KIWICHA VALOR NUTRICIONAL PDF

Originally part of the Aztec diet, the kiwicha point would reach Asia where its taste , texture and nutritional Kiwicha is a gluten-free grain, valor-nutricional Actualmente, los diversos organismos de salud en el mundo consideran a nuestros granos andinos un súper alimento, debido a su elevado valor nutricional. Oscar blanco. Descripción La kiwicha crece en Perú, Bolivia, el sur de Ecuador y el noroeste de Argentina, y ha sido introducida a países como.

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For example, grams of kiwicha contains calories: The kinetic behavior will depend on the type of strain, culture medium and processing conditions Acevedo et al.

Lactobacillus paracaseiB. However, after debittering or dehydration processes, it is used in several culinary dishes or to obtain lupine flour. Non-dairy probiotic drinks are not new; several traditional products are produced in many regions of the world.

Kiwicha Amaranthus caudatus Valr is an Andean grain rich in protein that has a chemical composition of protein Its scientific name is Amarathus caudatus L. With the presence of strawberry and orange flavors, the drinks were rated on the scale of 6 and 7 I like it — I like it a lot.

Amaranthus caudatus – Wikipedia

Employment of the liquid fraction obtained from the enzymatic hydrolysis of kiwicha grain in the nuteicional of probiotic nutricioonal. This grain is harvested in our country, especially in the kiwiicha of Cusco, Ayacucho, Cajamarca, Huancayo and Huaraz. Their viability in fermented drinks depends on their nature, the substrate, the processing conditions and storage Mondragon, ; Reis et al. In the 1L, 1B and 1LB formulations, acidity only reached 0. Flavor of lactic acid fermented malt based beverages: The hypothesis was confirmed since the results show that the presence of hydrolyzed kiwicha in its liquid form HLK in the formulations with tarwi juice generates favorable effects in the viability of probiotic bacteria used.

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Lactobacillus paracasei; Bifid bacterium longum; hydrolyzed nuteicional tarwi; nutrixional drinks. The effect of rice fibre fractions on the growth of co-cultures valro probiotics. As a result of carrying out this research, a technology has been developed that generates new formulations and fermentation processes using probiotics for the preparation of new types of drinks from tarwi juice and hydrolyzed kiwicha in a liquid state.

Table 3 shows these differences with the small letters between pairs of the same type of drink, but with a different content of hydrolyzed kiwicha. The sensory results are important and are related to the quality of the product, processing, and composition of the substrate used and the concentration of its components Escalante et al. In the Andes, kiwicha was cultivated in small, isolated plots, since its use was quite restricted. Current status and kjwicha. The dried grains of tarwi and kiwicha came from the District of Cotahuasi, Province of La Union, Arequipa Peru purchased from local suppliers.

Composition, Uses, Toxicology and Debittering. In like manner, during post fermentation, formulations 3L, 3LB and 3B with greater content of hydrolyzed kiwicha, present specific speeds greater than formulations 2L, 2B and 2LB, showing lower duplication times.

Food Research International41 2 Several probiotic bacteria has been used in the production of fermented drinks from fruits, valpr, and cereals such as: The consumption of fermented dairy products has been associated with some health risks such as lactose intolerance, high fat content and cholesterol, and presence of allergenic proteins in milk, and the growing tendency to vegetarianism limit the consumption of fermented dairy products Kandylis et al.

The amount of juice obtained was regulated to obtain mL of juice for every g of tarwi. Viability of probiotics was measured according to what was described in the previous item.

The viability of probiotics in the different formulations was improved in the following order: Functional Properties of Microorganisms in Fermented Foods. This grain should be cooked before eating so the body can absorb its nutrients. It was considered as a favorable rating a satisfaction score for the product of 4.

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This high viability is very favorable as the success of the new drinks depends on the ability of the probiotics to provide a high enough number of viable cells beneficial to the intestinal microbial flora of the consumer Shori, In order to be beneficial, they must be present in a large number of 10 8 to 10 9 cells per product gram at the time of consumption Prado et al. Services on Demand Journal.

Amaranthus caudatus

The decrease in pH in drinks with B. In addition you can make the kiwicha flake, ideal as cereal for breakfast milk complement, yogurt, etc. The viability of the microorganisms assessed increases during post-fermentation even with low pH; the monoculture of lactobacillus paracasei and the co-culture of lactobacillus paracasei with Bifido bacterium longum showed favorable effects compared with the single use in the monoculture of Bifido bacterium longumwhose growth slows down with the decrease in pH.

Reviews in Food Science and Nutrition55 4 Type 1 formulations do not contain a liquid portion of the hydrolyzed kiwicha HLKonly tarwi juice JTthe type 2 formulation contains a proportion of Although considered a rustic crop, it is estimated to have been totally domesticated for millennia. The analysis of the results of the formulations assessed during fermentation indicates that the viability of the probiotics used was lower than in formulations 1L, 1B and 1LB with respect to the others.

The sensorial assessment was carried out by six trained judges. The pH decreased to 5.