Citas bibligráficas
Galindo, R., (2018). Comparación nutricional de harinas de quinua: extruida, insuflada y sometida a cocción, para la elaboración de una bebida en polvo [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/3485
Galindo, R., Comparación nutricional de harinas de quinua: extruida, insuflada y sometida a cocción, para la elaboración de una bebida en polvo [Tesis]. : Universidad Nacional Agraria La Molina; 2018. https://hdl.handle.net/20.500.12996/3485
@misc{renati/243888,
title = "Comparación nutricional de harinas de quinua: extruida, insuflada y sometida a cocción, para la elaboración de una bebida en polvo",
author = "Galindo Luján, Rocío del Pilar",
publisher = "Universidad Nacional Agraria La Molina",
year = "2018"
}
The extruded quinoa flours, insufflated and cooked in water, were evaluated based on the content of protein, fat, ash, crude fiber, carbohydrates, minerals (phosphorus, potassium, calcium, magnesium, sodium zinc, copper, manganese and iron), biological tests (protein efficiency ratio (NPR), apparent digestibility and biological value). The evaluation found no differences in proteins, ash, minerals, NPR, biological value and apparent digestibility, between the extruded and cooked samples; but in the content of fat, raw fiber, moisture and carbohydrates, differences were found. The insufflated quinoa presented the lowest percentages in protein, minerals, (NPR), apparent digestibility and biological value. To prepare the drink, the extruded flour was selected, given that it excelled in NPR, apparent digestibility and biological value; of the four formulations made (0.5 and 1.5 percent of xanthan gum, 0.5 and 1 percent of stevia), the sample with the highest acceptability was the one which contained 0.5 percent of xanthan gum and 1 percent stevia, which reported: 72.98, 5.29, 10.58, 2.67 and 1.64 g / 100 g of carbohydrates, fat, protein, ash, crude fiber, respectively; 320.00, 850.00, 95.00, 140.00, 40.00, 1.40, 0.40, 0.70 and 7.80 mg / 100 g of phosphorus, potassium, calcium, magnesium, sodium, zinc, copper, manganese and iron, respectively; 2.77, 73.52 and 59.33 of NPR, biological value and apparent digestibility, respectively
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