Utilization of kañawa (chenopodium pallidicaule aellen) flour in pasta making
Fil: Bustos, Mariela C. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
| Main Authors: | , , , |
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| Format: | info:eu-repo/semantics/publishedVersion |
| Language: | eng |
| Published: |
2023
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| Subjects: | |
| Online Access: | http://hdl.handle.net/11086/548380 https://doi.org/10.1155/2019/4385045 https://www.hindawi.com/journals/jchem/ |
| _version_ | 1801211618233679872 |
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| author | Bustos, Mariela C. Ramos, María Isabel Pérez, Gabriela Teresa León, Alberto Edel |
| author_facet | Bustos, Mariela C. Ramos, María Isabel Pérez, Gabriela Teresa León, Alberto Edel |
| author_sort | Bustos, Mariela C. |
| collection | Repositorio Digital Universitario |
| description | Fil: Bustos, Mariela C. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina. |
| format | info:eu-repo/semantics/publishedVersion |
| id | rdu-unc.548380 |
| institution | Universidad Nacional de Cordoba |
| language | eng |
| publishDate | 2023 |
| record_format | dspace |
| spelling | rdu-unc.5483802023-08-30T12:58:53Z Utilization of kañawa (chenopodium pallidicaule aellen) flour in pasta making Bustos, Mariela C. Ramos, María Isabel Pérez, Gabriela Teresa León, Alberto Edel Pastas alimenticias Harinas Proteínas Almidón Valor nutritivo Composición de los alimentos Kañawa info:eu-repo/semantics/publishedVersion Fil: Bustos, Mariela C. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina. Fil: Bustos, Mariela C. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina. Fil: Ramos, María Isabel. Universidad Mayor de San Andrés; Bolivia. Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina. Fil: Pérez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina. Fil: León, Alberto Edel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: León, Alberto Edel. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina. Fil: León, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina. Kañawa (Chenopodium pallidicaule Aellen) is an Andean crop harvested in Bolivia and Perú. Because of the characteristics and properties of kañawa seed, its flour can be used to replace partially wheat flour in pasta to increase its nutritional value. The objective of this study was to investigate the production of fiber and protein-enriched pasta made with wheat and kañawa blends. The effect of the substitution level of wheat by kañawa flour on pasta quality was evaluated taking into account the influence of kañawa composition on starch behavior and gluten network formation. Proximal composition, thermal behavior, and pasting properties of kañawa and wheat flours were determined. Pasta was made from wheat flour (control) replacing 10, 20, and 30% of wheat by kañawa flour from L1 and L2 ecotypes. Water absorption and cooking loss were increased showing the deleterious effect of kañawa flour on pasta quality, but the L1 ecotype showed better performance in cooking properties. Kañawa pasta firmness and chewiness decreased with the kañawa content increase; however, the L1 ecotype did not modify the firmness when 10 and 20% were included in pasta. Both kañawa flours improved the nutritional quality of pasta, increasing the dietary fiber content and protein quality. info:eu-repo/semantics/publishedVersion Fil: Bustos, Mariela C. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina. Fil: Bustos, Mariela C. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina. Fil: Ramos, María Isabel. Universidad Mayor de San Andrés; Bolivia. Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina. Fil: Pérez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina. Fil: León, Alberto Edel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: León, Alberto Edel. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina. Fil: León, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina. 2023-08-07T15:01:36Z 2023-08-07T15:01:36Z 2019 article Bustos, M. C., Ramos, M. I., Pérez, G. T. y León, A. E. (2019). Utilization of kañawa (chenopodium pallidicaule aellen) flour in pasta making. Journal of Chemistry, 2019. https://doi.org/10.1155/2019/4385045 http://hdl.handle.net/11086/548380 2090-9071 https://doi.org/10.1155/2019/4385045 https://www.hindawi.com/journals/jchem/ eng Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ |
| spellingShingle | Pastas alimenticias Harinas Proteínas Almidón Valor nutritivo Composición de los alimentos Kañawa Bustos, Mariela C. Ramos, María Isabel Pérez, Gabriela Teresa León, Alberto Edel Utilization of kañawa (chenopodium pallidicaule aellen) flour in pasta making |
| title | Utilization of kañawa (chenopodium pallidicaule aellen) flour in pasta making |
| title_full | Utilization of kañawa (chenopodium pallidicaule aellen) flour in pasta making |
| title_fullStr | Utilization of kañawa (chenopodium pallidicaule aellen) flour in pasta making |
| title_full_unstemmed | Utilization of kañawa (chenopodium pallidicaule aellen) flour in pasta making |
| title_short | Utilization of kañawa (chenopodium pallidicaule aellen) flour in pasta making |
| title_sort | utilization of kanawa chenopodium pallidicaule aellen flour in pasta making |
| topic | Pastas alimenticias Harinas Proteínas Almidón Valor nutritivo Composición de los alimentos Kañawa |
| url | http://hdl.handle.net/11086/548380 https://doi.org/10.1155/2019/4385045 https://www.hindawi.com/journals/jchem/ |
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