INIQUI   05448
INSTITUTO DE INVESTIGACIONES PARA LA INDUSTRIA QUIMICA
Unidad Ejecutora - UE
artículos
Título:
Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus).
Autor/es:
BURGOS VERÓNICA E.; ARMADA MARGARITA
Revista:
CIêNCIA E TECNOLOGIA DE ALIMENTOS
Editorial:
SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
Referencias:
Año: 2015 vol. 35 p. 531 - 538
ISSN:
0101-2061
Resumen:
Kiwicha has significant nutritional characteristics. It is commonly used as a puffed product, but there is little research on the lamination process. In this paper, the physical, functional properties, chemical composition and acceptability of the precooked kiwicha  grains were studied. Puffed (PK) and laminated kiwicha (LK) were made. Puffed  amaranth (CPA) was used as a commercial reference standard. The raw grain (RG)  showed a higher bulk density (0.85 g/ml) than in PK (0.18 g/ml) and LK (0.38 g/ml). Both products had a good expansion. The yellow index decreased in PK (50.92) and LK  (45.87) respect to RG (65.64). The largest was CPA (58.54). In all the products, the precooking increased the index of absorption, solubility and swelling power. Also, they showed major pasting temperature, low peak viscosity and breakdown viscosity. In both  formulated products, the content of total, soluble and insoluble dietary fibre decreased  during the precooking process. The content of protein was optimal (between 14.57-14.59 g/100g). PK had high acceptability (5.84), preference (84.48%), purchase  (38.79%) and consumption (43.96%) intention. The lowest was CPA. This work  demonstrates that it?s feasible to make precooked products with good quality  characteristics, chemical composition and acceptability for the development of new  products.