Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits

Abstract

A viable approach to improve the nutritional quality of cereal-based foods is their enrichment with pseudocereals. The aim of this research was to evaluate the antioxidant properties of amaranth, quinoa and buckwheat, and the heat damage of water biscuits (WB) produced from either wholemeal or refined flour of einkorn and enriched with 50% buckwheat, amaranth or quinoa wholemeal. Buckwheat had the highest tocols content (86.2 mg/kg), and einkorn the most carotenoids (5.6 mg/kg). Conjugated phenolics concentration was highest in buckwheat (230.2 mg/kg) and quinoa (218.6 mg/kg), while bound phenolics content was greatest in einkorn (712.5 mg/kg) and bread wheat (675.7 mg/kg). The all-wholemeal WB had greater heat damage than those containing refined flour (furosine: 251.5 vs. 235.8 mg/100 g protein; glucosylisomaltol: 1.0 vs. 0.6 mg/kg DM; hydroxymethylfurfural: 4.3 vs. 2.8 mg/kg DM; furfural: 8.6 vs. 4.8 mg/kg DM). The 100% bread wheat and einkorn wholemeal WB showed greater heat damage than the WB with pseudocereals (furfural, 9.2 vs. 5.1 mg/kg; glucosylisomaltol 1.1 vs. 0.7 mg/kg). Despite a superior lysine loss, the amino-acid profile of the pseudocereals-enriched WB remained more balanced compared to that of the wheats WB.

Breadmaking Performance of Elite Einkorn (Triticum monococcum L. subsp. monococcum) Lines: Evaluation of Flour, Dough and Bread Characteristics

“…Einkorn is well known for its high protein levels [ 1 , 6 , 7 , 32 , 33 , 35 ], which in part is due to genetic factors and in part to its smaller kernels having an inferior endosperm-to-external layers ratio and hence, a superior incidence of the protein-rich aleuronic layer [ 2 ]. Nevertheless, despite the considerable difference in protein concentration, the amino acid composition of all wheats is similar, with lysine representing the main limiting factor [ 36 , 37 , 38 ].…”

Impact of different ancient wheats and pseudocereals on physical, chemical, and functional properties of gevrek, cereal‐based snack product

“…The buckwheat and quinoa were found to have significantly ( p < .05) higher antioxidant activity and TPC than other materials. The high antioxidant capacity of buckwheat may be due to both the significant concentration of conjugated polyphenols and the presence of flavonoids not found in other species such as rutin (Estivi et al, 2022; Zieliński et al, 2022). Alvarez‐Jubete et al (2010) reported that the TPC and antioxidant activity values of buckwheat were higher than those of other pseudocereals and cereals.…”

“…It was determined that the gevreks produced from amaranth among pseudocereals and produced from Esperia among wheat had the lowest antioxidant content after control. Similarly, Estivi et al (2022) reported that amaranth, quinoa, bread wheat and einkorn biscuits had lower antioxidant capacity than buckwheat biscuits. In another study, Hidalgo et al (2018) reported that the antioxidant capacities of bread and einkorn wheat biscuits were similar, but also lower than biscuits enriched with pseudocereals.…”

Amaranth and quinoa as potential nutraceuticals: A review of anti-nutritional factors, health benefits and their applications in food, medicinal and cosmetic sectors

“…Amaranth seeds contain a lower amount of zeaxanthin and lutein i.e. 0.14–0.30 and 3.55–4.44 mg/kg, respectively ( Estivi, Pellegrino, Hogenboom, Brandolini, & Hidalgo, 2022 ).…”