FUNCTIONAL BEVERAGES ELABORATED FROM AMARANTH AND CHIA FLOURS PROCESSED BY GERMINATION AND EXTRUSION

Autores/as

  • Oscar Daniel Argüelles-López Programa de Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, AP 1354, CP 80,000 Culiacán, Sinaloa, México
  • Cuauhtémoc Reyes-Moreno Programa de Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, AP 1354, CP 80,000 Culiacán, Sinaloa, México Programa de Regional de Posgrado en Biotecnología, FCQB-UAS, Ciudad Universitaria, AP 1354, CP 80,000 Culiacán, Sinaloa, México
  • Roberto Gutiérrez-Dorado Programa de Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, AP 1354, CP 80,000 Culiacán, Sinaloa, MéxicoPrograma de Regional de Posgrado en Biotecnología, FCQB-UAS, Ciudad Universitaria, AP 1354, CP 80,000 Culiacán, Sinaloa, México
  • María Fernanda Sánchez- Osuna Programa de Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, AP 1354, CP 80,000 Culiacán, Sinaloa, México
  • Jaime López-Cervantes Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 Sur, 85000 Ciudad Obregón, Sonora, México
  • Edith Oliva Cuevas-Rodríguez Programa de Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, AP 1354, CP 80,000 Culiacán, Sinaloa, México Programa de Regional de Posgrado en Biotecnología, FCQB-UAS, Ciudad Universitaria, AP 1354, CP 80,000 Culiacán, Sinaloa, México
  • Jorge Milán-Carrillo Programa de Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, AP 1354, CP 80,000 Culiacán, Sinaloa, México Programa de Regional de Posgrado en Biotecnología, FCQB-UAS, Ciudad Universitaria, AP 1354, CP 80,000 Culiacán, Sinaloa, México
  • Janitzio Xiomara Korina Perales-Sánchez Programa de Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, AP 1354, CP 80,000 Culiacán, Sinaloa, México Programa de Regional de Posgrado en Biotecnología, FCQB-UAS, Ciudad Universitaria, AP 1354, CP 80,000 Culiacán, Sinaloa, México

DOI:

https://doi.org/10.18633/biotecnia.v20i3.721

Palabras clave:

Amaranth, chia, functional beverages, antioxidant activity, antihypertensive potential.

Resumen

The aims of this research were to develop functional beverages from amaranth and chia flours, processed by germination and extrusion, and evaluate its nutritional, antioxidant and antihypertensive properties. Optimal conditions, previously obtained, to produce extruded (Extrusion temperature= 141 °C/screw speed = 81 rpm) and germinated (Germination temperature= 30 °C/germination time= 78 h.) amaranth flours (EAF, GAF) were applied. Optimal conditions of germination temperature (29 °C) and germination time (197 h) to elaborate germinated chia flour (GCF), with maximum values of antioxidant activity, total phenolic and protein contents, were obtained. A 200 mL portion of the functional beverages, elaborated with 25 g of 70 % EAF+ 30% GCF or 70 % GAF + 30 % GCF mixtures, had 3.90-4.53 g protein, 5.04-6.81 g dietary fiber, 95-96 kcal of energy, calculated protein efficiency ratio = 2.52-2.69, antioxidant activity= 4,009-6,495 μmol TE, antihypertensive potential (IC50) = 0.43-0.47 μg extract/mL, and sensorial acceptability between “I like it very much” and “I like it extremely”. These functional beverages, due to its high nutritional value, and antioxidant and antihypertensive potential, can be used for health promotion of consumers.

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Publicado

2018-09-07

Cómo citar

Argüelles-López, O. D., Reyes-Moreno, C., Gutiérrez-Dorado, R., Sánchez- Osuna, M. F., López-Cervantes, J., Cuevas-Rodríguez, E. O., … Perales-Sánchez, J. X. K. (2018). FUNCTIONAL BEVERAGES ELABORATED FROM AMARANTH AND CHIA FLOURS PROCESSED BY GERMINATION AND EXTRUSION. Biotecnia, 20(3), 135–145. https://doi.org/10.18633/biotecnia.v20i3.721

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