Bibliographic citations
Valdez, J., (2019). Caracterización fisicoquímica, funcional-tecnológica y sensorial de tres variedades de quinua (Chenopodium quinoa Willd.) [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/4200
Valdez, J., Caracterización fisicoquímica, funcional-tecnológica y sensorial de tres variedades de quinua (Chenopodium quinoa Willd.) [Tesis]. : Universidad Nacional Agraria La Molina; 2019. https://hdl.handle.net/20.500.12996/4200
@phdthesis{renati/247054,
title = "Caracterización fisicoquímica, funcional-tecnológica y sensorial de tres variedades de quinua (Chenopodium quinoa Willd.)",
author = "Valdez Arana, Jenny del Carmen",
publisher = "Universidad Nacional Agraria La Molina",
year = "2019"
}
The objective of the investigation was to perform the physicochemical and functional-technological characterization of three varieties of Peruvian quinoa from the Junín Region: Blanca de Hualhuas (BH), Rosada de Huancayo (RHY) and Pasankalla (PK), in order to establish its possible uses in foods based on cereals or starches. The grains of the three varieties presented grade 1 quality, large grain size and microbiologically complied with national regulations. Flours and starches showed differences in chemical composition. The starches showed XRD type A crystallinity patterns, polygonal shape, small size, high crystallinity and low amylose content. The thermal, bonding and starch gel properties showed differences. PK starch, with lower amylose, had lower transition temperatures; BH starch, with greater amylose, presented the lowest enthalpy of gelatinization. PK starch showed lower: maximum time, return viscosity (SB) and synergy with positive correlation to amylose content; It also showed higher: maximum viscosity (PV), rupture (BD), water retention capacity and firmness with a negative correlation to the amylose content. Differences in the physicochemical and functional-technological properties of starches suggest several possible uses in the food industry. Concurrently, the training of sensory judges was carried out and the sensory quality of the bitter taste was obtained for quinoa BH (weak-1.8 cm), RHY (very weak-0.8 cm) and PK (absent-0 cm); difference attributable to saponin content. The evaluation of genetic differences between trained sensory judges allowed to qualify them genetically and sensoryly as medium PROP tasters with sensory ability in the perception of bitter taste through the evaluation of nucleotide polymorphism (SNP) at position 145 (rs713598 C / G) of the TAS2R38 bitter taste receptor using PCR-RFLP and also by sensory classification of PROP taster.
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