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dc.contributor.authorCornejo, Fabiolaes_ES
dc.contributor.authorNovillo, Geovannaes_ES
dc.contributor.authorVillacrés, Elenaes_ES
dc.contributor.authorRosell, Cristina M.es_ES
dc.date.accessioned2019-05-22T11:58:51Z-
dc.date.available2019-05-22T11:58:51Z-
dc.date.issued2019-01-10-
dc.identifier.citationFood Research International 121: 933-939 (2019)es_ES
dc.identifier.issn0963-9969-
dc.identifier.urihttp://hdl.handle.net/10261/182054-
dc.description.abstractGermination has been applied to different seeds to increase their nutritional values. Nevertheless, the potential impact of species has not been considered yet. This research evaluates the changes in the physiochemical and nutritional properties of A. quitensis (black specie) and A. caudatus (white specie) after germination. Hydration, thermal and rheological properties were evaluated. Also, starch and protein digestibility, phenolic compound, antioxidant activity and dietary fiber were determined. The reduction in pasting and viscoelastic properties as well as total and resistant starch content in A. quitensis, after being subjected to 24 h germination, were significantly higher (P < .05) than the reduction observed in these respective properties in A. caudatus. These results revealed that during germination the enzymatic degradation of starch is greater in A. quitensis than A. caudatus. In addition, A. quitensis showed a significant lower glycemic index and higher protein digestibility than A. caudatus (P < .05). The data in this study demonstrates the impact of species in the application of germination to improve physicochemical or nutritional properties of amaranth.es_ES
dc.description.sponsorshipAuthors acknowledge the financial support of the Ecuadorian Research Network of Universities and Polytechnic Schools (REDU) thought the project PI-REDU-2015-012, the Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2-1-R), Generalitat Valenciana (Prometeo 2017/189) and the European Regional Development Fund (FEDER).es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relationinfo:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-52928-C2-1-Res_ES
dc.relation.isversionofPostprintes_ES
dc.rightsopenAccessen_EN
dc.subjectAmaranth specieses_ES
dc.subjectGerminationes_ES
dc.subjectPhysicochemical propertieses_ES
dc.subjectNutritional propertieses_ES
dc.subjectGerminated floures_ES
dc.subjectAmaranthus quitensises_ES
dc.subjectAmaranthus caudatuses_ES
dc.titleEvaluation of the physicochemical and nutritional changes in two amaranth species (Amaranthus quitensis and Amaranthus caudatus) after germinationes_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/j.foodres.2019.01.022-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodres.2019.01.022es_ES
dc.embargo.terms2020-01-10es_ES
dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/es_ES
dc.contributor.funderMinisterio de Economía y Competitividad (España)es_ES
dc.contributor.funderGeneralitat Valencianaes_ES
dc.contributor.funderEuropean Commissiones_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003359es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
dc.type.coarhttp://purl.org/coar/resource_type/c_6501es_ES
item.openairetypeartículo-
item.cerifentitytypePublications-
item.languageiso639-1en-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
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