Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains
More details
Hide details
Publication date: 2018-12-31
Pol. J. Food Nutr. Sci. 2018;68(4):289–297
The impact of puffing on nutritional composition and phenolic profiles of kiwicha (Amaranthus caudatus L.) and quinoa (Chenopodium quinoa Willd.) was investigated. Popped kiwicha showed increased protein and lipid contents and lower contents of carbohydrates compared to the untreated grains. Higher lipid, ash and carbohydrates contents and a decreased protein content were observed after puffing of quinoa. Fatty acid profile and ω-6/ω-3 ratio was not affected by puffing, although it was observed a healthier ratio in quinoa (7:1) compared to kiwicha (65:1). Thermal treatment reduced essential amino acid contents and protein quality of both grains, although amino acids content remained adequate according to FAO/WHO requirements for adults. Puffing decreased hydroxybenzoic and hydroxycinnamic acids content of both pseudocereals. Flavonoid levels were negatively affected by puffing in kiwicha while a noticeable increase was observed in popped quinoa. In summary, puffing of kiwicha and quinoa grains is an alternative processing method to obtain expanded products or precooked flours of adequate nutritional value.
The Probable Use of Genus amaranthus as Feed Material for Monogastric Animals
Tlou Manyelo, Nthabiseng Sebola, Rensburg van, Monnye Mabelebele
Antioxidant Activity and Phenolic Composition of Amaranth (Amaranthus caudatus) during Plant Growth
Magdalena Karamać, Francesco Gai, Erica Longato, Giorgia Meineri, Michał Janiak, Ryszard Amarowicz, Pier Peiretti
Effect of popping on physicochemical, technological, antioxidant, and microstructural properties of makhana seed
Mridula Devi, Kalyani Sharma, Shyam Jha, Simran Arora, Shadanan Patel, Yogesh Kumar, Rajesh Vishwakarma
Journal of Food Processing and Preservation
Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods
Cristina Martínez-Villaluenga, Elena Peñas, Blanca Hernández-Ledesma
Food and Chemical Toxicology
Structural prope rties, functional evaluation, and in vitro protein digestibility of black and yellow quinoa (Chenopodium petiolare) protein isolates
Aidee Sánchez-Reséndiz, Anayansi Escalante-Aburto, Vidalina Andía-Ayme, Cristina Chuck-Hernández
CyTA - Journal of Food
Characterization of the Phenolic Compounds in Different Plant Parts of Amaranthus cruentus Grown under Cultivated Conditions
Tlou Manyelo, Nthabiseng Sebola, Zahra Hassan, Monnye Mabelebele
Characterization of Quinoa Seeds Milling Fractions and Their Effect on the Rheological Properties of Wheat Flour Dough
Ionica Coțovanu, Ana Batariuc, Silvia Mironeasa
Applied Sciences
Innovative Processing Technologies for Healthy Grains
Muriel Henrion, Emilie Labat, Lisa Lamothe
Functional Components and Anti-Nutritional Factors in Gluten-Free Grains: A Focus on Quinoa Seeds
Valentina Melini, Francesca Melini
Effect of heat treatment on the structure and digestion properties of oat globulin
Ting He, Jing Wang, Xinzhong Hu
Cereal Chemistry