Prolonged tempe-type fermentation in order to improve bioactive potential and nutritional parameters of quinoa seeds
PBN-AR
Instytucja
Wydział Technologii Żywności (Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie)
Informacje podstawowe
Główny język publikacji
en
Czasopismo
Journal of Cereal Science
ISSN
0733-5210
EISSN
Wydawca
DOI
URL
Rok publikacji
2016
Numer zeszytu
Strony od-do
116-121
Numer tomu
71
Identyfikator DOI
Liczba arkuszy
0.5
Słowa kluczowe
en
Quinoa; Tempe; Antioxidants; Nutrients
Streszczenia
Język
en
Treść
The effect of 40 h solid-state fermentation with Rhizopus oligosporus on selected parameters of white and coloured quinoa was studied, as compared to standard (30 h) product and cooked seeds. The reducing power (RP) and the activity against synthetic free radicals of standard tempe were higher by on average 140% (white) and 64% (coloured quinoa) than that of cooked seeds. The radical dotOH scavenging activity was increased by more than 7 fold (white), and over 2 fold (coloured quinoa). Prolongation of the fermentation caused further improvement in this potential, on average by 27% (radical dotOH, RP) and 24% (DPPHradical dot, ABTSradical dot+ assays). The soluble phenols i.e. vanillic acid, protocatechuic acid and rutin levels in 40 h tempe were significantly higher than in cooked quinoa. Fermented products contained 470% (white) and on average 150% (coloured quinoa) more riboflavin and 100% more thiamine (white quinoa) than cooked seeds. The levels of total protein, free amino acids and proteins releasable during the in vitro digestion, were improved as a result of 40 h fermentation. The essential amino acids profile of quinoa tempe was consistent with the reference pattern. The prolonged tempe-type fermentation of quinoa can be recommended as a method of the value-added food production.
Inne
System-identifier
UR6b585a7b665142b197476b1d14781d00
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