Browsing by Autor "Jeanette Purhagen"

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Comparison of the Chemical Composition of Six Canihua (Chenopodium pallidicaule) Cultivars Associated with Growth Habits and after Dehulling
(Multidisciplinary Digital Publishing Institute, 2023) Jenny Mérida-López; Sander Jonathan Pérez; R. Morales; Jeanette Purhagen; Björn Bergenståhl; Cinthia Carola Rojas
The canihua (Chenopodium pallidicaule) is a native Andean crop that stands out for its high content of protein, fiber, and minerals and that has a good fatty acid profile. We studied six canihuas cultivars, which were compared according to their proximate, mineral, and fatty acid composition. Based on the form of stems, termed growth habit, they belonged to two groups: decumbent (Lasta Rosada, Illimani, Kullaca, and Cañawiri) and ascending (Saigua L24 and Saigua L25). Dehulling is an important process applied to this grain. However, there is no information about how it affects the chemical composition of the canihua. Dehulling resulted in two levels, whole and dehulled canihua. The highest protein and ash contents were in whole Saigua L25 (19.6 and 5.12 g/100 g, respectively), and the highest fat content was found in dehulled Saigua L25, while the whole grains of Saigua L24 presented the highest fiber content (12.5 g/100 g). Dehulling mainly affected the macro-minerals content, while micro-minerals were only slightly linked to the dehulling. The growth habit influenced the C18:1 and C18:3 contents. In conclusion, the canihua had a nutritional composition influenced by each variety, strongly influenced by dehulling, and to a lesser extent by growth habit.
Fermented and extruded quinoa (Chenopodium quinoa): Physicochemical properties and in vitro mineral accessibility
(Elsevier BV, 2026) Jenny Mérida-López; Raquel Antezana-Gomez; Vanesa Castro-Alba; Jeanette Purhagen; Cinthia Carola Rojas; Daysi Perez-Rea
Quinoa is an Andean grain with high nutritional potential. This study evaluated the synergistic impact of a sequential, two-step fermentation followed by- on quinoa flour (QF) properties, with a primary focus on enhancing in vitro mineral accessibility and characterizing associated physicochemical changes. QF, and -QF fermented with Lactobacillus plantarum were extruded at 14% and 16% feed moisture. In vitro assays assessed mineral accessibility. Both fermentation and extrusion enhanced the accessibility of iron, zinc, and calcium. Extrusion alone improved de accessibility of Fe, Zn, and Ca by 31 – 78%, while a combined processing method of fermentation and extrusion enhanced accessibility by 160 – 445%. The extrusion process gelatinized the starch, thus altering the water absorption, and the pasting-, and solubility properties. The color parameters were also affected by both the extrusion and fermentation processes and the combination of both processes. In conclusion, fermentation and extrusion improved QF characteristics, yielding extrudates with enhanced mineral accessibility and modified pasting properties (gelatinization), with a great potential for new and innovative food applications. • Both fermentation and extrusion processes enhance the mineral accessibility in quinoa. • Integrating fermentation with extrusion yielded the highest mineral accessibility. • Starch structure and flour properties can be altered through both fermentation and extrusion.
Functional properties of starch cultivars of two Andean grains grown in Bolivia: Amaranth (Amaranthus caudatus) and canihua (Chenopodium pallidicaule)
(Elsevier BV, 2024) Jenny Mérida-López; Cinthia Carola Rojas; Björn Bergenståhl; Jeanette Purhagen
Nutritional Composition of Six Amaranth (Amaranthus caudatus) Andean Varieties
(2023) Jenny Mérida-López; Sander Jonathan Pérez; Björn Bergenståhl; Jeanette Purhagen; Cinthia Carola Rojas
Amaranthus caudatus is a nutrient-rich Andean pseudocereal with wide genetic variability. Six productive varieties (Oscar Blanco, Pucara, Tomina, Cotahuasi, Barbechos, and Guindo Criollo) were compared by proximate, mineral, and fatty acid composition. The proximal content showed certain singularities in the varieties. Barbechos and Guindo Criollo stood out for their fat content (9.50% and 9.01%, respectively), while Tomina stood out for their carbohydrate content (72.6%), and Pucara and Oscar Blanco for their fiber content (4.59% and 4.48%, respectively). The mineral content presented differences, highlighting the Ca content for Pucara (108 mg/100 g), and Tomina with micro-minerals (Zn, Mn, Fe, and Cu, 4.67, 5.90, 9.13 and 1.03 mg/100 g, respectively). All varieties showed high tricosanic acid (C23:0) content, and Cotahuasi was highlighted for its high linoleic acid (C18:2) content. Multivariate analysis showed negative correlations between proteins and carbohydrates, and between fat and fiber in their proximal content, as well as between Fe and Na for their mineral content, and C18:1 and C18:2 for the fatty acids. Although certain differences were found, the total nutritional composition tended to have minor differences between the investigated varieties.