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Harina de Porphyra spp: una alternativa para el suministro sostenible de componentes funcionales y nutricionales para la dieta humana. | ||
| Published in: | Industry, Innovation, and Infrastructure for Sustainable Cities and Communities: Proceedings of the 17th LACCEI International Multi-Conference for Engineering, Education and Technology |  |
| Date of Conference: | July 24-26, 2019 | |
| Location of Conference: | Montego Bay, Jamaica | |
| Authors: | Fiorella Sarmiento (Universidad Nacional del Callao, PE) Erick Alvarez-Yanamango (Pontificia Universidad Católica del Perú, PE) Fredy Huayta (Pontificia Universidad Católica del Perú, PE) José Cáceres (Universidad Nacional del Callao, PE) (Universidad Nacional del Callao) | |
| Full Paper: | #195 | |
Abstract:The use of seaweeds had been focusing on direct consumption as a culinary preparations; however, seaweeds like Porphyra spp., which grows favourably in Peruvians coasts, could contribute to supply of proteins, functional components and antioxidants on human diet, although, in order to preserve their properties and facilitate their incorporation on food formulas, it is necessary its stabilization. For this reason, the study intends to determine the best temperature and velocity of air in the dehydration of Porphyra sp. for obtaining flour with suitable nutritional and functional properties, taking as a response variables total phenolic compound and antioxidant capacity measured by spectrophotometric methods. Of the experimental runs obtained that dried Porphyra sp. at 60°C and at 3m/s air velocity gets a flour with 5.859 ± 0.190 mg GAE/g total phenolic compound and 0.0325± 6.29x10-4 mg TEAC/g of antioxidant capacity. The results obtained confirm the presence of functional compounds and/or antioxidants properties in the seaweed after its dehydration, and it would allow using in the fortification of foods, mainly on bakery product. | ||