Resumo

VALLES RAMIREZ, Silvia; MEDINA-VIVANCO, Mari  e  OBREGON-LUJERIO, Abner. Obtaining a Nutritious Beverage from the Seeds of Inca Peanut (Plukenetia volubilis L.). Rev. Soc. Quím. Perú [online]. 2017, vol.83, n.3, pp.273-281. ISSN 1810-634X.

This work aims to elaborate a nutritious beverage from the seeds of inca peanut (Plukenetia volubilis L.) as an alternative to the consumption of animal milk. The evaluated parameters were: i) the temperature and the pre toasting time to eliminate the astringency and ii) the almond: water ratio (w/v) to obtain the nutritious beverage. Proximal analysis of the almonds (peeled seeds) and the nutritious beverage, and a fatty acids profile of the nutritious beverage were performed. The results were analyzed using a completely randomized design with three replicates. The best pre toasting treatment of the seeds was at 60 °C for 6 min. and the best almond: water ratio was of 1:3. The sacha inchic whole beverage obtained contains 11.6% total solids, 3.3 % protein, 7.13 % fat and high levels of essential fatty acid (30.9 % linoleic acid and 42.19 % linolenic acid)

Palavras-chave : Inka peanut; vegetable protein; essential fatty acids; nutritious beverage.

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