Quinoa flour, the germinated grain flour, and sourdough as alternative sources for gluten-free bread formulation: impact on chemical, textural and sensorial characteristics
- Autores
- Franco, Wendy; Evert, Katherine; Van Nieuwenhove, Carina Paola
- Año de publicación
- 2021
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The demand for gluten-free breads has increased in the last years, but important qualityand nutritional challenges remain unsolved. This research evaluated the addition of quinoa in wholequinoa grain flour, germinated quinoa flour, and quinoa sourdough, as a functional ingredient in theformulation of a rice flour-based bread. Twenty percent (w/w) of the rice flour was replaced withquinoa flour alternatives in bread formulations. The chemical composition, shelf-life, and sensoryattributes of the rice-quinoa breads were analyzed. The addition of quinoa in sourdough resultedin breads with a significantly improved protein content at 9.82%, relative to 2.70% in the controlbreads. The amino acid content in quinoa sourdough breads also was also 5.2, 4.4, 2.6, 3.0, and2.1 times higher in arginine, glutamic acid, leucine, lysine, and phenylalanine, respectively, relativeto control breads with rice flour only. The addition of quinoa sourdough in rice breads also improvedthe texture, color, and shelf-life (up to 6 days), and thus they became moderately accepted amongconsumers. Although the germinated quinoa flour addition also resulted in a higher protein (9.77%)and amino acid content, they had a reduced shelf-life (4 days). Similarly, the addition of quinoa flourresulted in a higher protein content (9.61%), but the breads had poor texture attributes and were theleast preferred by the consumers.
Fil: Franco, Wendy. Pontificia Universidad Católica de Chile; Chile
Fil: Evert, Katherine. Pontificia Universidad Católica de Chile; Chile
Fil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina - Materia
-
GLUTEN-FREE
BREAD
QUINOA
SOURDOUGH
MALTING
GERMINATION
PEDIODOCOCCUS PENTOSACEUS - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/153795
Ver los metadatos del registro completo
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Quinoa flour, the germinated grain flour, and sourdough as alternative sources for gluten-free bread formulation: impact on chemical, textural and sensorial characteristicsFranco, WendyEvert, KatherineVan Nieuwenhove, Carina PaolaGLUTEN-FREEBREADQUINOASOURDOUGHMALTINGGERMINATIONPEDIODOCOCCUS PENTOSACEUShttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The demand for gluten-free breads has increased in the last years, but important qualityand nutritional challenges remain unsolved. This research evaluated the addition of quinoa in wholequinoa grain flour, germinated quinoa flour, and quinoa sourdough, as a functional ingredient in theformulation of a rice flour-based bread. Twenty percent (w/w) of the rice flour was replaced withquinoa flour alternatives in bread formulations. The chemical composition, shelf-life, and sensoryattributes of the rice-quinoa breads were analyzed. The addition of quinoa in sourdough resultedin breads with a significantly improved protein content at 9.82%, relative to 2.70% in the controlbreads. The amino acid content in quinoa sourdough breads also was also 5.2, 4.4, 2.6, 3.0, and2.1 times higher in arginine, glutamic acid, leucine, lysine, and phenylalanine, respectively, relativeto control breads with rice flour only. The addition of quinoa sourdough in rice breads also improvedthe texture, color, and shelf-life (up to 6 days), and thus they became moderately accepted amongconsumers. Although the germinated quinoa flour addition also resulted in a higher protein (9.77%)and amino acid content, they had a reduced shelf-life (4 days). Similarly, the addition of quinoa flourresulted in a higher protein content (9.61%), but the breads had poor texture attributes and were theleast preferred by the consumers.Fil: Franco, Wendy. Pontificia Universidad Católica de Chile; ChileFil: Evert, Katherine. Pontificia Universidad Católica de Chile; ChileFil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaMDPI2021-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/153795Franco, Wendy; Evert, Katherine; Van Nieuwenhove, Carina Paola; Quinoa flour, the germinated grain flour, and sourdough as alternative sources for gluten-free bread formulation: impact on chemical, textural and sensorial characteristics; MDPI; Fermentation; 7; 3; 7-2021; 1-16;1152311-56372311-5637CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation7030115info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/7/3/115info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:40:39Zoai:ri.conicet.gov.ar:11336/153795instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:40:39.615CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Quinoa flour, the germinated grain flour, and sourdough as alternative sources for gluten-free bread formulation: impact on chemical, textural and sensorial characteristics |
title |
Quinoa flour, the germinated grain flour, and sourdough as alternative sources for gluten-free bread formulation: impact on chemical, textural and sensorial characteristics |
spellingShingle |
Quinoa flour, the germinated grain flour, and sourdough as alternative sources for gluten-free bread formulation: impact on chemical, textural and sensorial characteristics Franco, Wendy GLUTEN-FREE BREAD QUINOA SOURDOUGH MALTING GERMINATION PEDIODOCOCCUS PENTOSACEUS |
title_short |
Quinoa flour, the germinated grain flour, and sourdough as alternative sources for gluten-free bread formulation: impact on chemical, textural and sensorial characteristics |
title_full |
Quinoa flour, the germinated grain flour, and sourdough as alternative sources for gluten-free bread formulation: impact on chemical, textural and sensorial characteristics |
title_fullStr |
Quinoa flour, the germinated grain flour, and sourdough as alternative sources for gluten-free bread formulation: impact on chemical, textural and sensorial characteristics |
title_full_unstemmed |
Quinoa flour, the germinated grain flour, and sourdough as alternative sources for gluten-free bread formulation: impact on chemical, textural and sensorial characteristics |
title_sort |
Quinoa flour, the germinated grain flour, and sourdough as alternative sources for gluten-free bread formulation: impact on chemical, textural and sensorial characteristics |
dc.creator.none.fl_str_mv |
Franco, Wendy Evert, Katherine Van Nieuwenhove, Carina Paola |
author |
Franco, Wendy |
author_facet |
Franco, Wendy Evert, Katherine Van Nieuwenhove, Carina Paola |
author_role |
author |
author2 |
Evert, Katherine Van Nieuwenhove, Carina Paola |
author2_role |
author author |
dc.subject.none.fl_str_mv |
GLUTEN-FREE BREAD QUINOA SOURDOUGH MALTING GERMINATION PEDIODOCOCCUS PENTOSACEUS |
topic |
GLUTEN-FREE BREAD QUINOA SOURDOUGH MALTING GERMINATION PEDIODOCOCCUS PENTOSACEUS |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/1.6 https://purl.org/becyt/ford/1 |
dc.description.none.fl_txt_mv |
The demand for gluten-free breads has increased in the last years, but important qualityand nutritional challenges remain unsolved. This research evaluated the addition of quinoa in wholequinoa grain flour, germinated quinoa flour, and quinoa sourdough, as a functional ingredient in theformulation of a rice flour-based bread. Twenty percent (w/w) of the rice flour was replaced withquinoa flour alternatives in bread formulations. The chemical composition, shelf-life, and sensoryattributes of the rice-quinoa breads were analyzed. The addition of quinoa in sourdough resultedin breads with a significantly improved protein content at 9.82%, relative to 2.70% in the controlbreads. The amino acid content in quinoa sourdough breads also was also 5.2, 4.4, 2.6, 3.0, and2.1 times higher in arginine, glutamic acid, leucine, lysine, and phenylalanine, respectively, relativeto control breads with rice flour only. The addition of quinoa sourdough in rice breads also improvedthe texture, color, and shelf-life (up to 6 days), and thus they became moderately accepted amongconsumers. Although the germinated quinoa flour addition also resulted in a higher protein (9.77%)and amino acid content, they had a reduced shelf-life (4 days). Similarly, the addition of quinoa flourresulted in a higher protein content (9.61%), but the breads had poor texture attributes and were theleast preferred by the consumers. Fil: Franco, Wendy. Pontificia Universidad Católica de Chile; Chile Fil: Evert, Katherine. Pontificia Universidad Católica de Chile; Chile Fil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina |
description |
The demand for gluten-free breads has increased in the last years, but important qualityand nutritional challenges remain unsolved. This research evaluated the addition of quinoa in wholequinoa grain flour, germinated quinoa flour, and quinoa sourdough, as a functional ingredient in theformulation of a rice flour-based bread. Twenty percent (w/w) of the rice flour was replaced withquinoa flour alternatives in bread formulations. The chemical composition, shelf-life, and sensoryattributes of the rice-quinoa breads were analyzed. The addition of quinoa in sourdough resultedin breads with a significantly improved protein content at 9.82%, relative to 2.70% in the controlbreads. The amino acid content in quinoa sourdough breads also was also 5.2, 4.4, 2.6, 3.0, and2.1 times higher in arginine, glutamic acid, leucine, lysine, and phenylalanine, respectively, relativeto control breads with rice flour only. The addition of quinoa sourdough in rice breads also improvedthe texture, color, and shelf-life (up to 6 days), and thus they became moderately accepted amongconsumers. Although the germinated quinoa flour addition also resulted in a higher protein (9.77%)and amino acid content, they had a reduced shelf-life (4 days). Similarly, the addition of quinoa flourresulted in a higher protein content (9.61%), but the breads had poor texture attributes and were theleast preferred by the consumers. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-07 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/153795 Franco, Wendy; Evert, Katherine; Van Nieuwenhove, Carina Paola; Quinoa flour, the germinated grain flour, and sourdough as alternative sources for gluten-free bread formulation: impact on chemical, textural and sensorial characteristics; MDPI; Fermentation; 7; 3; 7-2021; 1-16;115 2311-5637 2311-5637 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/153795 |
identifier_str_mv |
Franco, Wendy; Evert, Katherine; Van Nieuwenhove, Carina Paola; Quinoa flour, the germinated grain flour, and sourdough as alternative sources for gluten-free bread formulation: impact on chemical, textural and sensorial characteristics; MDPI; Fermentation; 7; 3; 7-2021; 1-16;115 2311-5637 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation7030115 info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/7/3/115 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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score |
13.070432 |