EVALUACIÓN DE COLOR DEL GARBANZO (Cicer arietinum L.) POR MÉTODOS INSTRUMENTALES Y SENSORIALES

Chickpea is a well recognized source of vegetable protein, especially in underdeveloped areas of the world. Mexican chickpea is highly priced in the international market due to its desired quality. The Northwest of Mexico, especially Sonora and Sinaloa, are also recognized for the quality of chickpea, where a high percentage of the annual production is placed in the international market. Among the various characteristics of high-quality chickpea, color is one of the most important, since it influences both: the selection of new improved varieties at the experimental research stations, and also the price at the international market. The purpose of this study was to evaluate two objective instrumental methods of color determination as related to sensory evaluation analysis, using a panel of trained judges. The color determination method with the highest correlation with sensory evaluation results could be used for the implementation of a color scale for chickpeas. Results from this study will help the improvement selection programs at the agriculture experimental stations for the selection of chickpea varieties with better color quality attributes and also it will increase the commercialization of chickpea produced in the Northwest of Mexico. Ten chickpea samples were selected for this study: seven were chickpea varieties and three were advanced lines, under improved selection programs. Samples were measured by the reflectometer, AGTRON (Md. M300A) and Hunter Lab. apparatus. Sensory evaluation analyses were conducted using a ranking test, where a trained panel of twelve judges ranked chickpea samples in their preference of color. Statistical analyses of variance showed a significantly high correlation between objective and subjective methodologies for color determination.Chickpeas, color, instrumental methods, sensory evaluation., Agribusiness,

FIBRAA BASE DE FRUTAS, VEGETALES Y CEREALES: FUNCIÓN DE SALUD

Dietary fiber has many health benefits, including positive impact on numerous chronic and life threatening diseases. Whole grain foods, legumes, fruits and vegetables are important sources of dietary fiber. In this article, the definitions of soluble and insoluble fiber, their mechanism of action and impact on health are discussed. Further, the characteristics and advantages of resistant starch, a high fiber product used by the food industry are outlined. There is a Dietary Reference Intake (DRI) for fiber in place for adults and children; it is recommended to cover that amount with natural food sources rather than in form of capsules. However, there are also natural high fiber supplements on the market; one of these food sources is Plantago psyllium, whose seed husk has high fiber content. Practical guidelines for a sufficient daily fiber intake are also give

FIBRAA BASE DE FRUTAS, VEGETALES Y CEREALES: FUNCIÓN DE SALUD

Dietary fiber has many health benefits, including positive impact on numerous chronic and life threatening diseases. Whole grain foods, legumes, fruits and vegetables are important sources of dietary fiber. In this article, the definitions of soluble and insoluble fiber, their mechanism of action and impact on health are discussed. Further, the characteristics and advantages of resistant starch, a high fiber product used by the food industry are outlined. There is a Dietary Reference Intake (DRI) for fiber in place for adults and children; it is recommended to cover that amount with natural food sources rather than in form of capsules. However, there are also natural high fiber supplements on the market; one of these food sources is Plantago psyllium, whose seed husk has high fiber content. Practical guidelines for a sufficient daily fiber intake are also givenDietary fiber, soluble and insoluble fiber, food sources of fiber, recommended consumption, Fibra dietaria, fibra soluble e insoluble, fuentes de fibra, recomendaciones alimentarias de fibra dietaria., Food Consumption/Nutrition/Food Safety,

EVALUACIÓN DE COLOR DEL GARBANZO (Cicer arietinum L.) POR MÉTODOS INSTRUMENTALES Y SENSORIALES

Chickpea is a well recognized source of vegetable protein, especially in underdeveloped areas of the world. Mexican chickpea is highly priced in the international market due to its desired quality. The Northwest of Mexico, especially Sonora and Sinaloa, are also recognized for the quality of chickpea, where a high percentage of the annual production is placed in the international market. Among the various characteristics of high-quality chickpea, color is one of the most important, since it influences both: the selection of new improved varieties at the experimental research stations, and also the price at the international market. The purpose of this study was to evaluate two objective instrumental methods of color determination as related to sensory evaluation analysis, using a panel of trained judges. The color determination method with the highest correlation with sensory evaluation results could be used for the implementation of a color scale for chickpeas. Results from this study will help the improvement selection programs at the agriculture experimental stations for the selection of chickpea varieties with better color quality attributes and also it will increase the commercialization of chickpea produced in the Northwest of Mexico. Ten chickpea samples were selected for this study: seven were chickpea varieties and three were advanced lines, under improved selection programs. Samples were measured by the reflectometer, AGTRON (Md. M300A) and Hunter Lab. apparatus. Sensory evaluation analyses were conducted using a ranking test, where a trained panel of twelve judges ranked chickpea samples in their preference of color. Statistical analyses of variance showed a significantly high correlation between objective and subjective methodologies for color determination