El guandul (cajanus cajan) una alternativa en la industria de los alimentos

  • Carmen Lucia Navarro
  • Diego Restrep
  • Jaime Perez
Palabras clave: Guandul, Cajanus cajan, Propiedades funcionales, Nutrición, Proteínas.

Resumen

Debido a la situación actual de nutrición inadecuada en la población de muchos países, entre ellos Colombia, es necesario ofrecer alternativas de fuentes ricas en proteínas y de bajo costo. El guandul (Cajanus cajan) es una importante leguminosa que contiene una moderada cantidad de proteínas, calorías, ciertos minerales y vitaminas, su uso en alimentos es limitada por la presencia de factores antinutricionales, que pueden ser disminuidos o eliminados mediante la implementación  de tratamientos. Las proteínas del guandul presentan buena calidad  y propiedades funcionales adecuadas para la industria de alimentos que pueden ser aprovechas en productos cárnicos, lácteos y panadería. El propósito de esta revisión es presentar una visión general de las habilidades nutricionales, propiedades funcionales y oportunidades de aplicación del guandul  en diversas aplicaciones en la industria de alimentos. 

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Cómo citar
Navarro, C. L., Restrep, D., & Perez, J. (2014). El guandul (cajanus cajan) una alternativa en la industria de los alimentos. Biotecnología En El Sector Agropecuario Y Agroindustrial, 12(2), 203-212. Recuperado a partir de https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/348
Publicado
2014-12-01
Sección
Artículos de Investigaciòn

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