Quinoa Fermentation and Dry Roasting to Improve Nutritional Quality and Sensory Properties
(2022) p.325-343- Abstract
- Quinoa is a pseudocereal that has gained more attention in the last decades, due to its outstanding nutritional value. Quinoa has a very good protein quality and content, with a complete amino acid profile; it is also rich in minerals and bioactive compounds. However, quinoa, like other cereals and legumes, has phytate which inhibits the absorption of essential minerals. High content of phytate is usually associated with vegetarian diets and diets of rural areas of developing countries. Such diets may lead to mineral deficiencies. Fermentation of quinoa has been shown to be a very effective method for reducing the phytate content and therefore increasing the bioavailability of essential divalent minerals such as iron, calcium and zinc.... (More)
- Quinoa is a pseudocereal that has gained more attention in the last decades, due to its outstanding nutritional value. Quinoa has a very good protein quality and content, with a complete amino acid profile; it is also rich in minerals and bioactive compounds. However, quinoa, like other cereals and legumes, has phytate which inhibits the absorption of essential minerals. High content of phytate is usually associated with vegetarian diets and diets of rural areas of developing countries. Such diets may lead to mineral deficiencies. Fermentation of quinoa has been shown to be a very effective method for reducing the phytate content and therefore increasing the bioavailability of essential divalent minerals such as iron, calcium and zinc. Fermentation has also been investigated for its effect on improving the antioxidant capacity and content of phenolic compounds, which are considered health-promoting molecules. In addition, this chapter also presents information on the organoleptic changes that occur during quinoa fermentation, which in some cases were shown to be negative. Successful research has been done on the use of dry toasting, either before or after fermentation, to improve the sensory properties of the fermented quinoa. Fermented quinoa, besides having the attributes of being nutritionally adequate, safe and healthy, should also have good sensory properties, which are indispensable for its broad acceptability. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/9eb21ca4-1466-4601-a931-2463fe17f69e
- author
- Lazarte, Claudia Eliana LU ; Castro-Alba, Vanesa and Granfeldt, Yvonne LU
- organization
- publishing date
- 2022-01-01
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- subject
- host publication
- Biology and Biotechnology of Quinoa : Super Grain for Food Security - Super Grain for Food Security
- editor
- Varma, Ajit
- pages
- 19 pages
- publisher
- Springer
- external identifiers
-
- scopus:85127978101
- ISBN
- 978-981-16-3831-2
- 978-981-16-3832-9
- DOI
- 10.1007/978-981-16-3832-9_15
- language
- English
- LU publication?
- yes
- id
- 9eb21ca4-1466-4601-a931-2463fe17f69e
- date added to LUP
- 2024-06-04 12:16:56
- date last changed
- 2024-09-25 14:02:42
@inbook{9eb21ca4-1466-4601-a931-2463fe17f69e,
abstract = {{Quinoa is a pseudocereal that has gained more attention in the last decades, due to its outstanding nutritional value. Quinoa has a very good protein quality and content, with a complete amino acid profile; it is also rich in minerals and bioactive compounds. However, quinoa, like other cereals and legumes, has phytate which inhibits the absorption of essential minerals. High content of phytate is usually associated with vegetarian diets and diets of rural areas of developing countries. Such diets may lead to mineral deficiencies. Fermentation of quinoa has been shown to be a very effective method for reducing the phytate content and therefore increasing the bioavailability of essential divalent minerals such as iron, calcium and zinc. Fermentation has also been investigated for its effect on improving the antioxidant capacity and content of phenolic compounds, which are considered health-promoting molecules. In addition, this chapter also presents information on the organoleptic changes that occur during quinoa fermentation, which in some cases were shown to be negative. Successful research has been done on the use of dry toasting, either before or after fermentation, to improve the sensory properties of the fermented quinoa. Fermented quinoa, besides having the attributes of being nutritionally adequate, safe and healthy, should also have good sensory properties, which are indispensable for its broad acceptability.}},
author = {{Lazarte, Claudia Eliana and Castro-Alba, Vanesa and Granfeldt, Yvonne}},
booktitle = {{Biology and Biotechnology of Quinoa : Super Grain for Food Security}},
editor = {{Varma, Ajit}},
isbn = {{978-981-16-3831-2}},
language = {{eng}},
month = {{01}},
pages = {{325--343}},
publisher = {{Springer}},
title = {{Quinoa Fermentation and Dry Roasting to Improve Nutritional Quality and Sensory Properties}},
url = {{http://dx.doi.org/10.1007/978-981-16-3832-9_15}},
doi = {{10.1007/978-981-16-3832-9_15}},
year = {{2022}},
}