Effect of high-pressure treatment and germination on the functional, rheological, and microstructural characteristics of red quinoa (Chenopodium quinoa) gels

Thakur, Dhruv; Bareen, Mohammed A.; Sahu, Jatindra K.; Saha, Sampa

doi:10.1016/j.foodhyd.2024.110172

Food Hydrocolloids

2024

DOI: 10.1016/j.foodhyd.2024.110172

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Effect of high-pressure treatment and germination on the functional, rheological, and microstructural characteristics of red quinoa (Chenopodium quinoa) gels

Dhruv Thakur,

Mohammed A. Bareen,

Jatindra K. Sahu

et al.

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Cited by 2 publications

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Evaluation of Chenopodium quinoa (Willdenow) malting parameters on the quality of a red Ale craft beer supplemented with Pilsen base malt and caramel malt

López-Rodríguez,

Ramirez-Gutierrez,

Morales Valdiviezo

et al. 2025

Journal of Cereal Science

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Evaluation of Chenopodium quinoa (Willdenow) malting parameters on the quality of a red Ale craft beer supplemented with Pilsen base malt and caramel malt

López-Rodríguez,

Ramirez-Gutierrez,

Morales Valdiviezo

et al. 2025

Journal of Cereal Science

View full text Add to dashboard Cite

Impact of Germination on the Edible Quality and Nutritional Properties of Brown Rice Noodles

Chen,

Yan,

Cai

et al. 2024

Foods

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Brown rice noodles are increasingly favored by consumers for their health benefits; however, their development is hindered by their poor edible qualities. The effect of germination on the cooking, textural, organoleptic and nutritional qualities of brown rice pasta was investigated. In comparison to ungerminated brown rice noodles, germination resulted in a shorter cooking time, reduced cooking losses, and decreased hardness and adhesion of noodles as well as reduced bitter taste. These changes can be attributed to germination altering the basic composition of brown rice. Meanwhile, the contents of γ-aminobutyric acid, free phenolic acid, and bound phenolic acid increased by 53.43%, 21.71%, and 7.14%, respectively, while the content of resistant starch de-creased by 21.55%. Sprouting is a promising strategy for improving the edible quality and nutritional properties of brown rice noodles.

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Effect of high-pressure treatment and germination on the functional, rheological, and microstructural characteristics of red quinoa (Chenopodium quinoa) gels

Cited by 2 publications

References 32 publications

Evaluation of Chenopodium quinoa (Willdenow) malting parameters on the quality of a red Ale craft beer supplemented with Pilsen base malt and caramel malt

Evaluation of Chenopodium quinoa (Willdenow) malting parameters on the quality of a red Ale craft beer supplemented with Pilsen base malt and caramel malt

Impact of Germination on the Edible Quality and Nutritional Properties of Brown Rice Noodles

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