Citas bibligráficas
Tucta, F., (2024). Producción de harina de quinua pigmentada por Monascus purpureus suplementada con hidrolizado de pescado y cloruro de sodio [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/6339
Tucta, F., Producción de harina de quinua pigmentada por Monascus purpureus suplementada con hidrolizado de pescado y cloruro de sodio []. PE: Universidad Nacional Agraria La Molina; 2024. https://hdl.handle.net/20.500.12996/6339
@mastersthesis{renati/1115357,
title = "Producción de harina de quinua pigmentada por Monascus purpureus suplementada con hidrolizado de pescado y cloruro de sodio",
author = "Tucta Huillca, Franz Deyvis",
publisher = "Universidad Nacional Agraria La Molina",
year = "2024"
}
Monascus purpureus is a good producer of pigments that have been useful in the food industry for many years, in many investigations agro-industrial waste has been used to produce the pigments, however the disadvantage is that to separate them from their matrices requires environmentally unfriendly solvents, which is why the production of pigments in a food matrix such as quinoa could be used directly, improving production by adding supplements such as fish hydrolysate and sodium chloride to obtain a good yield. The eighth day of fermentation was the right time for the production of red flour, obtaining values of 57.75, 26.15, 15.90, 30.49 and 31.48 for the analysis of L*, a*, b*, C* y hº respectively in the optimisation at a sodium chloride contraction of 0.14%, pH 5.39 and the addition of 0.88% of fish hydrolysate for the best red flour produced. In addition, the techno-functional properties were analysed, which resulted in water holding capacity of 2.39 ± 0.06 g/g, oil holding capacity of 1.13 ± 0.01g/g, emulsifying capacity of 60.11 ± 0.56%, emulsion stability of 56.47 ± 1.21%, foaming capacity of 2 ±1% and foam stability of 57.44 ± 8.48%, while proximate analysis yielded 27. 99 ± 0.54, 4.45 ± 0.43, 7.45 ± 1.02, 54.42 ± 1.46, 5.68 ± 0.67 and 94.32 ± 0.67 for protein, ash, fat, carbohydrate, moisture and dry matter respectively, resulting in a red flour that can be used in the food industry in full or in part.
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