Determinación de la cantidad de proteína, fibra cruda y hierro en hojas de bledo Amaranthus hybridus antes y después de dos tratamientos térmicos (escaldado y cocción por vapor)
ABSTRAC The presenté investigation is based on the determination of the content of fiber, protein and iron in samples of leaves of Amaranthus hibridus known as bledo, applying two thermal treatments (steam and blanching) to evaluate the effect of temperature in relation to the time used and dete...
| Autor Principal: | Solís Carrera, Estefanía del Rosario |
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| Formato: | Tesis |
| Idioma: | Español |
| Publicado: |
2019
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| Materias: | |
| Acceso en línea: |
http://www.repositorio.usac.edu.gt/12335/ http://www.repositorio.usac.edu.gt/12335/1/TESIS%20FINAL%20pdf.pdf |
| Sumario: |
ABSTRAC
The presenté investigation is based on the determination of the content of fiber, protein and
iron in samples of leaves of Amaranthus hibridus known as bledo, applying two thermal
treatments (steam and blanching) to evaluate the effect of temperature in relation to the time
used and determine the adequate treatment to consume the leaves of Amaranthus hibridus
where there is less loss of said components.
In Guatemala there is a diversity of wild plants that are often unknown, it is important to
incorporate nutrient-rich foods into our diet and that these are accessible to the population as is
the bledo, for which the determination of these nutrients was carried out. In leaves of bledo to
the being treated by two thermal treatment because in the culinary art other leaves like the
spinach or chard are used generating a greater cost.
In order to develop accurate information of the Amaranthus hybridus variety on the fiber,
protein and iron content since such variety is the most consumed in the region, samples of raw,
scalded and steamed leaves were analyzed with four repetitions, each. A total of 12 samples.
The results show that the protein content is higher in steam cooking than in blanching with
34.96% and 39.74% respectively. Iron is also present in a greater amount in steam cooking as
well as fiber. With this it is determined that it is the method with the greatest advantages for
the consumption of the blades. The parameters used were steam with a steam temperature of
100 ° C for a period of 8 minutes and blanching with a temperature of 70 ° C for a period of
90 seconds.
By means of a statistical analysis of variance (ANOVA) it was determined that there is no
significant difference between the amounts of crude fiber protein, while there is a significant
difference in iron content. |
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