<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2174-5145</journal-id>
<journal-title><![CDATA[Revista Española de Nutrición Humana y Dietética]]></journal-title>
<abbrev-journal-title><![CDATA[Rev Esp Nutr Hum Diet]]></abbrev-journal-title>
<issn>2174-5145</issn>
<publisher>
<publisher-name><![CDATA[Academia Española de Nutrición y Dietética]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2174-51452024000100038</article-id>
<article-id pub-id-type="doi">10.14306/renhyd.28.1.2025</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Índice glucémico de cañahua, quinua y de productos enzimáticamente modificados de quinua Jacha Grano]]></article-title>
<article-title xml:lang="en"><![CDATA[Glycemic index of cañahua, quinua and enzymatically modified products from quinoa Jacha Grano]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ormachea-Salcedo]]></surname>
<given-names><![CDATA[Peggy]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Navia-Coarite]]></surname>
<given-names><![CDATA[Alejandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Tarquino-Flores]]></surname>
<given-names><![CDATA[Gabriela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Callejas-Calle]]></surname>
<given-names><![CDATA[Lizzeth]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Yupanqui-Machaca]]></surname>
<given-names><![CDATA[Cliver]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Latorre-Rada]]></surname>
<given-names><![CDATA[Carolina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mamani-Charca]]></surname>
<given-names><![CDATA[Maria]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salcedo-Ortiz]]></surname>
<given-names><![CDATA[Lily]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Mayor de San Andrés Facultad de Ciencias Puras y Naturales Instituto de Investigaciones Químicas. Laboratorio de Bioorgánica]]></institution>
<addr-line><![CDATA[La Paz ]]></addr-line>
<country>Bolivia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Hospital de Clínicas Unidad de Laboratorio ]]></institution>
<addr-line><![CDATA[La Paz ]]></addr-line>
<country>Bolivia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2024</year>
</pub-date>
<volume>28</volume>
<numero>1</numero>
<fpage>38</fpage>
<lpage>46</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S2174-51452024000100038&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S2174-51452024000100038&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S2174-51452024000100038&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción: Los granos andinos como la quinua y la cañahua tienen cualidades nutricionales excepcionales. Los alimentos con propiedades funcionales son cada vez más requeridos por su implicación en la salud. Por ello, desarrollar alternativas nutricionales con cualidades específicas resulta de gran interés. La evaluación del índice glucémico (IG) y carga glucémica (CG) son importantes, particularmente de alimentos y suplementos cuyo índice glucémico y carga glucémica aún no han sido establecidos. El objetivo del presente trabajo fue determinar el IG de diferentes variedades de quinua, cañahua y de dos productos modificados enzimáticamente de quinua Jacha Grano propuestos como suplementos nutricionales.  Metodología: El efecto de cañahua, quinua y dos productos modificados enzimáticamente de quinua Jacha Grano sobre el índice glucémico se determinó según método ISO 26642:2010. Para obtener productos modificados enzimáticamente, se realizó una hidrólisis secuencial con &#945;-amilasa/alcalasa de harina de quinua Jacha Grano: post hidrólisis se separó la fracción soluble de la insoluble por centrifugación de filtro, la fracción soluble se secó por aspersión y por liofilización la fracción insoluble.  Resultados: Se obtuvo el índice glucémico (IG) del producto de fracción insoluble en forma de galletas (20,2), del producto fracción soluble en forma de jugo (39,5), de quinua Real blanca (33,3), quinua Real negra (28,1), quinua Real roja (35,5), quinua Jacha Grano (35,8) y cañahua (36,3).  Conclusiones: Los valores de índice glucémico de diferentes variedades de quinua y cañahua corresponden a valores bajos, al igual que el producto de fracción soluble en forma de jugo, el valor más bajo lo obtuvo el producto de fracción insoluble con alto contenido de fibra y lípidos en forma de galletas. El efecto sobre el IG de los productos modificados sugiere realizar estudios posteriores en personas que necesitan nutrición especializada.  Financiación: Se obtuvo apoyo financiero del proyecto gubernamental IDH &#8220;Aplicación tecnológica enzimática para el desarrollo de aditivos nutricionales de fácil digestión a partir de quinua y granos andinos, La Paz&#8221;.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction: Andean grains such as quinoa and cañahua have exceptional nutritional qualities, foods with functional properties are increasingly required due to their implication in health, developing nutritional alternatives with specific qualities is of great interest, of the qualities to value the glycemic index and glycemic load are important for a possible implementation in special diets. The objective of this work was to determine the glycemic index (GI) of two enzymatically modified products of quinoa Jacha Grano, cañahua and different varieties of quinoa.  Methodology: The effect of cañahua, quinoa and two enzymatically modified products of quinoa Jacha Grano on the glycemic index was determined according to the ISO 26642:2010 method. To obtain enzymatically modified products, a sequential hydrolysis was carried out with &#945;-amylase/alcalase of Jacha Grano quinoa flour. Post hydrolysis, the soluble fraction was separated from the insoluble fraction by filter centrifugation, the soluble fraction was dried by spraying and the insoluble fraction by lyophilization.  Results: The GI of the insoluble fraction product in the form of cookies (20.2) was obtained; of the product soluble fraction in the form of juice (39.5); the GI of white Royal quinoa (33.3); black Royal quinoa (28.1), red Royal quinoa (35.5), Jacha Grano quinoa (35.8) and Cañahua (36.3).  Conclusions: The glycemic index values of different varieties of quinoa and Cañahua correspond to low values, like the soluble fraction product in the form of juice, the lowest value was obtained by the insoluble fraction product with high fiber and lipid content in the form of cookies. The effect on the GI of modified products suggests further studies in people who need specialized nutrition.  Funding: Financial support was obtained from the IDH government tender Project &#8220;Enzymatic biotechnology application for the development of easily digestible nutritional additives from quinoa and Andean grains, La Paz.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Alimento Funcional]]></kwd>
<kwd lng="es"><![CDATA[Chenopodium pallidicaule]]></kwd>
<kwd lng="es"><![CDATA[Chenopodium quinoa]]></kwd>
<kwd lng="es"><![CDATA[Biotecnología]]></kwd>
<kwd lng="es"><![CDATA[Valor Nutritivo]]></kwd>
<kwd lng="en"><![CDATA[Functional Food]]></kwd>
<kwd lng="en"><![CDATA[Chenopodium pallidicaule]]></kwd>
<kwd lng="en"><![CDATA[Chenopodium quinoa]]></kwd>
<kwd lng="en"><![CDATA[Biotechnology]]></kwd>
<kwd lng="en"><![CDATA[Nutritional Quality]]></kwd>
</kwd-group>
</article-meta>
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