التفاصيل البيبلوغرافية
| العنوان: |
Influence of salinity, germination, malting and fermentation on quinoa nutritional and bioactive profile. |
| المؤلفون: |
Vicente-Sánchez, María Lourdes, Castro-Alija, María José, Jiménez, José María, María, López-Valdecillo, María Jose, Cao, Pastor, Rosario, Albertos, Irene |
| المصدر: |
Critical Reviews in Food Science & Nutrition; 2024, Vol. 64 Issue 21, p7632-7647, 16p |
| مستخلص: |
The depletion of freshwater resources, as well as climate change and population growth, are threatening the livelihoods of thousands of people around the world. The introduction of underutilized crops such as quinoa may be important in countries with limited productivity and/or limited access to water due to its resistance to different abiotic stresses and its high nutritional value. The aim of this review is to assess whether techniques such as germination, malting and fermentation would improve the nutritional and bioactive profile of quinoa. The use of nitrogen oxide-donating, oxygen-reactive and calcium-source substances increases germination. The ecotype used, temperature, humidity and germination time are determining factors in germination. The presence of lactic acid bacteria of the rust-type phenotype can improve the volume and texture during baking of the doughs, increase the fiber content and act as a prebiotic. These techniques produce a significant increase in the content of proteins, amino acids and bioactive compounds, as well as a decrease in anti-nutritional compounds. Further studies are needed to determine which conditions are the most suitable to achieve the best nutritional, functional, technological, and organoleptic quinoa properties. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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