Fermentation of Colored Quinoa Seeds with Neurospora intermedia to Obtain Oncom-Type Products of Favorable Nutritional and Bioactive Characteristics

Anna Starzyńska-Janiszewska , Bożena Stodolak , Robert Duliński , Barbara Mickowska , Renata Sabat

Abstract

In this research, colored quinoa seeds were subjected to a modified oncom-type processing (precooking followed by solid-state fermentation with Neurospora intermedia) to obtain convenient food products of improved parameters. Compared with the raw material, the products contained a higher level of protein (on average by 44%, with an advantageous essential amino acid profile) and fiber (by 71%) but a lower amount of inositol phosphates (by 50%, with an increased share of InsP3 fraction in the profile). Fermented quinoa was enriched in carotenoids (6.5-fold) and riboflavin (fivefold). The antioxidant potential of oncom was also improved in respect to antiradical activity (on average by 39%) and reducing power. Of the red and black quinoa, the former substrate was processed into a product of better quality, containing a higher level of protein (214 g/kg dry matter [DM]), fiber (234 g/kg DM), carotenoids (81 mg/kg DM), and riboflavin (8 mg/kg DM), as well as antiradical activity (IC50 in ABTS⋅+ and DPPH⋅ assay of 0.4 and 3 mg DM, respectively). This was associated with a 50% higher level of fungal glucosamine in this oncom. Therefore, the activity of N. intermedia can be considered beneficial for biotreatment of quinoa seeds.
Author Anna Starzyńska-Janiszewska (FoFT / DoFB)
Anna Starzyńska-Janiszewska,,
- Department of Food Biotechnology
, Bożena Stodolak (FoFT / DoFB)
Bożena Stodolak,,
- Department of Food Biotechnology
, Robert Duliński (FoFT / DoFB)
Robert Duliński,,
- Department of Food Biotechnology
, Barbara Mickowska (FoFT / DoToCaC)
Barbara Mickowska,,
- Department of Technology of Catering and Consumption
, Renata Sabat (FoFT / DoToC)
Renata Sabat,,
- Department of Technology of Carbohydrates
Journal seriesCereal Chemistry, ISSN 0009-0352, (A 25 pkt)
Issue year2017
Vol94
No3
Pages619-624
Publication size in sheets0.5
ASJC Classification1605 Organic Chemistry; 1106 Food Science
DOIDOI:10.1094/CCHEM-10-16-0264-R
URL https://aaccipublications.aaccnet.org/doi/abs/10.1094/CCHEM-10-16-0264-R
Internal identifierWTŻ/2017/57
Languageen angielski
Score (nominal)25
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2016 = 0.749; WoS Impact Factor: 2017 = 1.138 (2) - 2017=1.404 (5)
Citation count*1 (2020-01-27)
Additional fields
FinansowanieThis work was supported by the Ministry of Science and higher Education of Poland (grant number DS 3702/2015)
Udział procentowyAnna Starzyńska-Janiszewska: 58%, Bożena Stodolak: 15%, Robert Duliński: 15%, Barbara Mickowska: 7%, Renata Sabat: 5%
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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