Revista de Investigaciones Altoandinas - Journal of High Andean Research

Vol. 22 No. 3 (2020)
Short article

Physicochemical characteristics of Pajuro seeds (Erythrina edulis Triana) and functional properties after the extrusion

pdf (Spanish)
  • Víctor Delgado-Soriano,
  • Paola Cortés-Avendaño,
  • Américo Guevara-Pérez,
  • Carlos Vílchez-Perales
Víctor Delgado-Soriano
Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Peru
Paola Cortés-Avendaño
Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Peru
Américo Guevara-Pérez
Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Peru
Carlos Vílchez-Perales
Facultad de Zootecnia, Universidad Nacional Agraria La Molina, Lima, Peru
Bio

Published 2020-09-04

Keywords

  • pajuro,
  • extrusion,
  • seeds,
  • legume,
  • underutilized

Copyright (c) 2020 Víctor Delgado-Soriano, Paola Cortés-Avendaño, Américo Guevara-Pérez, Carlos Vílchez-Perales

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Delgado-Soriano, V. ., Cortés-Avendaño, P., Guevara-Pérez, A., & Vílchez-Perales, C. (2020). Physicochemical characteristics of Pajuro seeds (Erythrina edulis Triana) and functional properties after the extrusion. Revista De Investigaciones Altoandinas - Journal of High Andean Research, 22(3), 263-273. https://doi.org/10.18271/ria.2020.660

Abstract

The aim of the present study was to determine the physico-chemical characteristics of pajuro seeds (Erythrina edulis Triana) and the effects of temperature and moisture on the functional properties of extruded seeds. The mature seeds were conditioned for their physical-chemical characterization and extrusion under three temperature conditions (110, 120 and 130 °C) and two moisture levels (13 and 18%). The results of the physico-chemical characteristics were presented in terms of averages and standard deviations, while the data of the functional properties were submitted to ANOVA under a Completely Randomized Design with 3x2 factorial arrangement and for the comparison of means the Tukey's (p˂0.05) test was used. The seeds presented values of color in the hull like L* (27.26), a* (8.60) and b* (4.81), dimensions of length (4.35 cm), width (2.58 cm) and thickness (1.28 cm); likewise, a value of 478.96 g was recorded for the weight of 100 seeds, percentages of hull (10.8%) and cotyledons (89.2%) with respect to the whole seed, and water activity (0.983) at 66% moisture. Pajuro seeds extruded at 130 ºC and 13% of moisture showed better functional properties, for the expansion index (2.58 cm), water absorption index (7.57%) and water solubility index (38.85%). The characteristics of the whole seeds as extruded, place the pajuro as a potential food for the development of new products that will satisfy the needs of the consumer.

pdf (Spanish)

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