Publicación: CHEMICAL COMPOSITION AND LIPIDS FROM TOFU OF CHILEAN PHASEOLUS VULGARIS
Fecha
2025
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PLANT FOODS FOR HUMAN NUTRITION
Resumen
TOFU FROM SIX DIFFERENT LANDRACES OF CHILEAN COMMON BEANS (ARAUCANO, CIMARR & OACUTE;N, MAGNUM, PEUMO, SAPITO, AND TORTOLA) WAS PREPARED AND ANALYZED FOR PROXIMATE AND LIPID COMPOSITION, ANTIOXIDANT CAPACITY, AND PHENOLIC CONTENT. TOFU HAS HIGHER PROTEIN AND LIPID CONTENT, LOWER CARBOHYDRATE AND PHENOLIC CONTENT, AND SHOWS ANTIOXIDANT CAPACITY. THE HIGHEST TOTAL PROTEIN WAS FOUND FOR TOFU PREPARED FROM CIMARR & OACUTE;N AND SAPITO BEANS. THE MAIN PHENOLICS IN THE SECONDARY METABOLITE-ENRICHED EXTRACT OF THE TOFU WERE KAEMPFEROL 3-O-GLUCOSIDE AND KAEMPFEROL. NUCLEAR MAGNETIC RESONANCE (NMR) ANALYSES SHOWED THAT MOST LIPIDS FROM THE BEANS AND TOFU WERE UNSATURATED FATTY ACIDS TRIGLYCERIDES.
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Chilean bean landraces, Tofu, Proximate analysis, Lipid composition
