Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa ( Chenopodium quino
- PDF / 446,757 Bytes
- 9 Pages / 595.276 x 790.866 pts Page_size
- 56 Downloads / 197 Views
ORIGINAL ARTICLE
Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa (Chenopodium quinoa Willd.) flours Berat Demir1 • Nermin Bilgic¸li2
Revised: 11 January 2020 / Accepted: 3 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract In this study, quinoa seeds were processed to flour in ungerminated (raw) and germinated forms. Raw quinoa flour (RQF) and germinated quinoa flour (GQF) were replaced (0, 10, 20 and 30%) with wheat semolina in pasta formulation to improve nutritional and functional properties of pasta. Some chemical (ash, crude fat, crude protein, total phenolic content (TPC), antioxidant activity (AA) and mineral matter), anti-nutritional (phytic acid), physical and sensory properties of pasta samples were determined. With germination of quinoa seed, ash, protein, TPC and AA amount of GQF increased by 51%, 37%, 111%, 123% and 17%, respectively, while phytic acid amount decreased by 77%, in comparison to RQF. As the RQF or GQF ratio increased in pasta formulation, ash, crude protein, TPC, AA and mineral matter amounts significantly (p \ 0.05) increased. Such parameters linearly increased with the elevated ratio of quinoa flour. Compared to RQF, GQF at high utilization ratios displayed higher negative effects on cooking quality of pasta, but it showed great performance on increasing nutritional and functional properties. Keywords Germination Pasta Phenolic Phytic acid Quinoa
& Nermin Bilgic¸li [email protected] 1
Bahri Dag˘das¸ International Agricultural Research Institue, Karatay, Konya, Turkey
2
Department of Food Engineering, Engineering and Architecture Faculty, Necmettin Erbakan University, Ko¨yceg˘iz Campus, Konya 42050, Turkey
Introduction Quinoa (Chenopodium quinoa Willd), a cereal-like and stress-tolerant food crop, has been cultivated in South America for 5000 years. Quinoa (pseudocereal) seed is an important source of fiber and protein. Therefore, the food researchers have shown particular interest in this pseudocereal for the last few years due to its great potential as gluten-free component. Besides its nutritional advantages, the quinoa plant has a rich genetic diversity and highly resilient to agro-ecological extremes (Repo-Carrasco-Valencia et al. 2010). A lot of studies have been conducted on utilization of quinoa in human and animal nutrition, recently. It has become a very popular raw material in the diet of vegan/vegetarian and individuals with allergic risks caused by cereals (Pas´ko et al. 2009). Quinoa seeds contain vitamins E (tocopherols), C and B complex, and minerals such as Ca, K, Mg, Fe, Mn, P, high-quality lipids and isoflavones. It is also known that quinoa has some antinutritional factors, especially saponins and phytic acid. Saponins have a strongly bitter taste, surface active compounds with a structure consisting of a triterpenoid aglycone or steroid and one or more sugar chains, which are present in quinoa seeds at significant levels. Saponin levels in different quinoa var
Data Loading...
