Antioxidant capacity of germinated quinoa-based yoghurt and concomitant effect of sprouting on its functional properties

Ujiroghene, Obaroakpo Joy; Liu, Lu; Zhang, Shuwen; Lu, Jianwei; Zhang, Cai; Lv, Jing; Pang, Xiaoyang; Zhang, Min

doi:10.1016/j.lwt.2019.108592

Cited by 21 publications

(15 citation statements)

References 19 publications

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“…Therefore, there are a lot of studies in the literature that have highlighted the possibility of using different legumes in germinated form or flours from them, emphasizing the influence of this addition, both in terms of optimizing the nutritional profile of the food products and on their quality characteristics. Thus, the authors of various articles have outlined the fact that legumes in a germinated form can be used as an addition (as such or in powder form) in a wide range of foods, such as drinks [ 26 ], sweet products [ 27 ], various salty foods, bakery products, dairy products [ 28 ], pasta [ 29 ], crackers [ 30 ], etc. Depending on the food products, the addition of legumes in a germinated form has different effects.…”

Section: Introductionmentioning

confidence: 99%

Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

Atudorei

Stroe

Codină

2021

Plants

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The microstructural and physicochemical compositions of bean (Phaseolus vulgaris), lentil (Lens culinaris Merr.), soybean (Glycine max L.), chickpea (Cicer aretinium L.) and lupine (Lupinus albus) were investigated over 2 and 4 days of germination. Different changes were noticed during microscopic observations (Stereo Microscope, SEM) of the legume seeds subjected to germination, mostly related to the breakages of the seed structure. The germination caused the increase in protein content for bean, lentil, and chickpea and of ash content for lentil, soybean and chickpea. Germination increased the availability of sodium, magnesium, iron, zinc and also the acidity for all legume types. The content of fat decreased for lentil, chickpea, and lupine, whereas the content of carbohydrates and pH decreased for all legume types during the four-day germination period. Fourier transform infrared spectroscopic (FT-IR) spectra show that the compositions of germinated seeds were different from the control and varied depending on the type of legume. The multivariate analysis of the data shows close associations between chickpea, lentil, and bean and between lupine and soybean samples during the germination process. Significant negative correlations were obtained between carbohydrate contents and protein, fat and ash at the 0.01 level.

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Section: Introductionmentioning

confidence: 99%

Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

Atudorei

Stroe

Codină

2021

Plants

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“…The increase in solid content depends on the additives in yogurt ( Ujiroghene et al, 2019 ). Similarly, total solids and soluble solids content increased with the higher concentration of TFPS in this study.…”

Section: Resultsmentioning

confidence: 99%

Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt

Yang

et al. 2022

Current Research in Food Science

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“…Numbers of studies reported that germination significantly increased the total phenolic content in quinoa (Al‐Qabba et al., 2020; Bhinder et al., 2021; Darwish et al., 2020; Ujiroghene, Liu, Zhang, Lu, Zhang, Lv et al., 2019). A study showed that the total phenolic content of red and yellow quinoa increased by more than 200% after 6 days of germination, and then slightly decreased (Al‐Qabba et al., 2020).…”

Section: Phytochemicals In Quinoamentioning

confidence: 99%

“…Many in vitro studies have also found the hypoglycemic potential of quinoa (Al‐Qabba et al., 2020; Ayyash et al., 2018; Cisneros‐Yupanqui et al., 2020; Graf et al., 2014; Hemalatha et al., 2016; Li et al., 2018; Noratto et al., 2019; Ujiroghene, Liu, Zhang, Lu, Zhang, Pang, et al., 2019). Hemalatha et al.…”

Section: Physiological Effects Of Consuming Quinoamentioning

confidence: 99%

“…Therefore, quinoa could be a potential nutrient supply for most parts of the world. Scholars have studied the application of quinoa or the effect of adding quinoa to improve nutritional and sensory properties of food products (Ahamed et al., 1996; Alghamdi, 2018; Ceyhun Sezgin & Sanlier, 2019; Fernández‐López et al., 2021; Li & Zhu, 2018; Lorusso et al., 2017; Pellegrini et al., 2018; Ujiroghene, Liu, Zhang, Lu, Zhang, Pang, et al., 2019; Wang et al., 2015).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The functional ingredients of quinoa (Chenopodium quinoa) and physiological effects of consuming quinoa: A review

Wang

2021

Food Frontiers

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The seed of quinoa (Chenopodium quinoa) is a pseudocereal well known for its high nutritive value. The purpose of this review is to evaluate the potential for it to be used as a functional food. The nutritional composition, phytochemicals, and experimental evidence on its bioactivities are introduced to evaluate the physiological effects of consuming quinoa, including its antioxidant, hypolipidemic, immunomodulatory, weight‐regulating, hypoglycemic, hypotensive, probiotic, antitumor, and hormone‐regulating effects. The antinutrients, allergenicity, and toxicity of quinoa are then discussed. Overall, many studies and evidences have suggested the functional properties of quinoa, with most of them focusing on the antioxidant and hypolipidemic ability. Compared with the potential benefits, the risk of consuming quinoa is relatively low and easy to be managed. Therefore, quinoa can be considered to have great potential to be promoted as a healthy/functional food. More investigations are needed to confirm the effective intake of quinoa for achieving certain health effects.

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Antioxidant capacity of germinated quinoa-based yoghurt and concomitant effect of sprouting on its functional properties

Cited by 21 publications

References 19 publications

Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt

The functional ingredients of quinoa (Chenopodium quinoa) and physiological effects of consuming quinoa: A review

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