Evaluation of the effect of quinoa germ on the chromatic properties of tomato sauce

Alex Danny Chambi-Rodriguez; Ana Mónica Torres-Jiménez; Carmen Rosa Apaza-Humerez; Deysi Rosmery Salguero-Pacco

doi:10.15446/agron.colomb.v41n1.106564

Evaluation of the effect of quinoa germ on the chromatic properties of tomato sauce

Título traducido de la contribución: Evaluación del efecto del germen de quinua en las propiedades cromáticas de la salsa de tomate

Alex Danny Chambi-Rodriguez, Ana Mónica Torres-Jiménez, Carmen Rosa Apaza-Humerez, Deysi Rosmery Salguero-Pacco

Grupo de Investigación Ingeniería de agroalimentos

Producción científica: Contribución a una revista › Artículo › revisión exhaustiva

Resumen

Tomato sauce is one of the most consumed dish components in the world; and, for this reason, it is one of the most studied in the food industry. The objective of this research was to evaluate the effect of quinoa germ on the chromatic properties of tomato sauce. Tomato paste was prepared with additions of powdered quinoa germ using an analysis of variance of a single factor where the percentage of quinoa germ was the independent variable and water content, water activity (aw), and chromatic properties were the response variables. The results showed that as the percentage of germ increased, values of water content and water activity lowered. However, the chromatic properties showed values with a tendency to increase. In conclusion, the quinoa germ directly impacted the variables studied.

Título traducido de la contribución	Evaluación del efecto del germen de quinua en las propiedades cromáticas de la salsa de tomate
Idioma original	Inglés
Publicación	Agronomia Colombiana
Volumen	41
N.º	1
DOI	https://doi.org/10.15446/agron.colomb.v41n1.106564
Estado	Publicada - 1 ene. 2023

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title = "Evaluation of the effect of quinoa germ on the chromatic properties of tomato sauce",

abstract = "Tomato sauce is one of the most consumed dish components in the world; and, for this reason, it is one of the most studied in the food industry. The objective of this research was to evaluate the effect of quinoa germ on the chromatic properties of tomato sauce. Tomato paste was prepared with additions of powdered quinoa germ using an analysis of variance of a single factor where the percentage of quinoa germ was the independent variable and water content, water activity (aw), and chromatic properties were the response variables. The results showed that as the percentage of germ increased, values of water content and water activity lowered. However, the chromatic properties showed values with a tendency to increase. In conclusion, the quinoa germ directly impacted the variables studied.",

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AU - Chambi-Rodriguez, Alex Danny

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AU - Apaza-Humerez, Carmen Rosa

AU - Salguero-Pacco, Deysi Rosmery

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AB - Tomato sauce is one of the most consumed dish components in the world; and, for this reason, it is one of the most studied in the food industry. The objective of this research was to evaluate the effect of quinoa germ on the chromatic properties of tomato sauce. Tomato paste was prepared with additions of powdered quinoa germ using an analysis of variance of a single factor where the percentage of quinoa germ was the independent variable and water content, water activity (aw), and chromatic properties were the response variables. The results showed that as the percentage of germ increased, values of water content and water activity lowered. However, the chromatic properties showed values with a tendency to increase. In conclusion, the quinoa germ directly impacted the variables studied.

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Evaluation of the effect of quinoa germ on the chromatic properties of tomato sauce

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