Análisis de los diferentes métodos de cocción y el contenido de fibra dietaria en legumbres.

Abstract

Abstract:In the present work, a bibliographic review was made on thermal treatments, dietary fiber determination methods and the effects of thermal treatments on dietary fiber. It was determined by applying a survey in the urban area of Loja, that the most consumed legumes are beans and peas, while cowpeas are the least. The frequency of consumption of these legumes is only once a week. Also, it was defined that the cooking treatments used are in a normal pot and under pressure, after soaking the legumes. In the experimental work, we worked with the least consumed legume (cowpea), which was obtained in the province of Loja, canton Zapotillo, and the cooking treatments defined in the surveys were applied. Likewise, a sensory test was used on 8 semi-trained judges in order to establish the cooking time. The cooked samples were lyophilized and the raw samples were pulverized, based on all of them, the dietary fiber was determined by applying the enzymatic-gravimetric method of AOAC 991.43 to all the samples.