ResumenEl objetivo de este estudio fue evaluar el potencial nutricional de concentrados proteicos de Phaseolus lunatus y Vigna unguiculata. Para ello, se determinó la composición de aminoácidos, composición proximal y digestibilidad in vitro. Los resultados mostraron que a pesar de que la composición de aminoácidos determinada por HPLC fue mayor en el concentrado proteico de Vigna unguiculata; el concentrado de Phaseolus lunatus presentó características nutricionales levemente superiores, con un valor de proteína según método AOAC de 66.8%; un cómputo químico corregido (PDCAAS) según procedimiento de FAO/ WHO de 50.35; y un coeficiente de digestibilidad de 83.93%; mientras que los valores del concentrado proteico de Vigna unguiculata, fueron de 65.29 % para proteína; 41.0 para PDCAAS y de 82.11 su coeficiente de digestibilidad. Se concluye que a pesar de no encontrarse diferencias significativas en las características evaluadas de los concentrados proteicos, el concentrado Phaseolus lunatus, mostró características nutricionales levemente superiores. Palabras clave:concentrados proteicos; potencial nutricional; calidad proteica; digestibilidad in vitro Nutritional Evaluation of Concentrated Protein of Phaseolus lunatus and Vigna unguiculata AbstractThe objective of this study was the evaluation of the nutritional potential of protein concentrates of Phaseolus lunatus and Vigna unguiculata. To do this, the amino acid composition, proximate composition and in vitro digestibility were determined. The results showed that although the amino acid composition determined by HPLC was higher in the protein concentrates of Vigna unguiculata; Phaseolus lunatus concentrate presented slightly superior nutritional properties, with a value of protein according to AOAC of 66.8%; a corrected chemical score (PDCAAS) according to FAO / WHO of 50.35; and a coefficient of digestibility of 83,93%; while the values of protein concentrates of Vigna unguiculata, were 65.29% for protein; 41.0 for PDCAAS and 82.11 for the digestibility coefficient. It is concluded that although significant differences in the evaluated characteristics of protein concentrates were not found, Phaseolus lunatus concentrate showed slightly higher nutritional characteristics.
Las leguminosas son fuente potencial de almidón, representando entre un 30 y 50% de su peso seco, este constituye una fuente de energía esencial para el hombre. Actualmente su uso se ha extendido en la industria de alimentos como aditivo o materia prima en compuestos alimentarios, debido a sus características nutricionales, funcionales, propiedades como agente espesante y estabilizante de suspensiones y dispersiones. Se evaluaron algunas propiedades funcionales del almidón de frijol zaragoza variedad roja; se obtuvo una temperatura de gelatinización inicial y final de (71°C) y (81°C) respectivamente, la solubilidad fue de 8,3% a 90°C, el poder de hinchamiento alcanzó 6,6% a 80°C, y la capacidad de retención de agua estuvo en 4,4% a 80°C. La viscosidad aparente fue evaluada entre 20 y 75°C dando como resultados viscosidades entre 1,096 y 0,98 Cp respectivamente. Los resultados mostraron que las temperaturas ensayadas inciden significativamente en la solubilidad, poder de hinchamiento, capacidad de retención de agua y viscosidad del almidón. El contenido de amilosa y amilopectina fue de 21,1% y 78,19%. Finalmente, se obtuvo 9,24% de almidón resistente, y se comparó con otras fuentes convencionales no amiláceas, con miras a adquirir nuevos conocimientos acerca de este material nativo de la costa Caribe colombiana.
A sausage was prepared with the inclusion of different levels of red bean Zaragoza starch (1.5, 2 and 2.5%), used as a stabilizing agent in a low fat meat emulsion, to be compared with the sausages of the control treatment. Aiming to establish the ideal concentration and to evaluate the effect of the inclusion of modified red bean Zaragoza starch on the organoleptic characteristics of sausages as well as their effect on the texture of the final product. The experimental results were subjected to analysis of variance, separation of means and descriptive statistics for the tests performed on the final product. It was determined that the levels of modified starch of Zaragoza beans did not affect the nutritional quality of the sausages, which presented on average 57.003 ± 0.639% of moisture, 17,073 ± 0.385% of protein, 12,791 ± 0.217% of fat and 3.678 ± 0.297% of starch. Although no significant difference was found in the texture profile analysis, it was found that when the modified starch concentration increased, the product presented an increase in its elasticity and adhesiveness, although for the firmness an equal relation was not obtained, since the Treatment 4 (2.5% modified starch) had the lowest values, while treatment 3 was the one that obtained the highest values. The sensorial analysis revealed a slightly greater acceptance of the taste by the panelists towards treatment 3 (2% modified starch), however there were no significant differences among the four treatments in terms of the attributes evaluated in the sausages. Keyword-Legumes, Nutritional quality, Proximal analysis, Sausages, Starch. I. INTRODUCTION Starch At the global level the search for better products, high yields and optimization of raw material has made fundamental the proper use of the ingredients in the formulation of a product [1,2]. Currently the consumer demand for food products with a nutritional balance has been increasing [3,4]. There is a great variety of vegetables in the Colombian Caribbean of which little is known in terms of nutritional quality and its functional properties, therefore they are not optimally used in human food [5]. In other words, few studies are currently focused on the evaluation of the functional properties of food raw materials of mass consumption, which could have great potential in the food industry, becoming alternatives to help in the search for Solutions to food security [6]. Within that list of vegetables we find the Zaragoza bean (Phaseolus lunatus), white variety; There are few studies on the functional aspects of this plant and few elements of technological knowledge on its application in food formulations [7]. On the other hand the national industry uses conventional starches and are mostly imported. For centuries, tropical starches such as cassava, sago, taro, sweet potato and yam have been staple foods for the population in the hot and humid parts of the world [8]. These plants, naturally suited to tropical agroclimatic conditions, grow in great abundance with few or no artificial inputs. Indeed, t...
Conductivity was characterized for the MI-AgI family (where M = NH4), which results when NH4 + is exchanged for Ag + in the binary system xAgI-(1-x)NH4I as a study model with concentrations of x = 0.4, 0.5, 0.6, 0.7.0.8 and 0.9. The study samples were grown using the slow evaporation method, and their properties were identified by Impedance Spectroscopy techniques. For this system in each of the concentrations, there was a decrease in the temperature at which the transition from poorly conductive phases called β/γ to very conductive occurs, called α compared with that of the pure AgI that is given at 420 K (147 ºC).
A sausage type food was elaborated including different levels of modified starch of Zaragoza bean (Phaseolus lunatus) red variety. We applied analysis of variance, Tukey test and descriptive statistics. The results indicate that the levels of modified starch did not affect the nutritional quality of the sausages, presenting on average 57.003 ± 0.639% of moisture, 17,073 ± 0.385% of protein, 12,791 ± 0.217% of fat and 3,678 ± 0.297% of starch. In the texture profile analysis, no significant differences were found, but it was found that when the modified starch concentration increased, the product presented an increase in its elasticity and adhesiveness, for the firmness an equal relation was not obtained, since the treatment 4 (2.5% modified starch) obtained the lowest values, while treatment 3 was the one that obtained the highest values. Sensory analysis revealed a slightly greater acceptance as to the taste by the panelists towards treatment 3 (2% modified starch).
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