RESUMEN
This research was aimed at developing a high content protein beverage from the mixture of liquid extracts of a pseudocereal, quinoa (Chenopodium quinoa Willd) and two legumes: mesquite (Prosopis chilensis (Mol.) Stunz) and lupine (Lupinus albus L.), native from the Andean highlands of the Chilean northern macro-zone, flavored with raspberry pulp, to help in the feeding of children between 2 and 5 years of lower socioeconomic status with nutritional deficiencies. The formulation was defined by linear programming, its composition was determined by proximate analysis and physical, microbiological and sensory acceptance tests were performed. After 90 days of storage time, the beverage got a protein content of 1.36%, being tryptophan the limiting amino acid; for its part, the chromaticity coordinates of CIEL*a*b* color space showed no statistical significant differences (p < 0.05) maintaining the "dark pink" tonality, the viscosity and the sensory evaluation were acceptable for drinking.
Asunto(s)
Chenopodium quinoa/química , Proteínas en la Dieta/análisis , Alimentos Formulados/análisis , Lupinus/química , Prosopis/química , Preescolar , Chile , Dieta , Grasas de la Dieta/análisis , Fibras de la Dieta/análisis , Femenino , Microbiología de Alimentos , Almacenamiento de Alimentos , Humanos , Masculino , Extractos Vegetales/química , Deficiencia de Proteína/dietoterapia , Clase Social , Gusto/fisiología , Triptófano/análisis , ViscosidadRESUMEN
The revaluation of the Andean cultivations, quinua (Chenopodium quinua Willd) and lupin (Lupinus albus L.), to be used in nutritional mixtures, with traditional cereals like corn (Zea mays L.) and rice (Oryza sativa L.), originate mixtures without gluten which constitute a good alternative for the nutrition of children under 24 months that suffer from celiac disease, since they improve the quality of the protein, by essential amino acids compensation, and also impacts in the product's diversification strategy. In the present work, the percentage composition of each flour in the mixture was determined by means of Linear Programming by means of the Solver form from the Excel spreadsheet. Prolamines were determined in the quinua and lupin flours by the ELISA test and the HPLC technique was used in both products obtained called "sweet mix" and "dessert mix", to define the quantity of amino acids with the purpose of providing around the 15% of the proteins required in the day. The flour mixtures selected as optimum, sweet mix, suitable for the preparation of sweet pancakes, as well as for the dessert mix, that by addition of water or milk produce a semi solid dessert, were evaluated after three months of storage, being acceptable their microbiological, bromatological and sensorial requirements, corroborating the results with the good acceptance of the products, prepared from the formulated mixtures, by the children of two Day Care centers of the City of Antofagasta-Chile.
Asunto(s)
Enfermedad Celíaca/dietoterapia , Grano Comestible , Fabaceae , Harina/análisis , Aminoácidos/análisis , Chenopodium quinoa/química , Chile , Cromatografía Líquida de Alta Presión , Grano Comestible/química , Ensayo de Inmunoadsorción Enzimática , Fabaceae/química , Microbiología de Alimentos , Alimentos Formulados/análisis , Humanos , Lactante , Lupinus/química , GustoRESUMEN
En la presente investigación se desarrolló una bebida de alto contenido proteico a partir de la mezcla de los extractos líquidos de un pseudocereal, quinua (Chenopodium quinoa Willd) y de dos plantas leguminosas: algarrobo (Prosopis chilensis (Mol.) Stunz) y lupino (Lupinusalbus L.), provenientes del altiplano andino de la macro zona norte de Chile, saborizándose con pulpa de frambuesa, para contribuir en la alimentación de niños entre 2y 5 años de estrato socio-económico bajo con deficiencias nutricionales. La formulación se definió por Programación Lineal, se determinó su composición por análisis proximal y se realizaron pruebas físicas, microbiológicas y de aceptación sensorial. Al concluir los 90 días de almacenamiento la bebida obtuvo un contenido de proteínas de1,36%, siendo el triptófano el aminoácido limitante; por su parte, las coordenadas de cromaticidad del espacio de color CIEL*a*b* no presentaron diferencias significativas (p < 0,05) manteniéndose la tonalidad de "rosado oscuro", la viscosidad y la evaluación sensorial resultaron aceptables (AU)
This research was aimed at developing a high content protein beverage from the mixture of liquid extracts of apseudocereal, quinoa (Chenopodium quinoa Willd) andtwo legumes: mesquite (Prosopis chilensis (Mol.) Stunz) and lupine (Lupinus albus L.), native from the Andeanhighlands of the Chilean northern macro-zone, flavored with raspberry pulp, to help in the feeding of children between 2 and 5 years of lower socioeconomic status with nutritional deficiencies. The formulation was defined by linear programming, its composition was determined by proximate analysis and physical, microbiological and sensory acceptance tests were performed. After 90 days of storage time, the beverage got a protein content of 1.36%,being tryptophan the limiting amino acid; for its part, the chromaticity coordinates of CIEL*a*b* color space showed no statistical significant differences (p < 0.05)maintaining the "dark pink" tonality, the viscosity and the sensory evaluation were acceptable for drinking (AU)
Asunto(s)
Extractos Vegetales/uso terapéutico , Zumos , Proteínas en la Dieta/administración & dosificación , Lupinus , Prosopis , Chenopodium quinoa , Análisis de los Alimentos/métodosRESUMEN
La revalorización de los cultivos andinos, quinua (Chenopodiumquinua Willd) y lupino (Lupinus albus L), para ser utilizados en mezclas alimenticias, con cereales tradicionales como maíz (Zea mays L.) y arroz (Oryza sativa L.), originan mezclas sin gluten que constituyen una buena alternativa para la alimentación de niños menores de 24 meses que sufren la enfermedad celíaca, ya que mejoran la calidad de la proteína, por compensación de los aminoácidos es enciales,e incide en la diversificación de productos. En el presente trabajo se determinó la composición de los porcentajes de cada harina en la mezcla mediante Programación Lineal empleando la planilla Solver de la hoja de cálculo Excel. Se determinaron las prolaminas en las harinas de quinua y lupino por el método ELISA y se empleó la técnica delHPLC en los dos productos obtenidos, denominados mezcladulce y mezcla postre, para definir la cantidad de aminoácidos con la finalidad de suplementar alrededor del 15% de las proteínas requeridas en el día. Las mezclas deharina seleccionadas como óptimas, mezcla dulce, apropiada para la preparación de queques, así como para la mezcla postre, que por adición de agua o leche, da origen a un postre, se evaluaron después de tres meses de almacenamiento,siendo aceptables sus requisitos microbiológicos,bromatológicos y sensoriales, corroborándose los resultados,con la buena aceptación de los productos preparados a partir de las mezclas formuladas, por parte de los menores de 2 Jardines Infantiles de la Ciudad de Antofagasta-Chile (AU)
The revaluation of the Andean cultivations, quinua(Chenopodium quinua Willd) and lupin (Lupinus albusL.), to be used in nutritional mixtures, with traditional cereals like corn (Zea mays L.) and rice (Oryza sativa L.),originate mixtures without gluten which constitute a good alternative for the nutrition of children under 24 monthsthat suffer from celiac disease, since they improve the quality of the protein, by essential amino acids compensation,and also impacts in the products diversification strategy. In the present work, the percentage composition of each flour in the mixture was determined by means of Linear Programming by means of the Solver form from the Excel spreadsheet. Prolamines were determined in the quinua and lupin flours by the ELISA test and theHPLC technique was used in both products obtainedcalled sweet mix and dessert mix, to define the quantity of amino acids with the purpose of providing aroundthe 15% of the proteins required in the day. The flourmixtures selected as optimum, sweet mix, suitable for thepreparation of sweet pancakes, as well as for the dessertmix, that by addition of water or milk produce a semisolid dessert, were evaluated after three months of storage,being acceptable their microbiological, bromatological and sensorial requirements, corroborating the results with the good acceptance of the products, prepared from the formulated mixtures, by the children of two Day Carecenters of the City of Antofagasta-Chile (AU)