Estudio de los parámetros de freído sobre las propiedades fisicoquímicas de una botana hecha de harinas de maíz, chicharo y salvado de avena

Arriola-Guevara, Enrique; Gudiño-García, Dafnne Monserrat; Prado-Ramírez, Rogelio; Mondragón-Cortez, Pedro Martín; Corona-González, Rosa Isela; Guatemala-Morales, Guadalupe María

doi:10.1590/1981-6723.29718

Cited by 1 publication

(1 citation statement)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The analysis of the proximal composition of PF showed that its main constituent is carbohydrates (Table 1). The amount of carbohydrates, lipids, and ashes in PF was similar to that reported in pea seed flour grown in Jalisco, Mexico (Arriola-Guevara et al, 2020). In this area, the climate is warm-subhumid, and its average annual temperature (20.5 °C) is lower (INEGI, 2023) than the Mixteca Alta region.…”

Section: Proximate Compositionsupporting

confidence: 78%

TECHNO-FUNCTIONAL PROPERTIES OF FLOUR, STARCH, AND PROTEINS OF PEA SEED (Pisum sativum L.) CULTIVATED IN THE MIXTECA REGION OF OAXACA

Morales-Olán,

Rios-Corripio,

Velasco-Velasco

et al. 2024

agro

View full text Add to dashboard Cite

Currently, the food industry is interested in using plant-based ingredients because they can improve the nutritional and technological properties of products while also providing health benefits. The application of these ingredients in food formulations is dependent on their techno-functional properties, so determining them is critical. Pea seeds (Pisum sativum L.) are a good source of nutrients such as starch, protein, and fiber, which could also be used as functional food ingredients. It has been reported that differences in nutritional content and functional properties of pea seeds are caused by environmental conditions, cultivation methods, and processing. In Mexico, in the Mixteca Alta region of Oaxaca, creole peas are cultivated using rainfed agriculture, and the seeds are harvested when the plant is completely dry. There are currently no studies that evaluate the composition and properties of the main components of pea seeds grown under the environmental conditions of this region. The objective of this work was to determine the proximal composition and techno-functional properties of flour (PF), starch (PS), and protein (PPI) isolated from dry creole seeds cultivated in the Mixteca Alta region of Oaxaca. Results were compared using ANOVA and Tukey’s test (p ≤ 0.05). Significant differences (p ≤ 0.05) were found in the proximal composition and the color of PF, PS, and PPI. The extracted starch contains 19.6 ± 1.3 % amylose. The granules were ellipsoidal in shape and measured 57.2 ± 11.0 mm in diameter. The FTIR spectra showed structural differences between the samples. Functional properties such as water absorption capacity, foam formation, and emulsifying capacity were significantly higher in PPI than in PF and PS (p ≤ 0.05). The results demonstrate that pea seeds grown in the Mixteca Alta region of Oaxaca can be an unconventional source of functional ingredients for the food industry.

show abstract

Section: Proximate Compositionsupporting

confidence: 78%