Evaluation of the effect of quinoa germ on the chromatic properties of tomato sauce
Tomato sauce is one of the most consumed dish components in the world; and, for this reason, it is one of the most studied in the food industry. The objective of this research was to evaluate the effect of quinoa germ on the chromatic properties of tomato sauce. Tomato paste was prepared with additi...
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| Formato: | Artículo |
| Lenguaje: | inglés |
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2023
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| _version_ | 1881509000919384064 |
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| author | Chambi Rodriguez, Alex Danny Torres Jimenez, Ana Monica Apaza Humerez, Carmen Rosa Salguero-Pacco, Deysi Rosmery |
| author_browse | Apaza Humerez, Carmen Rosa Chambi Rodriguez, Alex Danny Salguero-Pacco, Deysi Rosmery Torres Jimenez, Ana Monica |
| author_facet | Chambi Rodriguez, Alex Danny Torres Jimenez, Ana Monica Apaza Humerez, Carmen Rosa Salguero-Pacco, Deysi Rosmery |
| author_sort | Chambi Rodriguez, Alex Danny |
| collection | Producción científica |
| description | Tomato sauce is one of the most consumed dish components in the world; and, for this reason, it is one of the most studied in the food industry. The objective of this research was to evaluate the effect of quinoa germ on the chromatic properties of tomato sauce. Tomato paste was prepared with additions of powdered quinoa germ using an analysis of variance of a single factor where the percentage of quinoa germ was the independent variable and water content, water activity (aw), and chromatic properties were the response variables. The results showed that as the percentage of germ increased, values of water content and water activity lowered. However, the chromatic properties showed values with a tendency to increase. In conclusion, the quinoa germ directly impacted the variables studied. |
| format | Article |
| id | oai:cris.upeu.edu.pe:20.500.15037/792 |
| institution | UPeU |
| language | English |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
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| spelling | oai:cris.upeu.edu.pe:20.500.15037/7922026-10-30T16:41:47ZEvaluation of the effect of quinoa germ on the chromatic properties of tomato sauceChambi Rodriguez, Alex DannyTorres Jimenez, Ana MonicaApaza Humerez, Carmen RosaSalguero-Pacco, Deysi RosmerycolorimetryChenopodium quinoaprocessed pastaTomato sauce is one of the most consumed dish components in the world; and, for this reason, it is one of the most studied in the food industry. The objective of this research was to evaluate the effect of quinoa germ on the chromatic properties of tomato sauce. Tomato paste was prepared with additions of powdered quinoa germ using an analysis of variance of a single factor where the percentage of quinoa germ was the independent variable and water content, water activity (aw), and chromatic properties were the response variables. The results showed that as the percentage of germ increased, values of water content and water activity lowered. However, the chromatic properties showed values with a tendency to increase. In conclusion, the quinoa germ directly impacted the variables studied.Articlehttps://doi.org/10.15446/agron.colomb.v41n1.10656410.15446/agron.colomb.v41n1.106564https://hdl.handle.net/20.500.15037/792W4387044947enAgronomía Colombiana0120-99652357-37322023-04-302026-06-13T09:35:19Z2026-06-13T09:35:19Z |
| spellingShingle | colorimetry Chenopodium quinoa processed pasta Chambi Rodriguez, Alex Danny Torres Jimenez, Ana Monica Apaza Humerez, Carmen Rosa Salguero-Pacco, Deysi Rosmery Evaluation of the effect of quinoa germ on the chromatic properties of tomato sauce |
| title | Evaluation of the effect of quinoa germ on the chromatic properties of tomato sauce |
| title_full | Evaluation of the effect of quinoa germ on the chromatic properties of tomato sauce |
| title_fullStr | Evaluation of the effect of quinoa germ on the chromatic properties of tomato sauce |
| title_full_unstemmed | Evaluation of the effect of quinoa germ on the chromatic properties of tomato sauce |
| title_short | Evaluation of the effect of quinoa germ on the chromatic properties of tomato sauce |
| title_sort | evaluation of the effect of quinoa germ on the chromatic properties of tomato sauce |
| topic | colorimetry Chenopodium quinoa processed pasta |
| topic_facet | colorimetry Chenopodium quinoa processed pasta |
| url | https://doi.org/10.15446/agron.colomb.v41n1.106564 https://hdl.handle.net/20.500.15037/792 |
| work_keys_str_mv | AT chambirodriguezalexdanny evaluationoftheeffectofquinoagermonthechromaticpropertiesoftomatosauce AT torresjimenezanamonica evaluationoftheeffectofquinoagermonthechromaticpropertiesoftomatosauce AT apazahumerezcarmenrosa evaluationoftheeffectofquinoagermonthechromaticpropertiesoftomatosauce AT salgueropaccodeysirosmery evaluationoftheeffectofquinoagermonthechromaticpropertiesoftomatosauce |