Vol. 2 Núm. 3 (2020): PURIQ (setiembre-diciembre)
Articles

Propiedades funcionales de productos tradicionales congelados y secados al sol de oca (Oxalis tuberosa Molina) y olluco (Ullucus tuberosus Caldas): Una revisión

Roberto Carlos Chuquilín Goicochea
Universidad Nacional de Huancavelica, Perú
Biografía
Mónica Carolim Martínez Laurente
Universidad Nacional de Huancavelica, Perú
Biografía
Jesús Teodoro Rodrigo-Chumbes
Universidad Nacional de Huancavelica, Perú
Biografía

Publicado 2020-08-08

Palabras clave

  • Capacidad antioxidante, antocianinas, betalaininas, ocatina, almidón, kaya, chullcce
  • Antioxidant capacity, anthocyanins, betalainins, ocatin, starch, kaya, chullcce

Cómo citar

Chuquilín Goicochea, R. C., Martínez Laurente, M. C., & Rodrigo-Chumbes, J. T. . (2020). Propiedades funcionales de productos tradicionales congelados y secados al sol de oca (Oxalis tuberosa Molina) y olluco (Ullucus tuberosus Caldas): Una revisión. Puriq, 2(3), 247–263. https://doi.org/10.37073/puriq.2.3.100

Métricas alternativas

Resumen

El objetivo fue comprender la importancia de dos tubérculos andinos orgánicos como Oxalis tuberosa Molina y Ullucus tuberosus Caldas, en cuanto a sus componentes benéficos para la salud humana, así como darle un valor agregado mediante una técnica ancestral, llamada comúnmente “chuño”, conocidos como caya y chullce en la región Huancavelica. Se revisaron bases de datos Science direct, Taylor & Francis, Wiley, PubMed, Scielo y Alicia, con una antigüedad de 20 años. Los resultados más relevantes se sistematizaron en tablas y se analizaron para resaltar las cualidades que ambos tubérculos tienen como producto fresco y, las posibilidades que puedan tener al convertirlos en productos agroindustriales que retienen sus propiedades funcionales.

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