Amaranth-hydrolyzate enriched cookies reduce the systolic blood pressure in spontaneously hypertensive rats

ABSTRACT: The effect of consuming baked foods enriched with antihypertensive compounds on blood pressure remains uncertain. In this study, an alcalase-generated amaranth hydrolyzate was used to prepare cookies and their technological characteristics (expansion factor, color, and texture) and antihyp...

Full description

Autores:

Granda Restrepo, Diana María
Lopera Cardona, Seneida María
Ontiveros, Noé
López Teros, Verónica
Vergara Jiménez, Marcela de Jesús
Islas Rubio, Alma Rosa
Cárdenas Torres, Feliznando Isidro
Cuevas Rodríguez, Edith Oliva
Reyes Moreno, Cuauhtémoc
Ramírez Torres, Giovanni Isaí
Cabrera Chávez, Francisco

Tipo de recurso:

Article of investigation

Fecha de publicación:

2020

Institución:

Universidad de Antioquia

Repositorio:

Repositorio UdeA

Idioma:

eng

OAI Identifier:

oai:bibliotecadigital.udea.edu.co:10495/38223

Acceso en línea:

https://hdl.handle.net/10495/38223

Palabra clave:

Fitoquímicos
Phytochemicals
Alimentos Funcionales
Functional Food
Antihypertensive peptides
Amaranth protein
https://id.nlm.nih.gov/mesh/D064209
https://id.nlm.nih.gov/mesh/D055951

Rights

openAccess

License

http://creativecommons.org/licenses/by-nc-nd/2.5/co/