Optimizing functional, stability, and sensory attributes of quinoa beverages through bioprocessing, ultrasonication, and hydrocolloids

Optimizing functional, stability, and sensory attributes of quinoa beverages through bioprocessing, ultrasonication, and hydrocolloids

This study evaluated how various processing methods affect the nutritional, functional, and sensory qualities of a saponin-free quinoa-beverage. Bioprocessing techniques—soaking, germination, malting, and dehulling—were applied to reduce saponin and enhance nutritional value. Soaking eliminated sapo...

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Bibliographic Details
Main Authors: Sobhy A. El-Sohaimy, Taha Mehany, Mohamed G. Shehata, Ashraf A. Zeitoun, Hanan M. Alharbi, Khairiah Mubarak Alwutayd, Mohamed A.M. Zeitoun
Format: Article
Language:English
Published: Elsevier 2025-08-01
Series:Food Chemistry: X
Subjects:
Antioxidant activity
Functional beverage
Saponin removal
Sensory
Beverage stability
Nutritional quality
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525007709
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http://www.sciencedirect.com/science/article/pii/S2590157525007709

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