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Efectos del gradiente altitudinal sobre el potencial fisicoquímico y reológico de cultivares de quinua

dc.contributor.authorGARCIA PARRA, MIGUEL ANGEL
dc.contributor.authorROA ACOSTA, DIEGO FERNANDO
dc.contributor.authorBRAVO GOMEZ, JESUS EDUARDO
dc.contributor.authorHERNANDEZ CRIADO, JUAN CARLOS
dc.contributor.authorVILLADA CASTILLO, HECTOR SAMUEL
dc.coverage.spatialSuizaen_US
dc.date.accessioned2026-02-25T22:11:25Z
dc.date.available2026-02-25T22:11:25Z
dc.date.issued2022
dc.identifier.citation6en_US
dc.identifier.issn2571-581Xen_US
dc.identifier.urihttps://repositorioinstitucional.ufpso.edu.co/xmlui/handle/20.500.14167/6114
dc.description.abstractLas características proteicas, de carbohidratos y grasas de los granos de quinua se reflejan en su potencial tecnofuncional. Este aspecto ha sido poco estudiado en la quinua, mientras que algunas características fisicoquímicas y reológicas se han generalizado para todos los cultivares en todas las condiciones de producción primaria. El objetivo de esta investigación es determinar el potencial agroindustrial de diferentes cultivares de quinua evaluados en diferentes ambientes mediante respuestas fisicoquímicas y reológicas. Este estudio presenta un diseño factorial con un primer nivel correspondiente a los cultivares y un segundo nivel a las zonas de producción. Los resultados mostraron que los cultivares presentan una alta variabilidad compositiva. También se encontró que el gradiente altitudinal modifica la composición de proteínas y almidón, la estructura secundaria de las proteínas y la conformación estructural del almidón. Además, se encontraron variaciones significativas en la viscosidad, la descomposición y el retroceso de la dispersión para todos los tratamientos. Sin embargo, no se observaron diferencias entre los tratamientos antes del calentamiento/enfriamiento y después del tratamiento térmico.en_US
dc.language.isoengen_US
dc.relationhttps://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2022.862238/fullen_US
dc.titleEfectos del gradiente altitudinal sobre el potencial fisicoquímico y reológico de cultivares de quinuaen_US
dc.title.translatedEffects of Altitudinal Gradient on Physicochemical and Rheological Potential of Quinoa Cultivarsen_US
dc.contributor.cvlac0001518896en_US
dc.contributor.cvlac000143063en_US
dc.contributor.cvlac0000742520en_US
dc.contributor.cvlac0001350784en_US
dc.contributor.googlescholarmcAAAAJ&hlen_US
dc.contributor.googlescholarDwAAAAJ&hlen_US
dc.contributor.googlescholarQZRn1IoAAAAJ&hlen_US
dc.contributor.googlescholarHzR0eHsAAAAJ&hlen_US
dc.contributor.orcid0000-0001-8541-5181en_US
dc.contributor.orcid0000-0002-7198-9827en_US
dc.contributor.orcid0000-0002-4591-4047en_US
dc.contributor.researchgateMiguel-Garcia-Parraen_US
dc.contributor.researchgateDiego-Fernando-Roa-Acostaen_US
dc.contributor.researchgateJesus-Bravo-Gomezen_US
dc.contributor.researchgateJuan-Hernández-Criadoen_US
dc.contributor.scopus57205122211en_US
dc.contributor.scopus55579905600en_US
dc.contributor.scopus57731281500en_US
dc.description.abstractenglishThe protein, carbohydrate, and fat characteristics of quinoa grains reflect in their techno-functional potential. This aspect has been little studied in quinoa, while some physicochemical and rheological characteristics have been generalized for all cultivars under all primary production conditions. The aim of this research is to determine the agroindustrial potential of different quinoa cultivars evaluated under different environments through physicochemical and rheological responses. This study has a factorial design with a first level corresponding to cultivars and a second level to production zones. The results showed that the cultivars present high compositional variability. It was also found that the altitudinal gradient changes protein and starch composition, protein secondary structure, and starch structural conformation. In addition, significant variations were found in viscosity, breakdown, and dispersion setback for all treatments. However, there were no differences between treatments before heating/cooling and after heat treatment.en_US
dc.subject.proposalGradiente altitudinal, FT-IR, proteína, reología, almidónen_US
dc.subject.keywordsaltitudinal gradient, FT-IR, protein, rheology, starchen_US
dc.publisher.facultyFacultad ciencias agrarias y del ambienteen_US
dc.type.redcolhttp://purl.org/redcol/resource_type/ARTen_US
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dc.identifier.DOI10.3389/fsufs.2022.862238en_US


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