Evaluation of the Functional Properties of Prosopis juliflora Protein Concentrate Obtained by Different Methods

Jaimes-Morales, José

doi:10.21817/ijet/2017/v9i5/170905128

Cited by 4 publications

(6 citation statements)

References 6 publications

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“…Sarmiento et al [26] and Díaz-Batalla et al [41] functionally characterized mesquite flour to include it in a food matrix as a protein extender. Similarly, the functional properties of mesquite protein concentrate obtained by different methods for possible use as a food ingredient reported by Jaimes-Morales [24] can be evidenced.…”

Section: Chemical Computation Of Essential Amino Acids Inmentioning

confidence: 56%

“…The procedure proposed by Jaimes-Morales et al [24] was followed to obtain whole mesquite flour. The concentrate was made from pods in good physical and hygienic phytosanitary conditions, then milled, and passed through 1 mm 2 no.…”

Section: Obtaining Integral Concentrate From Mesquite Seedsmentioning

confidence: 99%

“…The protein of mesquite constitutes 60% of the weight of the seeds, but for animals to benefit from it, the pods and seeds must be crushed; otherwise, they pass through the digestive tract without being digested. Crushing is difficult because of the presence of a thick pulp surrounding the seed [24,25].…”

Section: Introductionmentioning

confidence: 99%

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Analysis of Mesquite (Prosopis juliflora) Protein Concentrate for Possible Use as Supplementary Protein

Jaimes-Morales

Marrugo-Ligardo

Acevedo-Correa

2022

International Journal of Food Science

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Vulnerable populations in developing countries need new protein sources, such as protein concentrates from accessible sources at low economic costs. The main objective of this study was at evaluating the nutritional quality of the protein concentrate of the legume mesquite (Prosopis juliflora), compared with the protein values of other legumes described in literature. For this purpose, flour and protein concentrates from mesquite were obtained, along with their chemical composition. Amino acid profiling was performed by high-performance liquid chromatography (HPLC). Protein quality index evaluation tests were also performed on preschool children and adults. The protein content of mesquite was found to be 68%. However, mesquite covers the requirements of essential amino acids, surpassing 31% of the protein required in adults, except for cysteine sulfur amino acids and aromatic amino acids. In other age groups such as children, mesquite had a high content of histidine, which is necessary and considered essential during infant development. According to the above, mesquite could be used as an alternative protein to produce food with high nutritional content.

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Section: Chemical Computation Of Essential Amino Acids Inmentioning

confidence: 56%

Section: Obtaining Integral Concentrate From Mesquite Seedsmentioning

confidence: 99%

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Analysis of Mesquite (Prosopis juliflora) Protein Concentrate for Possible Use as Supplementary Protein

Jaimes-Morales

Marrugo-Ligardo

Acevedo-Correa

2022

International Journal of Food Science

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“…For the determination of the chemical characteristics, the proximal analyzes were carried out: humidity, crude protein, total solids [9]. Moisture: It was obtained by means of drying, using a muffle.…”

Section: Chemical Characteristicsmentioning

confidence: 99%

Physicochemical characterization of protein concentrates obtained from Phaseolus lunatus

Marrugo¹,

Espitia²,

Torregroza³

et al. 2018

ces

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The protein concentrates of Phaseolus lunatus were characterized physicochemically. The protein concentrate was obtained from an integral flour determining flour / water ratio, time, pH and temperature. For the determination of the chemical characteristics, the proximal analyzes were carried out: humidity, crude protein, total solids. Regarding the physical characteristics, color, odor and texture were evaluated, taking descriptive scales, using tests of preference with hedonic scales. Reaching a final product with more than 60% protein. The product contains 10% moisture and approximately 28% total solids. It presents a light color, pleasant smell and smooth homogeneous texture.

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“…Sausage modified red bean Zaragoza variety was submitted to a sensorial evaluation, with the participation of 50 untrained consumers of sausage. This group of panelists was tested with a 5-point hedonic scale for sensory evaluation of color, odor, taste and texture attributes [19].…”

Section: Sensory Evaluationmentioning

confidence: 99%

Development of a scalded meat product added with modified bean starch Zaragoza (Phaseolus lunatus) red variety

Marrugo-Ligardo¹,

Ramírez-Martínez²,

Trujillo-Ramos³

et al. 2017

ces

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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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Evaluation of the Functional Properties of Prosopis juliflora Protein Concentrate Obtained by Different Methods

Abstract: Abstract-The functional properties of Trupillo protein concentrate (Prosopis

Cited by 4 publications

References 6 publications

Analysis of Mesquite (Prosopis juliflora) Protein Concentrate for Possible Use as Supplementary Protein

Analysis of Mesquite (Prosopis juliflora) Protein Concentrate for Possible Use as Supplementary Protein

Physicochemical characterization of protein concentrates obtained from Phaseolus lunatus

Development of a scalded meat product added with modified bean starch Zaragoza (Phaseolus lunatus) red variety

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