HOME > EDICIONES > Año 2002, Volumen 52 - Número 2
Trabajos de Investigación
Efecto de la adición de una pectinasa y una celulasa sobre la digestibilidad in vitro del frijol común (Phaseolus vulgaris L.)
Floribeth Víquez Rodríguez, Ana Ruth Bonilla Leiva
Centro Nacional de Ciencia y Tecnología, Universidad de Costa Rica. Costa Rica, C.A.
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SUMMARY
Effect of pectinase and cellulase addition on in vitro digestibility of common bean (Phaseolus vulgaris)
Effect of commercial pectinase and cellulase addition on in vitro digestibility of two common bean (Phaseolus vulgaris) varieties, black (Brunca) and red (Chirripó), was measured. Constant conditions of pH (6,3-6,4), time (60 min), and temperature (40°C) were held, and three enzyme concentrations were tested: 0,25%, 0,5% and 1,0% m/m. In vitro digestibility increases for black beans were 6,9%; 9,5% and 12,3% (p<0,05), and for red beans were 8,9%; 10,2% and 12,9% (p<0,05), with increasing pectinase concentration. Effects of cellulase were dependent upon both, enzyme concentration and bean variety. In vitro digestibility of red beans increased by 5,7%; 9,2% and 12,0% with increasing cellulase concentration; digestibility of black beans increased by less than 5%. No significant difference (p>0,05) in general acceptance of enzyme treated beans (black or red) or nontreated beans was noted.
Key words: Beans (Phaseolus vulgaris), in vitro digestibility, pectinase; cellulase.
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
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