Alimentación, nutrición y gastronomía: tres valores socioculturales para la población de la provincia de Segovia

Andrés, Rafael Urrialde de; Benavent, Carlos; Núñez, Carmen

doi:10.20960/nh.02698

Cited by 2 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In Spain, the main cultivar, Judión de la Granja, is found in La Granja de San Ildefonso (Segovia); it has outstanding culinary qualities, like the softness of its cover and its creamy taste. Its size is bigger than the Mexican Ayocotes, they are white, black, and purple; those with white color are the most commonly used in human nutrition (Urrialde et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.

García‐Alonso,

Alvarado López,

Redondo‐Cuenca

2024

Cereal Chem

View full text Add to dashboard Cite

Background and ObjectivesHigh hydrostatic pressure (HHP) is a nonthermal technology that has been applied to several innovative food products, extending shelf life while preserving sensory characteristics and nutritional value. This technology is feasible to apply to legumes, like beans, to soften them and reduce preparation time. Traditionally, before bean consumption, soaking and cooking processes are carried out to develop palatability; however, this involves a loss of compounds with high biological activity such as dietary fiber, oligosaccharides, and polyphenols, which are of interest due to their antioxidant capacity and related benefits linked to a reduction in the risk of several diseases. Thus, the aim of the study was to evaluate the impact of HHP against traditional cooking on polyphenols and the antioxidant capacity of four Phaseolus coccineus L. cultivars: three Mexican (purple, brown, and white) and one Spanish (white).FindingsThere was a higher loss of polyphenols in beans where only heat treatment was applied compared to those treated by HHP. The highest antioxidant capacity (1,1‐diphenyl‐2‐picrylhydrazyl and ferric‐reducing antioxidant power) was observed in colored samples with a higher content of total polyphenols.ConclusionsThe use of HHP decreases the cooking time of beans by 15 min while preserving the polyphenol content and antioxidant properties.Significance and NoveltyHHP can be an alternative for the legume food industry, to reduce cooking time, while preserving or improving their composition and functionality.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.

García‐Alonso,

Alvarado López,

Redondo‐Cuenca

2024

Cereal Chem

View full text Add to dashboard Cite

show abstract

“…The bean from La Granja de San Ildefonso was originally food for horses and was not used for human consumption until the 20th century. It became part of Segovian cuisine in 1955 thanks to the chef Tomás Urrialde Garzón (Urrialde et al., 2019 ). The seeds of the Judion de la Granja are much larger than those of the Ayocotes, the average weight per seed is 3 g, and can be white, purple, or black, the white ones being the most used for human consumption.…”

Section: Introductionmentioning

confidence: 99%

Influence of high‐pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L

Redondo-Cuenca

Pedrosa

Sanz

et al. 2022

Journal of Food Science

View full text Add to dashboard Cite

The influence of high-pressure processing (HPP) prior to cooking on nutritional composition and bioactive compounds content of four varieties of Phaseolus coccineus L. was studied. Cooking and HPP+C increased the protein content. However, minerals, total carbohydrates, ciceritol and α-galactosides were reduced. Fat was not affected by cooking but decreased after HPP+C. For dietary fiber, the behavior observed was different depending on the sample and the treatment applied. HPP+C could be considered a good processing technology to retain the advantageous lower myo-inositol phosphates isoforms and supply prebiotic oligosaccharides. The trypsin inhibitors activity was lower in the cooked and HPP+C samples; however, there were no significant differences between both thermal treatments. Thus, HPP+C reduced cooking time and preserving or improving the nutritional composition of the beans and their bioactive compounds content.

show abstract

Alimentación, nutrición y gastronomía: tres valores socioculturales para la población de la provincia de Segovia

Abstract: Introducción: la nutrición parenteral (NP) en la infancia es un tratamiento cuyas características son muy variables en función de la edad y la patología que presente el paciente.

Cited by 2 publications

References 0 publications

Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.

Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.

Influence of high‐pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L

Contact Info

Product

Resources

About