Harina de Porphyra spp: Una alternativa para el suministro sostenible de componentes funcionales y nutricionales para la dieta humana.

Nereyda Fiorella Sarmiento, Erick Alvarez-Yanamango, Fredy Huayta, José Cáceres

Producción científica: Capítulo del libro/informe/acta de congresoContribución a la conferenciarevisión exhaustiva

Resumen

The use of seaweeds had been focusing on direct consumption as a culinary preparations; however, seaweeds like Porphyra spp., which grows favourably in Peruvians coasts, could contribute to supply of proteins, functional components and antioxidants on human diet, although, in order to preserve their properties and facilitate their incorporation on food formulas, it is necessary its stabilization. For this reason, the study intends to determine the best temperature and velocity of air in the dehydration of Porphyra sp. for obtaining flour with suitable nutritional and functional properties, taking as a response variables total phenolic compound and antioxidant capacity measured by spectrophotometric methods. Of the experimental runs obtained that dried Porphyra sp. at 60°C and at 3m/s air velocity gets a flour with 5.859 ± 0.190 mg GAE/g total phenolic compound and 0.0325± 6.29x10-4 mg TEAC/g of antioxidant capacity. The results obtained confirm the presence of functional compounds and/or antioxidants properties in the seaweed after its dehydration, and it would allow using in the fortification of foods, mainly on bakery product.

Título traducido de la contribuciónPorphyra spp flour: An alternative for the sustainable supply of functional and nutritional components for the human diet
Idioma originalEspañol
Título de la publicación alojada17th LACCEI International Multi-Conference for Engineering, Education, and Technology
Subtítulo de la publicación alojada"Industry, Innovation, and Infrastructure for Sustainable Cities and Communities", LACCEI 2019
EditorialLatin American and Caribbean Consortium of Engineering Institutions
ISBN (versión digital)9780999344361
DOI
EstadoPublicada - 2019
Publicado de forma externa
Evento17th LACCEI International Multi-Conference for Engineering, Education, and Technology, LACCEI 2019 - Montego Bay, Jamaica
Duración: 24 jul. 201926 jul. 2019

Serie de la publicación

NombreProceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
Volumen2019-July
ISSN (versión digital)2414-6390

Conferencia

Conferencia17th LACCEI International Multi-Conference for Engineering, Education, and Technology, LACCEI 2019
País/TerritorioJamaica
CiudadMontego Bay
Período24/07/1926/07/19

Palabras clave

  • Antioxidant activity
  • Phenolic compounds
  • Porphyra spp
  • Proteins

Huella

Profundice en los temas de investigación de 'Harina de Porphyra spp: Una alternativa para el suministro sostenible de componentes funcionales y nutricionales para la dieta humana.'. En conjunto forman una huella única.

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