Puffed quinoa can be used as ready-to-eat breakfast food or as an ingredient in snack formulations. In this study, puffed quinoa products with and without starch-chitosan coating were developed by gun, extrusion and microwave puffing at different process conditions (pressure, power, moisture content and energy consumption). Size, bulk density, colour, expansion index, water absorption and solubility, microstructure, mechanical and thermal properties, chemical composition and in vitro digestibility of organic matter and proteins of popped quinoa were assessed. Optimal process conditions for gun puffing were maximum 1.31 MPa after 780 s, 500 r.p.m. and 180 s for extrusion puffing and 1200 W for 60 s applying microwave puffing at 18-20% moisture contents. Gun and extrusion puffing yielded high-quality popped quinoa with a biological availability of organic matter between 84-88% and 79-90% for proteins. Extrusion and gun puffing are the most promising processes to prepare quinoa snacks.
ResumenSe determinó el rendimiento y la actividad enzimática de la papaína presente en el látex de papayuelo (Vasconcellea cundinamarcensis), cultivado en Cobquecura, VIII región del Bío-Bío, Chile, durante un año. Entre enero y diciembre, las plantas, frutos y látex, obtenidos de frutos inmaduros, fueron caracterizados con el propósito de conocer el comportamiento del cultivo a través de las estaciones del año, y comprender las posibles relaciones entre los parámetros estudiados. El diseño experimental fue completamente aleatorio y y l los datos se procesaron mediante un ANDEVA y prueba de rangos múltiples de Duncan. Se encontró diferencia estadística significativa entre estaciones en cuanto al desarrollo de la planta y sus características. Los mayores rendimientos de látex se obtuvieron en la estación de primavera, mientras que la actividad enzimática se mantuvo constante durante el año de estudio.
Palabras clave: papaína, actividad enzimática, Vasconcellea cundinamarcensis, papayuelo látex
Physico-Chemical Characteristics of Papayuelo Latex (Vasconcellea Cundinamarcensis Badillo, Caricaceae) AbstractA study to determine the yield and enzymatic activity of papain present in the latex obtained from papayuelo fruit (Vasconcellea cundinamarcensis ) cultivated in Cobquecura, VIII Bío-Bío Region in Chile, during one year was done. Between January and December the papayuelo plants, fruits and latex obtained from unripe fruits were characterized. The objective of the study was to know the species behavior through the seasons and the relation between the parameters studied. The experimental design was completely random, and the data were processed through ANOVA and Duncan's multiple range test. A significant statistical difference in plant growth and plan characteristics between seasons was found. The higher latex yields were obtained in spring, whereas the enzymatic activity was constant through the year.
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