RESUMEN
Peruvian fava beans (PFB) are used in traditional cuisine as a nutrient-rich, flavorful, and textural ingredient; however, little is known about their industrial properties. This study evaluated the physicochemical, nutritional, and techno-functional characteristics of PFB varieties: Verde, Quelcao, and Peruanita. PFB exhibited distinct physical characteristics, quality parameters, and morphology. The color patterns of the seed coat and the hardness were the main parameters for distinguishing them. Nutritionally, all three samples exhibited high protein (23.88-24.88 g/100 g), with high proportion of essential amino acids, high dietary fiber (21.74-25.28 g/100 g), and mineral content. They also contain polyphenols (0.79-1.25 mg GAE/g) and flavonoids (0.91-1.06 mg CE/g) with antioxidant potential (16.60-21.01 and 4.68-5.17 µmol TE/g for ABTS and DPPH assays, respectively). Through XRD measurements, the semi-crystalline nature of samples was identified, belonging to the C-type crystalline form. Regarding techno-functionality, PFB flours displayed great foaming capacity, with Verde variety being the most stable. Emulsifying capacity was similar among samples, although Peruanita was more stable during heating. Upon heating with water, PFB flours reached peak viscosities between 175 and 272 cP, and final viscosities between 242 and 384 cP. Quelcao and Verde formed firmer gels after refrigeration. Based on these results, PFB would be useful to developing innovative, nutritious, and healthy products that meet market needs.
Asunto(s)
Antioxidantes , Valor Nutritivo , Polifenoles , Semillas , Vicia faba , Antioxidantes/análisis , Semillas/química , Polifenoles/análisis , Vicia faba/química , Fibras de la Dieta/análisis , Flavonoides/análisis , Perú , Color , Harina/análisis , Manipulación de Alimentos/métodos , Minerales/análisisRESUMEN
O objetivo desse trabalho foi e avaliar o teor das diferentes formas da vitamina, em espinafres produzidos por diferentes tipo de cultivo (orgâ e tradicional), distintas épocas de colheita e após cozimento em água. Para tanto utilizou-se a técnica de cromatografia líquida de alta eficiência. Espinafres cultivados de forma tradicional e orgânica não apresentaram diferença significativa nos teores de folatos, assim como tambén não se observou diferença significativa entre valores obtidos em diferentes períodos do ano. Os níveis de folatos medidos como 5-metilTHF e 5-formilTHF, variaram de 226 a 527 µg/100g e 4.6 to 10µ/100g, respectivamente. O cozimento em água resultou em perdas de aproximadamente 74 porcento para o 5-metilTHF e 56 porcento para o 5-formilTHF. Com base na determinação da concentração de folatos na água de cozimento, pode-se afirmar que as perdas se deram, principalemente, devido ao processo de lixiviação.