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| Comparison of physical properties of sacha inchi seeds from different areas |
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| KeyWord:sacha inchi seed sensory property physicochemical property nutritional property |
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| Abstract: |
| In order to provide reference data for the development and utilization of sacha inchi, the sensory, physicochemical and nutritional properties of the sacha inchi seeds from different areas (Pu’er, Xishuangbanna, Honghe in Yunnan Province, China, and Laos )were analyzed. The results showed that the sacha inchi seeds were oval in shape, light brown to dark brown in color, and had the unique plant aroma of sacha inchi. The single grain thickness of sacha inchi seeds from the four origins was 6.8-1128 mm, grain diameter was 15.81-24.83 mm, single grain mass was 0.82-1.53 g, ratio of shell to kernel was 0.52∶ 1-0.78∶ 1, and moisture content was 7.21%- 7.90%. The contents of crude fat, crude protein, total sugar and ash were 44.98%-50.25%, 27.65%-30.28%, 3.05%-3.21%, 2.28%-2.63%, respectively. The contents of vitamin E, calcium, phosphorus, potassium, total essential amino acids and total amino acids in the sacha inchi seeds were 122-190 mg/100 g, 602-63.8 mg/100 g, 517-535 mg/100 g, 108-112 mg/100 g, 10.07-10.68 g/100 g, 31.55-32.82 g/100 g, respectively. In the seed oil, the contents of palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid were 382%-4.62%, 1.87%-3.87%, 7.11%-11.09%, 37.30%-38.58% and 40.78%-48.40%, respectively. In general, the sensory, physicochemical and nutritional properties of the seeds from different regions varied significantly. In comparison, the seeds from Pu’er of China showed more outstanding performance in terms of physical properties and could be used as a raw material for sacha inchi seed oil and sacha inchi seed protein. |
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