This study aimed at addressing the effect of quinoa sprouting on saponins which are considered th... more This study aimed at addressing the effect of quinoa sprouting on saponins which are considered the main responsible for quinoa bitterness and astringency, and consequently on quinoa taste. Whole quinoa was sprouted for 12, 24, 48, and 72 h at 22 °C and dried at 55 °C for 6 h. Quinoa taste was assessed by electronic tongue and mainly related to the amount of saponins that were evaluated by thin layer chromatography (TLC) and mass spectrometry (MS). Sprouting decreased quinoa bitterness and astringency, with the main changes occurring within the 48 h of treatment. Both semi-quantitative (by TLC) and quantitative (by MS) analysis revealed that changes in quinoa taste upon sprouting was mainly related to the decrease in the amount of saponins, reaching the value of 0.086 mg/100 g after 48 h of treatment. Finally, changes in phenolic compounds seem to play a minor role in affecting the taste traits of sprouted quinoa.
Both organic farming of wheat and sourdough bread production has gained market during past years ... more Both organic farming of wheat and sourdough bread production has gained market during past years due to the new wave of consumers that are concerned about natural foods, health, and life quality. However, the organic planting of wheat normally results in lower yields and kernels with inferior physical properties (test weight, thousand kernel weight, and wheat grade), lower protein content, and more damaged starch estimated with the falling number apparatus. The flours of these kernels usually contain lower gluten, dough rheological properties assessed with the farinograph, alveograph, rheofermentograph, and mixolab, and higher diastatic activity. The most affected organic wheat are the ones destined for bread making because flours usually have lower water absorption, dough development time, and dough stability. As a result, the bread usually has lower volumes and organoleptic scores. Sourdough technology is ideally suited to naturally extend the microbial and textural shelf life of ...
Journal of the science of food and agriculture, 2018
Awareness of the several agronomic, environmental, and health benefits of quinoa has led to a con... more Awareness of the several agronomic, environmental, and health benefits of quinoa has led to a constant increase in its production and consumption not only in South America, where it is a native crop, but also in Europe and the USA. However, producing wheat or gluten-free based products enriched with quinoa alters some quality characteristics, including sensory acceptance. Several anti-nutritional factors such as saponins are concentrated in the grain pericarp. These bitter and astringent substances may interfere with the digestion and absorption of various nutrients. Developing processes to decrease or modify the bitterness of quinoa can enhance palatability, and thus consumption, of quinoa. In addition to the production of sweet varieties of quinoa, other processes have been proposed. Some of them (i.e. washing, pearling and the combination of the two) have a direct effect on saponins, either by solubilization and/or the mechanical removal of seed layers. Others, such as fermentati...
This study aimed at addressing the effect of quinoa sprouting on saponins which are considered th... more This study aimed at addressing the effect of quinoa sprouting on saponins which are considered the main responsible for quinoa bitterness and astringency, and consequently on quinoa taste. Whole quinoa was sprouted for 12, 24, 48, and 72 h at 22 °C and dried at 55 °C for 6 h. Quinoa taste was assessed by electronic tongue and mainly related to the amount of saponins that were evaluated by thin layer chromatography (TLC) and mass spectrometry (MS). Sprouting decreased quinoa bitterness and astringency, with the main changes occurring within the 48 h of treatment. Both semi-quantitative (by TLC) and quantitative (by MS) analysis revealed that changes in quinoa taste upon sprouting was mainly related to the decrease in the amount of saponins, reaching the value of 0.086 mg/100 g after 48 h of treatment. Finally, changes in phenolic compounds seem to play a minor role in affecting the taste traits of sprouted quinoa.
Both organic farming of wheat and sourdough bread production has gained market during past years ... more Both organic farming of wheat and sourdough bread production has gained market during past years due to the new wave of consumers that are concerned about natural foods, health, and life quality. However, the organic planting of wheat normally results in lower yields and kernels with inferior physical properties (test weight, thousand kernel weight, and wheat grade), lower protein content, and more damaged starch estimated with the falling number apparatus. The flours of these kernels usually contain lower gluten, dough rheological properties assessed with the farinograph, alveograph, rheofermentograph, and mixolab, and higher diastatic activity. The most affected organic wheat are the ones destined for bread making because flours usually have lower water absorption, dough development time, and dough stability. As a result, the bread usually has lower volumes and organoleptic scores. Sourdough technology is ideally suited to naturally extend the microbial and textural shelf life of ...
Journal of the science of food and agriculture, 2018
Awareness of the several agronomic, environmental, and health benefits of quinoa has led to a con... more Awareness of the several agronomic, environmental, and health benefits of quinoa has led to a constant increase in its production and consumption not only in South America, where it is a native crop, but also in Europe and the USA. However, producing wheat or gluten-free based products enriched with quinoa alters some quality characteristics, including sensory acceptance. Several anti-nutritional factors such as saponins are concentrated in the grain pericarp. These bitter and astringent substances may interfere with the digestion and absorption of various nutrients. Developing processes to decrease or modify the bitterness of quinoa can enhance palatability, and thus consumption, of quinoa. In addition to the production of sweet varieties of quinoa, other processes have been proposed. Some of them (i.e. washing, pearling and the combination of the two) have a direct effect on saponins, either by solubilization and/or the mechanical removal of seed layers. Others, such as fermentati...
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Papers by Diego Suárez-Estrella