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http://repositorio.ugto.mx/handle/20.500.12059/6646
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DC Field | Value | Language |
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dc.rights.license | http://creativecommons.org/licenses/by-nc-nd/4.0 | es_MX |
dc.contributor | EDITH OLIVA CUEVAS RODRIGUEZ | es_MX |
dc.creator | LUIS MARTIN SANCHEZ MAGAÑA | es_MX |
dc.date.accessioned | 2022-08-30T19:03:58Z | - |
dc.date.available | 2022-08-30T19:03:58Z | - |
dc.date.issued | 2022-06-29 | - |
dc.identifier.uri | http://repositorio.ugto.mx/handle/20.500.12059/6646 | - |
dc.description.abstract | The 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.iso | eng | es_MX |
dc.publisher | Universidad de Guanajuato | es_MX |
dc.relation | https://doi.org/10.15174/au.2022.3413 | - |
dc.rights | info:eu-repo/semantics/openAccess | es_MX |
dc.title | Functional gluten-free beverage elaborated from whole quinoa and defatted chia extruded flours: antioxidant and antihypertensive potentials | es_MX |
dc.title.alternative | Bebida funcional libre de gluten elaborada con harinas extrudidas de quinoa integral y chía desgrasada: potencial antioxidante y antihipertensivo | es_MX |
dc.type | info:eu-repo/semantics/article | es_MX |
dc.creator.id | info:eu-repo/dai/mx/cvu/171854 | es_MX |
dc.subject.cti | info:eu-repo/classification/cti/7 | es_MX |
dc.subject.cti | info:eu-repo/classification/cti/33 | - |
dc.subject.cti | info:eu-repo/classification/cti/3309 | - |
dc.subject.keywords | Quinoa | en |
dc.subject.keywords | Chia | en |
dc.subject.keywords | Optimization | en |
dc.subject.keywords | Functional gluten-free beverage | en |
dc.subject.keywords | Antioxidant | en |
dc.subject.keywords | Quinoa | es_MX |
dc.subject.keywords | Chia | es_MX |
dc.subject.keywords | Optimización | es_MX |
dc.subject.keywords | Bebida funcional libre de gluten | es_MX |
dc.subject.keywords | Antioxidante | es_MX |
dc.contributor.id | info:eu-repo/dai/mx/cvu/96386 | es_MX |
dc.contributor.role | colaborador | es_MX |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_MX |
dc.creator.two | CUAUHTEMOC REYES MORENO | es_MX |
dc.creator.three | JOSE ANTONIO GARZON TIZNADO | es_MX |
dc.creator.four | JORGE MILAN CARRILLO | es_MX |
dc.creator.five | MARIO ARMANDO GOMEZ FAVELA | es_MX |
dc.creator.idtwo | info:eu-repo/dai/mx/cvu/8902 | es_MX |
dc.creator.idthree | info:eu-repo/dai/mx/cvu/3613 | es_MX |
dc.creator.idfour | info:eu-repo/dai/mx/cvu/25873 | es_MX |
dc.creator.idfive | info:eu-repo/dai/mx/cvu/288902 | es_MX |
dc.contributor.one | RAMONA JULIETA ESPINOZA MORENO | es_MX |
dc.contributor.two | ROBERTO GUTIERREZ DORADO | es_MX |
dc.contributor.idone | info:eu-repo/dai/mx/cvu/264204 | es_MX |
dc.contributor.idtwo | info:eu-repo/dai/mx/cvu/96384 | es_MX |
dc.contributor.roleone | colaborador | es_MX |
dc.contributor.roletwo | colaborador | es_MX |
dc.description.abstractEnglish | El 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 |
Files in This Item:
File | Description | Size | Format | |
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Functional gluten-free beverage elaborated from whole quinoa and defatted chia extruded flour}s.pdf | 1.2 MB | Adobe PDF | View/Open |
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