Effect of defatting and extruding treatment on the physicochemical and storage properties of quinoa (Chenopodium quinoa Wild) flour

Fabrication of textured functional ingredient based on apple: Sesame by-product

“…Naumann et al [ 30 ] and Huang et al [ 31 ] investigated similar results on the effects of pineapple seed fiber on the color of mantou, carrot pomace powder on the color of cookies, less brightness in lupin seed fiber, and less brightness in defatted extruded quinoa flour, respectively. Similar studies have shown that color changes during the extrusion process [ 5 ] are related to Millard, caramelization, and hydrolysis pigment degradation during extrusion [ 21 , 32 ].…”

Techno-functional properties of gluten-free pasta from hyperprotein quinoa flour

“…Other authors reported onset temperature values around 60 °C for quinoa flour and defatted quinoa flour. However, these researchers indicated that extruded flour did not show this transition [ 35 ]. The differences in gelatinization temperatures could be attributed to the abrasive milling process, by which the germ is separated from the starchy perisperm.…”

Variability of Anthocyanin Concentrations, Total Metabolite Contents and Antioxidant Activities in Adzuki Bean Cultivars

“…Moreover, the interaction of extract type and seed part (E × S) showed a significant effect on TSC and FRAP ( p ≤ 0.01) but not on the other parameters. In recent years, several studies reported the effect of defatting on the concentrations of various nutritional components in commercial crops [ 51 , 52 , 53 ]. In contrast, the effect of defatting on the levels of non-nutritional components such as phenolics and saponins was hardly investigated, and variable results were reported where recorded.…”