Publicación:
Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains
Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains
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Fecha
2018
Autores
Paucar-Menacho, Luz María
Duenãs M.
Penãs E.
Frias J.
Martínez-Villaluenga C.
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Sciendo
Polish Academy Sciences. Institute of Animal Reproduction and Food Research
Polish Academy Sciences. Institute of Animal Reproduction and Food Research
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Abstracto
The impact of puffi ng on nutritional composition and phenolic profi les of kiwicha (Amaranthus caudatus L.) and quinoa (Chenopodium quinoa
Willd.) was investigated. Popped kiwicha showed increased protein and lipid contents and lower contents of carbohydrates compared to the untreated grains. Higher lipid, ash and carbohydrates contents and a decreased protein content were observed after puffi ng of quinoa. Fatty acid profi le
and ω-6/ω-3 ratio was not affected by puffi ng, although it was observed a healthier ratio in quinoa (7:1) compared to kiwicha (65:1). Thermal treatment
reduced essential amino acid contents and protein quality of both grains, although amino acids content remained adequate according to FAO/WHO
requirements for adults. Puffi ng decreased hydroxybenzoic and hydroxycinnamic acids content of both pseudocereals. Flavonoid levels were negatively
affected by puffi ng in kiwicha while a noticeable increase was observed in popped quinoa. In summary, puffi ng of kiwicha and quinoa grains is an
alternative processing method to obtain expanded products or precooked fl ours of adequate nutritional value.
Descripción
This work was supported by the Ministry of Economy and Competitiveness (MINECO, Spain) and FEDER programme from the European Commission (grant number AGL2013–43247-R). E. P. acknowledges the MINECO and European Social Fund for her “Ramón y Cajal” grant. L. P-M. acknowledges the Consejo Nacional de Ciencia y Tecnología (CONCYTEC, Perú) for fi nancial support.
Palabras clave
Pseudocereals,
Amino acids,
Fatty acids