v. 2 n. 3 (2020): PURIQ (setembro-dezembro)
Artigos

Propriedades funcionais dos produtos tradicionais liofilizados e secos ao sol (Oxalis tuberosa Molina) e olluco (Ullucus tuberosus Caldas): Uma revisão

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Roberto Carlos Chuquilín Goicochea
Universidad Nacional de Huancavelica
Biografia
Mónica Carolim Martínez Laurente
Universidad Nacional de Huancavelica
Biografia
Jesús Teodoro Rodrigo-Chumbes
Universidad Nacional de Huancavelica
Biografia
DOI: https://doi.org/10.37073/puriq.2.3.100

Publicado 2020-08-08

Palavras-chave

  • Capacidade antioxidante,
  • antocianinas,
  • betalaninas,
  • octatina,
  • amido,
  • kaya,
  • chullcce
    • ...Mais
    Menos

Como Citar

Chuquilín Goicochea, R. C., Martínez Laurente, M. C., & Rodrigo-Chumbes, J. T. (2020). Propriedades funcionais dos produtos tradicionais liofilizados e secos ao sol (Oxalis tuberosa Molina) e olluco (Ullucus tuberosus Caldas): Uma revisão. Puriq, 2(3), 247–263. https://doi.org/10.37073/puriq.2.3.100

Copyright (c) 2020 Roberto Carlos Chuquilín Goicochea, Mónica Carolim Martínez Laurente, Jesús Teodoro Rodrigo-Chumbes

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Resumo

O objetivo era compreender a importância de dois tubérculos orgânicos andinos, Oxalis tuberosa Molina e Ullucus tuberosus Caldas, em termos de seus componentes benéficos para a saúde humana, bem como dar-lhes valor agregado através de uma técnica ancestral, comumente chamada "chuño", conhecida como caya e chullce na região de Huancavelica. As bases de dados Science direct, Taylor & Francis, Wiley, PubMed, Scielo e Alicia, com 20 anos de idade, foram revisadas. Os resultados mais relevantes foram sistematizados em tabelas e analisados para destacar as qualidades que ambos os tubérculos têm como produtos frescos e as possibilidades que podem ter quando convertidos em produtos agroindustriais que mantêm suas propriedades funcionais.

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