Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa (Chenopodium quinoa Willd.) flours

Abstract

In this study, quinoa seeds were processed to flour in ungerminated (raw) and germinated forms. Raw quinoa flour (RQF) and germinated quinoa flour (GQF) were replaced (0, 10, 20 and 30%) with wheat semolina in pasta formulation to improve nutritional and functional properties of pasta. Some chemical (ash, crude fat, crude protein, total phenolic content (TPC), antioxidant activity (AA) and mineral matter), anti-nutritional (phytic acid), physical and sensory properties of pasta samples were determined. With germination of quinoa seed, ash, protein, TPC and AA amount of GQF increased by 51%, 37%, 111%, 123% and 17%, respectively, while phytic acid amount decreased by 77%, in comparison to RQF. As the RQF or GQF ratio increased in pasta formulation, ash, crude protein, TPC, AA and mineral matter amounts significantly (p \ 0.05) increased. Such parameters linearly increased with the elevated ratio of quinoa flour. Compared to RQF, GQF at high utilization ratios displayed higher negative effects on cooking quality of pasta, but it showed great performance on increasing nutritional and functional properties.

Effect of soaking and germination treatments on nutritional, anti-nutritional, and bioactive properties of amaranth (Amaranthus hypochondriacus L.), quinoa (Chenopodium quinoa L.), and buckwheat (Fagopyrum esculentum L.)

“…There was a 45.20 and 26.71% increase in iron and zinc content, respectively after the germination process. The results are comparable to the study carried out by Demir and Bilgiçli (2020) who reported an increase of 16.92% and 55.60% in iron and zinc content respectively during the germination of quinoa grains for 72 h. The values for Mn content increased from 14.30 (raw grain) to 16.2 mg/kg (G72) after the soaking and there was a 13.29% increase in manganese content after the germination process.…”

“…Similarly, the phytic acid contents reduced significantly (p ≤ 0.05) from 1.03% (RG) to 0.54% (G72). There was a 47.57% decrease in phytic acid content during the germination process of 72 h. Demir and Bilgiçli (2020) observed a similar decrease in phytic content (77.23%) during germination of grains for 72 h.…”

Utilization of quinoa flour (Chenopodium quinoaWilld.) in gluten-free pasta formulation: Effects on nutritional and sensory properties

“…The use of 20-30% raw or germinated quinoa in GF pasta formulation caused a significant (p < 0.05) decrease in the appearance score. In a similar study, Demir and Bilgic¸li (2020) stated that the use of increasing QF in regular pasta formulation decreased the overall acceptability and appearance scores. Although high usage rates of raw or germinated quinoa (20-30%) caused a decrease in overall acceptability scores, all the scores obtained were above 5 and were acceptable for general appreciation.…”

Optimization of novel multigrain pasta and evaluation of physicochemical properties: using D‐optimal mixture design

“…However, increasing the overall acceptability score of the MP could be due to the desired taste and texture of this sample. Despite these results, a reduction in the desirability of pasta sensory scores has been reported by the addition of similar ingredients such as soy flour (Shogren et al., 2006 ) and quinoa flour (Demir & Bilgiçli, 2020 ). Also, La Gatta et al., ( 2017 ) suggested that the fortification of pasta with high‐fiber ingredients may cause a dilution of the gluten‐protein matrix and result in an adverse effect on its sensory feature.…”