Cited by 26Seed and Plant BiochemistryFood composition and propertiesFood and Agricultural Sciences

Effect of processing on the contents of amino acids and fatty acids, and glucose release from the starch of quinoa

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Wu, Ligen, Wang, Anna, Shen, Ruilin, Qu, Lingbo·2020·Food Science & Nutrition

Abstract

The effects of processing on the content of amino acids and fatty acids and the release of glucose from quinoa grains were evaluated in this paper. The processes included dehulling, boiling, extrusion, heating under pressure, and baking (infrared heating). The retention rate (AR) of essential amino acids and fatty acids of dehulled and boiled quinoa was 100%. The oil content of the extruded quinoa samples of two varieties was 47.71% and 39.75% lower than the corresponding raw quinoa samples. Baking and heating under pressure had different effects on the essential amino acid content, fatty acid content, and hydrolysis rate of quinoa starch. The results indicated the different cooking methods affect the essential amino acid content, fatty acid composition, release of glucose, and nutritional quality of quinoa, and moderate processing should be adopted to fully utilize the essential amino acids, fatty acids, and starch in quinoa.

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  1. AOAC (1990). Official methods of analysis of AOAC. 13th edn. (Helrich K, ed.), method 969.33, fatty acids in oils and fats. Preparation of methyl esters. Boron trifluoride method/ AOACIUPAC method. Rockville, MD: AOAC International.

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Authors
Wu, L., Wang, A., Shen, R., & Qu, L.
Affiliations
  • School of Food Science and Technology Henan University of Technology Zhengzhou China
  • Henan University of Technology (CN)
  • College of Food and Biological Engineering Zhengzhou University of Light Industry Zhengzhou China
  • Zhengzhou University (CN)
Corresponding author
Qu, Lingbo
Venue
Food Science & Nutrition
Publisher
Wiley
Published
2020-07-21
Volume
8
Issue
9
Pages
4877-4887
ISSN
2048-7177 (ISSN-L)
OpenAlex
W3045133651
Cited by
26
References
43
Citations by year
2026: 5 · 2025: 4 · 2024: 4 · 2023: 6 · 2022: 4 · 2021: 2 · 2020: 1
FWCI
2.11
Type
journal article
Language
en
Open access
Locations
  • Food Science & Nutrition (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
  • Informationszentrum Lebenswissenschaften (ZB MED) (submittedVersion, cc-by)
Funders
  • Chinese National Natural Science Foundation (31201294)
  • Key Programs for Science and Technology Development of Henan Province (102102210123)
  • Henan University of Technology Provincial University of Science and Technology basic research operating expenses special fund project (2014YWJC05)
  • Research Program for the Basic and Advanced Technology of Henan Province (152300410077)
  • Special Fund for Grain-scientific Research in the Public Interest (201313011)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
Keywords
quinoa, grain processing, essential amino acids, fatty acid composition, starch hydrolysis, glucose release, dehulling, extrusion, pressure cooking, boiling, oil content, nutritional value

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