Bibliographic citations
Pilco, S., (2021). Elaboración de una bebida a base de granos andinos: Quinua (Chenopodium quinoa) y Kiwicha (Amaranthus caudatus) [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/4576
Pilco, S., Elaboración de una bebida a base de granos andinos: Quinua (Chenopodium quinoa) y Kiwicha (Amaranthus caudatus) []. PE: Universidad Nacional Agraria La Molina; 2021. https://hdl.handle.net/20.500.12996/4576
@phdthesis{renati/1116338,
title = "Elaboración de una bebida a base de granos andinos: Quinua (Chenopodium quinoa) y Kiwicha (Amaranthus caudatus)",
author = "Pilco Quesada, Silvia",
publisher = "Universidad Nacional Agraria La Molina",
year = "2021"
}
The aim of this research was to elaborate a beverage based on Andean grains quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus), using enzymes and malting process, in addition to characterizing the chemical composition, antioxidant capacity and phenolic compounds of the raw material and characterizing the composition physicochemical and sensory of beverage. The germination process improves the nutritional composition of the grains by increasing the bioavailability total protein content and favors the accumulation of phenolic compounds, the majority being coumaric acid and a kaempferol triglycoside in quinoa and caffeoylquinic acid in kiwicha. The formulations of the beverage were of two types: malted (72 h) and with addition of enzymes (α-amylase, amyloglucosidase and papain), both presented a nutritious proximal composition due to their increase in protein, being the malting with the highest protein content. The two beverages with the highest protein content were the following: the beverage with addition of enzymes of 50 percent quinoa and 50 percent kiwicha, with a total of 5.02 g / 100ml of protein and the malted beverage with 100 percent kiwicha with 8.11 g / 100ml of protein. These values are 1.5 to 2 times more protein than cow's milk (2.9 to 3.7 percent). The descriptive sensory evaluation by the CATA method (Check all that apply) applied to beverages in consumers from different countries showed that regardless of their origin they group and describe the samples in a similar way, no significant differences were found in related attributes the color, smell and texture of the beverages. These results confirm that rapid descriptive methods such as CATA are suitable for perceiving differences or similarities between products and that they can be a useful tool to understand the perceptions of consumers from different countries. At the end of the investigation, a highly protein beverage was developed that can serve as a prototype base for the formulation of lactose-free beverages for people with special diets.
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