Awareness of the several agronomic, environmental, and health benefits of quinoa has led to a constant increase in its production and consumption not only in South America, where it is a native crop, but also in Europe and the USA. However, producing wheat or gluten-free based products enriched with quinoa alters some quality characteristics, including sensory acceptance. Several anti-nutritional factors such as saponins are concentrated in the grain pericarp. These bitter and astringent substances may interfere with the digestion and absorption of various nutrients. Developing processes to decrease or modify the bitterness of quinoa can enhance palatability, and thus consumption, of quinoa. In addition to the production of sweet varieties of quinoa, other processes have been proposed. Some of them (i.e. washing, pearling and the combination of the two) have a direct effect on saponins, either by solubilization and/or the mechanical removal of seed layers. Others, such as fermentation or germination, are able to mask the bitterness with aroma compounds and/or sugar formation. This review presents the major sources of the undesirable sensory attributes of quinoa, including bitterness, and various ways of counteracting the negative characteristics of quinoa.
Quinoa bitterness: causes and solutions for improving product acceptability / D. Suárez-Estrella, L. Torri, M.A. Pagani, A. Marti. - In: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. - ISSN 0022-5142. - 98:11(2018 Aug 30), pp. 4033-4041.
|Titolo:||Quinoa bitterness: causes and solutions for improving product acceptability|
SUAREZ ESTRELLA, DIEGO PATRICIO (Primo)
PAGANI, MARIA AMBROGINA (Penultimo)
MARTI, ALESSANDRA (Ultimo) (Corresponding)
|Parole Chiave:||bitterness; pearling; quinoa; saponins; washing|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||30-ago-2018|
|Data ahead of print / Data di stampa:||27-feb-2018|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1002/jsfa.8980|
|Appare nelle tipologie:||01 - Articolo su periodico|
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