Controlled germination (12, 24, 48 and 72 h @ 22°C) was applied to quinoa (Titicaca cv.) to study the effects of this process on chemical, physical, and technological properties. Modifications induced by germination were assessed on whole seeds and the related flour. Particular attention was paid to saponin decrease. A pearled sample from the same cultivar and a US commercial germinated quinoa were used as control.
Cereal-based products from Andean grains / D.P. SUAREZ ESTRELLA. ((Intervento presentato al 22. convegno Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology tenutosi a Bolzano nel 2017.
Cereal-based products from Andean grains
D.P. SUAREZ ESTRELLA
Primo
Writing – Original Draft Preparation
2017
Abstract
Controlled germination (12, 24, 48 and 72 h @ 22°C) was applied to quinoa (Titicaca cv.) to study the effects of this process on chemical, physical, and technological properties. Modifications induced by germination were assessed on whole seeds and the related flour. Particular attention was paid to saponin decrease. A pearled sample from the same cultivar and a US commercial germinated quinoa were used as control.
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