunga: Universidad Técnica de Cotopaxi (UTC), 2024-10) Amanta Milan, Joselyn Julissa; Chicaiza Tipanluiza Kleber Adrian; Rojas Molina, Jaime Orlando
    Quinoa is a superfood rich in complete proteins, fiber, and minerals such as iron and magnesium, is gluten-free, and has a low glycemic index, which makes it ideal for a healthy diet. The objective of this research was to evaluate the functional and nutritional properties of precooked flours of two quinoa varieties (INIAP Tunkahuan and INIAP Excellence,). Bromatological studies were carried out on the quinoa seed of the two varieties, obtaining outstanding protein results for the Tunkahuan variety of 15.84% and for the Excellence variety of 17.83%. The statistical analysis of the precooking of quinoa grains was carried out with the Design Expert software with an optimal IV response surface experimental design, where time (10, 20 and 30 min) and temperature (110, 115 and 120 °C) were the factors and the solubility of the precooked flour and protein content of the precooked grain were the response variables. The optimum conditions of the process were at a temperature of 110 °C and time of 30 minutes, where for the Tunkahuan variety 9 % solubility was obtained in the precooked flour and 11 % protein in the precooked grain with a desirability of 0.666 and for the Excellence variety 9 % solubility and 13 % protein content were obtained with a desirability of 0.748. The nutritional analyses carried out on the precooked flours showed a high protein content, where the flour obtained from the Tunkahuan variety registered a value of 21.08%, while that obtained from the Excellence variety reached 21.59%, demonstrating that the Excellence variety has a better protein content due to factors such as genetics and cultivation techniques. However, functional analysis revealed negative results due to the rheological characteristics of the flour. Flours with high protein content can be an alternative in the search for innovative products as healthy and nutritious foods that can replace traditional products.