Browsing Artículos científicos by Author "Farah, Silvia"
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Development of Jams with Ancestral Seed Aggregates
(Comite editorial Biology and Life Science Forum, 2022-02-15)Small-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 ... -
Hamburguesas con mejor perfil nutricional.
(Comité editorial Actualización en Nutrición, 2020-04)La quinua tiene un buen rendimiento de cultivo en la provincia de Mendoza. Posee un elevado porcentaje de proteínas (de 16 a 23 g/%), de 4 a 9% de grasas poliinsaturadas y un importante aporte de fibras. El objetivo fue formular hamburguesas con mejor perfil nutricional. Con varios ensayos se prepararon medallones. Se definieron dos recetas: una contenía 100% de carne vacuna y la otra 50% de carne vacuna más 50% de quinua previamente lavada y cocinada con las técnicas adecuadas; el resto de la formulación con los mismos ingredientes en iguales proporciones. Se realizaron por triplicado y los ... -
Preparation of Fresh Noodles with Chia and Amaranth
(Comite editorial Biology and Life Science Forum, 2022-10-19)Current nutritional recommendations lead to reformulate traditional products, such as fresh noodles, in order to improve the nutrients, they provide. The objective of this work was to determine the variation of the nutritional profile of fresh noodles by partially replacing wheat flour with chia and amaranth flour. For this purpose, wheat flour was partially substituted with 15% chia flour and 11% amaranth flour, respecting the proportions of the rest of the ingredients (called FS) and fresh noodles with unsubstituted wheat flour, which is taken as the standard (F). Once prepared, protein, total ... -
Variation of the Nutritional Composition of Quinoa According to the Processing Used
(Consejo Editorial Proceedings, 2020-08-04)Quinoa is consumed as a seed, flour, expanded, sprout (germinated) and activated (hydrated). The objective of this work was to determine the nutritional composition of the different preparations. The same batch of quinoa seeds was processed as flour, expanded, hydrated and germinated. It showed that there is a statistically significant difference of nutrients between all groups. For proteins, it varies from 12.78 ± 0.02 g/100 g in whole seed to 5.25 ± 0.01 g/100 g in the hydrated seed. In total fats, it varies from 7.80 ± 0.02 g/100 g in flour to 0.72 ± 0.01 g/100 g in sprouts. For fiber, the ... -
Variation of the nutritional composition of quinoa according to the processing used
(, 2020)In Mendoza, Argentina, quinoa is grown with a very good yield, and its consumption is becoming widespread. It is consumed as a seed, flour, expanded, sprout (germinated) and activated (hydrated). The popular belief is that all these forms have the same nutritional contribution. Taking into account this belief, the objective of this work was to determine the nutritional composition of the different preparations. The same batch of quinoa seeds was processed as flour, expanded, hydrated and sprout. It was analyzed by triplicate, applying conventional laboratory techniques. For the statistical ...
