Impacto de un programa educativo incluyendo un pan fortificado para reducir los niveles de anemia en niños escolares de Yocará (Puno, Perú)

Apply the educational program Happy Children Without Anemia (HCWA) in children at a public school in Puno department, supplying a fortified vegetable product to reduce anemia levels and improve their parents´ knowledge and healthy practices. A pre-experimental study with pre and post-test was carried out. The study population was children of the public school of Yocará, community of the province of San Roman. Hemoglobin data was obtained from 44 school-age children, ranging from 6 to 12 years old, who received bread fortified with beans and quinoa flour for 120 days. In the same way, both parents and students participated in nutritional talks and workshops with topics related to iron deficiency. The mean hemoglobin level was significantly increased to 0.51 g / dl (p <0.05), it was also possible to reduce mild anemia from 25.5% to 2.3% and moderate anemia from 18.6% to 7%. As for the knowledge of the parents, these increased from an average of 1.96 to 9.38 points according to pre and post test data respectively, evidencing a t = -10,195 (p <0.05). The educational program HCWA, which included the supply of bread enriched with quinoa flour and beans, reduced the anemia of 44 children.El objetivo de esta investigación fue aplicar el programa educativo Niños Felices Sin Anemia (NFSA) en niños de una escuela pública del departamento de Puno, con suministro de un pan fortificado para reducir los niveles de anemia y mejorar los conocimientos y prácticas saludables de los padres de familia. Se efectuó un estudio pre-experimental con pre y post prueba. La población de estudio fueron niños de la escuela pública de Yocará, comunidad de la provincia de San Román. Se obtuvieron datos de hemoglobina de 44 niños en edad escolar, los cuales comprendían entre 6 a 12 años, los que recibieron pan fortificado con harina de habas y quinua durante 4 meses. Del mismo modo tanto padres como alumnos participaron de charlas y talleres nutricionales con temas relacionados a la deficiencia de hierro. El promedio de hemoglobina se incrementó significativamente en 0,51 g/dl (p < 0,05), asimismo se consiguió reducir la anemia leve de un 25,5% a 2,3% y la anemia moderada de un 18,6% a 7%. En cuanto a los conocimientos de los padres de familia, estos aumentaron de una media de 1,96 a 9,38 puntos según datos del pre y post test respectivamente, evidenciando una t = -10,195 (p < 0,05). El programa educativo NFSA, que incluyó el suministro de un pan enriquecido con harina de quinua y habas consiguió reducir la anemia de 44 niños

Isotherms and isosteric heat of sorption of two varieties of Peruvian quinoa

The isosteric heats of sorption of two varieties of quinoa (Chenopodium quinoa Willd.) grain were determined by the static gravimetric method at four temperatures (40, 50, 60 and 70 °C) and in relative humidity environments provided by six saturated salt solutions. Six mathematical equations were used to model the experimental data: GAB, Oswin, Henderson, Peleg, Smith and Halsey. The isosteric heat of sorption was determined using the parameters of the GAB model. All the equations were shown to be appropriate by the coefficients of determination (R2) and the mean absolute error (MA%E). The influence of temperature was observed because the adsorption of water by the grains was lower at higher temperatures. The equilibrium moisture contents for security of storage, for long periods of time at water activity lower than 0.65, were 12 - 13%. The effect of temperature on the parameters of the GAB model was analysed using the exponential Arrhenius equation. The isosteric heats of sorption were determined by applying the Clausius-Clapeyron equation as a function of humidity. The isosteric heat at 5% moisture for grains of the Blanca de Juli variety was 3663 kJ/kg and for the Pasankalla variety it was 3393 kJ/kg. The experimental data for isosteric heat as a function of humidity were satisfactorily modelled using three mathematical equations.The isosteric heats of sorption of two varieties of quinoa (Chenopodium quinoa Willd.) grain were determined by the static gravimetric method at four temperatures (40, 50, 60 and 70 °C) and in relative humidity environments provided by six saturated salt solutions. Six mathematical equations were used to model the experimental data:  GAB, Oswin, Henderson, Peleg, Smith and Halsey. The isosteric heat of sorption was determined using the parameters of the GAB model. All the equations were shown to be appropriate by the coefficients of determination (R2) and the mean absolute error (MA%E). The influence of temperature was observed because the adsorption of water by the grains was lower at higher temperatures. The equilibrium moisture contents for security of storage, for long periods of time at water activity lower than 0.65, were 12 - 13%. The effect of temperature on the parameters of the GAB model was analysed using the exponential Arrhenius equation. The isosteric heats of sorption were determined by applying the Clausius-Clapeyron equation as a function of humidity. The isosteric heat at 5% moisture for grains of the Blanca de Juli variety was 3663 kJ/kg and for the Pasankalla variety it was 3393 kJ/kg. The experimental data for isosteric heat as a function of humidity were satisfactorily modelled using three mathematical equations

Hydration kinetics of four quinoa (Chenopodium quinoa Willd.) varieties

The effect of time, temperature and varieties were analyzed during kinetics hydration of quinoa grains and some physical properties were determined. Quinoa grain varieties Kancolla, Salcedo Inia, Blanca de Juli and Pasankalla were used in the study. The hydration was performed in triplicate with 25 g of grain immersed into a solution with 0.55% lactic acid and 0.2% SO2, three temperatures (30, 40 and 50°C) at seven time intervals from 0 to 6 hours were considered to determine moisture of the grains. Moisture data were adjusted to empiric model of Peleg and to the diffusion model based on the Fick’s second law. Effective diffusivity as well as activation energy of the water absorption was also determined. The data were submitted to analyses of variance (ANOVA) and Tukey’s means difference test at 5% probability. Models adjustments were evaluated through determination coefficient (R2) and mean quadratic error (RMSE). Physical properties of Pasankalla variety shown different values compared with white varieties. Peleg’s model constants K1 ranged from 28 to 65.8 (s/%) and K2 from 0.004 to 0.008 (1/%). The effective diffusivity ranged from 2.594 x 10-11 to 8.180 x 10-11 m2.s-1 and activation energy from 210.5 to 1648.5 kJ.k-1.Para citar este artículoPumacahua, A., Limaylla, K., Telis, J. y Lopes, J. (2016). Hydration kinetics of four quinoa (Chenopodium quinoa Willd.) varieties. Rev. Colomb. Investig. Agroindustriales, 3(1), 23-33. DOI: http://dx.doi.org/10.23850/24220582.348The effect of time, temperature and varieties were analyzed during kinetics hydration of quinoa grains and some physical properties were determined. Quinoa grain varieties Kancolla, Salcedo Inia, Blanca de Juli and Pasankalla were used in the study. The hydration was performed in triplicate with 25 g of grain immersed into a solution with 0.55% lactic acid and 0.2% SO2, three temperatures (30, 40 and 50°C) at seven time intervals from 0 to 6 hours were considered to determine moisture of the grains. Moisture data were adjusted to empiric model of Peleg and to the diffusion model based on the Fick’s second law. Effective diffusivity as well as activation energy of the water absorption was also determined. The data were submitted to analyses of variance (ANOVA) and Tukey’s means difference test at 5% probability. Models adjustments were evaluated through determination coefficient (R2) and mean quadratic error (RMSE). Physical properties of Pasankalla variety shown different values compared with white varieties. Peleg’s model constants K1 ranged from 28 to 65.8 (s/%) and K2 from 0.004 to 0.008 (1/%). The effective diffusivity ranged from 2.594 x 10-11 to 8.180 x 10-11 m2.s-1 and activation energy from 210.5 to 1648.5 kJ.k-  Para citar este artículoPumacahua, A., Limaylla, K., Telis, J. y Lopes, J. (2016). Hydration kinetics of four quinoa (Chenopodium quinoa Willd.) varieties. Rev. Colomb. Investig. Agroindustriales, 3(1), 23-33. DOI: http://dx.doi.org/10.23850/24220582.348The effect of time, temperature and varieties were analyzed during kinetics hydration of quinoa grains and some physical properties were determined. Quinoa grain varieties Kancolla, Salcedo Inia, Blanca de Juli and Pasankalla were used in the study. The hydration was performed in triplicate with 25 g of grain immersed into a solution with 0.55% lactic acid and 0.2% SO2, three temperatures (30, 40 and 50°C) at seven time intervals from 0 to 6 hours were considered to determine moisture of the grains. Moisture data were adjusted to empiric model of Peleg and to the diffusion model based on the Fick’s second law. Effective diffusivity as well as activation energy of the water absorption was also determined. The data were submitted to analyses of variance (ANOVA) and Tukey’s means difference test at 5% probability. Models adjustments were evaluated through determination coefficient (R2) and mean quadratic error (RMSE). Physical properties of Pasankalla variety shown different values compared with white varieties. Peleg’s model constants K1 ranged from 28 to 65.8 (s/%) and K2 from 0.004 to 0.008 (1/%). The effective diffusivity ranged from 2.594 x 10-11 to 8.180 x 10-11 m2.s-1 and activation energy from 210.5 to 1648.5 kJ.k-1.  Para citar este artículoPumacahua, A., Limaylla, K., Telis, J. y Lopes, J. (2016). Hydration kinetics of four quinoa (Chenopodium quinoa Willd.) varieties. Revista colombiana de investigaciones agroindustriales, 3(1), 23-33. DOI: http://dx.doi.org/10.23850/24220582.34

Rheological and functional properties of dark chocolate with partial substitution of peanuts and sacha inchi

Chocolate is a widely consumed product, due to the contribution of fats and antioxidant compounds; the addition of other components makes it possible to increase the content of polyunsaturated fatty acids, although they can affect its rheological properties. The influence of the partial addition of peanut paste and Sacha Inchi on the rheological and functional properties of dark chocolate was evaluated. Cocoa beans, peanuts, and Sacha Inchi were refined in order to obtain the cocoa paste (PC), peanut paste (PM), and Sacha Inchi paste (PSI). Then, mixtures between 0 to 20% of PM and PSI were formulated, and the rheological properties were evaluated at 30, 40, and 50 C; these were adjusted to mathematical models. Functional groups were identified by FTIR in ATR mode, and it was observed that the partial addition of PM and PSI did not show significant changes in the shear stress and apparent viscosity of the mixture, although they did show dependence on temperature. The Herschel–Bulkley model showed a better adjustment (R2 > 0.999), reporting behavior index values, n < 1.0, and indicating pseudo-plastic behavior for pastes and formulations. The yield limit ty and the consistency index kH increased significantly with the addition of PM and PSI, but they decreased with increasing temperature. The activation energy show values between 13.98 to 18.74 kJ/mol, and it increased significantly with the addition of PM and PSI. Infrared analysis evidenced the presence of polyunsaturated fatty acids, coming mainly from PSI and PM. The addition of PM and PSI does not influence the rheological properties and allows for an increase in the content of polyunsaturated fatty acids

Estudio de la absorción de agua de cuatro variedades de quinua (chenopodium quinoa willd) en el proceso de molienda húmeda.

TesisLIMAEscuela Profesional de Ingeniería y ArquitecturaProcesamiento, seguridad y gestión en la Industria alimentariaEl presente trabajo estudió el efecto del tiempo (0 a 6 h) y la temperatura (30, 40 e 50 ºC) de maceración en la cinética de hidratación de granos de quinua de cuatro variedades. Las humedades experimentales fueron ajustados al modelo empírico de Peleg y al modelo difusional de Fick. Fueron determinados las constantes K1 y K2 y los coeficientes efectivos de difusión (Def). La influencia de la temperatura en las constantes de los dos modelos fueron descritos por una ecuación del tipo Arhenius, y determinados las energías de activación (Ea). Los datos calculados por los modelos fueron validados estadísticamente mediante regresión no linear a través del coeficiente de determinación (R2), y la Media Absoluta Porcentual del Error (MA%E). El modelo de la ecuación de Peleg ajustó mejor que el modelo de la segunda ley de Fick. El coeficiente de difusión varía entre 2.65 x 10-12 a 6.59 x 10-12 m2/s para las cuatro variedades. La energía de activación con la constante K1 fue de 14.6, 15.8, 13.3 y 13.6 kJ/kmol para las variedades Pasankalla, Kancolla, Salcedo Inia y Blanca de Juli respectivamente. La energía de activación con el Def fue de 39.9, 18.7, 4.47 y 16.0 kJ/kmol para las variedades Pasankalla, Kancolla, Salcedo Inia y Blanca de Juli, respectivamente

Extração e caracterização de amido de quinoa, cañihua e Mirabilis jalapa

The main objective of this research was to extract and characterize starch grain of quinoa (Chenopodium quinoa Willd.), cañihua (Chenopodium pallidicaule Aellen) and marvel (Mirabilis jalapa). The moisture sorption isotherm data of grains and starch of quinoa were investigated at different temperatures and relative umidity and adjusted to mathematical models of GAB, Peleg, Caurie, Ferro-Foltan, Smith and Halsey. The activation energies and isosteric heats of adsorption were determined. It was investigated the phenomenon of mass transfer in quinoa grain hydration at different times and temperatures by Fick's second law model, and the effective diffusivity was calculated. Temperature dependence of the effective diffusivity was described by Arrhenius-type relationship. The extraction of starches from quinoa and cañihua was performed by wet milling and starch marvel by mechanical separation. The starches were characterized according to amylose composition, size and shape of the granules, roughness, relative crystallinity, heat resistance, gelatinization enthalpy, paste properties and others. Instrumental techniques such as scanning electron microscopy, atomic force microscopy, X-ray diffraction, spectroscopy infrared, spectrophotometry, thermogravimetry, differential scanning calorimetry, rapid viscoamylographic analysis, particle size analyzer were used in the characterization of starches. The results confirmed similar studies and other unpublished information were obtained that can be used to make better use of grains and starchesO objetivo principal deste trabalho foi extrair e caracterizar amidos de grãos de quinoa (Chenopodium quinoa Willd.), cañihua (Chenopodium pallidicaule Aellen) e maravilha (Mirabilis jalapa). Foram determinadas as isotermas de adsorção de grãos e amido de quinoa em diferentes temperaturas e umidades relativas e ajustadas aos modelos matemáticos de GAB, Peleg, Caurie, Ferro-Foltan, Smith e Halsey. Foram também determinadas as energias de ativação e os calores isostéricos de adsorção. Estudou-se o fenômeno de transferência de massa na hidratação dos grãos de quinoa em diferentes tempos e temperaturas pelo modelo da segunda lei de Fick, determinando as difusividades efetivas. A dependência da difusividade efetiva com relação à temperatura foi descrita pela relação do tipo Arrhenius. A extração dos amidos da quinoa e cañihua foi realizada por meio da moagem úmida e o amido da maravilha por separação mecânica. Os amidos foram caracterizados quanto a composição de amilose, tamanho e forma dos grânulos, rugosidade, cristalinidade relativa, resistência à temperatura, entalpias de gelatinização, propriedades de pasta e outras. Técnicas instrumentais como a microscopia eletrônica de varredura, microscopia de força atômica, difração de raios X, espectroscopia de infravermelho, espectrofotometria, termogravimetria, calorimetria diferencial exploratória, viscosimetria, analisador de tamanho de partículas foram usadas nas caracterizações dos amidos. Os resultados confirmaram estudos semelhantes e foram obtidas outras informações inéditas que podem ser usadas para uma melhor utilização dos grãos e amido

Impacto de un programa educativo incluyendo un pan fortificado para reducir los niveles de anemia en niños escolares de Yocará, Puno –Perú

Apply the educational program Happy Children Without Anemia (HCWA) in children at a public school in Puno department, supplying a fortified vegetable product to reduce anemia levels and improve their parents´ knowledge and healthy practices. A pre-experimental study with pre and post-test was carried out. The study population was children of the public school of Yocará, community of the province of San Roman. Hemoglobin data was obtained from 44 school-age children, ranging from 6 to 12 years old, who received bread fortified with beans and quinoa flour for 120 days. In the same way, both parents and students participated in nutritional talks and workshops with topics related to iron deficiency. The mean hemoglobin level was significantly increased to 0.51 g / dl (p <0.05), it was also possible to reduce mild anemia from 25.5% to 2.3% and moderate anemia from 18.6% to 7%. As for the knowledge of the parents, these increased from an average of 1.96 to 9.38 points according to pre and post test data respectively, evidencing a t = -10,195 (p <0.05). The educational program HCWA, which included the supply of bread enriched with quinoa flour and beans, reduced the anemia of 44 children.El objetivo de esta investigación fue aplicar el programa educativo Niños Felices Sin Anemia (NFSA) en niños de una escuela pública del departamento de Puno, con suministro de un pan fortificado para reducir los niveles de anemia y mejorar los conocimientos y prácticas saludables de los padres de familia. Se efectuó un estudio pre-experimental con pre y post prueba. La población de estudio fueron niños de la escuela pública de Yocará, comunidad de la provincia de San Román. Se obtuvieron datos de hemoglobina de 44 niños en edad escolar, los cuales comprendían entre 6 a 12 años, los que recibieron pan fortificado con harina de habas y quinua durante 4 meses. Del mismo modo tanto padres como alumnos participaron de charlas y talleres nutricionales con temas relacionados a la deficiencia de hierro. El promedio de hemoglobina se incrementó significativamente en 0,51 g/dl (p < 0,05), asimismo se consiguió reducir la anemia leve de un 25,5% a 2,3% y la anemia moderada de un 18,6% a 7%. En cuanto a los conocimientos de los padres de familia, estos aumentaron de una media de 1,96 a 9,38 puntos según datos del pre y post test respectivamente, evidenciando una t = -10,195 (p < 0,05). El programa educativo NFSA, que incluyó el suministro de un pan enriquecido con harina de quinua y habas consiguió reducir la anemia de 44 niños

Isotermas e calor isostérico de adsorção da água do amido de quinoa

A quinoa possui mais de 60% de amido, sendo uma alternativa de extração e comercialização. Para isto é necessário conhecer o comportamento do amido frente à temperatura e umidade relativa do ar. O objetivo desta pesquisa foi avaliar as isotermas de adsorção do amido de quinoa em cinco temperaturas (20, 30, 40, 50 e 60ºC) e dez atividades de água (0,036 a 0,907). Os pontos experimentais foram ajustados aos modelos matemáticos GAB, Oswin, Henderson, Peleg e Ferro-Foltan. Foram determinadas as energias de ativação da adsorção da água pelas constantes do modelo GAB e o calor isostérico pelo modelo de Peleg. As isotermas mostraram ser do tipo II na classificação de Brunauer. Os teores de água da monocamada (Xm) determinados pelo modelo de GAB variaram de 7,90% a 10,38% base seca (b.s.) para temperaturas de 60 e 20°C e as energias de ativação obtidas pelas constantes Xm, C e K do modelo de GAB foram de 300; 160 e 6 kJ/kg, respectivamente. O calor isostérico de adsorção foi de 3732 kJ/kg para umidade de equilíbrio de 0,5% b.s. e diminuiu com o aumento da umidade até valor próximo ao calor latente de vaporização da água pura a 36% b.s. As propriedades determinadas são características de amidos com elevado teor de amilopectina