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Quinoa Tempe as a Value‐Added Food: Sensory, Nutritional, and Bioactive Parameters of Products from White, Red, and Black Seeds
Author(s) -
StarzyńskaJaniszewska Anna,
Bączkowicz Małgorzata,
Sabat Renata,
Stodolak Bożena,
Witkowicz Robert
Publication year - 2017
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-07-16-0186-r
Subject(s) - tempe , food science , chemistry , chenopodium quinoa , rhizopus oligosporus , abts , fermentation , dpph , antioxidant , biochemistry
This experiment was aimed at comparing the sensory, nutritional, and bioactive parameters of tempe‐type products obtained from quinoa seeds by means of solid‐state fermentation with Rhizopus oligosporus . Quinoa tempe was compact and nonsporulating, of 61–65% moisture content. The products were favorably assessed by a sensory panel. Tempe from colored and white quinoa differed according to descriptive profiling of texture and flavor. As compared with the substrates, tempe had more protein (15–20%), free amino acids (5.5‐fold to ninefold), and fiber (on average 48%, with increased share of soluble fraction), higher antiradical activity (160%), and higher reducing power. Quinoa tempe contained on average 160 g/kg dry matter (DM) of protein, 759 g/kg DM of carbohydrates, and 56 g/kg DM of fat. Black quinoa tempe was the richest in total fiber (180 g/kg DM) and insoluble fiber (155 g/kg DM). Products differed according to antioxidant parameters: white quinoa tempe had the highest phenols level (6.8 mg/g DM), ABTS ⋅+ scavenging activity, and reducing power. Therefore, white and colored quinoa seeds can be recommended to obtain value‐added tempe‐type food products.