Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains
The impact of puffing on nutritional composition and phenolic profiles of kiwicha (Amaranthus caudatus L.) and quinoa (Chenopodium quinoa Willd.) was investigated. Popped kiwicha showed increased protein and lipid contents and lower contents of carbohydrates compared to the untreated grains. Higher...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2018-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-000a/pjfns-2018-000a.xml?format=INT |
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| author | Paucar-Menacho Luz María Dueñas Montserrat Peñas Elena Frias Juana Martínez-Villaluenga Cristina |
| author_facet | Paucar-Menacho Luz María Dueñas Montserrat Peñas Elena Frias Juana Martínez-Villaluenga Cristina |
| author_sort | Paucar-Menacho Luz María |
| collection | DOAJ |
| description | The impact of puffing on nutritional composition and phenolic profiles of kiwicha (Amaranthus caudatus L.) and quinoa (Chenopodium quinoa Willd.) was investigated. Popped kiwicha showed increased protein and lipid contents and lower contents of carbohydrates compared to the untreated grains. Higher lipid, ash and carbohydrates contents and a decreased protein content were observed after puffing of quinoa. Fatty acid profile and ω-6/ω-3 ratio was not affected by puffing, although it was observed a healthier ratio in quinoa (7:1) compared to kiwicha (65:1). Thermal treatment reduced essential amino acid contents and protein quality of both grains, although amino acids content remained adequate according to FAO/WHO requirements for adults. Puffing decreased hydroxybenzoic and hydroxycinnamic acids content of both pseudocereals. Flavonoid levels were negatively affected by puffing in kiwicha while a noticeable increase was observed in popped quinoa. In summary, puffing of kiwicha and quinoa grains is an alternative processing method to obtain expanded products or precooked flours of adequate nutritional value. |
| format | Article |
| id | doaj-art-dfb993cbed024cb7b5d725a832b4412f |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2018-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-dfb993cbed024cb7b5d725a832b4412f2025-02-02T15:03:29ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072018-12-0168428929710.1515/pjfns-2018-0005pjfns-2018-000aEffect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals GrainsPaucar-Menacho Luz María0Dueñas Montserrat1Peñas Elena2Frias Juana3Martínez-Villaluenga Cristina4Departamento de Ingeniería Agroindustrial, Facultad de Ingeniería, Universidad Nacional del Santa, Av. Universitaria s/n Urb. Bella Mar, Nuevo Chimbote, Ancash, PerúResearch Group on Polyphenols, Nutrition and Bromatology Unit, Faculty of Pharmacy, University of Salamanca, Campus Miguel Unamuno, 37007Salamanca, SpainInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006Madrid, SpainInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006Madrid, SpainInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006Madrid, SpainThe impact of puffing on nutritional composition and phenolic profiles of kiwicha (Amaranthus caudatus L.) and quinoa (Chenopodium quinoa Willd.) was investigated. Popped kiwicha showed increased protein and lipid contents and lower contents of carbohydrates compared to the untreated grains. Higher lipid, ash and carbohydrates contents and a decreased protein content were observed after puffing of quinoa. Fatty acid profile and ω-6/ω-3 ratio was not affected by puffing, although it was observed a healthier ratio in quinoa (7:1) compared to kiwicha (65:1). Thermal treatment reduced essential amino acid contents and protein quality of both grains, although amino acids content remained adequate according to FAO/WHO requirements for adults. Puffing decreased hydroxybenzoic and hydroxycinnamic acids content of both pseudocereals. Flavonoid levels were negatively affected by puffing in kiwicha while a noticeable increase was observed in popped quinoa. In summary, puffing of kiwicha and quinoa grains is an alternative processing method to obtain expanded products or precooked flours of adequate nutritional value.http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-000a/pjfns-2018-000a.xml?format=INTpseudocerealsamino acidsfatty acidspolyphenolsdry heat puffing |
| spellingShingle | Paucar-Menacho Luz María Dueñas Montserrat Peñas Elena Frias Juana Martínez-Villaluenga Cristina Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains Polish Journal of Food and Nutrition Sciences pseudocereals amino acids fatty acids polyphenols dry heat puffing |
| title | Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains |
| title_full | Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains |
| title_fullStr | Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains |
| title_full_unstemmed | Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains |
| title_short | Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains |
| title_sort | effect of dry heat puffing on nutritional composition fatty acid amino acid and phenolic profiles of pseudocereals grains |
| topic | pseudocereals amino acids fatty acids polyphenols dry heat puffing |
| url | http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-000a/pjfns-2018-000a.xml?format=INT |
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