不同藜麦含量和不同血红铁含量的抗贫血饼干配方对霍兹曼大鼠贫血减少的评价

Revista Boliviana de Quimica Pub Date : 2020-06-30 DOI:10.34098/2078-3949.37.2.2

R. González, Perú. Huamanga-Ayacucho, Eusebio De La Cruz Fernández, Reynán Cóndor Alarcón, Eduardo Espitia Rangel, Ruth Navarro Torres, Jime Rivera Villar

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引用次数: 1

摘要

研究了不同含量藜麦(Chenopodium quinoa Willd)和血红素铁配制的抗贫血饼干对Holtzman大鼠贫血的影响。使用了来自inia阿亚库乔实验站的白藜麦和来自Carmen Alto区(秘鲁阿亚库乔)屠宰场的牛血。方法包括:1。藜麦和牛血液样品的处理;3、混合物的配方;3 .产品的色谱、微生物学分析和感官评价。血红蛋白测定。产品色谱分析结果表明:346.72 Kcal，水分5.2%，蛋白质10.25%，脂肪20.17%，碳水化合物42.9%，灰分1.25%，酸度0.09%，油0.15 meq / Kg，铁27.6 mg，不含溴酸钾。微生物学分析报告:沙门氏菌sp.缺席，E.接收02 29 2020接收06 22 2020发布06 3

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EVALUACIÓN DE FORMULACIONES DE GALLETAS ANTIANÉMICAS CON DIFERENTES CONTENIDOS DE QUINUA Y DIFERENTES CONTENIDOS EN HIERRO HEMÍNICO, POR REDUCCIÓN DE ANEMIA EN RATAS HOLTZMAN

In this investigation, the formulation of antianemic cookies with different contents of quinoa (Chenopodium quinoa Willd) and heme iron was evaluated in the reduction of anemia in Holtzman rats. White quinoa from the INIAAyacucho Experimental Station and bovine blood obtained from the slaughterhouse of the Carmen Alto district (Ayacucho, Peru) were used. The methodology included: 1. treatment of the quinoa and bovine blood sample, 2. formulation of the mixture, 3. bromatological, microbiological analysis and organoleptic evaluation of the elaborated product, 4. determination of hemoglobin. The results of the bromatological analysis of the product showed: 346.72 Kcal, 5.2% moisture, 10.25% protein, 20.17% fat, 42.9% carbohydrate, 1.25% ash, 0.09% acidity, 0.15 meq / Kg of oil, 27.6 mg Fe and absence of potassium bromate. The microbiological analysis reported: Salmonella sp. absent, E. Received 02 29 2020 Accepted 06 22 2020 Published 06 3

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Revista Boliviana de Quimica

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