<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2664-0902</journal-id>
<journal-title><![CDATA[Alfa Revista de Investigación en Ciencias Agronómicas y Veterinaria]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Inv. Cs. Agro. y Vet.]]></abbrev-journal-title>
<issn>2664-0902</issn>
<publisher>
<publisher-name><![CDATA[CET-BOLIVIA]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2664-09022022000100130</article-id>
<article-id pub-id-type="doi">10.33996/revistaalfa.v6i16.155</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Comportamiento térmico en variedades de harina de quinua (Chenopodium quinoa Willd) germinada]]></article-title>
<article-title xml:lang="en"><![CDATA[Thermal behavior in varieties of germinated quinoa (Chenopodium quinoa Willd) flour]]></article-title>
<article-title xml:lang="pt"><![CDATA[Comportamiento térmico en variedades de harina de quinua (Chenopodium quinoa Willd) germinada]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aparco]]></surname>
<given-names><![CDATA[Rosa Huaraca]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Tadeo]]></surname>
<given-names><![CDATA[Fidelia Tapia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Laime]]></surname>
<given-names><![CDATA[María Del María Delgado]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ferro]]></surname>
<given-names><![CDATA[Aydee Kari]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Camacho]]></surname>
<given-names><![CDATA[Juan Alarcón]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional José María Arguedas  ]]></institution>
<addr-line><![CDATA[Andahuaylas ]]></addr-line>
<country>Peru</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2022</year>
</pub-date>
<volume>6</volume>
<numero>16</numero>
<fpage>130</fpage>
<lpage>139</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_arttext&amp;pid=S2664-09022022000100130&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_abstract&amp;pid=S2664-09022022000100130&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_pdf&amp;pid=S2664-09022022000100130&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Las propiedades térmicas son parámetros requeridos para cálculos de transferencia de calor en los procesos de alimentos. Los granos andinos presentan fuentes nutricionales importantes que facilitan la elaboración de diferentes alimentos procesados. El objetivo de esta investigación fue evaluar el comportamiento térmico en harinas de tres variedades de quinua germinada, el análisis de las muestras se realizó mediante calorimetría diferencial de barrido (DSC) y análisis termogravimetro (TGA), las muestras de quinua fueron inducidas a germinación en condiciones controladas. Los resultados en el DSC presentaron temperaturas de gelatinización de 96,85 ºC y 99,13 ºC, las entalpias de gelatinización fueron 1378,4 y 731,11 J/g, con una tendencia a la retrogradación. El análisis de TGA en cada variedad de quinua germinada mostraron temperaturas de descomposición de los compuestos de bajo peso molecular a los 286,1°C y 230°C. Los resultados muestran que cada variedad de quinua presenta una transición térmica y entalpia de gelatinización diferente, al igual que las modificaciones térmicas por efecto del calor y humedad cambian las propiedades fisicoquímicas de sus almidones.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The thermal characteristics of phase transition in the field of food have significantly influenced consequently have attracted interest in their studies in different types of food products. Andean grains have important nutritional sources, which facilitate their preparation of different processed foods. The objective was to evaluate the thermal behavior in flour of two varieties of germinated quinoa, the analysis of the samples was carried out by differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA), the quinoa samples were induced to germinate under controlled conditions. The results in the DSC presented gelatinization temperatures of 96.85 C and 99.13 C, the enthalpies of gelatinization were 1378.4 and 731.11 J/g, with a tendency to retrogradation. The TGA analysis in both varieties of germinated quinoa showed decomposition temperatures of the low molecular weight compounds at 286.1°C and 230°C. The results show that each variety of quinoa presents a different thermal transition and enthalpy of gelatinization, just as thermal modifications due to the effect of heat and humidity change the physicochemical properties of their starches.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO As características térmicas de transição de fase na área de alimentos influenciaram significativamente consequentemente têm despertado interesse em seus estudos em diferentes tipos de produtos alimentícios. Os grãos andinos possuem importantes fontes nutricionais, que facilitam o preparo de diferentes alimentos industrializados. O objetivo foi avaliar o comportamento térmico em farinhas de duas variedades de quinoa germinadas, a análise das amostras foi realizada por calorimetria exploratória diferencial (DSC) e análise termogravimétrica (TGA), as amostras de quinoa foram induzidas a germinar em condições controladas. Os resultados no DSC apresentaram temperaturas de gelatinização de 96,85 C e 99,13 C, as entalpias de gelatinização foram 1378,4 e 731,11 J/g, com tendência à retrogradação. A análise de TGA em ambas as variedades de quinoa germinada mostrou temperaturas de decomposição dos compostos de baixo peso molecular em 286,1°C e 230°C. Os resultados mostram que cada variedade de quinoa apresenta uma transição térmica e entalpia de gelatinização diferentes, assim como modificações térmicas. Devido ao efeito do calor e da umidade alteram as propriedades físico-químicas de seus amidos.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Quinua]]></kwd>
<kwd lng="es"><![CDATA[Calorimetría]]></kwd>
<kwd lng="es"><![CDATA[Transición térmica]]></kwd>
<kwd lng="en"><![CDATA[Quinoa]]></kwd>
<kwd lng="en"><![CDATA[Calorimetry]]></kwd>
<kwd lng="en"><![CDATA[Thermal transition]]></kwd>
<kwd lng="pt"><![CDATA[Quinoa]]></kwd>
<kwd lng="pt"><![CDATA[Calorimetria]]></kwd>
<kwd lng="pt"><![CDATA[Transição térmica]]></kwd>
</kwd-group>
</article-meta>
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<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Nishita]]></surname>
<given-names><![CDATA[K.D.]]></given-names>
</name>
<name>
<surname><![CDATA[Bean]]></surname>
<given-names><![CDATA[M.M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Grinding methods: Their impact on rice &#64258;our properties, Cereal Chemistry]]></source>
<year>1982</year>
<numero>59</numero>
<issue>59</issue>
<page-range>46-9</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
