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

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dc.creatorAlex Danny Chambi-Rodriguez
dc.creatorAna Mónica Torres-Jiménez
dc.creatorCarmen Rosa Apaza-Humerez
dc.creatorDeysi Rosmery Salguero-Pacco
dc.date2023
dc.date.accessioned2026-07-07T02:43:47Z
dc.descriptionTomato 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.
dc.formatapplication/pdf
dc.identifier0120-9965
dc.identifierhttps://www.redalyc.org/articulo.oa?id=180377653011
dc.identifierhttps://www.redalyc.org/journal/1803/180377653011/
dc.identifierhttps://www.redalyc.org/journal/1803/180377653011/html/
dc.identifierhttps://www.redalyc.org/journal/1803/180377653011/180377653011.epub
dc.identifierhttps://www.redalyc.org/journal/1803/180377653011/movil
dc.identifier10.15446/agron.colomb.v41n1.106564
dc.identifier.urihttp://hdl.handle.net/123456789/422062
dc.languageen
dc.publisherUniversidad Nacional de Colombia
dc.relationhttp://www.redalyc.org/revista.oa?id=1803
dc.rightsAgronomía Colombiana
dc.sourceAgronomía Colombiana (Colombia) Num.1 Vol.41
dc.subjectAgrociencias
dc.titleEvaluation of the effect of quinoa germ on the chromatic properties of tomato sauce
dc.typeartículo científico

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Agronomía Colombiana - Universidad Nacional de Colombia