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Evaluation of the effect of quinoa germ on the chromatic properties of tomato sauce
Evaluación del efecto del germen de quinua en las propiedades cromáticas de la salsa de tomate
DOI:
https://doi.org/10.15446/agron.colomb.v41n1.106564Keywords:
colorimetry, Chenopodium quinoa, processed pasta (en)colorimetría, Chenopodium quinoa, pasta elaborada (es)
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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.
La salsa de tomate es uno de los alimentos más consumidos en el mundo, por lo tanto, es uno de los más estudiados en la industria alimenticia. En este sentido, el objetivo de la presente investigación fue evaluar el efecto del germen de quinua en las propiedades cromáticas de la salsa de tomate. Para esto, se procedió a elaborar pasta de tomate con adición de germen de quinua en polvo bajo la aplicación de un análisis de varianza de un solo factor donde el porcentaje de germen de quinua fue la variable independiente y como variables de respuesta se utilizaron la humedad, actividad de agua (aw) y las propiedades cromáticas. Los resultados mostraron que a mayor porcentaje de adición de germen menor son los valores de humedad y actividad de agua. Sin embargo, las propiedades cromáticas presentaron valores con tendencia a incrementar. En conclusión, el germen de quinua impactó directamente en las variables estudiadas.
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