Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient

The development of gluten-free foodstuffs with high nutritional quality components is an important objective to achieve. Pachyrhizus ahipa is one of the few leguminous species that produce edible tuberous roots with high nutritional value. Thus, the aim of this work was to formulate biscuits containing corn starch and 125 - 350 g・kg−1 of P. ahipa flour (AF) and to study the main physicochemical properties related to their nutritional and technological quality as well as their sensory acceptability. The formulation containing 250 g of AF kg−1 was selected for improving the product nutritional quality (i.e. higher protein content) without an extensive modification of textural properties. A formulation replacing corn starch by cassava flour (250 g・kg−1) was also analyzed. In this case, ahipa and cassava biscuits showed maximum force and energy required to bite twice and three times higher than the control, respectively. Slight variations were observed in color (DE and browning index). The overall acceptability of biscuits formulated with both flours was better scored than the control by a sensory panel. Principal component analysis allowed to relate quality attributes, chemical composition, and sensory characteristics of biscuits containing cassava or ahipa flours. The results indicated that ahipa flour could satisfactorily substitute part of the corn starch used in the formulations of gluten-free biscuits.Fil: Doporto, María Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Sacco, Fernanda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Viña, Sonia Zulma. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; ArgentinaFil: Garcia, Maria Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin

Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten‐free ingredients for baked goods

Ahipa is a gluten-free starchy root, bearing phenolics and a protein content of ~9% db. Ahipa proteins are hydrosoluble, thus they are lost during starch extraction. The aim of this work was to recover ahipa proteins by isoelectric point (pI) precipitation to enrich ahipa and cassava starches. Both enriched starches had protein contents of ~2%, and their ATR-FTIR spectra revealed bands characteristic of ahipa proteins. Enriched starches also contained phenolics in concentrations of 18-20 μg GAE/g. Enrichment lowered the whiteness index, but it remained higher than 90. Protein-enrichment did not modify gelatinization onset and peak temperatures but reduced the gelatinization enthalpy of ahipa starch. Enriched starches produced less-rigid buns than the native ones, with smaller and more homogeneously distributed alveoli in the crumb which resulted darker than the crust. Starch slurries acidified to the pI of ahipa proteins led to novel gluten-free ingredients by an easy, low cost processFil: Malgor, Martina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Viña, Sonia Zulma. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Dini, Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin

ISBDD model for classification of hyperspectral remote sensing imagery

The diverse density (DD) algorithm was proposed to handle the problem of low classification accuracy when training samples contain interference such as mixed pixels. The DD algorithm can learn a feature vector from training bags, which comprise instances (pixels). However, the feature vector learned by the DD algorithm cannot always effectively represent one type of ground cover. To handle this problem, an instance space-based diverse density (ISBDD) model that employs a novel training strategy is proposed in this paper. In the ISBDD model, DD values of each pixel are computed instead of learning a feature vector, and as a result, the pixel can be classified according to its DD values. Airborne hyperspectral data collected by the Airborne Visible/Infrared Imaging Spectrometer (AVIRIS) sensor and the Push-broom Hyperspectral Imager (PHI) are applied to evaluate the performance of the proposed model. Results show that the overall classification accuracy of ISBDD model on the AVIRIS and PHI images is up to 97.65% and 89.02%, respectively, while the kappa coefficient is up to 0.97 and 0.88, respectively

Conservation and use of genetic resources of underutilized crops in the Americas - A continental analysis

Latin America is home to dramatically diverse agroecological regions which harbor a high concentration of underutilized plant species, whose genetic resources hold the potential to address challenges such as sustainable agricultural development, food security and sovereignty, and climate change. This paper examines the status of an expert-informed list of underutilized crops in Latin America and analyses how the most common features of underuse apply to these. The analysis pays special attention to if and how existing international policy and legal frameworks on biodiversity and plant genetic resources effectively support or not the conservation and sustainable use of underutilized crops. Results show that not all minor crops are affected by the same degree of neglect, and that the aspects under which any crop is underutilized vary greatly, calling for specific analyses and interventions. We also show that current international policy and legal instruments have so far provided limited stimulus and funding for the conservation and sustainable use of the genetic resources of these crops. Finally, the paper proposes an analytical framework for identifying and evaluating a crop’s underutilization, in order to define the most appropriate type and levels of intervention (international, national, local) for improving its statu

The effect of Raphanus sativus and Pachyrhizus erosus juice combination on the ethanol-induced gastric of mice

Gastric ulcers can be caused by active inflammation due to impaired mucosal integrity, which causes local or widespread lesions. Gastric ulcers can occur due to the use of ethanol, which has a local effect on the gastric. Therefore, the continuous consumption of ethanol can damage gastric cells. Raphanus sativus and Pachyrhizus erosus contain flavonoids, which are well-known to reduce stomach acid as a curative agent.  The objective of this study is to see the effect of Raphanus sativus and Pachyrhizus erosus juice as a preventive agent on alcohol-induced gastric ulcers in mice (Mus musculus). A combination of Raphanus sativus and Pachyrhizus erosus was given at a dose of 100, 300, and 600 mg/kgBW. Specifically, Raphanus sativus was given at a dose of 300 mg/kgBW, Pachyrhizus erosus at a dose of 300 mg/kgBW, and positive control was included using sucralfate. The treatment was carried out for 12 days, and 1 hour after the last day of treatment, 20 ml/kgBW of ethanol induction was given 24 hours after the animals were dissected. The results showed that the index value of gastric ulcers in the normal group, negative control, and the combination of Raphanus sativus and Pachyrhizus erosus juice given orally at a dose of 100, 300, and 600 mg/kgBW (Raphanus sativus at a dose of 300 mg/kgBW, Pachyrhizus erosus at a dose of 300 mg/kgBW, and sucralfate as positive control) were 0; 4.00; 1.00; 1.33; 2.33; 2.67; 0 and 2.00. The results of the histopathological analysis also showed improvement in the gastric of mice fed with Pachyrhizus erosus juice. Therefore, it is inferred that treatment using Raphanus sativus and Pachyrhizus erosus juice can reduce the number of ulcers, increase ratio protection, and repair the cells in gastric histopathology. Additionally, giving a single dose of Pachyrhizus erosus juice results in a more significant gastric improvement.Â

Fijación de nitrógeno en ajipa (Pachyrhizus ahipa (Wedd.) Parodi) inoculada con distintas cepas de Rhizobium spp.

18 páginas.-- 2 figuras.-- 18 referencias.-- 5 tablas.-- Memoria del XXXVII Curso Internacional de Edafología y Biología VegetalDirector: Leidi, Eduardo O.Entre las leguminosas tropicales con raíces tuberosas comestibles, como Apio, Pachyrhizus, Pediomelum y Vigna, la jícama (yam bean), que corresponde a Pachyrhizus (L.) Urban, es la única especie cultivada, con difusión en América Central (México, Guatemala, El Salvador, Honduras) y en Asia (China, Tailandia, Sumatra, etc.) (Serensen, 1996). Un pariente cercano a la jícama, la ajipa (Pachyrhizus ahipa (Wedd.) Parodi) fue cultivada en el periodo precolombino por los Incas, y su importancia en la actualidad es muy reducida permaneciendo en cultivos aislados en valles andinos entre 1500 y 2500 m de altura sobre el nivel del mar en Bolivia, Pení, y Norte de Argentina (Serensen, 1996). Las culturas indígenas han sido particularmente eficientes para domesticar especies tuberosas comestibles. Además de la papa, la mandioca o la batata difundidas por todo el mundo, existen otras como la oca (Oxalis tuberosa) o el ulluco (Ullucus tuberosus) que aún hoy ocupan miles de hectáreas en los Andes, desde Venezuela y Colombia hasta Argentina y Chile pero también existen algunas especies que han quedado relegadas y hasta con riesgo de desaparecer. Entre ellas se cuenta la ajipa o ahipa (Pachyrhizus ahipa (Wedd.) Parodi), una leguminosas como muchas otras especies comestibles comunes en nuestra dieta (guisante, judía, haba, soja, etc.). El género de la ajipa posee una serie de especies con propiedades similares: la ya mencionada jícama (P. erosus) cultivada en México y en varios países del sudeste asiático y el jacatupe '(P. tuberosus) cultivado principalmente en ciertos sectores de la cuenca amazónica.Beca AECI, Realizado dentro del proyecto AHIPA FAIR6-CT98-4297Peer reviewe

Phytoestrogens of Pachyrhizus erosus prevent Bone Loss in an Ovariectomized Rat Model of Osteoporosis

The effects of the etyl acetate extract of root of Pachyrhizus erosus (L) Urb (EPE) on bone loss and in ovariectomized (ovx) rats model of osteoporosis were investigated. Forty-two 6-weeks-old female Sprague–Dawley rats were randomly assigned to six groups as followed, sham-operated, OVX, OVX-Estradiol (2 μg/day), OVX-EPE 200 mg/kg BW, OVX-EPE 400 mg/kg BW, OVX-EPE 800 mg/kg BW for 4 weeks. The administration of EPE was given orally using a stomach tube. The results demonstrated that the administration EPE 200, 400, and 800 mg/kg BW significantly prevented bone loss in OVX rats which these effect equivalent to estradiol. These effects were described in increased length of femur and tibiae, bone density, and mineral content of calcium and phosphorous in bone ash. EPE also significantly prevented OVX-induced uterine atrophy and increased in body weight gain. The femur mechanical testing significantly increased the ultimate load and stiffness of femurs of ovariectomized-rats that its effect was greater than OVX or sham-operated rats. Increased bone density may lead to enhanced bone strength, reducing the risk of fracture, which is evident in the administration of EPE due to high content of mineral density and content and increase the ultimate load. This effect seems to be pro-estrogenic compound, which suppress bone resorption by directly acting on estrogen receptor in bone sites. This study suggest that phytoestrogen compound from Pachyrhizus erosus may offer a potential alternative therapy for the treatment of health problems such as osteoporosis in post-menopausal women.Keywords: phytoestrogen, Pachyrhizus erosus, ovariectomized-rat, osteoporosi