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dc.contributor.authorBailey, Jannika
dc.contributor.authorMezzatesta, Pablo
dc.contributor.authorFarah, Silvia
dc.contributor.authorFigueras, Tatiana
dc.contributor.authorRaimondo, Emilia
dc.date.accessioned2022-02-23T19:03:59Z
dc.date.available2022-02-23T19:03:59Z
dc.date.issued2022-02-15
dc.identifier.citationBailey, J., Mezzatesta, P., Farah, S., Figueras, T., & Raimondo, E. (2021). Development of Jams with Ancestral Seed Aggregates. Biol. Life Sci. Forum 2021, 8, 9. https://doi.org/10.3390/blsf2021008009en_US
dc.identifier.issn2673-9976
dc.identifier.urihttp://repositorio.umaza.edu.ar//handle/00261/2661
dc.identifier.urihttps://www.mdpi.com/2673-9976/8/1/9
dc.description.abstractSmall-scale food producers have been negatively impacted by the present pandemic and have been forced to use innovations with low-risk products as a means to increase sales. The object was to determine variations in the nutrient profile of peach jam with the introduction of amaranth or quinoa seeds, the latter having been rinsed beforehand to reduce saponin content. Three varieties of the jam were made, and these were subjected to a sensory evaluation by a panel of 30 untrained judges (consumers) and analysed to determine the variation in their composition as a result of the addition of the seeds. To the basic preparation, which consisted of peaches and sugar (PJ), 20% of quinoa seeds were added (QJ) at the bottling stage. To the third jam preparation, amaranth seeds were added in the same proportion (AJ). Official analytical techniques were used to determine their nutrient profile. The protein content increased from 0.23 g% (PJ) to 2.52 g% (QJ) and 3.38 g% (AJ). Total fat increased from 0.35 g% (PJ) to 0.74 g% (QJ) and 1.72 g% (AJ). Fibre increased from 2.13 g% (PJ) to 4.24 g% (QJ) and 2.86 g% (AJ). The incorporation of amaranth and quinoa improved protein profile, fibre and total fat intake and also resulted in a jam with a better nutrient profile, although there was only a slight reduction in carbohydrates, from 68 g% to 66 g%, after the seeds were added. Plum and apricot jam were also tested, and in all instances, the results were similar.en_US
dc.language.isoengen_US
dc.publisherComite editorial Biology and Life Science Forumen_US
dc.source8;1
dc.subjectAmaranthen_US
dc.subjectFruit jamen_US
dc.subjectNutritional profileen_US
dc.subjectVegetable proteinen_US
dc.subjectQuinoaen_US
dc.titleDevelopment of Jams with Ancestral Seed Aggregatesen_US
dc.typeArtículo Científicoen_US
umaza.description.filiationFil: Bailey, Jannika. Universidad Juan Agustín Maza. Facultad de Ciencias de la Nutrición. Laboratorio de Investigación en Nutrición Aplicada; Argentina.en_US
umaza.description.filiationFil: Mezzatesta, Pablo. Universidad Juan Agustín Maza. Facultad de Ciencias de la Nutrición. Laboratorio de Investigación en Nutrición Aplicada; Argentina.en_US
umaza.description.filiationFil: Farah, Silvia. Universidad Juan Agustín Maza. Facultad de Ciencias de la Nutrición. Laboratorio de Investigación en Nutrición Aplicada; Argentina.en_US
umaza.description.filiationFil: Figueras, Tatiana. Universidad Juan Agustín Maza. Facultad de Ciencias de la Nutrición. Laboratorio de Investigación en Nutrición Aplicada; Argentina.en_US
umaza.description.filiationFil: Raimondo, Emilia. Universidad Juan Agustín Maza. Facultad de Ciencias de la Nutrición. Laboratorio de Investigación en Nutrición Aplicada; Argentina.en_US
umaza.statusSNRDPublicadaen_US


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  • Ciencias de la Salud Humana [35]
    Artículos científicos publicados por equipos de investigación UMaza con resultados de proyectos realizados en las áreas disciplinares: ciencias de la salud humana

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