Effects of micro-comminution on the functional nutrients and antioxidant activity of quinoa cereal
Abstract The effects of micro comminution on the functional nutrients and antioxidant activity of quinoa cereal were investigated. The particle size distribution of quinoa cereal powder after micro comminution processing was investigated, as well as the nutritional and functional components and antioxidant characteristics. Simultaneously, correlations between antioxidant activity and product development and deep processing of quinoa cereal were investigated. The results indicate that: the fat, polysaccharide, and total phenol contents increased significantly (P < 0.05), while the total dietary fibre content decreased significantly (P < 0.05); the total antioxidant, DPPH, ABTS, and linoleic acid system contents of micro crushed quinoa oatmeal increased gradually, while the hydroxyl radical scavenging rate and TBA value decreased; when the grain size of micro crushed quinoa oatmeal was decreased. Micro crushing technique has the potential to boost quinoa cereal's nutritional content and antioxidant activity.
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2022
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oai:scielo:S0101-206120220001013312022-09-21Effects of micro-comminution on the functional nutrients and antioxidant activity of quinoa cerealWU,XiaoweiSI,PingLI,XianbaoLI,JingjunZHENG,HaiboZHEN,ZongyuanYANG,Jian-tingWEI,Zhao-Jun quinoa cereal micro comminution functional nutrition the oxidation resistance Abstract The effects of micro comminution on the functional nutrients and antioxidant activity of quinoa cereal were investigated. The particle size distribution of quinoa cereal powder after micro comminution processing was investigated, as well as the nutritional and functional components and antioxidant characteristics. Simultaneously, correlations between antioxidant activity and product development and deep processing of quinoa cereal were investigated. The results indicate that: the fat, polysaccharide, and total phenol contents increased significantly (P < 0.05), while the total dietary fibre content decreased significantly (P < 0.05); the total antioxidant, DPPH, ABTS, and linoleic acid system contents of micro crushed quinoa oatmeal increased gradually, while the hydroxyl radical scavenging rate and TBA value decreased; when the grain size of micro crushed quinoa oatmeal was decreased. Micro crushing technique has the potential to boost quinoa cereal's nutritional content and antioxidant activity.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.42 20222022-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101331en10.1590/fst.74622 |
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WU,Xiaowei SI,Ping LI,Xianbao LI,Jingjun ZHENG,Haibo ZHEN,Zongyuan YANG,Jian-ting WEI,Zhao-Jun |
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WU,Xiaowei SI,Ping LI,Xianbao LI,Jingjun ZHENG,Haibo ZHEN,Zongyuan YANG,Jian-ting WEI,Zhao-Jun Effects of micro-comminution on the functional nutrients and antioxidant activity of quinoa cereal |
author_facet |
WU,Xiaowei SI,Ping LI,Xianbao LI,Jingjun ZHENG,Haibo ZHEN,Zongyuan YANG,Jian-ting WEI,Zhao-Jun |
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WU,Xiaowei |
title |
Effects of micro-comminution on the functional nutrients and antioxidant activity of quinoa cereal |
title_short |
Effects of micro-comminution on the functional nutrients and antioxidant activity of quinoa cereal |
title_full |
Effects of micro-comminution on the functional nutrients and antioxidant activity of quinoa cereal |
title_fullStr |
Effects of micro-comminution on the functional nutrients and antioxidant activity of quinoa cereal |
title_full_unstemmed |
Effects of micro-comminution on the functional nutrients and antioxidant activity of quinoa cereal |
title_sort |
effects of micro-comminution on the functional nutrients and antioxidant activity of quinoa cereal |
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Abstract The effects of micro comminution on the functional nutrients and antioxidant activity of quinoa cereal were investigated. The particle size distribution of quinoa cereal powder after micro comminution processing was investigated, as well as the nutritional and functional components and antioxidant characteristics. Simultaneously, correlations between antioxidant activity and product development and deep processing of quinoa cereal were investigated. The results indicate that: the fat, polysaccharide, and total phenol contents increased significantly (P < 0.05), while the total dietary fibre content decreased significantly (P < 0.05); the total antioxidant, DPPH, ABTS, and linoleic acid system contents of micro crushed quinoa oatmeal increased gradually, while the hydroxyl radical scavenging rate and TBA value decreased; when the grain size of micro crushed quinoa oatmeal was decreased. Micro crushing technique has the potential to boost quinoa cereal's nutritional content and antioxidant activity. |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
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2022 |
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http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101331 |
work_keys_str_mv |
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