Please use this identifier to cite or link to this item: http://repositorio.ugto.mx/handle/20.500.12059/6646
Full metadata record
DC FieldValueLanguage
dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0es_MX
dc.contributorEDITH OLIVA CUEVAS RODRIGUEZes_MX
dc.creatorLUIS MARTIN SANCHEZ MAGAÑAes_MX
dc.date.accessioned2022-08-30T19:03:58Z-
dc.date.available2022-08-30T19:03:58Z-
dc.date.issued2022-06-29-
dc.identifier.urihttp://repositorio.ugto.mx/handle/20.500.12059/6646-
dc.description.abstractThe current market demands gluten-free (GF) foods with better nutritional/nutraceutical value. In this study, a functional GF beverage (GFB) from a flours mixture of optimized extruded quinoa (OEQ) (70%) and extruded defatted chia (EDC) (30%) was developed. To obtain OEQ, a central composed experimental design with two factors (extrusion temperature [TE] = 60 °C-140 °C and screw speed [VT] = 60 rpm-240 rpm) and three responses (antioxidant activity [AoxA], total phenolic compounds [TPC], and in vitro protein digestibility [IVPD]) was used. The optimal extrusion conditions for OEQ were 138 °C/138 rpm, and for EDC they were 147 °C/237 rpm (obtained in a previous work). The mixture had calculated protein efficiency ratio (C-PER) = 2.28 and angiotensin-converting enzyme (ACE) inhibitory potential (IC50) = 0.271 mg/ml. 200 ml of functional GFB contains 5.61 g of good quality protein, 6.13 g of dietary fiber, 88 kcal, and AoxA = 5091 μmol TE. The functional GFB is a healthy alternative for celiac people.en
dc.language.isoenges_MX
dc.publisherUniversidad de Guanajuatoes_MX
dc.relationhttps://doi.org/10.15174/au.2022.3413-
dc.rightsinfo:eu-repo/semantics/openAccesses_MX
dc.titleFunctional gluten-free beverage elaborated from whole quinoa and defatted chia extruded flours: antioxidant and antihypertensive potentialses_MX
dc.title.alternativeBebida funcional libre de gluten elaborada con harinas extrudidas de quinoa integral y chía desgrasada: potencial antioxidante y antihipertensivoes_MX
dc.typeinfo:eu-repo/semantics/articlees_MX
dc.creator.idinfo:eu-repo/dai/mx/cvu/171854es_MX
dc.subject.ctiinfo:eu-repo/classification/cti/7es_MX
dc.subject.ctiinfo:eu-repo/classification/cti/33-
dc.subject.ctiinfo:eu-repo/classification/cti/3309-
dc.subject.keywordsQuinoaen
dc.subject.keywordsChiaen
dc.subject.keywordsOptimizationen
dc.subject.keywordsFunctional gluten-free beverageen
dc.subject.keywordsAntioxidanten
dc.subject.keywordsQuinoaes_MX
dc.subject.keywordsChiaes_MX
dc.subject.keywordsOptimizaciónes_MX
dc.subject.keywordsBebida funcional libre de glutenes_MX
dc.subject.keywordsAntioxidantees_MX
dc.contributor.idinfo:eu-repo/dai/mx/cvu/96386es_MX
dc.contributor.rolecolaboradores_MX
dc.type.versioninfo:eu-repo/semantics/publishedVersiones_MX
dc.creator.twoCUAUHTEMOC REYES MORENOes_MX
dc.creator.threeJOSE ANTONIO GARZON TIZNADOes_MX
dc.creator.fourJORGE MILAN CARRILLOes_MX
dc.creator.fiveMARIO ARMANDO GOMEZ FAVELAes_MX
dc.creator.idtwoinfo:eu-repo/dai/mx/cvu/8902es_MX
dc.creator.idthreeinfo:eu-repo/dai/mx/cvu/3613es_MX
dc.creator.idfourinfo:eu-repo/dai/mx/cvu/25873es_MX
dc.creator.idfiveinfo:eu-repo/dai/mx/cvu/288902es_MX
dc.contributor.oneRAMONA JULIETA ESPINOZA MORENOes_MX
dc.contributor.twoROBERTO GUTIERREZ DORADOes_MX
dc.contributor.idoneinfo:eu-repo/dai/mx/cvu/264204es_MX
dc.contributor.idtwoinfo:eu-repo/dai/mx/cvu/96384es_MX
dc.contributor.roleonecolaboradores_MX
dc.contributor.roletwocolaboradores_MX
dc.description.abstractEnglishEl mercado actual demanda alimentos libres de gluten (LG) con mejor valor nutricional/nutracéutico. En este estudio, se desarrolló una bebida LG (BLG) funcional a partir de una mezcla de harinas de quinoa extrudida optimizada (QEO) (70%) y chía desgrasada extrudida (CDE) (30%). Para obtener QEO se usó un diseño experimental central compuesto con dos factores (temperatura de extrusión [TE] = 60 °C-140 °C y velocidad de tornillo [VT] = 60 rpm-240 rpm) y tres respuestas (actividad antioxidante [AAox], compuestos fenólicos totales [CFT] y digestibilidad proteínica in vitro[DPIV]). Las condiciones óptimas de extrusión para QEO fueron 138 °C/138 rpm y para CDE fueron: 147 °C/237 rpm (obtenidas en trabajo previo). La mezcla tuvo relación de eficiencia proteínica calculada (C-PER) = 2.28 y potencial inhibitorio de enzima convertidora de angiotensina (ECA) (IC50) = 0.271 mg/ml. 200 ml de BLG funcional contiene 5.61 g proteína de buena calidad, 6.13 g fibra dietaria, 88 kcal y AAox = 5091 μmol ET. La BLG funcional es una alternativa saludable para personas celiacas.es_MX
Appears in Collections:Revista Acta Universitaria



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.