Physical Properties and Microstructural Changes during Soaking of Individual Corn and Quinoa Breakfast Flakes

Medina, Wenceslao T.; Llera, Andrés A. de la; Condori, Juan L.; Aguilera, José Miguel

doi:10.1111/j.1750-3841.2011.02054.x

Cited by 10 publications

(7 citation statements)

References 42 publications

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“…There are numerous recipes available featuring approximately 100 preparations (Figure 2). Commercially available quinoa products exist such as pasta, bread, cookies, muffins, cereal, snacks, drinks, flakes, baby food, and diet supplements; in general, these have approximately 20% quinoa content [5,11,[72][73][74][75][76][77][78][79][80]. The fresh leaves and tender shoots of the plant are eaten raw in salads, or cooked and eaten as a vegetable [1,5,20].…”

Section: Culinary Issuesmentioning

confidence: 99%

Quinoa (Chenopodium quinoa Willd), from Nutritional Value to Potential Health Benefits: An Integrative Review

Gordillo-Bastidas¹,

DA²

2016

J Nutr Food Sci

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Chenopodium quinoa Willd, known as quinoa, has been cultivated and consumed by humans for the last 5,000-7,000 years. Quinoa was important to pre-Columbian Andean civilizations, as the Incas considered it a gift from their gods. Quinoa has potential health benefits and exceptional nutritional value: a high concentration of protein (all essential amino acids highly bioavailable), unsaturated fatty acids, a low glycemic index; vitamins, minerals and other beneficial compounds; it is also gluten-free; furthermore, quinoa is a sustainable food, as plants exhibit a carbon and water food print that is between 30 and 60 times lower than that of beef. Quinoa is easy to cook, has versatility in preparation, and could be cultivated in different environments. For these reasons, quinoa, previously considered a food of low social prestige, is now the focus of attention of many countries worldwide. However, few studies exist on quinoa or quinoa compounds, in vitro, in vivo and clinical trials, for assessing its potential clinical applications supported by strong scientific evidence; thus, there is a need for well-designed clinical trials and increased scientific research in this field.

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Section: Culinary Issuesmentioning

confidence: 99%

Quinoa (Chenopodium quinoa Willd), from Nutritional Value to Potential Health Benefits: An Integrative Review

Gordillo-Bastidas¹,

DA²

2016

J Nutr Food Sci

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“…In addition to these uses, quinoa seeds can also be consumed in soups, yoghurt and salads, or ground like flour (Jacobsen, 2003; Vega‐Galvez et al., 2010). Quinoa seeds are widely used in commercially produced products such as cookies, cakes, drinks, flakes, baby food, and dietary supplements (Bianchi et al., 2015; Medina et al., 2011; Wu et al., 2014). In the previous study, quinoa seeds were determined after roasting at 190°C for 3 min (Repo‐Carrasco‐Valencia et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Variations in bioactive properties, fatty acid compositions, and phenolic compounds of quinoa grain and oils roasted in a pan

Babiker

Uslu

Ghafoor

et al. 2021

Food Processing Preservation

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The total phenol and total flavonoid amounts of raw and roasted quinoa grains were measured between 135.63 (control) and 176.75 mgGAE/100 g (15 min) to 332.86 mg/100 g (control) and 421.43 mg/100 g (15 min), respectively. Also, antioxidant activity values of quinoa grain extracts were established between 14.15 mmol/kg (control) and 14.84 mmol/kg (15 min). Although gallic acid contents of quinoa grains are detected between 3167.98 (5 min) and 3726.00 mg/100 g (control), catechin amounts of quinoa seeds were identified between 11.73 mg/100 g (15 min) and 24.15 mg/100 g (10 min). The oleic and linoleic acid amounts of the oils of raw and roasted‐quinoa grains were identified between 26.68% (15 min) and 37.80% (control) to 37.31% (control) and 51.81% (10 min), respectively. Total phenol, flavonoid amounts and antioxidant activity values of roasted quinoa grains increased with the roasting time. In general, the amounts of oils increased with the increase of roasting time, whereas the amounts of other fatty acids decreased. Practical applications Quinoa seeds possess nutritional properties due to phytochemicals. Quinoa seeds are ground to make a variety of baked goods, or they can be puffed to produce breakfast foods and snacks. Quinoa seeds are consumed in cooked rice, soups, yoghurt, and salads. Roasting can affect the amounts of phytochemical of edible seeds. Quinoa seed, considered as an alternative oilseed crop due to the quality and quantity of the lipid fraction, is rich in essential fatty acids (linoleic and alpha‐linolenic acids).

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“…If the soaking media will be milk, the RF values in each soaking time for both breakfast cereal flakes would be higher than in water. Apparently fat content of milk acts as a barrier against liquid absorption (Medina et al, 2011).…”

Section: Resultsmentioning

confidence: 99%

Changes on image texture features of breakfast flakes cereals during water absorption

Medina

Quevedo

Aguilera

2013

Food sci. technol. int.

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Normally breakfast cereal flakes are consumed by pouring them into a bowl and covering them with fresh or cold milk. During this process the liquid uptake causes changes in the surface and internal matrix of breakfast cereals that influence texture and integrity. Some breakfast cereal as flakes have a translucent structure that could provide information about the solid matrix and air cells and how they change during liquid absorption. The objective of the study was to assess the image texture changes of corn flakes and frosted flakes during water absorption at 5, 15 and 25 °C, employing 11 image feature textures extracted from grey-level co-occurrence matrix and grey-level run length matrix (at three directions) and to relate the fractal dimension (FD) of images with rupture force (RF) reduction during soaking of both flakes at 5 °C. The most relevant result from principal component analysis calculated with a matrix of 54 (soaking times) × 22 (texture features), shows that it was possible to distinguish an isolated group consisting of different soaking times at the same water temperature in each breakfast cereal flakes evaluated, corroborating that superficial liquid imbibition is important during the liquid absorption process when flakes are soaked. Furthermore, standardized FD could be related to RF in the period when samples tend to search for an equilibrium state.

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Physical Properties and Microstructural Changes during Soaking of Individual Corn and Quinoa Breakfast Flakes

Cited by 10 publications

References 42 publications

Quinoa (Chenopodium quinoa Willd), from Nutritional Value to Potential Health Benefits: An Integrative Review

Quinoa (Chenopodium quinoa Willd), from Nutritional Value to Potential Health Benefits: An Integrative Review

Variations in bioactive properties, fatty acid compositions, and phenolic compounds of quinoa grain and oils roasted in a pan

Changes on image texture features of breakfast flakes cereals during water absorption

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