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Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoa

2019-03Journal article Restricted access
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dc.contributor.authorMotta, Carla
dc.contributor.authorCastanheira, Isabel
dc.contributor.authorBryan Gonzalesb, Gerard
dc.contributor.authorDelgado, Inês
dc.contributor.authorTorres, Duarte
dc.contributor.authorSantos, Mariana
dc.contributor.authorMatos, Ana Sofia
dc.date.accessioned2020-04-25T11:39:16Z
dc.date.available2020-04-25T11:39:16Z
dc.date.issued2019-03
dc.description.abstractThis 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.pt_PT
dc.description.abstractHighlights: 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.pt_PT
dc.description.sponsorshipThe 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).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationJ Food Compost Anal. 2019;76:58-65. doi:10.1016/j.jfca.2018.10.001pt_PT
dc.identifier.doi10.1016/j.jfca.2018.10.001pt_PT
dc.identifier.issn0889-1575
dc.identifier.urihttp://hdl.handle.net/10400.18/6521
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationProgressing towards the construction of METROFOOD-RI
dc.relation.publisherversionhttps://doi.org/10.1016/j.jfca.2018.10.001pt_PT
dc.subjectBoilingpt_PT
dc.subjectSteamingpt_PT
dc.subjectMaltingpt_PT
dc.subjectProtein Qualitypt_PT
dc.subjectPseudocerealspt_PT
dc.subjectChenopodium sp.pt_PT
dc.subjectAmaranthus sp.pt_PT
dc.subjectFagopyrum Esculentum Moenchpt_PT
dc.subjectFood Analysispt_PT
dc.subjectFood Compositionpt_PT
dc.subjectComposição dos Alimentospt_PT
dc.subjectSegurança Alimentarpt_PT
dc.titleImpact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoapt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleProgressing towards the construction of METROFOOD-RI
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FEMS%2F00667%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/739568/EU
oaire.citation.endPage65pt_PT
oaire.citation.startPage58pt_PT
oaire.citation.titleJournal of Food Composition and Analysispt_PT
oaire.citation.volume76pt_PT
oaire.fundingStream5876
oaire.fundingStreamH2020
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameEuropean Commission
rcaap.embargofctDe acordo com política editorial da revista.pt_PT
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublicationb95e3d98-b446-49b7-9c1b-c571be87f8c1
relation.isProjectOfPublication27905750-7224-4d46-9b63-35b5e2cc834a
relation.isProjectOfPublication.latestForDiscovery27905750-7224-4d46-9b63-35b5e2cc834a

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