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Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa (Chenopodium quinoa Willd.) flours

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Abstract

In this study, quinoa seeds were processed to flour in ungerminated (raw) and germinated forms. Raw quinoa flour (RQF) and germinated quinoa flour (GQF) were replaced (0, 10, 20 and 30%) with wheat semolina in pasta formulation to improve nutritional and functional properties of pasta. Some chemical (ash, crude fat, crude protein, total phenolic content (TPC), antioxidant activity (AA) and mineral matter), anti-nutritional (phytic acid), physical and sensory properties of pasta samples were determined. With germination of quinoa seed, ash, protein, TPC and AA amount of GQF increased by 51%, 37%, 111%, 123% and 17%, respectively, while phytic acid amount decreased by 77%, in comparison to RQF. As the RQF or GQF ratio increased in pasta formulation, ash, crude protein, TPC, AA and mineral matter amounts significantly (p < 0.05) increased. Such parameters linearly increased with the elevated ratio of quinoa flour. Compared to RQF, GQF at high utilization ratios displayed higher negative effects on cooking quality of pasta, but it showed great performance on increasing nutritional and functional properties.

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Acknowledgements

This research was summarized from Ph.D. thesis (Necmettin Erbakan University the Graduate School of Natural and Applied Science Department in Food Engineering) by Berat Demir. This study was supported by the Scientific Research Project Unit of Necmettin Erbakan University, Konya, Turkey (Project Number, BAP-161419002).

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Authors and Affiliations

  1. Bahri Dağdaş International Agricultural Research Institue, Karatay, Konya, Turkey

    Berat Demir

  2. Department of Food Engineering, Engineering and Architecture Faculty, Necmettin Erbakan University, Köyceğiz Campus, Konya, 42050, Turkey

    Nermin Bilgiçli

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  1. Berat Demir
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  2. Nermin Bilgiçli
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Correspondence to Nermin Bilgiçli.

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Demir, B., Bilgiçli, N. Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa (Chenopodium quinoa Willd.) flours. J Food Sci Technol 57, 3884–3892 (2020). https://doi.org/10.1007/s13197-020-04420-7

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  • DOI: https://doi.org/10.1007/s13197-020-04420-7

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