Fermented and extruded quinoa (Chenopodium quinoa): Physicochemical properties and in vitro mineral accessibility
Mérida-Lopez, Jenny ; Antezana-Gomez, Raquel ; Castro-Alba, Vanesa ; Purhagen, Jeanette LU
; Rojas, Cinthia Carola
and Perez-Rea, Daysi
(2026)
In LWT - Food Science and Technology
240(119004).
- Abstract
- Quinoa is an Andean grain with high nutritional potential. This study
evaluated the synergistic impact of a sequential, two-step fermentation
followed by-on quinoa flour (QF) properties, with a primary focus on
enhancing in vitro mineral accessibility and characterizing associated physicochemical changes. QF, and -QF fermented with Lactobacillus plantarum were extruded at 14 % and 16 % feed moisture. In vitro
assays assessed mineral accessibility. Both fermentation and extrusion
enhanced the accessibility of iron, zinc, and calcium. Extrusion alone
improved de accessibility of Fe, Zn, and Ca by 31–78 %, while a combined
processing method of fermentation and extrusion enhanced... (More) - Quinoa is an Andean grain with high nutritional potential. This study
evaluated the synergistic impact of a sequential, two-step fermentation
followed by-on quinoa flour (QF) properties, with a primary focus on
enhancing in vitro mineral accessibility and characterizing associated physicochemical changes. QF, and -QF fermented with Lactobacillus plantarum were extruded at 14 % and 16 % feed moisture. In vitro
assays assessed mineral accessibility. Both fermentation and extrusion
enhanced the accessibility of iron, zinc, and calcium. Extrusion alone
improved de accessibility of Fe, Zn, and Ca by 31–78 %, while a combined
processing method of fermentation and extrusion enhanced accessibility
by 160–445 %. The extrusion process gelatinized the starch, thus
altering the water absorption, and the pasting-, and solubility
properties. The color parameters were also affected by both the
extrusion and fermentation processes and the combination of both
processes. In conclusion, fermentation and extrusion improved QF
characteristics, yielding extrudates with enhanced mineral accessibility
and modified pasting properties (gelatinization), with a great
potential for new and innovative food applications. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/3305561d-7541-4a84-9392-e7bc115b9b5d
- author
- Mérida-Lopez, Jenny
; Antezana-Gomez, Raquel
; Castro-Alba, Vanesa
; Purhagen, Jeanette
LU
; Rojas, Cinthia Carola
and Perez-Rea, Daysi
- organization
- publishing date
- 2026-01-15
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Quinoa, Andean grain, Fermentation, Extrusion, Mineral accessibility
- in
- LWT - Food Science and Technology
- volume
- 240
- issue
- 119004
- article number
- 119004
- pages
- 7 pages
- publisher
- Academic Press
- external identifiers
-
- scopus:105027081096
- ISSN
- 0023-6438
- DOI
- 10.1016/j.lwt.2026.119004
- language
- English
- LU publication?
- yes
- id
- 3305561d-7541-4a84-9392-e7bc115b9b5d
- date added to LUP
- 2026-01-23 17:37:06
- date last changed
- 2026-01-26 09:05:01
@article{3305561d-7541-4a84-9392-e7bc115b9b5d,
abstract = {{Quinoa is an Andean grain with high nutritional potential. This study <br>
evaluated the synergistic impact of a sequential, two-step fermentation <br>
followed by-on quinoa flour (QF) properties, with a primary focus on <br>
enhancing <em>in vitro</em> mineral accessibility and characterizing associated physicochemical changes. QF, and -QF fermented with <em>Lactobacillus plantarum</em> were extruded at 14 % and 16 % feed moisture. <em>In vitro</em><br>
assays assessed mineral accessibility. Both fermentation and extrusion <br>
enhanced the accessibility of iron, zinc, and calcium. Extrusion alone <br>
improved de accessibility of Fe, Zn, and Ca by 31–78 %, while a combined<br>
processing method of fermentation and extrusion enhanced accessibility <br>
by 160–445 %. The extrusion process gelatinized the starch, thus <br>
altering the water absorption, and the pasting-, and solubility <br>
properties. The color parameters were also affected by both the <br>
extrusion and fermentation processes and the combination of both <br>
processes. In conclusion, fermentation and extrusion improved QF <br>
characteristics, yielding extrudates with enhanced mineral accessibility<br>
and modified pasting properties (gelatinization), with a great <br>
potential for new and innovative food applications.}},
author = {{Mérida-Lopez, Jenny and Antezana-Gomez, Raquel and Castro-Alba, Vanesa and Purhagen, Jeanette and Rojas, Cinthia Carola and Perez-Rea, Daysi}},
issn = {{0023-6438}},
keywords = {{Quinoa; Andean grain; Fermentation; Extrusion; Mineral accessibility}},
language = {{eng}},
month = {{01}},
number = {{119004}},
publisher = {{Academic Press}},
series = {{LWT - Food Science and Technology}},
title = {{Fermented and extruded quinoa (<i>Chenopodium quinoa</i>): Physicochemical properties and <i>in vitro</i> mineral accessibility}},
url = {{http://dx.doi.org/10.1016/j.lwt.2026.119004}},
doi = {{10.1016/j.lwt.2026.119004}},
volume = {{240}},
year = {{2026}},
}