Production of dumpling from fermented quinoa flour. 704, Akure, Ondo State, Nigeria.
Production of dumpling from fermented quinoa flour. , 2018). 114885 5 108 2. May 1, 2020 · The selected strain was used to develop liquid sourdoughs (LSs) with dough yield (DY) 500, fermented for 15 h and based on wheat flour and wheat gluten or pseudocereals (quinoa or amaranth) in the preparation of fermented quinoa beverages. Particularly, estimated zinc bioavailability improved from low (Phy:Zn 25. Ingredients Sample Code Control d-KC d-XG d-SA d-HPMC Quinoa flour 50 50 50 50 50 Rice flour 20 20 20 20 20 Potato starch 30 30 Dec 4, 2022 · Quinoa is an excellent source of γ-aminobutyric acid (GABA), which is a natural four-carbon non-protein amino acid with great health benefits. 3, Andreas Klaus Hammer. described by Preparation of fermented quinoa beverages Fermented beverages were prepared according to the modified procedure previously documented by Urquizo et al. May 1, 2023 · Fermented quinoa flour: Implications of fungal solid-state bioprocessing and drying on nutritional and antioxidant properties May 2023 DOI: 10. These results suggest that quinoa is not a suitable substrate for fermentation with Lactobacillus acidophilus because lower TTA values were observed in the 4 67 amounts of anti-nutritional components such saponins, alkaloids, oxalate, phytic acid, and tannins 68 (Ibrahem & Mohamed, 2021; Rashwan, Yones, Karim, Taha The study was aimed at investigating the influence of flour production methods (grit soaking method [GSM], grit non-soaking method [GNM] and pestle and mortar dehulling method [PMDM]) on the yield fermented maize dumpling) and which might also serve as a basis for any technological improvement effort with respect to the product quality. Jan 12, 2024 · Fermented quinoa possesses high nutritional and biological value, which can be used to produce functional food products such as synbiotic foods, gluten-free food products, or supplementation of Jul 25, 2022 · Fermentation of quinoa by probiotics provides higher nutritional value and can be considered as a significant source of bioactive compounds and alive probiotics for the human body. 25 and 0. Desaponificated quinoa seeds were dried at 60 °C for 8 hours and milled to flour. 4, Phy·Zn:Ca 295) to moderate (Phy:Zn 7. 23 Pasta was prepared by replacing 20% of semolina with native and fermented quinoa flour and the 24 effects of substitution on the technological and nutritional characteristics were evaluated. lwt. Mar 8, 2018 · Commercially available wheat, quinoa and Kamut ® flours were used for the realization of four types of doughs: W, 100% wheat flour; Q, 100% quinoa flour; K, 100% Kamut ® flour; WQK, 25% wheat, 25% quinoa and 50% Kamut ® flour. Journal of Dairy Science, 97(10), 6027-6035. Fermented camel milk with 3% of quinoa flour May 1, 2012 · The study was focused on the evaluation of textural and sensory quality enhancing functionality of cassava flour in the production of maize tuwo (a non-fermented maize-based food dumpling). Porridge made with raw quinoa flour fermented for 4 hr and dry-roasted was Jul 6, 2024 · To study the characteristics of bread by incorporating nutrient-rich quinoa flour as a new source for product development. 5 % for the treated flour. The bulk density and water holding capacity of maize/cassava flour mixes ranged from 0. Dec 12, 2020 · According to Codina et al. 3% with GSM and GNM giving the lowest and highest values respectively. Aylin W. longum DSM20097 (60. 05) than the control treatment at all time points, and the pH value was significantly different (P ≤ 0. uk 1 Department of Food Science and Technology, Federal University of Technology, P. Each dough was prepared in sterile beaker mixing 100 g of flour and 50 mL of sterilized water, adding microbial Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity. , 2017). G. The Mar 2, 2022 · Bread, regardless of the type, production process and geographical origin, is traditionally produced from refined common wheat (Triticum aestivum) flour. The surface of the fermented quinoa flour treated by cold stress showed more pinholes, mucus, faults and cracks. Jan 1, 2021 · These values were higher than those found in pasta samples prepared by replacing 20% of semolina with native quinoa flour (135%) and fermented quinoa flour (118%) (Lorusso et al. 5 and PG15, respectively. Unfermented flour was used as a control sample for further experiments. 1016/j. Dec 1, 2017 · These seeds can be added as unprocessed seeds, roasted seeds, ground seed or as flour either fortifying wheat flour, as is the case of chia, sesame or flax, [21][22][23] or completely replacing Apr 15, 2022 · Ingredients of gluten-free bread samples are given in Table 1. 704, Akure, Ondo State, Nigeria. (2017). In the next step, the In this work, we investigated the effect of supplementing fermented milk with quinoa flour as an option to increase probiotic activity during fermented milk production and storage. 2, Ali Zein Alabiden Tlais. 6 and 62. uk. 48 % for fermented quinoa flour, and 13. Jun 1, 2023 · Drying behavior of fermented white and black quinoa seeds dried at 50, 60, and 70 °C is shown in Fig. Fermented milk products were produced with increasing concentrations of quinoa flour (0, 1, 2, or 3g/100g) and submitted to the following analyses at 1, 14, and 28 d of refrigerated storage: postacidification Jul 30, 2014 · In this work, we investigated the effect of supplementing fermented milk with quinoa flour as an option to increase probiotic activity during fermented milk production and storage. (2016), adding quinoa flour to yoghurt causes an increase in acidity and a decrease in pH values. w. 3 - 220. There were variations in the mean particle size (203. ) of quinoa, rice and potato starch flours used in dough preparation. 1, Arianna Ressa. 5 µm) and damaged starch content (12. 5). More holes, cracks and fractures were shown in the morphology of the fermented quinoa flour after cold stress, which was due to the expansion produced by the low temperature. 11 % in untreated quinoa flour, 15. The flour yield from the production methods ranged between 56. 1,6,* and. The 25 addition of quinoa reflected the chemical composition of pasta, which had higher fiber, protein, and Various fermented cereal-based foods were studied (fritters, dumplings, porridges, and gelatinized doughs, made from sorghum, corn, or pearl millet) and their estimated folate bioaccessibility ranged from 23% to 81% using an in vitro digestion model. Jul 16, 2024 · Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics. Each flour blend of 300 g was mixed with 120 g of distilled water (containing 3 g of NaCl) in a dough mixer for a period equal to the Oct 1, 2014 · Fermented milk with quinoa flour exhibited significantly lower titratable acidity values (P ≤ 0. Bring to a boil. (2019b) Use of cold stress 4 C and −20 C for 24 h Quinoa-based functional food Jun 1, 2022 · For example, Rocchetti et al. 1, Maria Garcia Torreiro. Fermentation of lentils and quinoa 110 The solid-state fermentation (SSF) process was conducted according to the protocol described Apr 1, 2022 · In this study, buckwheat, quinoa and amaranth flours were fermented by two different methods (spontaneous fermentation and yeast fermentation) and fermented dough of pseudocereals (PFD) was used Aug 16, 2023 · In F1, roasted quinoa grains were fermented for 9 h whereas raw quinoa grains were fermented for 6 h in F2 followed by drying, roasting and fermenting again for 3 h. 3, Marco Gobbetti. 3 - Oct 31, 2009 · The study was aimed at investigating the influence of flour production methods (Grit Soaking Method [GSM], Grit Non-soaking Method [GNM] and Pestle and Mortar Dehulling Method [PMDM]) on the yield, physicochemical properties of maize flour and rheological characteristics of a maize-based non-fermented food dumpling. 1,5, Elke K. animalis subsp. (2019) reported that acid-treatment and biological fermentation of quinoa flour decreased FRAP value compared to untreated flour; whereas BW untreated and acid-treated flours, showed the highest reducing power while the fermented samples had lower FRAP. Jan 16, 2021 · Different types of quinoa-wheat composite bread were made: control wheat bread without any quinoa (CB); wheat bread with 5% of unfermented quinoa flour and 5% of quinoa seed (5% QFlB and 5% QSB, respectively); and wheat bread prepared with 5 and 10% of quinoa flour previously fermented with L. 2. or 50 % quinoa flour with 50 % chickpea flour (QF50-CF50). Sep 19, 2017 · Request PDF | Reduction in saponin content and production of gluten-free cream soup base using quinoa fermented with Lactobacillus plantarum | This study explored the effect of Lactobacillus Composition of the different quinoa gluten-free dough (d) samples. lactis DSM10140 (29. 5, 10, 12. May 1, 2017 · Two types of pasta containing quinoa were made: quinoa pasta (QP) in which the 20% of semolina was replaced by native quinoa flour, and a fermented quinoa pasta (FQP), in which the fermented quinoa dough was added to obtain the same percentage of replacement of semolina with quinoa flour. For radical scavenging activity (measured by ORAC method) an Jun 3, 2020 · Number of articles published on fermented cereal-based products over the period 1979-2020, according to the Scopus database (last accessed 23/04/2020, document search: "fermented AND cereal AND fermented food dumpling. 5 and 15% (w/w) of wheat flour) and abbreviated as PG5, PG7. Arendt. Wheat flour was replaced by fractionated quinoa flour in different variations from 0%QF to 20%QF: 0%, 5%, 10%, 15%, and 20% WQF blends, respectively. 4% at the moment. 4, Emanuele Zannini. 3% with Also, quinoa was added to fermented dairy products such as quinoa-based yoghurt [29], fermented quinoa-based beverages [30], yogurt-like beverages [28], milk based fermented beverage from quinoa extract and buffalo’s milk [32], synbiotic fermented beverage [33], processed cheese spread [34] and sprouted quinoa based-yoghurt beverage Dec 4, 2022 · X-ray diffraction pattern (A,B,C) and FTIR absorbance spectrum (D,E,F) of native and fermented quinoa flour under cold stress at 4 °C and −20 °C. There were no significant differences between fermented black quinoa dried at 50 °C, 60 °C and 70 °C. The results showed that improvement in camel’s milk increased the total solids, protein, ash, fiber, phenolic content, and antioxidant activity more effectively. In this study, the quinoa was treated by cold stress before fermentation with Lactobacillus plantarum to enhance the amount of GABA. 35 % for the fermented flour, and 4. In the same trend, Mabrouk and Effat (2020) found that adding quinoa Mar 18, 2020 · Place the quinoa in 2 cups of water in a small saucepan. Commercial producers of maize tuwo were interviewed and their production processes evaluated while samples (maize flour and tuwo) collected from them were respectively analyzed. longum subsp. 31 % for treated quinoa. Jan 1, 2022 · Fermentation of quinoa has been shown to be a very effective method for reducing the phytate content and therefore increasing the bioavailability of essential divalent minerals such as iron, calcium and zinc. 77–0. Fermented milk products were produced with increasing concentrations of quinoa flour (0, 1, 2, or 3 g/100 g) and submitted to the following analyses at 1, 14, and 28 d of refrigerated storage: post- Volume 9 No. 50% were used as an additional prebiotic source to supply quinoa fermentation by Lactobacillus plantaram ATCC 14917 and Lactobacillus delbrueckii ssp Nov 10, 2018 · Sprouted and fermented foods have shown hypoglycemic effects on humans and animals, by reducing concentrations of soluble carbohydrates, and increasing dietary fiber and resistant starch content. 5 g salt, 6 g sugar, 2 g baking powder, 5 g whole milk powder, 5 ml sunflower oil, 1 g guar gum and 180 ml water were used. 2 Department of Food Science and Jul 28, 2020 · Furthermore, this study also showed that the quinoa represents a suitable raw material for formulation novel gluten and dairy-free fermented beverages with increased content of nutritionally Jan 14, 2011 · The study was focused on the evaluation of textural and sensory quality enhancing functionality of cassava flour in the production of maize tuwo (a non-fermented maize-based food dumpling). 0% ACE-inhibition activity (Ayyash, et al. G, Franciuc, S. 7 2009 October 2009 STUDIES ON THE TRADITIONAL METHODS OF PRODUCTION OF MAIZE TUWO (A NIGERIAN NON-FERMENTED MAIZE DUMPLING) Bolade MK*1, Adeyemi IA2 and AO Ogunsua1 Bolade Mathew * Corresponding author-Email: matbolade@yahoo. Functional properties also Apr 30, 2024 · Chemical composition (g/100 g d. All drying curves followed a similar trend for a constant rate period and falling rate period before reaching equilibrium moisture content (end of drying). M. Moringa leaves powder (MLP) at the levels of 0. 1. For control gluten-free bread (0% PFD) production, 100 g gluten-free flour mix (rice flour/corn starch, 50:50), 3 g fresh bakers's yeast, 1. Accepted 2 September, 2009 The study was aimed at investigating the influence of flour production methods (grit soaking method [GSM], grit non-soaking method [GNM] and pestle and mortar dehulling method [PMDM]) on the yield, physicochemical properties of maize flour and rheological characteristics of a maize-based Feb 1, 2024 · Fermented quinoa for 24h by Bifidobacterium breve DSM20213 showed the highest ACE-inhibition inhibition (75. Ophélie Gautheron. Rheological characteristics and microstructure of milk yogurt as influenced by quinoa flour addition Journal of Food Quality, 39, 559–566. Dec 4, 2022 · Cold stress treatments at 4 °C and at -20 °C enhanced the amount of GABA in the fermented quinoa by a maximum of 1191% and 774%, respectively. In this study, diets with high levels of simple carbohydrates In this work, we investigated the effect of supplementing fermented milk with quinoa flour as an option to increase probiotic activity during fermented milk production and storage. This study evaluated the physicochemical and sensory qualities of fermented camel milk with 1, 2, 3, and 4% quinoa. These differences in the water absorption values can be attributed to the higher swelling properties exhibited by potato starch. 75 % quinoa flour with 25 % chickpea flour (QF75-CF25). The Nov 1, 2009 · The study was aimed at investigating the influence of flour production methods (grit soaking method [GSM], grit non-soaking method [GNM] and pestle and mortar dehulling method [PMDM]) on the yield In Nigeria, aadun (roasted mix of cassava flour and maize flour), eko (solidified form of cooked fermented maize gruel), and kokoro (fried mix of maize flour and groundnut flour) ( Figure 1) are menting fermented milk with quinoa flour as an option to increase probiotic activity during fermented milk production and storage. Fermented milk products were produced with increasing concentrations of quinoa flour (0, 1, 2, or 3g/100g) and submitte …. 2023. brevis (5% FQB and 10% FQB respectively This study was aimed at investigating the influence of starch pregelatinisation of maize flour, through grit steaming, on the quality characteristics of maize tuwo (non-fermented food dumpling). 5%) of flours obtained from the three production methods. It was supposed that acidification during fermentation promotes the hydrolysis of complex phenolic compounds and their glycosylated forms into the Dec 1, 2021 · The production tendency of PBDAs is growing with a predictable rate of over 18. 5, PG10, PG12. physicochemical properties of maize flour and rheological characteristics of a maize-based non-fermented food dumpling. by. 1. 05) between treatments only at 28 d of storage, when the fermented milk control showed the highest pH and samples fermented with 2 and 3 g/100 g of quinoa flour had the lowest pH values. 3%) and quinoa fermented using B. 5% in 2023 from 7. 14, Phy·Zn:Ca 81. Quinoa-based functional yoghurt Ujiroghene, et al. 3, Claudia Cappello. Flour production procedures 109 2. 6%), non-fermented quinoa exhibited 21. Preparation of dumpling wrappers: The wheat flour was homogeneously mixed with the PG (5, 7. However, in recent years, there has been renewed interest in fortifying or replacing refined wheat flour with whole-grain wheat flour, or flour from gluten-free cereals (rice, maize, sorghum, millet), pseudocereals (amaranth, buckwheat, quinoa Mar 9, 2018 · Quinoa fermented doughs were characterized for specific nutty, roasted, acid and buttery tones derived from pyrazines, ketones and acid compounds whereas Kamut® fermented doughs were Apr 1, 2022 · The current work was aimed to study the application of quinoa flour in the production of kashk, fermented dairy product and the resulting physicochemical and sensory properties. Sahin. E-mail: matbolade@yahoo. co. The resistant starch content in the quinoa flour was < 2 %, 9. [27] Codina, G. 8%), followed by quinoa fermented using B. The cassava flour was added to maize flour at the level of 5%, 10%, 15%, 20%, 25% and 30% (w/w), respectively. and Mironeasa, S. Cover and simmer for 12-15 minutes, until all the water has been absorbed. 84%) was observed when fermented quinoa flour was used . [28] Feb 1, 2024 · The total dietary fibre content was 9. Dec 30, 2020 · It was found that the replacement of semolina with raw quinoa flour increased TPC by approximately 37%, and a greater increase (approx. B. Physicochemical studies resulted in higher protein and fiber content for the higher blend. Nov 9, 2022 · Quinoa is a nutrient-dense food that lowers chronic disease risk. 2 Preparation of quinoa flour … Quinoa flour (90 %) was mixed with 10 % chickpea flour (QF90-CF10). Jun 3, 2022 · Flow diagram for the production of whole maize flour 2. 2 - 14. Defatting of fermented and unfermented quinoa flour was carried out according to Elsohaimy et al. A The most effective process was fermentation of raw quinoa flour followed by dry roasting, which improved the estimated zinc and iron bioavailability. 1, Laura Nyhan. Jan 1, 2024 · In the case of fermented black quinoa flour (Table 2), the sum of volatile compounds in the hot-air dried samples decreased by approximately 65% with respect to fermented black quinoa flour. For protein fractions isolation, fermented quinoa flour was dried in a drying oven (Mechanical convection, Thermo Fisher Scientific) at 30 °C overnight. Jan 1, 2009 · The study was focused on the evaluation of textural and sensory quality enhancing functionality of cassava flour in the production of maize tuwo (a non-fermented maize-based food dumpling). (2016). with slight changes. The best Lactobacillus plantarum for GABA production was selected from sixteen different strains based on the levels of fermented food dumpling. … Processing and additives Strategies/Dose Fermented products Effects References Use of germination process Soaking for 1 h in distilled water (2:1 w/v), placing on wet Mushin cloth in a dark room for 48 h at 25 C. Dec 4, 2022 · The level of GABA in the fermented quinoa was elevated by 1191% and 774% after cold stress treatments at 4 °C and −20 °C, respectively, compared with untreated quinoa. tqdjs nlv pgpam tsgl sint dpzhc cxxn gpjn bqphdn xiovod