Article ; Online: Effect of extrusion temperature on characteristic amino acids, fatty acids, organic acids, and phenolics of white quinoa based on metabolomics.
Food research international (Ottawa, Ont.)
2023 Volume 169, Page(s) 112761
Abstract: Quinoa is considered a "full nutritional food" owing to its high nutrition value. However, the whole grain form of quinoa is not always convenient direct consumption in everyday life. Extrusion is effective viable solution to this issue. In this study, ... ...
Abstract | Quinoa is considered a "full nutritional food" owing to its high nutrition value. However, the whole grain form of quinoa is not always convenient direct consumption in everyday life. Extrusion is effective viable solution to this issue. In this study, the metabolic characterization of white quinoa (WQ) and extruded white quinoa (EWQ) was performed by investigating the characteristic amino acids, fatty acids, organic acids, and phenolic content of WQ after extrusion. A total of 24 amino acids, 25 organic acids, 32 fatty acids and 50 phenolics were identified in both WQ and EWQ, The results showed that extrusion and extrusion temperature significantly (p < 0.05) affect the content of amino acids, fatty acids, organic acids and phenolics in WQ. For example, the content of glutaconic acid (1231.9 μg/g of EWQ-180 to 1926.4 μg/g of WQ) and |
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MeSH term(s) | Fatty Acids/chemistry ; Chenopodium quinoa/chemistry ; Amino Acids ; Aspartic Acid ; Temperature ; Phenols/analysis ; Serine |
Chemical Substances | Fatty Acids ; glutaconic acid (1724-02-3) ; Amino Acids ; Aspartic Acid (30KYC7MIAI) ; Phenols ; Serine (452VLY9402) |
Language | English |
Publishing date | 2023-03-31 |
Publishing country | Canada |
Document type | Journal Article ; Research Support, Non-U.S. Gov't |
ZDB-ID | 1111695-x |
ISSN | 1873-7145 ; 0963-9969 |
ISSN (online) | 1873-7145 |
ISSN | 0963-9969 |
DOI | 10.1016/j.foodres.2023.112761 |
Database | MEDical Literature Analysis and Retrieval System OnLINE |
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