Nutritional and sensorial evaluation of Proboscidea parviflora (cat´s claw) oil.

Authors

  • M. Ortega-Nieblas Departamento de Investigación Científica y Tecnológica de la Universidad de Sonora
  • M. R. Robles-Burgueño Centro de Investigación en Alimentación y Desarrollo
  • L. Vázquez-Moreno Centro de Investigación en Alimentación y Desarrollo

DOI:

https://doi.org/10.3989/gya.2003.v54.i1.276

Keywords:

Fried, Nutritional analysis, Oleaginose, Potatoes, Proboscidea parviflora, Sensorial analysis

Abstract


The seed of Proboscidea parviflora (cat´s claw) has shown a great nutritional potential due to the good nutritional quality presented by its flour. In order to integrate the study of the seeds and to know a use for the oil, it was considered of interest to valuate biologically the crude oil and to sensory evaluate the patatoes fried in oil P. parviflora refined. Seeds of Proboscidea parviflora have shown a great potential due to the good nutritional quality of its flour. As part of the integral study, here is presented a crude oil biological evaluation and a sensorial evaluation of potatoes fried in refined P. parviflora oil. Diets were prepared adding 8, 11 and 16 % of crude oil and PER, NPR and the apparent digestibilty were determinated. PER values for each percentage were 2.7, 3.1 and 3 % respectively. While digestibilities were of 97, 98 and 97 % for each level of oil addition (there was not significative difference of P< 0.05). Sensorial analysis of fried potatoes presented enough good acceptability in the scale hedonic (1 to 9 with a value of 8) in flavor, odor, color and to me likes enough, with level of significance of P< 0.05. According to these results, oil of Proboscidea parviflora presented good digestibility and high PER values comparable to the corn oil.

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Published

2003-03-30

How to Cite

1.
Ortega-Nieblas M, Robles-Burgueño MR, Vázquez-Moreno L. Nutritional and sensorial evaluation of Proboscidea parviflora (cat´s claw) oil. Grasas aceites [Internet]. 2003Mar.30 [cited 2024May25];54(1):48-52. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/276

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Research