Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits
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A viable approach to improve the nutritional quality of cereal-based foods is their enrichment with pseudocereals. The aim of this research was to evaluate the antioxidant properties of amaranth, quinoa and buckwheat, and the heat damage of water biscuits (WB) produced from either wholemeal or refined flour of einkorn and enriched with 50% buckwheat, amaranth or quinoa wholemeal. Buckwheat had the highest tocols content (86.2 mg/kg), and einkorn the most carotenoids (5.6 mg/kg). Conjugated phenolics concentration was highest in buckwheat (230.2 mg/kg) and quinoa (218.6 mg/kg), while bound phenolics content was greatest in einkorn (712.5 mg/kg) and bread wheat (675.7 mg/kg). The all-wholemeal WB had greater heat damage than those containing refined flour (furosine: 251.5 vs. 235.8 mg/100 g protein; glucosylisomaltol: 1.0 vs. 0.6 mg/kg DM; hydroxymethylfurfural: 4.3 vs. 2.8 mg/kg DM; furfural: 8.6 vs. 4.8 mg/kg DM). The 100% bread wheat and einkorn wholemeal WB showed greater heat damage than the WB with pseudocereals (furfural, 9.2 vs. 5.1 mg/kg; glucosylisomaltol 1.1 vs. 0.7 mg/kg). Despite a superior lysine loss, the amino-acid profile of the pseudocereals-enriched WB remained more balanced compared to that of the wheats WB.
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Chia seeds are incorporated in various food products such as pasta, biscuits, cereals, cakes, and snacks.
“Chia seeds are incorporated in various food products such as pasta, biscuits, cereals, cakes, and snacks [134,135].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [134]
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References 79 · Cited by 29
Research works printed but not linked: 1
- [6]Ohnishi O. Discovery of new Fagopyrum species and its implication for the studies of evolution of Fagopyrum and of the origin of cultivated buckwheat Proceedings of the 6th International Symposium on Buckwheat Shinshu, Japan 24–29 August 1995 175 190
- Authors
- Estivi, L., Pellegrino, L., Hogenboom, J. A., Brandolini, A., & Hidalgo, A.
- Affiliations
- University of Milan (IT)
- Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (IT)
- Corresponding author
- Brandolini, Andrea
- Venue
- Molecules
- Publisher
- MDPI AG
- Published
- 2022-11-03
- Volume
- 27
- Issue
- 21
- Pages
- 7541
- ISSN
- 1420-3049 (ISSN-L)
- PMC
- PMC9654256
- OpenAlex
- W4308351996
- Cited by
- 29
- References
- 79
- Citations by year
- 2026: 10 · 2025: 4 · 2024: 7 · 2023: 7 · 2022: 1
- FWCI
- 2.53
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Molecules (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- Archivio Istituzionale della Ricerca (Universita Degli Studi Di Milano) (submittedVersion, other-oa)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- 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
- Amaranthus, quinoa, buckwheat, pseudocereals, Triticum monococcum, whole wheat flour, heat damage, antioxidant capacity, phenolic compounds, carotenoids, tocols, furosine, 5-hydroxymethylfurfural, furfural, amino acid composition, lysine loss, food enrichment
- MeSH terms
- Antioxidants, Flour, Furaldehyde, Hot Temperature, Water, Triticum, Fagopyrum, Chenopodium quinoa
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