1
|
Zhou X, Yue T, Wei Z, Yang L, Zhang L, Wu B. Evaluation of nutritional value, bioactivity and mineral content of quinoa bran in China and its potential use in the food industry. Curr Res Food Sci 2023; 7:100562. [PMID: 37600465 PMCID: PMC10432820 DOI: 10.1016/j.crfs.2023.100562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/13/2023] [Accepted: 08/04/2023] [Indexed: 08/22/2023] Open
Abstract
Quinoa bran is a by-product during quinoa processing, which is not well used due to its high content of antinutritional factors. The nutritional, antinutritional, antioxidative and mineral content were analyzed in quinoa bran from five producing areas (Hebei, Shanxi, Qinghai, Inner Mongolia and Gansu Province) in China. The results showed that the mean values of protein, starch, fat, fiber, reducing sugar, ash, moisture and energy in quinoa bran were 9.35%, 47.37%, 8.26%, 10.74%, 3.68%, 6.25%, 9.29% and 360.2 kcal/100 g, respectively. Although the protein content in quinoa bran is lower than that in quinoa grain, it is comparable to that in other grains (rice, corn, millet and sorghum) and brans (wheat, oat and rice), so it has the commercial potential to be processed into animal feed or other edible food. The contents of antioxidant flavonoids (460.9 mg/100g) and polyphenols (477.8 mg/100 g) in quinoa bran were higher than those in quinoa grain, suggesting that quinoa bran had better antioxidant capacity. The contents of saponins, tannins and phytic acid in quinoa bran were 18.65, 0.30 and 0.73%, respectively. The content of saponins was nearly one times higher than that in quinoa grain, the contents of tannins and phytic acid, however, were lower than those in quinoa grain. Therefore, the removal of saponins is the key to eliminate the antinutritional properties of quinoa bran. The contents of macroelements (sodium, potassium, calcium, magnesium, phosphorus) and microelements (iron, manganese, copper, zinc, cobalt, molybdenum, selenium, barium) in quinoa bran were generally higher than those in quinoa grain, which was consistent with the results of ash determination. In summary, quinoa bran was found to be a rich source of nutritional and bioactive components and minerals. If the antinutritional problem can be overcome, quinoa bran has great potential for application in the food industry.
Collapse
Affiliation(s)
- Xueyong Zhou
- School of Life Science, Shanxi Engineering Research Center of Microbial Application Technologies, Shanxi Normal University, Shanxi, Taiyuan, 030000, China
| | - Ting Yue
- School of Life Science, Shanxi Engineering Research Center of Microbial Application Technologies, Shanxi Normal University, Shanxi, Taiyuan, 030000, China
| | - Zuofu Wei
- School of Life Science, Shanxi Engineering Research Center of Microbial Application Technologies, Shanxi Normal University, Shanxi, Taiyuan, 030000, China
| | - Liyan Yang
- School of Life Science, Shanxi Engineering Research Center of Microbial Application Technologies, Shanxi Normal University, Shanxi, Taiyuan, 030000, China
| | - Lihong Zhang
- School of Life Science, Shanxi Engineering Research Center of Microbial Application Technologies, Shanxi Normal University, Shanxi, Taiyuan, 030000, China
| | - Baomei Wu
- School of Life Science, Shanxi Engineering Research Center of Microbial Application Technologies, Shanxi Normal University, Shanxi, Taiyuan, 030000, China
| |
Collapse
|
2
|
Badia-Olmos C, Laguna L, Haros CM, Tárrega A. Techno-Functional and Rheological Properties of Alternative Plant-Based Flours. Foods 2023; 12:foods12071411. [PMID: 37048232 PMCID: PMC10094013 DOI: 10.3390/foods12071411] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/22/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
The use of alternative vegetal sources is a proposed strategy to improve the diversity and quality of plant-based products on the market, currently led by soy and pea. This study compares the techno-functional properties of seven vegetable flours (chickpea, lentil, red lentil, white bean, quinoa, amaranth, and oat) and the rheological properties of their flour pastes and gels. All techno-functional properties significantly (α = 0.05) varied depending on the type of flour. Among the flours studied, the highest swelling capacity was for white bean and the lowest for chickpea and red lentil. Water holding capacity was high for white bean and oat flours and low for red lentil. Oat and quinoa flours had the highest oil-holding capacity. Emulsifying and foaming capacities were high for all pulse flours but poor for amaranth and oat flours. However, amaranth and oat provided a much higher viscosity during heating than the rest of the flours. The viscoelastic properties of the flour pastes indicated that they all had a gel structure with storage modulus (G′) values over loss modulus (G″) values. From the viscoelastic properties, amaranth and quinoa showed a weak gel structure with low G′ and G″ values, and the chickpea, lentil, and red lentil formed pastes with a high elastic contribution (high G′ values). In agreement, these three pulse flours were the only ones able to form hard, self-standing gels. These results show the potential of vegetal flours from alternative sources in the development of new plant-based products.
Collapse
|
3
|
Liu C, Ma R, Tian Y. An overview of the nutritional profile, processing technologies, and health benefits of quinoa with an emphasis on impacts of processing. Crit Rev Food Sci Nutr 2022; 64:5533-5550. [PMID: 36510748 DOI: 10.1080/10408398.2022.2155796] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Consumers are becoming increasingly conscious of adopting a healthy lifestyle and demanding food with high nutritional values. Quinoa (Chenopodium quinoa Willd.) has attracted considerable attention and is consumed worldwide in the form of a variety of whole and processed products owing to its excellent nutritional features, including richness in micronutrients and bioactive phytochemicals, well-balanced amino acids composition, and gluten-free properties. Recent studies have indicated that the diverse utilization and final product quality of this pseudo-grain are closely related to the processing technologies used, which can result in variations in nutritional profiles and health benefits. This review comprehensively summarizes the nutritional properties, processing technologies, and potential health benefits of quinoa, suggesting that quinoa plays a promising role in enhancing the nutrition of processed food. In particular, the effects of different processing technologies on the nutritional profile and health benefits of quinoa are highlighted, which can provide a foundation for the updating and upgrading of the quinoa processing industry. It further discusses the present quinoa-based food products containing quinoa as partial or whole substitute for traditional grains.
Collapse
Affiliation(s)
- Chang Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Rongrong Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| |
Collapse
|
4
|
Khanpit VV, Tajane SP, Mandavgane SA. Extrusion for Soluble Dietary Fiber Concentrate: Critical Overview on Effect of Process Parameters on Physicochemical, Nutritional, and Biological Properties. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2097689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Vishal V Khanpit
- Department of Chemical Engineering, Visvesvaraya National Institute of Technology, Nagpur, India
| | - Sonali P Tajane
- Department of Chemical Engineering, Visvesvaraya National Institute of Technology, Nagpur, India
| | - Sachin A Mandavgane
- Department of Chemical Engineering, Visvesvaraya National Institute of Technology, Nagpur, India
| |
Collapse
|
5
|
Pedrali D, Giupponi L, De la Peña-Armada R, Villanueva-Suárez M, Mateos-Aparicio I. The quinoa variety influences the nutritional and antioxidant profile rather than the geographic factors. Food Chem 2022; 402:133531. [DOI: 10.1016/j.foodchem.2022.133531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 05/24/2022] [Accepted: 06/17/2022] [Indexed: 11/15/2022]
|
6
|
El Hazzam K, Mhada M, Metougui ML, El Kacimi K, Sobeh M, Taourirte M, Yasri A. Box–Behnken Design: Wet Process Optimization for Saponins Removal From Chenopodium quinoa Seeds and the Study of Its Effect on Nutritional Properties. Front Nutr 2022; 9:906592. [PMID: 35845775 PMCID: PMC9283996 DOI: 10.3389/fnut.2022.906592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Accepted: 05/31/2022] [Indexed: 12/02/2022] Open
Abstract
The pseudocereal grain, Quinoa (Chenopodium quinoa Willd.), has a great nutritional value due to its high contents of proteins, fiber, minerals, and vitamins. However, saponins naturally present outside the grains represent an obstacle to their consumption as human food. Before consumption, the grains are subjected to various treatments, which alter their nutritional value. In an attempt to eliminate the maximum of saponins using the wet process, while minimizing the washing conditions and preserving the nutritional quality, we explored the effects of several parameters, including volume of water, treatment time, soaking time, number of washing, and water temperature, followed by an optimization process using Box–Behnken Design, and finally, the impact of this process on the physicochemical and techno-functional properties of six quinoa genotypes seeds was evaluated. As a result, the variation of the treatment time, volume, and temperature of the water positively affected the saponins leaching. According to the quadratic model, the maximum percentages of eliminated saponins (96.53%−96.77%) were found at a temperature of 50°C, treatment times from 60 to 69 min, and water volumes from 6.99 to 7.50 mL per gram of seeds. The optimized method did not affect the proteins and microelements content (Zn, Mn, B, Mo), while a slight decrease of macro-elements (K, P, Ca, S, Mg) was noted in the level of some genotypes. On the other hand, a significant improvement of the techno-functional properties such as water and oil holding capacity was noted, with a sharp drop-in emulsifying activity in all genotypes without affecting the standard values of pH (6.4–6.8) and moisture content (10%−11%) of the seeds. Hence, the optimized method showed to be a more potential method for saponins removal than the currently used dry method.
Collapse
Affiliation(s)
- Khadija El Hazzam
- Biodiversity and Plant Sciences Program (BPS), AgroBioSciences Department (AgBS), Mohammed VI Polytechnic University (UM6P), Benguerir, Morocco
- Laboratory of Research in Sustainable Development and Health, Chemical Sciences Department, Faculty of Science and Technology, Cadi Ayad University (UCA), Marrakech, Morocco
| | - Manal Mhada
- Biodiversity and Plant Sciences Program (BPS), AgroBioSciences Department (AgBS), Mohammed VI Polytechnic University (UM6P), Benguerir, Morocco
- *Correspondence: Manal Mhada
| | - Mohamed Louay Metougui
- Agricultural Innovation and Technology Transfer Center (AITTC), AgroBioSciences Department (AgBS), Mohammed VI Polytechnic University (UM6P), Benguerir, Morocco
| | - Kamal El Kacimi
- Industrial Executive Operations Division, Gantour Industrial Site, Act 4 Community Gantour, OCP, Youssoufia, Morocco
| | - Mansour Sobeh
- Biodiversity and Plant Sciences Program (BPS), AgroBioSciences Department (AgBS), Mohammed VI Polytechnic University (UM6P), Benguerir, Morocco
| | - Moha Taourirte
- Laboratory of Research in Sustainable Development and Health, Chemical Sciences Department, Faculty of Science and Technology, Cadi Ayad University (UCA), Marrakech, Morocco
| | - Abdelaziz Yasri
- Biodiversity and Plant Sciences Program (BPS), AgroBioSciences Department (AgBS), Mohammed VI Polytechnic University (UM6P), Benguerir, Morocco
| |
Collapse
|
7
|
Effect of pearling on the physicochemical properties and antioxidant capacity of quinoa (Chenopodium quinoa Willd.) flour. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103330] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
8
|
Effect of defatting and extruding treatment on the physicochemical and storage properties of quinoa (Chenopodium quinoa Wild) flour. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111612] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|