Grain maceration of Chenopodium quinoa Willd: effect of time and temperature
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/9483 |
Resumo: | Quinoa has aroused worldwide interest for its high nutritional value, especially in relation to protein content. Therefore, the objective of this study was to evaluate the effect of time and temperature on the maceration of quinoa in order to obtain greater submersion with less loss of grain proteins. To characterize the quinoa grains, the material was crushed and subjected to moisture, protein, lipid and ash analysis. To evaluate time and temperature, the grains were macerated at three different temperatures (5 ºC, 25 ºC and 45 ºC) in a 1:2 ratio (quinoa: water) for 48 hours. Samples of the maceration water were subjected to analysis of hydrogen potential, protein determination, acidity and water absorption. The experiment was carried out in a Subdivided Plot Design with the temperature in the plot (3 levels - 5 °C, 25 °C and 45 °C) with three repetitions and the maceration time in the subplot (9 levels - 9 times). All analysis were performed in duplicate. Regarding the results obtained, quinoa can be considered a food with a high protein content (14.35%). Note that the migration of proteins to the maceration water is greater at a temperature of 45 °C. The results for the behavior of pH and acidity show that there was fermentation at temperatures of 25 ºC and 45 °C. The mass gain is independent of the temperature and reached a maximum waterlogging point around 16 hours. So it is recommended to macerate the quinoa at a temperature of 5 °C for 16 hours. |
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Grain maceration of Chenopodium quinoa Willd: effect of time and temperatureMaceración de granos de Chenopodium quinoa Willd: efecto del tiempo y la temperaturaMaceração de grãos de Chenopodium quinoa Willd: efeito do tempo e temperaturaQuinoaCaracterização físico-químicaAbsorção de água.QuinuaCaracterización físico-químicaAbsorción de agua.QuinoaPhysicochemical characterizationWater absorption.Quinoa has aroused worldwide interest for its high nutritional value, especially in relation to protein content. Therefore, the objective of this study was to evaluate the effect of time and temperature on the maceration of quinoa in order to obtain greater submersion with less loss of grain proteins. To characterize the quinoa grains, the material was crushed and subjected to moisture, protein, lipid and ash analysis. To evaluate time and temperature, the grains were macerated at three different temperatures (5 ºC, 25 ºC and 45 ºC) in a 1:2 ratio (quinoa: water) for 48 hours. Samples of the maceration water were subjected to analysis of hydrogen potential, protein determination, acidity and water absorption. The experiment was carried out in a Subdivided Plot Design with the temperature in the plot (3 levels - 5 °C, 25 °C and 45 °C) with three repetitions and the maceration time in the subplot (9 levels - 9 times). All analysis were performed in duplicate. Regarding the results obtained, quinoa can be considered a food with a high protein content (14.35%). Note that the migration of proteins to the maceration water is greater at a temperature of 45 °C. The results for the behavior of pH and acidity show that there was fermentation at temperatures of 25 ºC and 45 °C. The mass gain is independent of the temperature and reached a maximum waterlogging point around 16 hours. So it is recommended to macerate the quinoa at a temperature of 5 °C for 16 hours.La quinua ha despertado el interés mundial por su alto valor nutricional, especialmente en relación al contenido de proteínas. Por tanto, el objetivo de este estudio fue evaluar el efecto del tiempo y la temperatura sobre la maceración de la quinua con el fin de obtener un mayor encharcamiento con menor pérdida de proteínas de grano. Para caracterizar los granos de quinua, el material se trituró y se sometió a análisis de humedad, proteínas, lípidos y cenizas. Para evaluar el tiempo y la temperatura, los granos se maceraron a tres temperaturas diferentes (5 °C, 25 °C y 45 °C) en una proporción de 1: 2 (quinua: agua) durante 48 horas. Las muestras del agua de maceración se sometieron a análisis de potencial de hidrógeno, determinación de proteínas, acidez y absorción de agua. El experimento se realizó en un Diseño de Parcela Subdivisión con la temperatura en la parcela (3 niveles - 5 °C, 25 °C y 45 °C) con tres repeticiones y el tiempo de maceración en la subparcela (9 niveles - 9 tiempos). Todos los análisis se realizaron por duplicado. En cuanto a los resultados obtenidos, la quinua puede considerarse un alimento con un alto contenido en proteínas (14,35%). Nótese que la migración de proteínas al agua de maceración es mayor a una temperatura de 45 °C. Los resultados para el comportamiento del pH y la acidez muestran que hubo fermentación a temperaturas de 25 y 45 °C. La ganancia de masa es independiente de la temperatura y alcanzó un punto máximo de anegamiento alrededor de las 16 horas. Por eso se recomienda macerar la quinua a una temperatura de 5 °C durante 16 horas.A quinoa tem despertado o interesse mundial por seu alto valor nutritivo, principalmente em relação ao teor de proteínas. Diante disso, o objetivo deste estudo foi avaliar o efeito do tempo e temperatura na maceração da quinoa visando obter maior encharcamento com menor perda de proteínas do grão. Para caracterização dos grãos de quinoa o material foi triturado e submetido as análises de umidade, proteínas, lipídios e cinzas. Para avaliação do tempo e temperatura, os grãos foram macerados em três temperaturas diferentes (5 oC, 25 oC e 45 oC) na proporção 1:2 (quinoa:água) durante 48 horas. Amostras da água de maceração foram submetidas as análises de potencial hidrogeniônico, determinação de proteínas, acidez e absorção de água. O experimento foi conduzido no Delineamento em Parcela Subdividida com a temperatura na parcela (3 níveis – 5 oC, 25oC e 45oC) com três repetições e o tempo de maceração na subparcela (9 níveis – 9 tempos). Todas as análises foram realizadas em duplicata. Em relação aos resultados obtidos, a quinoa pode ser considerada um alimento com alto teor de proteínas (14,35%). Nota-se que a migração das proteínas para a água de maceração é maior na temperatura de 45 oC. Os resultados para o comportamento do pH e acidez mostram que houve fermentação nas temperaturas de 25 e 45 °C. O ganho de massa é independente da temperatura e atingiu um ponto de encharcamento máximo em torno de 16 horas. Assim recomenda-se a maceração da quinoa em uma temperatura de 5 °C por 16 horas.Research, Society and Development2020-11-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/948310.33448/rsd-v9i11.9483Research, Society and Development; Vol. 9 No. 11; e399119483Research, Society and Development; Vol. 9 Núm. 11; e399119483Research, Society and Development; v. 9 n. 11; e3991194832525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/9483/8507Copyright (c) 2020 Érica Granato Faria Neves ; Júnia Christina Barbosa ; Leonardo de Oliveira Penna; Erick Ornellas Neves ; Patrícia Aparecida Pimenta Pereira ; Simone Fátima Viana da Cunha ; Christiane Mileib Vasconceloshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessNeves , Érica Granato Faria Barbosa , Júnia Christina Penna, Leonardo de Oliveira Neves , Erick Ornellas Pereira , Patrícia Aparecida Pimenta Cunha , Simone Fátima Viana da Vasconcelos, Christiane Mileib 2020-12-10T23:37:57Zoai:ojs.pkp.sfu.ca:article/9483Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:31:45.254874Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Grain maceration of Chenopodium quinoa Willd: effect of time and temperature Maceración de granos de Chenopodium quinoa Willd: efecto del tiempo y la temperatura Maceração de grãos de Chenopodium quinoa Willd: efeito do tempo e temperatura |
title |
Grain maceration of Chenopodium quinoa Willd: effect of time and temperature |
spellingShingle |
Grain maceration of Chenopodium quinoa Willd: effect of time and temperature Neves , Érica Granato Faria Quinoa Caracterização físico-química Absorção de água. Quinua Caracterización físico-química Absorción de agua. Quinoa Physicochemical characterization Water absorption. |
title_short |
Grain maceration of Chenopodium quinoa Willd: effect of time and temperature |
title_full |
Grain maceration of Chenopodium quinoa Willd: effect of time and temperature |
title_fullStr |
Grain maceration of Chenopodium quinoa Willd: effect of time and temperature |
title_full_unstemmed |
Grain maceration of Chenopodium quinoa Willd: effect of time and temperature |
title_sort |
Grain maceration of Chenopodium quinoa Willd: effect of time and temperature |
author |
Neves , Érica Granato Faria |
author_facet |
Neves , Érica Granato Faria Barbosa , Júnia Christina Penna, Leonardo de Oliveira Neves , Erick Ornellas Pereira , Patrícia Aparecida Pimenta Cunha , Simone Fátima Viana da Vasconcelos, Christiane Mileib |
author_role |
author |
author2 |
Barbosa , Júnia Christina Penna, Leonardo de Oliveira Neves , Erick Ornellas Pereira , Patrícia Aparecida Pimenta Cunha , Simone Fátima Viana da Vasconcelos, Christiane Mileib |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Neves , Érica Granato Faria Barbosa , Júnia Christina Penna, Leonardo de Oliveira Neves , Erick Ornellas Pereira , Patrícia Aparecida Pimenta Cunha , Simone Fátima Viana da Vasconcelos, Christiane Mileib |
dc.subject.por.fl_str_mv |
Quinoa Caracterização físico-química Absorção de água. Quinua Caracterización físico-química Absorción de agua. Quinoa Physicochemical characterization Water absorption. |
topic |
Quinoa Caracterização físico-química Absorção de água. Quinua Caracterización físico-química Absorción de agua. Quinoa Physicochemical characterization Water absorption. |
description |
Quinoa has aroused worldwide interest for its high nutritional value, especially in relation to protein content. Therefore, the objective of this study was to evaluate the effect of time and temperature on the maceration of quinoa in order to obtain greater submersion with less loss of grain proteins. To characterize the quinoa grains, the material was crushed and subjected to moisture, protein, lipid and ash analysis. To evaluate time and temperature, the grains were macerated at three different temperatures (5 ºC, 25 ºC and 45 ºC) in a 1:2 ratio (quinoa: water) for 48 hours. Samples of the maceration water were subjected to analysis of hydrogen potential, protein determination, acidity and water absorption. The experiment was carried out in a Subdivided Plot Design with the temperature in the plot (3 levels - 5 °C, 25 °C and 45 °C) with three repetitions and the maceration time in the subplot (9 levels - 9 times). All analysis were performed in duplicate. Regarding the results obtained, quinoa can be considered a food with a high protein content (14.35%). Note that the migration of proteins to the maceration water is greater at a temperature of 45 °C. The results for the behavior of pH and acidity show that there was fermentation at temperatures of 25 ºC and 45 °C. The mass gain is independent of the temperature and reached a maximum waterlogging point around 16 hours. So it is recommended to macerate the quinoa at a temperature of 5 °C for 16 hours. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-11-03 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/9483 10.33448/rsd-v9i11.9483 |
url |
https://rsdjournal.org/index.php/rsd/article/view/9483 |
identifier_str_mv |
10.33448/rsd-v9i11.9483 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/9483/8507 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 11; e399119483 Research, Society and Development; Vol. 9 Núm. 11; e399119483 Research, Society and Development; v. 9 n. 11; e399119483 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052781354287104 |