Método para evaluar reventado de grano en amaranto

Ramírez-Pérez, Ana Rosa; Ortíz-Torres, Enrique; Argumedo-Macías, Adrián; O-Olán, Micaela de la; Jacinto-Hernández, Carmen; Fletes, Ignacio Ocampo; Díaz-Ruíz, Ramón

doi:10.29312/remexca.v9i3.1224

Remexca

2018

DOI: 10.29312/remexca.v9i3.1224

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Método para evaluar reventado de grano en amaranto

Ana Rosa Ramírez-Pérez

Enrique Ortíz-Torres

Adrián Argumedo-Macías

et al.

Abstract: Para definir un procedimiento para evaluar expansión de grano de amaranto, se establecieron tres experimentos. El primero, para optimizar el método de determinación de humedad en grano en estufa de secado. El segundo para definir la factibilidad de modificar el contenido de humedad a 12, 14 y 16%, por efecto de cantidad de agua y tiempo de acondicionamiento. El tercero fue determinar el volumen de expansión del grano por tamaño de muestra (15 y 30 g) y humedad (10, 12, 14 y 16%). El tratam… Show more

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Impact of consumer familiarity on acceptability and purchase intent of a novel amaranth‐based coffee creamer

Sánchez‐Arellano,

Ramírez‐Rivera,

López‐Espindola

et al. 2024

Int J of Food Sci Tech

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SummaryThe objective of the study was to identify the impact of consumer familiarity on liking, acceptability, purchase intention and textual description of a novel cream substitute formulated with popped amaranth flour. Four formulations were evaluated in different proportions of amaranth vs. a control. A total of 400 consumers from two regions participated (Veracruz: familiar with coffee and Tlaxcala: familiar with amaranth). Consumers from both regions had significant differences in liking the attributes of the different formulations. Liking across regions was mainly a function of product aroma. Regarding the acceptance of the product, it was found that the attributes flavour, colour and overall liking were significant (P < 0.05) for consumers from Veracruz, whereas appearance and mouthfeel were significant (P < 0.05) for consumers from Tlaxcala. In purchase intent, overall liking was significant for both regions (P < 0.05). In relation to the impact of amaranth on purchase intention, Tlaxcala showed higher purchase willingness. The words used for sensory characterisation and that are important for both regions were the amaranth aroma, and the creamy flavour in the formulation with the highest amaranth content. The findings of this study allowed for understanding the potential of amaranth to formulate new creamers in a cross‐cultural context, considering consumers from two different levels of familiarity with specific crops.

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Impact of consumer familiarity on acceptability and purchase intent of a novel amaranth‐based coffee creamer

Sánchez‐Arellano,

Ramírez‐Rivera,

López‐Espindola

et al. 2024

Int J of Food Sci Tech

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Optimization of traditional puffing of a nutritious local grain (Amaranthus spp.) and development of a scalable business model supporting community health

Chhabra¹,

Kaur²

2022

JCHM

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Promoting and encouraging use of diverse nutritious grains is not only healthy but can also, provide livelihood opportunities to rural groups.The study attempted a farm to table approach by standardizing traditional puffing of amaranth grains and training women for a batch scale process to develop a scalable business model. Manual puffing process for amaranth grains was developed and standardized. Puffed samples were compared with market samples for sensory parameters, expansion ratio, nutritive composition and sodium content using SPSS and MS-excel statistical analysis.It was observed that direct heat puffing of cleaned and sieved grains on inclined karahis, provided good puffing efficiency (approximate 94%). Manually puffed grains had similar nutritional values and were crunchier than the market samples. Though, the machine puffed samples had better expansion ratio but, a higher sodium content of 1349.01 ± 0.073 and 1346.15 ± 0.014 mg/100g was reported when compared with manually puffed grains having only 135.3 ±0.037mg/100g of sodium. Individual capacities of women were observed for six months to develop a learning curve to understand production efficiencies. The production capacity of women ranged from 2250 kg to 3250 kg per month. A traceable model was developed, by procuring grains from small and marginal farmers, and processing undertaken by trained women groups. A production of 34, 936 kg of puffed grain in the FY 2020-21 indicated a potential for a sustainable business supporting livelihoods and health.

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Volumen de expansión de grano de amaranto en poblaciones locales y variedades mejoradas

Ramírez-Pérez

Ortíz-Torres²,

Argumedo-Macías³

et al. 2022

Remexca

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En México la forma común de comercialización y de consumo de amaranto es como grano reventado. Sin embargo, son pocos los estudios sobre la diversidad en el volumen de expansión de grano en las especies y poblaciones de amaranto. El objetivo fue evaluar la diversidad en volumen de expansión de grano en 36 poblaciones locales y variedades mejoradas de amaranto. Se utilizaron granos provenientes de una evaluación en campo en cuatro localidades realizadas en 2015 y 2016. Se usó un diseño experimental de látice 6 x 6 con dos repeticiones. En 2018 se evaluó el volumen de expansión de grano reventado. Se usaron 36 variedades de amaranto, de las cuales 30 fueron poblaciones del municipio de Tochimilco, Cohuecan y Huaquechula, Puebla, México y las variedades Amaranteca, Benito, Nutrisol, Revancha, Laura y Gabriela. Las muestras se acondicionaron a 12% de humedad y reventaron en una máquina de lecho fluidizado por aire caliente a una temperatura de 230-235 °C. Después del reventado se registró el peso y volumen del grano reventado y no reventado. Se realizó un análisis de varianza y prueba de medias. Los resultados muestran que existieron diferencias estadísticas (p≤ 0.01) entre variedades y localidades para todos los caracteres evaluados. En volumen de expansión el rango de variación fue de 6.2 a 10.6 ml g-1. En la calidad por tamaño de grano reventado 24 colectas fueron sobresalientes en tamaño reventado grande y mediano.

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Método para evaluar reventado de grano en amaranto

Cited by 4 publications

References 0 publications

Impact of consumer familiarity on acceptability and purchase intent of a novel amaranth‐based coffee creamer

Impact of consumer familiarity on acceptability and purchase intent of a novel amaranth‐based coffee creamer

Optimization of traditional puffing of a nutritious local grain (Amaranthus spp.) and development of a scalable business model supporting community health

Volumen de expansión de grano de amaranto en poblaciones locales y variedades mejoradas

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