Abstract：
Peruvian fava beans (PFB) are used in traditional cuisine as a nutrient-rich, flavorful, and textural ingredient; however, little is known about their industrial properties. This study evaluated the physicochemical, nutritional, and techno-functional characteristics of PFB varieties: Verde, Quelcao, and Peruanita. PFB exhibited distinct physical characteristics, quality parameters, and morphology. The color patterns of the seed coat and the hardness were the main parameters for distinguishing them. Nutritionally, all three samples exhibited high protein (23.88-24.88 g/100 g), with high proportion of essential amino acids, high dietary fiber (21.74-25.28 g/100 g), and mineral content. They also contain polyphenols (0.79-1.25 mg GAE/g) and flavonoids (0.91-1.06 mg CE/g) with antioxidant potential (16.60-21.01 and 4.68-5.17 µmol TE/g for ABTS and DPPH assays, respectively). Through XRD measurements, the semi-crystalline nature of samples was identified, belonging to the C-type crystalline form. Regarding techno-functionality, PFB flours displayed great foaming capacity, with Verde variety being the most stable. Emulsifying capacity was similar among samples, although Peruanita was more stable during heating. Upon heating with water, PFB flours reached peak viscosities between 175 and 272 cP, and final viscosities between 242 and 384 cP. Quelcao and Verde formed firmer gels after refrigeration. Based on these results, PFB would be useful to developing innovative, nutritious, and healthy products that meet market needs.
摘要：
秘鲁蚕豆（PFB）作为营养丰富的传统美食，美味,和质地成分；然而，人们对它们的工业特性知之甚少。这项研究评估了物理化学，营养,PFB品种的技术功能特征：Verde，奎尔考,还有Peruanita.PFB表现出明显的物理特征，质量参数,和形态学。种皮的颜色图案和硬度是区分它们的主要参数。营养,所有三个样品均显示出高蛋白（23.88-24.88g/100g），具有高比例的必需氨基酸，高膳食纤维（21.74-25.28克/100克），矿物质含量。它们还含有多酚（0.79-1.25mgGAE/g）和类黄酮（0.91-1.06mgCE/g），具有抗氧化潜力（用于ABTS和DPPH测定的16.60-21.01和4.68-5.17µmolTE/g，分别)。通过XRD测量,鉴定了样品的半结晶性质，属于C型结晶形态。关于技术功能，PFB粉显示出很大的发泡能力，佛得角品种是最稳定的。样品之间的乳化能力相似，虽然Peruanita在加热过程中更稳定。用水加热后，PFB粉达到175至272cP之间的峰值粘度，和最终粘度在242和384cP之间。Quelcao和Verde在冷藏后形成了更坚固的凝胶。基于这些结果,PFB将有助于开发创新，营养丰富,和满足市场需求的健康产品。
