Producción Científica Profesorado

Chemical and nutritional characterization of raw and thermal-treated flours of Mesquite (Prosopis laevigata) pods and their residual brans



Gómez Aldapa, Carlos Alberto

2018

Díaz-Batalla, L., Hernández-Uribe, J.P., Román-Gutiérrez, A.D., Cariño-Cortés, R., Castro-Rosas, J., Téllez-Jurado, A., Gómez-Aldapa, C.A. CYTA - Journal of Food, (2018), 16, 444-451. DOI: 10.1080/19476337.2017.1418433


Abstract


Species of the genus Prosopis were a major staple food in Aridoamerica before the arrival of Europeans. In the present work, chemical and nutritional properties of Prosopis laevigata pods were described. The composition in weight of pods of P. laevigata was 44% mesocarp, 35% endocarp, and 21% exocarp. Sugars, including sucrose, glucose, fructose, and xylose, were important components of pods, reaching a total sugars content of 447 g/kg in mesocarp flour. Considering the FAO-recommended amino-acid scoring patterns for humans older than 3 years, high values of Lys and sulfur-containing amino acids were found in flours. Thermal treatment of flours increases significantly the phenolic compounds content and free-radical scavenging capacity, an effect associated with the generation of Maillard reaction products. Flours of mesquite pods are a good source of phenolic compounds, with significantly higher free-radical scavenging capacity than soybean and common bean.



Producto de Investigación




Artículos relacionados

Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS

The Avrami Index and the Fractal Dimension in Vegetable Oil Crystallization

Incidence and Behavior of Salmonella and Escherichia coli on Whole and Sliced Zucchini Squash (Cucur...

Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico

EFECTO DE LA MODIFICACIÓN ÁCIDA DE ALMIDÓN DE MAÍZ AZUL (Zea mays) CON DIFERENTES SOLVENTES ACIDIFIC...

INCORPORACIÓN DE ÁCIDOS GRASOS OMEGA 3 EN HUEVO DE GALLINAS PONEDORAS A TRAVÉS DE LA SUPLEMENTACIÓN ...

EFECTO DEL SOLVENTE ACIDIFICADO SOBRE LAS PROPIEDADES FUNCIONALES DEL ALMIDÓN PRESENTE EN EL MAÍZ AZ...

Evaluación del Efecto Antihiperglucémico del Bagazo de Naranja (Citrus sinensis var. Valencia) en Es...

LIBERACIÓN DE PÉPTIDOS BIOACTIVOS POR BACTERIAS LÁCTICAS EN LECHES FERMENTADAS COMERCIALES

AUMENTO DE LA ESTABILIDAD DEL COLOR DE EXTRACTOS DE ZARZAMORA MEDIANTE REACCIONES DE CONDENSACIÓN.