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.

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 Propiedades funcionales de productos tradicionales congelados y secados al sol de oca (Oxalis tuberosa Molina) y olluco (Ullucus tuberosus Caldas): Una revisión

PURIQ ◽  
2020 ◽  
Vol 2 (3) ◽  
Author(s):  
Roberto Carlos Chuquilín Goicochea ◽  
Mónica Carolim Martínez Laurente ◽  
Jesús Teodoro Rodrigo-Chumbes
Keyword(s):  
Oxalis Tuberosa ◽  
Ullucus Tuberosus

El objetivo fue comprender la importancia de dos tubérculos andinos orgánicos como Oxalis tuberosa Molina y Ullucus tuberosus Caldas, en cuanto a sus componentes benéficos para la salud humana, así como darle un valor agregado mediante una técnica ancestral, llamada comúnmente “chuño”, conocidos como caya y chullce en la región Huancavelica. Se revisaron bases de datos Science direct, Taylor & Francis, Wiley, PubMed, Scielo y Alicia, con una antigüedad de 20 años. Los resultados más relevantes se sistematizaron en tablas y se analizaron para resaltar las cualidades que ambos tubérculos tienen como producto fresco y, las posibilidades que puedan tener al convertirlos en productos agroindustriales que retienen sus propiedades funcionales.

scholarly journals Bromatological and Microbiological Characterization of Andean Tubers Mashwa (Tropaeolum Tuberosum) and Oca (Oxalis Tuberosa)

2021 ◽  
Author(s):  
Cristian José Esparza Bonilla ◽  
Cesar Iván ◽  
Flores Mancheno ◽  
Tatiana Elizabeth Sánchez Herrera
Keyword(s):  
Factor Analysis ◽  
Analysis Of Variance ◽  
Aerobic Bacteria ◽  
Oxalis Tuberosa ◽  
Tropaeolum Tuberosum

The objective of this research was to analyze the bromatological and microbiological composition of Andean tubers, to determine whether their state of maturation influences their composition. Mashwa (Tropaeolum tuberosum) and oca (Oxalis tuberosa) tubers were analyzed. Different degrees of maturation (tender, ripe) were considered. In each analysis, three treatments were carried out, using 100g of sample. The data were analyzed through a two-factor analysis of variance with several samples per group. The average values obtained from the bromatological data of tender mashwa were: 12.33% protein, 0.87% fat, 5.17% ash and 6.41% moisture. The values for mature mashwa were: 15.27% protein, 1.00% fat, 6.74% ash and 5.85% moisture. For tender oca, the values were: 7.47% protein, 0.65% fat, 4.59% ash and 7.03% moisture. Finally, the values for mature oca were 8.92% protein, 0.64% fat, 5.40% ash and 6.03% moisture. In terms of the microbiological evaluation, a minimal presence of the following aerobic bacteria was observed: Stapylococus aureos, coliforms, Eschericha coli. The results showed that the microbiological values ​​for Andean tubers (mashwa and oca) were within the safe parameters, so the tubers are suitable for consumption. Keywords: bromatological, microbiological, Tropaeolum tuberosum, Oxalis tuberosa, maturation. RESUMEN El objetivo de esta investigación fue analizar la composición bromatológica, microbiológica, y determinar si el estado de maduración influye en la composición de los tubérculos andinos. Los tubérculos analizados, mashwa (Tropaeolum tuberosum) y oca (Oxalis tuberosa), donde se considero diferentes grados de maduración (tierno, maduro), en cada análisis se empleo 3 tratamientos utilizando 100g de muestra. Los datos fueron analizados mediante el programa Excel con un análisis de varianza de dos factores con varias muestras por grupo. El promedio obtenido en los datos bromatológicos de mashwa tierna son: proteína de 12,33%, grasa 0,87%, ceniza 5,17% y humedad 6,41%, mashwa madura 15,27% de proteína, 1,00% de grasa, 6,74% de ceniza y 5,85% de humedad, para la oca tierna en proteína de 7,47%, grasa 0,65%, ceniza 4,59% y humedad 7,03%, oca madura son de 8,92% de proteína, 0,64% de grasa, 5,40% de ceniza y 6,03% de humedad. En el caso de la evaluación microbiológica se observó la presencia mínima de Bacterias Aerobias, Stapylococus Áureos, Coliformes, Eschericha Coli. Determinando que los valores microbiológicos para los tubérculos andinos (mashwa, oca) se encuentran dentro de los parámetros por lo que están libres de patógenos y son aptos para el consumo. Palabras claves: bromatológico, microbiológico, Tropaeolum tuberosum, Oxalis tuberosa, maduración.

scholarly journals Chemical Study and Determination of the Antioxidant Activity of Three Varieties <i>Tropaeolum tuberosum</i> (Mashua)

2019 ◽  
Vol 10 (12) ◽  
pp. 2279-2297
Author(s):  
Jiménez Heinert María Elena ◽  
Gutiérrez Gaitén Yamilet Irene ◽  
Yamilet Guaranda Iván ◽  
Miranda Martínez Migdalia
Keyword(s):  
Antioxidant Activity ◽  
Chemical Study ◽  
Tropaeolum Tuberosum

THE USE OF NEURAL NETWORK FOR DETERMINATION OF THE LOAD AND ADJUSTMENT OF THE INTERNAL TEMPERATURE OF A HOUSEHOLD REFRIGERATOR

2021 ◽  
Author(s):  
Matheus Mugayar Monteiro ◽  
Stênio Barbosa Caldeira ◽  
Hudson Guimarães ◽  
Henrique José Agrizzi Altoé ◽  
Luiza Cordeiro ◽  
...  
Keyword(s):  
Neural Network ◽  
Internal Temperature

Importance of Cooking Temperature and Pancreatic Amylase in Determination of Dietary Fiber in Dried Legumes

1995 ◽  
Vol 78 (6) ◽  
pp. 1444-1449 ◽  
Author(s):  
Roger Mongeau ◽  
René Brassard
Keyword(s):  
Dietary Fiber ◽  
Rapid Method ◽  
Dry Matter ◽  
Pancreatic Amylase ◽  
Total Dietary Fiber ◽  
Cooking Temperature ◽  
Navy Beans ◽  
Lima Beans ◽  
Cooking Conditions

Abstract Total dietary fiber (TDF) was measured in large lima, roman, black turtle, light red kidney, white navy, pinto, black-eyed, and soya beans and in chick peas by the Mongeau rapid method (A), the Prosky method (B), and the Lee method (C). When the samples were soaked and cooked according to package instructions (gentle boiling, 95°C), TDF values by method A were all within 19.7-22.1%, except for black-eyed beans (9.9%) and chick peas (11.3%) (g/100 g, cooked dry matter). For large lima beans (20.0-21.3%) and soya beans (19.2-19.7%), TDF values by methods A, B, and C were in agreement. For 7 samples, however, TDF values were up to 81% higher by method B (17.4-34.7%) and up to 122% higher by method C (21.1-39.8%) than those by method A (P ≤ 0.01). For 6 legumes, TDF values by method C were 15-28% higher (P ≤ 0.013) than by method B. White navy beans were analyzed also after different cooking conditions, varying from no cooking to autoclaving for 15 min at 120°C. TDF values by method A were independent from cooking conditions and remained between 20.2 and 22.4%. For navy beans cooked at 95°C, TDF values by method B (up to 34.7 ± 1.4%) and C (up to 39.8 ± 0.3%) were unpredictable, but autoclaving at 120°C reduced them to about 22%. Incorporation of a pan-creatic amylase in methods B and C consistently decreased the aforementioned analytical discrepancies, as did the absence of cooking. Only autoclaving (for at least 15 min at 120°C) fully restored agreement among methods A-C.

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