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

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dc.contributor.authorDemir, Berat
dc.contributor.authorBilgicli, Nermin
dc.date.accessioned2024-02-23T14:00:00Z
dc.date.available2024-02-23T14:00:00Z
dc.date.issued2020
dc.departmentNEÜen_US
dc.description.abstractIn 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.en_US
dc.description.sponsorshipScientific Research Project Unit of Necmettin Erbakan University, Konya, Turkey [BAP-161419002]en_US
dc.description.sponsorshipThis research was summarized from Ph.D. thesis (Necmettin Erbakan University the Graduate School of Natural and Applied Science Department in Food Engineering) by Berat Demir. This study was supported by the Scientific Research Project Unit of Necmettin Erbakan University, Konya, Turkey (Project Number, BAP-161419002).en_US
dc.identifier.doi10.1007/s13197-020-04420-7
dc.identifier.endpage3892en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue10en_US
dc.identifier.pmid32904010en_US
dc.identifier.scopus2-s2.0-85083798318en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage3884en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-020-04420-7
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11419
dc.identifier.volume57en_US
dc.identifier.wosWOS:000525149600002en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal Of Food Science And Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectGerminationen_US
dc.subjectPastaen_US
dc.subjectPhenolicen_US
dc.subjectPhytic Aciden_US
dc.subjectQuinoaen_US
dc.titleChanges in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa (Chenopodium quinoa Willd.) floursen_US
dc.typeArticleen_US

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