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CHEMICAL COMPOSITION AND LIPIDS FROM TOFU OF CHILEAN PHASEOLUS VULGARIS

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dc.creatorKATHERINE ANDREA MÁRQUEZ CALVO
dc.date2025
dc.date.accessioned2026-04-29T20:48:21Z
dc.date.available2026-04-29T20:48:21Z
dc.date.issued2025
dc.description.abstractTOFU 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.
dc.formatapplication/pdf
dc.identifier.doi10.1007/s11130-025-01391-y
dc.identifier.issn0921-9668
dc.identifier.issn1573-9104
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/14352
dc.language
dc.publisherPLANT FOODS FOR HUMAN NUTRITION
dc.relation.uri10.1007/s11130-025-01391-y
dc.rightsRESTRICTED ACCESS
dc.subjectChilean bean landraces
dc.subjectTofu
dc.subjectProximate analysis
dc.subjectLipid composition
dc.titleCHEMICAL COMPOSITION AND LIPIDS FROM TOFU OF CHILEAN PHASEOLUS VULGARIS
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
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