Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoa
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.18/6521 |
Resumo: | This study reports the effect of boiling, steaming and malting on the amino acid composition of the pseudocereals amaranth, buckwheat and quinoa. For all pseudocereals the foremost amino acid was glutamic acid, presenting 13.2% in both raw and malted (2.2 g/100 g), and 15.6% in steamed (2.5 g/100 g) amaranth; 10.8% in steamed (2.0 g/100 g) and 17.6% in boiled (2.1 mg/100 g) quinoa; 15.4% in malted (2.3 g/100 g) and 21.2% in raw (2.8 g/100 g) buckwheat. Almost all amino acids present in the three pseudocereals evinced a significant increase of the retention values in malted samples, except in amaranth and quinoa for cysteine and glutamic acid, respectively. Histidine and aromatic amino acids presented the highest values of amino acid scores. Cluster analysis allowed to identify the pseudocereals with the highest nutritional protein quality, were boiled and malted quinoa and raw and malted buckwheat were included. Malting process revealed to be the method that produce more effect on the amino acid content for all pseudocereals. |
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Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoaBoilingSteamingMaltingProtein QualityPseudocerealsChenopodium sp.Amaranthus sp.Fagopyrum Esculentum MoenchFood AnalysisFood CompositionComposição dos AlimentosSegurança AlimentarThis study reports the effect of boiling, steaming and malting on the amino acid composition of the pseudocereals amaranth, buckwheat and quinoa. For all pseudocereals the foremost amino acid was glutamic acid, presenting 13.2% in both raw and malted (2.2 g/100 g), and 15.6% in steamed (2.5 g/100 g) amaranth; 10.8% in steamed (2.0 g/100 g) and 17.6% in boiled (2.1 mg/100 g) quinoa; 15.4% in malted (2.3 g/100 g) and 21.2% in raw (2.8 g/100 g) buckwheat. Almost all amino acids present in the three pseudocereals evinced a significant increase of the retention values in malted samples, except in amaranth and quinoa for cysteine and glutamic acid, respectively. Histidine and aromatic amino acids presented the highest values of amino acid scores. Cluster analysis allowed to identify the pseudocereals with the highest nutritional protein quality, were boiled and malted quinoa and raw and malted buckwheat were included. Malting process revealed to be the method that produce more effect on the amino acid content for all pseudocereals.Highlights: Cooking methods for quinoa and buckwheat do not affect amino acid profile; Malting process affects the amino acid content and profile of pseudocereals; Retention values for most amino acids increased significantly in malted samples.The scientific work was funded by the Portuguese Fundação para a Ciência e a Tecnologia (FCT) under the scope of the strategic project UID/EMS/00667/2013. The analytical work has been financially supported by Project ELEMENTARIA funded by the Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P. Lisbon, Portugal (2013DAN850) and PRO-METROFOOD project, funded by European Union’s Horizon 2020 research and innovation programme under grant agreement No 739568. GB Gonzales is a postdoctoral fellow of the Research Foundation Flanders (FWO).ElsevierRepositório Científico do Instituto Nacional de SaúdeMotta, CarlaCastanheira, IsabelBryan Gonzalesb, GerardDelgado, InêsTorres, DuarteSantos, MarianaMatos, Ana Sofia2020-04-25T11:39:16Z2019-032019-03-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.18/6521engJ Food Compost Anal. 2019;76:58-65. doi:10.1016/j.jfca.2018.10.0010889-157510.1016/j.jfca.2018.10.001info:eu-repo/semantics/embargoedAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-20T15:41:26Zoai:repositorio.insa.pt:10400.18/6521Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:41:07.738012Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoa |
title |
Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoa |
spellingShingle |
Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoa Motta, Carla Boiling Steaming Malting Protein Quality Pseudocereals Chenopodium sp. Amaranthus sp. Fagopyrum Esculentum Moench Food Analysis Food Composition Composição dos Alimentos Segurança Alimentar |
title_short |
Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoa |
title_full |
Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoa |
title_fullStr |
Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoa |
title_full_unstemmed |
Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoa |
title_sort |
Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoa |
author |
Motta, Carla |
author_facet |
Motta, Carla Castanheira, Isabel Bryan Gonzalesb, Gerard Delgado, Inês Torres, Duarte Santos, Mariana Matos, Ana Sofia |
author_role |
author |
author2 |
Castanheira, Isabel Bryan Gonzalesb, Gerard Delgado, Inês Torres, Duarte Santos, Mariana Matos, Ana Sofia |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Nacional de Saúde |
dc.contributor.author.fl_str_mv |
Motta, Carla Castanheira, Isabel Bryan Gonzalesb, Gerard Delgado, Inês Torres, Duarte Santos, Mariana Matos, Ana Sofia |
dc.subject.por.fl_str_mv |
Boiling Steaming Malting Protein Quality Pseudocereals Chenopodium sp. Amaranthus sp. Fagopyrum Esculentum Moench Food Analysis Food Composition Composição dos Alimentos Segurança Alimentar |
topic |
Boiling Steaming Malting Protein Quality Pseudocereals Chenopodium sp. Amaranthus sp. Fagopyrum Esculentum Moench Food Analysis Food Composition Composição dos Alimentos Segurança Alimentar |
description |
This study reports the effect of boiling, steaming and malting on the amino acid composition of the pseudocereals amaranth, buckwheat and quinoa. For all pseudocereals the foremost amino acid was glutamic acid, presenting 13.2% in both raw and malted (2.2 g/100 g), and 15.6% in steamed (2.5 g/100 g) amaranth; 10.8% in steamed (2.0 g/100 g) and 17.6% in boiled (2.1 mg/100 g) quinoa; 15.4% in malted (2.3 g/100 g) and 21.2% in raw (2.8 g/100 g) buckwheat. Almost all amino acids present in the three pseudocereals evinced a significant increase of the retention values in malted samples, except in amaranth and quinoa for cysteine and glutamic acid, respectively. Histidine and aromatic amino acids presented the highest values of amino acid scores. Cluster analysis allowed to identify the pseudocereals with the highest nutritional protein quality, were boiled and malted quinoa and raw and malted buckwheat were included. Malting process revealed to be the method that produce more effect on the amino acid content for all pseudocereals. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-03 2019-03-01T00:00:00Z 2020-04-25T11:39:16Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.18/6521 |
url |
http://hdl.handle.net/10400.18/6521 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
J Food Compost Anal. 2019;76:58-65. doi:10.1016/j.jfca.2018.10.001 0889-1575 10.1016/j.jfca.2018.10.001 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/embargoedAccess |
eu_rights_str_mv |
embargoedAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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