Endogenous protein and lipid facilitate the digestion process of starch in cooked quinoa flours

Lu, Shiyi; Li, Jie; Ji, Jingyun; Wen, Yangyang; Li, Hongyan; Wang, Jing; Sun, Baoguo

doi:10.1016/j.foodhyd.2022.108099

Cited by 15 publications

(3 citation statements)

References 36 publications

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“…Quinoa starch in whole-grain flour was hydrolyzed more rapidly than the isolated starch fraction due to the activity of endogenous digestive enzymes [54]. A similar result was observed by Lu et al [55], who studied the influence of the interactions of chemical components on the digestibility of quinoa seed starch. The results indicated that the cooked whole-quinoa-seed flour exhibited significantly higher digestibility than the protein and/or lipid-removal fractions.…”

Section: Carbohydrates 221 Starchsupporting

confidence: 70%

Research Progress of Quinoa Seeds (Chenopodium quinoa Wild.): Nutritional Components, Technological Treatment, and Application

Xue

Sun

et al. 2023

Foods

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Quinoa (Chenopodium quinoa Wild.) is a pseudo-grain that belongs to the amaranth family and has gained attention due to its exceptional nutritional properties. Compared to other grains, quinoa has a higher protein content, a more balanced amino acid profile, unique starch features, higher levels of dietary fiber, and a variety of phytochemicals. In this review, the physicochemical and functional properties of the major nutritional components in quinoa are summarized and compared to those of other grains. Our review also highlights the technological approaches used to improve the quality of quinoa-based products. The challenges of formulating quinoa into food products are addressed, and strategies for overcoming these challenges through technological innovation are discussed. This review also provides examples of common applications of quinoa seeds. Overall, the review underscores the potential benefits of incorporating quinoa into the diet and the importance of developing innovative approaches to enhance the nutritional quality and functionality of quinoa-based products.

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Section: Carbohydrates 221 Starchsupporting

confidence: 70%

Research Progress of Quinoa Seeds (Chenopodium quinoa Wild.): Nutritional Components, Technological Treatment, and Application

Xue

Sun

et al. 2023

Foods

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“…The protein content of quinoa bran was slightly lower than other brans such as rich, wheat and oat brans (10.05, 10.1 and 11.6% respectively) ( Zerlasht et al, 2023 ). The average starch content of quinoa bran was 47.37% (43.48–57.61%), which was lower than that of quinoa grain (52–69%) ( Navruz-Varli and Sanlier, 2016 ; Lu et al, 2023 ). The quinoa bran from HB had a higher starch content ( p < 0.05) than those from SX, QH, NM and GS.…”

Section: Resultsmentioning

confidence: 82%

Evaluation of nutritional value, bioactivity and mineral content of quinoa bran in China and its potential use in the food industry

Zhou

Yue

Wei

et al. 2023

Current Research in Food Science

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“…Moisture, lipid, and protein content of the starches extracted by the different methods were determined according to the methods of AACCI and AOAC [ 21 ]. The total starch and amylose content was determined using total starch and amylose/amylopectin assay kits (Megazyme, Wicklow, Ireland) [ 21 ].…”

Section: Methodsmentioning

confidence: 99%

Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch

Zhang

Cheng

Jia

et al. 2022

Foods

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Three extraction methods: water extraction, lactic acid bacteria fermentation, and back-slopping fermentation were applied to extract a new type of legume starch, common vetch starch. Our results showed that the lactic acid bacteria fermented starch had the highest amylose content (35.69%), followed by the back-slopping fermented starch (32.34%), and the water-extracted starch (30.25%). Furthermore, erosion surface, lower molecular weight, smaller particle size, larger specific surface area, and a higher proportion of B1 chain were observed in the fermented starch, especially in the back-slopping fermented starch. All the extracted starches showed a type C structure, but a type CB structure was observed in the back-slopping fermented starch. In addition, the relative crystallinity of the lactic acid bacteria fermented starch (34.16%) and the back-slopping fermented starch (39.43%) was significantly higher than that of the water-extracted starch (30.22%). Moreover, the swelling power, solubility, pasting, and thermal properties of the fermented starches were also improved. In conclusion, the fermentation extraction method, especially back-slopping fermentation, could improve the quality of the extracted common vetch starch when compared with the traditional water extraction method.

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Endogenous protein and lipid facilitate the digestion process of starch in cooked quinoa flours

Cited by 15 publications

References 36 publications

Research Progress of Quinoa Seeds (Chenopodium quinoa Wild.): Nutritional Components, Technological Treatment, and Application

Research Progress of Quinoa Seeds (Chenopodium quinoa Wild.): Nutritional Components, Technological Treatment, and Application

Evaluation of nutritional value, bioactivity and mineral content of quinoa bran in China and its potential use in the food industry

Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch

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