Resumen
Cushuro (Nostoc commune Vauch.) is an alga resistant to adverse weather conditions and has been consumed since ancient times. However, in recent years, more research has been carried out to revalue this product since it has beneficial functional and nutritional characteristics. In the present study, cushuro and blueberry (Vaccinium myrtillus Var. Biloxi) pulp were proposed as an alternative to improve gummies, a traditional and highly consumed treat. For this, partial substitutions of unflavored gelatin for cushuro flour were performed at 35% (T1), 45% (T2), 55% (T3). As a result, it was obtained that the higher the percentage of cushuro used, the protein and carbohydrate content increased reaching values of 3.85 ± 0.03 % and 91.58 ± 0.64% in dry basis, and the fat content decreased until 4.13 ± 1.15% in dry basis. On the other hand, by using cushuro flour and blueberry pulp, the antioxidant capacity of the gummies was increased (reaching > 60% inhibition of the DPPH radical). Finally, changes in the texture and color of the gummies were found by using cushuro flour. In conclusion, the use of raw materials little-explored can present a great alternative to improve the quality of traditional gummies.
Idioma original | Inglés estadounidense |
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Título de la publicación alojada | 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology |
Subtítulo de la publicación alojada | "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Proceedings |
Editores | Maria M. Larrondo Petrie, Luis Felipe Zapata Rivera, Catalina Aranzazu-Suescun |
Editorial | Latin American and Caribbean Consortium of Engineering Institutions |
ISBN (versión digital) | 9789585207189 |
DOI | |
Estado | Indizado - 2021 |
Publicado de forma externa | Sí |
Evento | 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Virtual, Online Duración: 19 jul. 2021 → 23 jul. 2021 |
Serie de la publicación
Nombre | Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology |
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Volumen | 2021-July |
ISSN (versión digital) | 2414-6390 |
Conferencia
Conferencia | 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 |
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Ciudad | Virtual, Online |
Período | 19/07/21 → 23/07/21 |
Nota bibliográfica
Publisher Copyright:© 2021 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.