Morphological, technological and nutritional properties of flours and starches from mashua (Tropaeolum tuberosum) and melloco (Ullucus tuberosus) cultivated in Ecuador

2019 ◽  
Vol 301 ◽  
pp. 125268 ◽  
Author(s):  
M. Teresa Pacheco ◽  
F. Javier Moreno ◽  
Rodrigo Moreno ◽  
Mar Villamiel ◽  
Oswaldo Hernandez-Hernandez
Keyword(s):  
Nutritional Properties ◽  
Ullucus Tuberosus ◽  
Tropaeolum Tuberosum

scholarly journals The physical, chemical and functional characterization of starches from Andean tubers: oca (Oxalis tuberosa Molina), olluco (Ullucus tuberosus Caldas) and mashua (Tropaeolum tuberosum Ruiz & Pavón)

2013 ◽  
Vol 49 (3) ◽  
pp. 453-464 ◽  
Author(s):  
Beatriz Valcárcel-Yamani ◽  
Gerby Giovanna Rondán-Sanabria ◽  
Flavio Finardi-Filho
Keyword(s):  
High Stability ◽  
Functional Characterization ◽  
Starch Granules ◽  
Oxalis Tuberosa ◽  
Physical Chemical ◽  
Ullucus Tuberosus ◽  
Starch Gels ◽  
Tropaeolum Tuberosum ◽  
Freezing Storage

The physical, chemical, and functional properties of starches isolated from the Andean tubers oca (Oxalis tuberosa M.), olluco (Ullucus tuberosus C.) and mashua (Tropaeolum tuberosum R. & P.) were studied. The tubers were obtained from a local grocery. The morphology of the starch granules (size and shape) was studied with scanning electron microscopy (SEM), which revealed ellipsoid, oval, conical, pear-shaped and prismatic forms: ellipsoids and oval granules with lengths up to 54.30 µm in oca; with lengths up to 32.09 µm for olluco starch granules; and with predominantly truncated spherical or oval forms and smaller dimensions (up to 16.29 um) for mashua starch granules. Amylose contents were similar among the samples: 27.60% (oca), 26.49% (olluco) and 27.44% (mashua). Olluco starch had less swelling power, forming opaque, less firm gels. All three starch gels showed the same stability on refrigeration and presented high syneresis under freezing temperatures, with a variation of 40.28 to 74.42% for olluco starch. The starches cooked easily, with high peak viscosity. The low gelatinization temperatures and high stability during cooling make these starches suitable feedstock for use in formulations that require milder processing temperatures and dispense freezing storage.

scholarly journals Capacidad antioxidante y antimicrobiana de tubérculos andinos (Tropaeolum tuberosum y Ullucus tuberosus)

2018 ◽  
Vol 21 (2) ◽  
Author(s):  
Francia Milena Mejía Lotero ◽  
◽  
Jorge Esteban Salcedo Gil ◽  
Santiago Vargas Londoño ◽  
Johanna Andrea Serna Jiménez ◽  
...  
Keyword(s):  
Ullucus Tuberosus ◽  
Tropaeolum Tuberosum

scholarly journals Determination of the Morphology of the Starch Granules and the Optimum Internal Cooking Temperature of Four Andean Crops: Oca (Oxalis tuberosa Molina), Olluco (Ullucus tuberosus Loz), Isaño (Tropaeolum tuberosum Ruiz & Pavon) and Arracacha (Arracacia xanthorrhiza Bancroft)

2017 ◽  
Vol 21 (2) ◽  
pp. 33-42
Author(s):  
Omar Bellido-Valencia ◽  
Paul K. Huanca-Zúñiga ◽  
Luis A. Medina-Marroquín
Keyword(s):  
Starch Granules ◽  
Internal Temperature ◽  
Oxalis Tuberosa ◽  
Sensory Acceptability ◽  
Cooking Temperature ◽  
Ullucus Tuberosus ◽  
Cooking Times ◽  
Andean Crops ◽  
Tropaeolum Tuberosum

Abstract Andean grains (i.e. quinoa, amaranth) have been increasingly studied in recent times, mainly due to the increase in international consumption. However, Andean tubers other than potatoes have not been so widespread and are mainly studied for their starch, previously extracted. This work studied the morphology of native starch in four of these crops (oca, olluco, isaño and aracacha), during cooking and the evolution of their internal temperature in relation to sensory acceptability. Using scanning electron microscopy, it was determined that the size of crude starch granules was between 9 μm to 38.2 μm for oca, 4.48 to 24.9 μm for olluco, 4.45 to 22.9 μm for isaño, and 5.36 to 23.8 μm for arracacha. Sensorially, it was determined that the optimum cooking temperature for arracacha was 89.1°C, 90.9°C for oca, 91°C for isaño, and 91.4 °C for olluco. All samples had optimal cooking times shorter than potato, with the isaño having the best heat transfer.

Does microclimate under grey hail protection net affect biological and nutritional properties of ‘Duke’ highbush blueberry (Vaccinium corymbosumL.)?

Fruits ◽  
2016 ◽  
Vol 71 (3) ◽  
pp. 161-170 ◽  
Author(s):  
Jasminka Milivojević ◽  
Dragan Radivojević ◽  
Mirjana Ruml ◽  
Milena Dimitrijević ◽  
Jelena Dragišić Maksimović
Keyword(s):  
Highbush Blueberry ◽  
Nutritional Properties ◽  
Net Affect

METODOLOGIA PARA LA ELABORACIÓN DE PASTA DE TOMATE CON ZANAHORIA

2016 ◽  
Vol 1 (1) ◽  
pp. 57
Author(s):  
Luzmila Burbano Mera ◽  
Marcos Dávila Cedeño ◽  
Tatiana Martínez Santana ◽  
Ramón E. Cevallos Cedeño
Keyword(s):  
Positive Impact ◽  
Beta Carotene ◽  
Industrial Product ◽  
High Quality ◽  
Nutritional Properties ◽  
Tomato Paste ◽  
Physical Chemical ◽  
Index Terms

Abstract:  Manabí and Ecuadorian population in general are consumers of tomato paste in different forms, so that producers and industrial product processing always looking to have a high quality  and  good  prices  for  the  benefit  of its  customers.  This research based on the results obtained, it leaves a number of very valuable conclusions for determining the carrot pulp will have a positive impact on the physical, chemical and organoleptic, when combined with the tomato paste features, without diminishing or provide a look that could adversely affect its commercial presentation to the client. The objective of this research was to get the development of a tomato paste mixed with carrot paste, with the purpose of obtaining an improved nutritional properties (fiber and beta-carotene) for the benefit of the consumer. Index Terms:  Pasta, tomato, carrot, consistency, nutritional properties.

Nutritional Properties and Biological Activities of Artemisia annua L.

2011 ◽  
Vol 40 (2) ◽  
pp. 163-170 ◽  
Author(s):  
Ji-Hyun Ryu ◽  
Ra-Jeong Kim ◽  
Soo-Jung Lee ◽  
In-Soo Kim ◽  
Hyun-Ju Lee ◽  
...  
Keyword(s):  
Artemisia Annua ◽  
Biological Activities ◽  
Nutritional Properties ◽  
Artemisia Annua L
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