Quinoa Tempe as a Value-Added Food: Sensory, Nutritional, and Bioactive Parameters of Products from White, Red, and Black Seeds
PBN-AR
Instytucja
Wydział Rolniczo-Ekonomiczny (Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie)
Informacje podstawowe
Główny język publikacji
en
Czasopismo
Cereal Chemistry (25pkt w roku publikacji)
ISSN
0009-0352
EISSN
Wydawca
DOI
URL
Rok publikacji
2017
Numer zeszytu
3
Strony od-do
491-496
Numer tomu
94
Identyfikator DOI
Liczba arkuszy
0.5
Autorzy
(liczba autorów: 5)
Pozostali autorzy
+ 4
Streszczenia
Język
en
Treść
This experiment was aimed at comparing the sensory, nutritional, and bioactive parameters of tempe-type products obtained from quinoa seeds by means of solid-state fermentation with Rhizopus oligosporus. Quinoa tempe was compact and nonsporulating, of 61–65% moisture content. The products were favorably assessed by a sensory panel. Tempe from colored and white quinoa differed according to descriptive profiling of texture and flavor. As compared with the substrates, tempe had more protein (15–20%), free amino acids (5.5-fold to ninefold), and fiber (on average 48%, with increased share of soluble fraction), higher antiradical activity (160%), and higher reducing power. Quinoa tempe contained on average 160 g/kg dry matter (DM) of protein, 759 g/kg DM of carbohydrates, and 56 g/kg DM of fat. Black quinoa tempe was the richest in total fiber (180 g/kg DM) and insoluble fiber (155 g/kg DM). Products differed according to antioxidant parameters: white quinoa tempe had the highest phenols level (6.8 mg/g DM), ABTS⋅+ scavenging activity, and reducing power. Therefore, white and colored quinoa seeds can be recommended to obtain value-added tempe-type food products
Inne
System-identifier
UR9097b3676c444b8ab5c46d6d1a08fd36
CrossrefMetadata from Crossref logo
Cytowania
Liczba prac cytujących tę pracę
Brak danych
Referencje
Liczba prac cytowanych przez tę pracę
Brak danych