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

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...

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Asıl Yazarlar:	Argüelles-López, Oscar Daniel, Reyes-Moreno, Cuauhtémoc, Gutiérrez-Dorado, Roberto, Sánchez- Osuna, María Fernanda, López-Cervantes, Jaime, Cuevas-Rodríguez, Edith Oliva, Milán-Carrillo, Jorge, Perales-Sánchez, Janitzio Xiomara Korina
Materyal Türü:	Online
Dil:	eng
Baskı/Yayın Bilgisi:	Universidad de Sonora 2018
Online Erişim:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/721
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id	biotecnia-article-721
record_format	ojs
spelling	biotecnia-article-7212022-05-31T17:22:20Z FUNCTIONAL BEVERAGES ELABORATED FROM AMARANTH AND CHIA FLOURS PROCESSED BY GERMINATION AND EXTRUSION Argüelles-López, Oscar Daniel Reyes-Moreno, Cuauhtémoc Gutiérrez-Dorado, Roberto Sánchez- Osuna, María Fernanda López-Cervantes, Jaime Cuevas-Rodríguez, Edith Oliva Milán-Carrillo, Jorge Perales-Sánchez, Janitzio Xiomara Korina Amaranth chia functional beverages antioxidant activity antihypertensive potential. 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. Universidad de Sonora 2018-09-07 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf https://biotecnia.unison.mx/index.php/biotecnia/article/view/721 10.18633/biotecnia.v20i3.721 Biotecnia; Vol. 20 No. 3 (2018): Septiembre-Diciembre; 135-145 Biotecnia; Vol. 20 Núm. 3 (2018): Septiembre-Diciembre; 135-145 1665-1456 1665-1456 eng https://biotecnia.unison.mx/index.php/biotecnia/article/view/721/289 Derechos de autor 2018 Biotecnia https://creativecommons.org/licenses/by-nc-sa/4.0
institution	Biotecnia
collection	OJS
language	eng
format	Online
author	Argüelles-López, Oscar Daniel Reyes-Moreno, Cuauhtémoc Gutiérrez-Dorado, Roberto Sánchez- Osuna, María Fernanda López-Cervantes, Jaime Cuevas-Rodríguez, Edith Oliva Milán-Carrillo, Jorge Perales-Sánchez, Janitzio Xiomara Korina
spellingShingle	Argüelles-López, Oscar Daniel Reyes-Moreno, Cuauhtémoc Gutiérrez-Dorado, Roberto Sánchez- Osuna, María Fernanda López-Cervantes, Jaime Cuevas-Rodríguez, Edith Oliva Milán-Carrillo, Jorge Perales-Sánchez, Janitzio Xiomara Korina FUNCTIONAL BEVERAGES ELABORATED FROM AMARANTH AND CHIA FLOURS PROCESSED BY GERMINATION AND EXTRUSION
author_facet	Argüelles-López, Oscar Daniel Reyes-Moreno, Cuauhtémoc Gutiérrez-Dorado, Roberto Sánchez- Osuna, María Fernanda López-Cervantes, Jaime Cuevas-Rodríguez, Edith Oliva Milán-Carrillo, Jorge Perales-Sánchez, Janitzio Xiomara Korina
author_sort	Argüelles-López, Oscar Daniel
title	FUNCTIONAL BEVERAGES ELABORATED FROM AMARANTH AND CHIA FLOURS PROCESSED BY GERMINATION AND EXTRUSION
title_short	FUNCTIONAL BEVERAGES ELABORATED FROM AMARANTH AND CHIA FLOURS PROCESSED BY GERMINATION AND EXTRUSION
title_full	FUNCTIONAL BEVERAGES ELABORATED FROM AMARANTH AND CHIA FLOURS PROCESSED BY GERMINATION AND EXTRUSION
title_fullStr	FUNCTIONAL BEVERAGES ELABORATED FROM AMARANTH AND CHIA FLOURS PROCESSED BY GERMINATION AND EXTRUSION
title_full_unstemmed	FUNCTIONAL BEVERAGES ELABORATED FROM AMARANTH AND CHIA FLOURS PROCESSED BY GERMINATION AND EXTRUSION
title_sort	functional beverages elaborated from amaranth and chia flours processed by germination and extrusion
description	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.
publisher	Universidad de Sonora
publishDate	2018
url	https://biotecnia.unison.mx/index.php/biotecnia/article/view/721
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FUNCTIONAL BEVERAGES ELABORATED FROM AMARANTH AND CHIA FLOURS PROCESSED BY GERMINATION AND EXTRUSION

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