Vol. 26 Núm. 2 (2024)
Artículo de revisión

Aplicación alimentaria de la quinua germinada y valorización de sus propiedades nutricionales, biológicas y funcionales: Una revisión sistemática

Joselin Paucarchuco Soto
Universidad Nacional Autónoma Altoandina de Tarma. Escuela profesional de Ingeniería Agroindustrial. Huancucro N° 2092, Tarma, Junín, Perú
Jamir Ever Vilchez De la Cruz
Universidad Nacional Autónoma Altoandina de Tarma. Escuela profesional de Ingeniería Agroindustrial. Huancucro N° 2092, Tarma, Junín, Perú

Publicado 2024-05-02

Palabras clave

  • Chenopodium quinoa Willd,
  • germinación,
  • compuestos bioactivos,
  • alimento funcional,
  • antioxidante

Cómo citar

Paucarchuco Soto, J., & Vilchez De la Cruz, J. E. (2024). Aplicación alimentaria de la quinua germinada y valorización de sus propiedades nutricionales, biológicas y funcionales: Una revisión sistemática. Revista De Investigaciones Altoandinas - Journal of High Andean Research, 26(2), 105-118. https://doi.org/10.18271/ria.2024.599

Resumen

La germinación de la quinua mejora el contenido de polifenoles, flavonoides, aminoácidos, fibra dietética, vitamina E, antioxidantes y otros compuestos bioactivos, convirtiendo a este pseudocereal en una fuente nutritiva y saludable para la elaboración de alimentos funcionales. El objetivo de este trabajo fue evaluar el efecto de la germinación de quinua sobre las propiedades nutricionales, biológicas y funcionales, a su vez poder analizar el potencial que tiene este grano de oro en la industria alimentaria. Para la revisión sistemática, se empleó las bases de datos (Scopus, Scielo y Science Direct), siguiendo la directriz PRISMA y la estrategia PIO (Población, Intervención, Outputs), los cuales ayudaron a formular las ecuaciones de búsqueda y a identificar los artículos más relevantes de los últimos 5 años. Los resultados del análisis bibliométrico, evidenciaron que la germinación de quinua mejora las propiedades nutricionales y el contenido de metabolitos secundarios, también representa una fuente potencial para el desarrollo de productos alimentarios con propiedades funcionales y nutraceúticas. Un estudio reciente confirmo que después de 4 días de germinación el contenido fenólico total de varios tipos de quinua oscila entre 39,29 y 782,15 mg/100 g, lo que indica una potente capacidad de eliminación de radicales libres, convirtiendo a este pseudocereal en una materia prima con capacidad de ser aplicada en la formulación de diversos productos alimentarios como panes, galletas, pizzas, bebidas, yogurt, quesos, etc.

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