Effect of industrial processing on desert truffles (Terfezia claveryi Chatin and Picoa juniperi Vittadini): proximate composition and fatty acids

Murcia Tomás, María Antonia; Martínez Tomé, Magdalena; Vera, Ana; Gutierrez, Almudena; Honrubia, Mario; Jiménez Monreal, Antonia M.; Morte Gómez, María Asunción

Publication:
Effect of industrial processing on desert truffles (Terfezia claveryi Chatin and Picoa juniperi Vittadini): proximate composition and fatty acids

dc.contributor.author	Murcia Tomás, María Antonia
dc.contributor.author	Martínez Tomé, Magdalena
dc.contributor.author	Vera, Ana
dc.contributor.author	Gutierrez, Almudena
dc.contributor.author	Honrubia, Mario
dc.contributor.author	Jiménez Monreal, Antonia M.
dc.contributor.author	Morte Gómez, María Asunción
dc.contributor.department	Tecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned	2024-09-11T08:50:34Z
dc.date.available	2024-09-11T08:50:34Z
dc.date.issued	2003-05
dc.description	© 2003 Society of Chemical Industry. This document is the Published version of a Published Work that appeared in final form in Journal of the Science of Food and Agriculture . To access the final edited and published work see https://doi.org/10.1002/jsfa.1397
dc.description.abstract	Our objectives were to investigate the proximate composition of two desert truffles (Terfezia claveryi Chatin and Picoa juniperi Vittadini) and to determine the effects of freezing and canning on proximate composition. The moisture content of T claveryi and P juniperi was 730.9 g kg−1 and 637.8 g kg−1 respectively; ash was 42.5 g kg−1 and 82.1 g kg−1 respectively; protein was 159.5 g kg−1 and 225.4 g kg−1 respectively; lipids were 69.5 g kg−1 and 199.4 g kg−1 respectively; fibre was 83.2 g kg−1 and 130.4 g kg−1 respectively; and carbohydrates were 645.5 g kg−1 and 366.6 g kg−1 respectively. The fatty acids composition showed high quantities of linoleic acid 18:2 (45.4% in T claveryi and 53.0% in P juniperi), the rest of the fatty acids in decreasing order were 16:0 > 18:1 > 18:3 > 18 : 0 + 22 : 0 > 20 : 0 + 24 : 0 > 14 : 0 + 22 : 1 > 15 : 0 + 16 : 1 + 17 : 0 + 21 : 0 in T claveryi and 18 : 1 > 16 : 0 > 18 : 0 + 18 : 3 + 16 : 1 + 20 : 0+22:1 > 14:0 + 24:0 > 15:0 + 17:0 + 22:0 in the P juniperi. Little loss of ash, protein and lipids was observed as a result of industrial processing (p < 0.05).	es
dc.format	application/pdf	es
dc.format.extent	7	es
dc.identifier.citation	J Sci Food Agric 83:535–541
dc.identifier.doi	https://doi.org/10.1002/jsfa.1397
dc.identifier.uri	http://hdl.handle.net/10201/143862
dc.language	eng	es
dc.publisher	Wiley, Society of Chemical Industry
dc.relation	FEDER project, Ministerio de Educación y Cultura (Spain), IFD97-1746	es
dc.relation.publisherversion	https://scijournals.onlinelibrary.wiley.com/doi/10.1002/jsfa.1397
dc.rights.accessRights	info:eu-repo/semantics/restrictedAccess
dc.subject	Desert truffles	es
dc.subject	Protein
dc.subject	Fatty acid
dc.subject	Lipid
dc.subject	Fibre
dc.subject	Ash
dc.subject	Moisture
dc.subject	Freezing
dc.subject	Canning
dc.title	Effect of industrial processing on desert truffles (Terfezia claveryi Chatin and Picoa juniperi Vittadini): proximate composition and fatty acids	es
dc.type	info:eu-repo/semantics/article	es
dspace.entity.type	Publication	es
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