Nova Publishers
My Account Nova Publishers Shopping Cart
HomeBooksSeriesJournalsReference CollectionseBooksInformationSalesImprintsFor Authors
  Top » Catalog » Books » Agriculture and Food Science » Advances in Cereal and Pseudocereal Research for Functional Foods Chapters » My Account  |  Cart Contents  |  Checkout   
Quick Find
Use keywords to find the product you are looking for.
Advanced Search
What's New? more
Exploring Cities and Countries of the World. Volume 1
Shopping Cart more
0 items
Shipping & Returns
Privacy Notice
Conditions of Use
Contact Us
Notifications more
NotificationsNotify me of updates to Germinated Quinoa for Functional Foods (pp. 93-110)
Tell A Friend
Tell someone you know about this product.
Germinated Quinoa for Functional Foods (pp. 93-110) $0.00
Authors:  (Naofumi Morita, Sang Ha Park and Tomoko Maeda, Department of Food Packaging Technology, Toyo College of Food Technology, Hyogo, Japan, and others)
Quinoa is currently receiving a great deal of attention as a
replacement for popular cereals with wheat flours to improve diet, as
quinoa contains more nutrients and minerals than wheat flours. The flour
characteristics and processing properties of quinoa for baked products
have been presumed to be poor compared with wheat flours, making the
incorporation of quinoa into foodstuffs difficult. However, using quinoa
as a substitute for wheat flours may provide an advantage in reducing
wheat-allergenic reactions. Therefore, to further develop the functional
properties of quinoa flours, the grain was germinated. Quinoa germinated
with a yield of 98% at 30oC for 48 hr. During the germination, total and
essential amino acids increased 2.5 and 3.6-fold, respectively. In
particular, GABA content and essential amino acid contents increased
rapidly during the 24 hr-germination. Substitution of 10% germinated
quinoa flour for wheat flour made distinctly harder dough. In a
Fermograph, the control and 24 hr-samples contained high amounts of
both inner and total CO2 in the gas cell. The loaf volume of the bread
made with 24 hr-germinated quinoa flour substituted for wheat flour was
the largest among the germinated samples; however, these differences
were not statistically significant. Breadcrumbs of the control and 24 hrsamples
became firm slower than those of the 48 and 72 hr-samples,
indicating slower staling.
Linolenic acid (18:3) was the major glycolipid (GL) fatty acid in the
control quinoa, and linoleic (18:2), oleic (18:1) and palmitic (16:0) acids
were the major nonpolar lipid (NL), GL and phospholipid (PL) fatty acids
in the germinated samples, respectively. During germination, oleic acid
increased but linoleic acid decreased. The ratio of saturated,
monounsaturated and polyunsaturated NL and PL fatty acids approached
3:4:3. Additionally, the ω3/ω6 ratio in NL, PL and GL became close to
the value for unsaturated fatty acids in the traditional Japanese diet. 

Available Options:
This Item Is Currently Unavailable.
Special Focus Titles
01.Peter Singerís Ethics: A Critical Appraisal
02.Sexism: Past, Present and Future Perspectives
03.Body and Politics: Elite Disability Sport in China
04.Childhood and Adolescence: Tribute to Emanuel Chigier, 1928-2017
05.Renal Replacement Therapy: Controversies and Future Trends
06.Food-Drug Interactions: Pharmacokinetics, Prevention and Potential Side Effects
07.Terrorism and Violence in Islamic History and Theological Responses to the Arguments of Terrorists
08.International Event Management: Bridging the Gap between Theory and Practice
09.The Sino-Indian Border War and the Foreign Policies of China and India (1950-1965)
10.Tsunamis: Detection, Risk Assessment and Crisis Management
11.Sediment Watch: Monitoring, Ecological Risk Assessment and Environmental Management
12.Self-Regulated Learners: Strategies, Performance, and Individual Differences

Nova Science Publishers
© Copyright 2004 - 2018

Germinated Quinoa for Functional Foods (pp. 93-110)