Proximate Analysis and Vitamin Content of Canned Puerto Rican Native Dishes
Título en español.
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| dc.date | 1970-04-01 | |
| dc.date.accessioned | 2022-11-04T15:33:41Z | |
| dc.date.available | 2022-11-04T15:33:41Z | |
| dc.identifier | https://revistas.upr.edu/index.php/jaupr/article/view/11093 | |
| dc.identifier | 10.46429/jaupr.v54i2.11093 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/5124328 | |
| dc.description | The proximate analysis, as well as the niacin, thiamine, riboflavin and folic acid content of 14 different kinds of cooked canned Puerto Rican dishes were determined by chemical or microbiological procedures. Some of the more important findings follow: Turtle meat stew and pork liver and heart with vegetable stew exhibited the highest values for protein, niacin and riboflavin; on the other hand, sancocho, white beans, chicken asopao and beef tripe stew showed the lowest values. Pink and red kidney beans were high in thiamine, while crabmeat asopao and beef tripe stew were low. Pork liver and heart with vegetable stew showed the highest folic acid content, while crabmeat asopao exhibited the lowest. In general, pasteles had the highest fat content, while red kidney and pink beans had the lowest. Cassava pasteles and pink beans had the highest content of carbohydrates, and turtle meat stew, beef tripe stew and pork liver and heart with vegetable stew the lowest. The variations observed are discussed and recommendations are made. | en-US |
| dc.description | Se hizo un análisis aproximado y se determinó mediante métodos químicos o microbiológicos el contenido de niacina, tiamina, riboflavina y ácido fólico de 14 enlatados de diferentes platos típicos puertorriqueños. Algunos de los resultados más importantes se mencionan a continuación: El carey guisado y la gandinga guisada tuvieron los valores más altos en cuanto al contenido de proteína, niacina y riboflavina; y el sancocho, las habichuelas blancas guisadas, el asopao de pollo y el mondongo los más bajos. Los valores más altos en tiamina correspondieron a las habichuelas rosadas y coloradas guisadas, respectivamente, mientras que en el asopao de jueyes y el mondongo se observaron los valores más bajos. El nivel más alto de ácido fólico se encontró en la gandinga guisada y el más bajo en el asopao de jueyes. Se señalan las variaciones observadas y se formulan recomendaciones. | es-ES |
| dc.format | application/pdf | |
| dc.language | eng | |
| dc.publisher | University of Puerto Rico Mayagüez Campus Agricultural Experiment Station | en-US |
| dc.relation | https://revistas.upr.edu/index.php/jaupr/article/view/11093/9377 | |
| dc.rights | Derechos de autor 2017 Journal of Agriculture of the University of Puerto Rico. (Etapa III) | es-ES |
| dc.source | The Journal of Agriculture of the University of Puerto Rico; Vol. 54 No. 2 (1970): Vol. 54, No. 2, April 1970; 306-313 | en-US |
| dc.source | Journal of Agriculture of the University of Puerto Rico; Vol. 54 Núm. 2 (1970): Vol. 54, No. 2, April 1970; 306-313 | es-ES |
| dc.source | 2308-1759 | |
| dc.source | 0041-994X | |
| dc.source | 10.46429/jaupr.v54i2 | |
| dc.subject | Vitamins | en-US |
| dc.subject | Canned foods | en-US |
| dc.subject | Cooking, Puerto Rican | en-US |
| dc.title | Proximate Analysis and Vitamin Content of Canned Puerto Rican Native Dishes | en-US |
| dc.title | Título en español. | es-ES |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion |