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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/153795

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network_name_str CONICET Digital (CONICET)
spelling 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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