Oxidative stability of baby dehydrated purees formulated with different oils and germinated grain flours of quinoa and amaranth

Jiménez, Dolores; Lobo, Manuel; Irigaray, Bruno; Grompone, Marı́a A.; Sammán, Norma

doi:10.1016/j.lwt.2020.109229

Cited by 21 publications

(17 citation statements)

References 26 publications

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“…In this sense, Antoniewska et al [ 69 ] reported that the addition of a buckwheat/amaranth flours blend into muffins reduces the lipid oxidation degree due to the phenolic compounds as well as phytosterols and tocopherols presents in these flours. Similarly, Jimenez et al [ 70 ] informed that baby dehydrated purees formulated with quinoa and amaranth flours had more fat oxidative stability than control samples due to the bioactive content, mainly tocopherols and tocotrienols, of pseudocereal flours. Previously, Rocchetti et al [ 71 ] reported that pseudocereal flours including quinoa, amaranth, teff, and buckwheat had a high antioxidant capacity measured with FRAP and ORAC assays, and this antioxidant capacity was directly correlated with the content of polyphenolic compounds such as flavonoids (i.e., flavonols) and phenolic acids (hydroxycinnamic).…”

Section: Resultsmentioning

confidence: 99%

Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals

Botella‐Martínez

Pérez‐Álvarez

Sayas‐Barberá

et al. 2021

Foods

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Gelled emulsion (GE) systems are one of the novel proposals for the reformulation of meat products with healthier profiles. The aims of this research were (i) to develop gelled emulsions using pseudocereal flours (amaranth, buckwheat, teff, and quinoa) and vegetable oils (chia oil, hemp oil, and their combination), (ii) to determine their chemical composition, physicochemical properties, and lipid stability, and (iii) to evaluate their stability during frozen storage. The results showed that GEs are technologically viable except for the sample elaborated with teff flour and a mix of oils. The lipid oxidation was not greater than 2.5 mg malonaldehyde/kg of sample for any of the samples analyzed. The physicochemical properties analyzed showed both the pH and color values of the GEs within the range of values obtained for the fat of animal origin. The texture properties were affected by the type of oil added; in general, the firmness and the work of shear increased with the addition of the mixture of both oils. The samples elaborated with buckwheat and chia oil and quinoa and chia oil had the highest emulsion stability values, which remained among the highest after freezing. The results showed that gelled emulsions, based on chia oil, hemp, and their mixture with pseudocereal flours, are a viable alternative as a possible substitute of saturated fat in the development of novel foods.

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Section: Resultsmentioning

confidence: 99%

Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals

Botella‐Martínez

Pérez‐Álvarez

Sayas‐Barberá

et al. 2021

Foods

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“…Due to the health benefits of germinated seeds, different studies have reported on the incorporation of germination seeds into various food manufacturing recipes, such as: biscuits [21,22], beverages [23], baby purees [24], muffins [25,26], and yogurt [27,28]. Given the fact that bread is one of the main foods from the daily diet of the population, attempts have been made to improve its quality with flour obtained from germinated legumes.…”

Section: Introductionmentioning

confidence: 99%

Perspectives on the Use of Germinated Legumes in the Bread Making Process, A Review

Atudorei

Codină

2020

Applied Sciences

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Nowadays, it may be noticed that there is an increased interest in using germinated seeds in the daily diet. This high interest is due to the fact that in a germinated form, the seeds are highly improved from a nutritional point of view with multiple benefits for the human body. The purpose of this review was to update the studies made on the possibilities of using different types of germinated legume seeds (such as lentil, chickpea, soybean, lupin, bean) in order to obtain bakery products of good quality. This review highlights the aspects related to the germination process of the seeds, the benefits of the germination process on the seeds from a nutritional point of view, and the effects of the addition of flour from germinated seeds on the rheological properties of the wheat flour dough, but also on the physico–chemical and sensory characteristics of the bakery products obtained. All these changes on the bread making process and bread quality depend on the level and type of legume seed subjected to the germination process which are incorporated in wheat flour.

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“…The significant increase in nutrient availability of sprouted seeds may be attributed to the action of hydrolytic enzymes on reserve molecules. This causes mobilization of protein with help of proteases leading to formation of polypeptides, free amino acids, and reduction in antinutrients leading to improved protein digestibility (Chitra et al., 1997; Jimenez et al., 2020). Here, it is, advocated that household processes soaking, sprouting, and fermentation can be easily employed for reducing the phytate and improving the nutritional quality of food grains specially legumes and oilseeds (Jan et al., 2016; Lestienne et al., 2005).…”

Section: Resultsmentioning

confidence: 99%

Influence of sprouting on proximate composition, dietary fiber, nutrient availability, antinutrient, and antioxidant activity of flaxseed varieties

Khare

Sangwan

Rani

2021

J. Food Process. Preserv.

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The present study evaluated the effect of sprouting on nutritional characteristics of flaxseed varieties Neelam, Garima, Shekhar, and Kusum. It was found that moisture and ash contents of sprouted flaxseeds were higher, while the crude protein, fat, and fiber content of sprouted flaxseeds were significantly lower than that of raw. The highest protein content among all the four raw and sprouted flaxseed varieties was in Neelam while lowest protein content was of Kusum variety. After sprouting of flaxseeds their soluble dietary fiber increased while insoluble dietary fiber decreased. There was less change in total calcium content even after germination as compared to raw. On mean basis, the total iron and magnesium contents of sprouted flaxseed varieties were significantly (p < 0.05) lower as compared to raw varieties. Sprouting caused increase in available mineral contents (calcium, iron, zinc, magnesium, and phosphorus), in vitro protein and starch digestibilities and antioxidant activity of processed flaxseeds. Practical applications Flaxseeds are nutritious oilseeds being a rich source of dietary fibers (lignans), essential fatty acids, protein, minerals like iron, calcium, zinc, phosphorus, and magnesium and antioxidants which are important for human nutrition and development. Sprouting resulted in a decrease in anti‐nutritional factor in flaxseeds thereby removing the toxic constituents present in flaxseeds and rendering them safe for human consumption. Sprouting is a very easy economical and efficient technique which can be followed at household level to obtain safe, pro‐health, nutritionally, and functionally superior flaxseeds; which can be further utilized for product development, value addition, and combating nutritional deficiencies.

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Oxidative stability of baby dehydrated purees formulated with different oils and germinated grain flours of quinoa and amaranth

Cited by 21 publications

References 26 publications

Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals

Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals

Perspectives on the Use of Germinated Legumes in the Bread Making Process, A Review

Influence of sprouting on proximate composition, dietary fiber, nutrient availability, antinutrient, and antioxidant activity of flaxseed varieties

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