Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (Amaranthus sp.), Quinoa (Chenopodium quinoa) and Buckwheat (Fagopyrum sp.) Seeds
| العنوان: | Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (Amaranthus sp.), Quinoa (Chenopodium quinoa) and Buckwheat (Fagopyrum sp.) Seeds |
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| المؤلفون: | Katleen Raes, Lotte Selis, Pieter Vermeir, Phara De Bock, Mia Eeckhout, Lori Daelemans, Filip Van Bockstaele |
| المصدر: | Foods, Vol 10, Iss 651, p 651 (2021) FOODS Foods Volume 10 Issue 3 |
| بيانات النشر: | MDPI AG, 2021. |
| سنة النشر: | 2021 |
| مصطلحات موضوعية: | Agriculture and Food Sciences, Health (social science), Retrogradation (starch), amaranth, Starch, wholegrain, Amaranth, Plant Science, lcsh:Chemical technology, Health Professions (miscellaneous), Microbiology, Chenopodium quinoa, buckwheat, chemistry.chemical_compound, food, pseudocereals, chemical composition, lcsh:TP1-1185, Food science, Unsaturated fatty acid, biology, pasting behaviour, food and beverages, quinoa, Wholemeal flour, biology.organism_classification, food.food, Oleic acid, chemistry, micronutrients, technological properties, Fagopyrum, Food Science |
| الوصف: | A sound fundamental knowledge of the seed and flour characteristics of pseudocereals is crucial to be able to promote their industrial use. As a first step towards a more efficient and successful application, this study focuses on the seed characteristics, chemical composition and technological properties of commercially available pseudocereals (amaranth, quinoa, buckwheat). The levels of starch, fat, dietary fiber and minerals were comparable for amaranth and quinoa seeds but the protein content is higher in amaranth. Due to the high amount of starch, buckwheat seeds are characterised by the lowest amounts of fat, dietary fibre and minerals. Its protein content ranged between that of amaranth and quinoa. Buckwheat seeds were larger but easily reduced in size. The lipid fraction of the pseudocereals mostly contained unsaturated fatty acids, with the highest prevalence of linoleic and oleic acid. Palmitic acid is the most abundant unsaturated fatty acid. Moreover, high levels of P, K and Mg were found in these pseudocereals. The highest phenolic content was found in buckwheat. Amaranth WMF (wholemeal flour) had a high swelling power but low shear stability. The pasting profile strongly varied among the different quinoa WMFs. Buckwheat WMFs showed high shear stability and rate of retrogradation. |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 2304-8158 |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab9388c7f73e64982bb3e692d6440b6bTest https://www.mdpi.com/2304-8158/10/3/651Test |
| حقوق: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....ab9388c7f73e64982bb3e692d6440b6b |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 23048158 |
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