Analysis of Nutritional and Functional Properties of Dry Guava

Vásquez-Osorio, Diana; Acosta, Lina María Vélez; Hincapié, Gustavo

doi:10.11144/javeriana.iyu18-1.apnf

Cited by 3 publications

(1 citation statement)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…SIOPC was successfully used for replacing 50% of wheat flour in the formulation of cookies. The obtained products had two-fold protein content than the cookies made only with wheat flour (18.3 vs. 8.9%) [29] . The same flour from SIOPC was employed to elaborate a porridge with less of 50% corn starch, 2.3% calories, and 16.3% carbohydrates, 1.4% and 90.7% more fat and protein, respectively, and similar sensory characteristics in comparison to the control sample [30] .…”

Section: Applications Of Siopc As Functional Ingredient In Foodsmentioning

confidence: 85%

Sacha Inchi Oil Press-cake: Physicochemical Characteristics, Food-related Applications and Biological Activity

Sánchez

Hernández-Ledesma

Gutiérrez

2021

Food Reviews International

View full text Add to dashboard Cite

Sacha Inchi (SI) (Plukenetia spp.) is an Amazonian-originary nut, used for centuries as food for the native people of the Amazon rainforest that is attracting attention worldwide as a functional food. Because of its high nutritional value, SI is considered as a "super food". In addition to its high content of polyunsaturated oil, SI is a good source of high-quality proteins of high biological value, essential aminoacids, dietary fiber, minerals, tocopherols, phytosterols, and phenolic compounds. This review summarizes the physicochemical characteristics, food-related applications, and biological activity of the Sacha Inchi oil press-cake. A perspective of its potential uses is provided, as a contribution to the growing increasing interest for in adding value to this agro-industrial by-product. Additionally, this overview gives insights into the importance of this alternative plant-based protein, which has promissory applications in the food, pharmaceutical and cosmetic industries.

show abstract

Section: Applications Of Siopc As Functional Ingredient In Foodsmentioning

confidence: 85%

Sacha Inchi Oil Press-cake: Physicochemical Characteristics, Food-related Applications and Biological Activity

Sánchez

Hernández-Ledesma

Gutiérrez

2021

Food Reviews International

View full text Add to dashboard Cite

show abstract

Effect of the drying temperature of cornhusk on glucose and fructose concentration to control the size distribution of silver nanoparticles

Villegas

Velásquez-Cock

Serpa

et al. 2019

Mater. Res. Express

View full text Add to dashboard Cite

Current Status of Guava (Psidium Guajava L) Production, Utilization, Processing and Preservation in Kenya: A Review

et al. 2018

View full text Add to dashboard Cite

The guava (Psidium guajava L.) tree is extensively grown in the tropical and sub-tropical regions of the world. It is quite resilient, highly productive, has high economic returns and requires minimal care. The fruit is very nutritious with a characteristic flavor and has a high demand internationally especially when processed into pulp, concentrates, ready to serve beverages, wines, as well as jams and jellies. Although Kenya has a favorable climate for guava farming, the fruit’s nutritional and economic potential remain highly underutilized due to low adoption of processing and preservation techniques in addition to limited research. This review focuses on guava production utilization, processing and preservation with emphasis on Kenya There has been progressive increase in the total acreage under guava farming with various varieties of guavas being produced. The country produces as much as 11,327 tons of guava fruits worth 1.1 million US dollars although the fruit is mainly cultivated for local consumption with minimal processing. Naturalized guavas from sprouts of randomly dispersed seeds are common across all the agroecological zones both in the wild and on farms except in the arid areas. The fruit is however, climacteric and has a high rate of perishability resulting to high postharvest losses when in season. Processing of guavas into commercial products can increase the fruit’s value, improve farmers’ household incomes and enhance their utilization. The guava value chain also remains highly underexploited and since it is a neglected crop, there is need for a multisectoral approach in order to exploit the nutritional and economic potential of the fruit.

show abstract

Analysis of Nutritional and Functional Properties of Dry Guava

Cited by 3 publications

References 17 publications

Sacha Inchi Oil Press-cake: Physicochemical Characteristics, Food-related Applications and Biological Activity

Sacha Inchi Oil Press-cake: Physicochemical Characteristics, Food-related Applications and Biological Activity

Effect of the drying temperature of cornhusk on glucose and fructose concentration to control the size distribution of silver nanoparticles

Current Status of Guava (Psidium Guajava L) Production, Utilization, Processing and Preservation in Kenya: A Review

Contact Info

Product

Resources

About