Efecto de la temperatura y tiempo de remojo, y de la temperatura de germinación de la quinua (Chenopodium quinoa) variedad Salcedo INIA en la concentración de proteína y azúcares reductores
No Thumbnail Available
Date
2017
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Universidad Nacional de Trujillo
Abstract
El objetivo del presente trabajo es realizar un análisis del poder germinativo de la Quinua (Chenopodium quinoa) variedad Salcedo INIA a diferentes Temperaturas y Tiempos para determinar la relación que puede existir entre las variables siguiendo la metodología Diseño Compuesto Central Rotacional (DCCR) de segundo orden con resultados en Superficie de Respuesta; tomando a la Temperatura de Remojo, Tiempo de Remojo y a la Temperatura de Germinación como variables independientes (°Tremoj, tremoj y °Tgerm.), y el porcentaje de proteína y los Azúcares Reductores como las variables dependientes. Para cada variable independiente se tomaron 5 valores de acuerdo a lo arrojado por el DCCR, considerando los puntos axiales y centrales. Las variables de estudio no se ajustaron al modelo correlacional del DCCR por lo que para estudiar el efecto de las variables independientes en las variables respuestas, se utilizó un Diseño Factorial 2k con Adición de Puntos Centrales (k=3) con lo cual se demuestra el Efecto de las variables y su interacción. De los resultados obtenidos se concluyó que si existe una interacción entre las variables independientes (T° remojo, tiempo remojo y T° germinación), en donde que para proteínas que con 4 horas y 36°C en remojo y 24 °C de germinación, se obtiene el máximo valor de proteína siendo de 14.96%, mientras para los azúcares reductores el máximo valor 5.156 % (51.56 mg/100mL) se obtiene con una operación de remojo a 36°C y a 10 horas; y de germinación a 24°C.
ABSTRACT The aim of this study is to analyze the germination of Quinoa (Chenopodium quinoa) Salcedo INIA variaty at different temperatures and times to determine the relationship that may exist between the variables following the methodology Composite Design Central Rotational (DCCR) of second order response surface results; taking the temperature Soak, Soaking Time and Temperature Germination as independent variables (°Tsoak, t-soak and °Tgerm.), and the percentage of protein and reducing sugars as the dependent variables. In the experiment for each independent variable values it took five values according to the DCCR thrown taken considering the axial and central points. The study variables were not adjusted to the correlational model DCCR so in order to study the effect of independent variables in the variable responses, a factorial design 2k adding Focal Points (k = 3) was used, where the effect of the variables and their interaction is shown. From the results obtained it was concluded that there is interaction between the independent variables (T°soaking, time soaking and T°germination), where that proteins with 4 hours and 36°C soak and 24°C germination, the maximum value is 14.96% of protein, while reducing sugars shown that the maximum value 5.156% (51.56 mg / 100 mL) is obtained with a soaking operation at 36°C and 10 hours and germination at 24 ° C.
ABSTRACT The aim of this study is to analyze the germination of Quinoa (Chenopodium quinoa) Salcedo INIA variaty at different temperatures and times to determine the relationship that may exist between the variables following the methodology Composite Design Central Rotational (DCCR) of second order response surface results; taking the temperature Soak, Soaking Time and Temperature Germination as independent variables (°Tsoak, t-soak and °Tgerm.), and the percentage of protein and reducing sugars as the dependent variables. In the experiment for each independent variable values it took five values according to the DCCR thrown taken considering the axial and central points. The study variables were not adjusted to the correlational model DCCR so in order to study the effect of independent variables in the variable responses, a factorial design 2k adding Focal Points (k = 3) was used, where the effect of the variables and their interaction is shown. From the results obtained it was concluded that there is interaction between the independent variables (T°soaking, time soaking and T°germination), where that proteins with 4 hours and 36°C soak and 24°C germination, the maximum value is 14.96% of protein, while reducing sugars shown that the maximum value 5.156% (51.56 mg / 100 mL) is obtained with a soaking operation at 36°C and 10 hours and germination at 24 ° C.
Description
Keywords
Proteína, Azúcares Reductores, Quinua, Germinación, Diseño Factorial 2k