期刊
CEREAL CHEMISTRY
卷 94, 期 3, 页码 491-496出版社
WILEY
DOI: 10.1094/CCHEM-07-16-0186-R
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资金
- Ministry of Science and Higher Education of Poland [DS 3700/WTZ/2014]
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), ABTSx(.+) scavenging activity, and reducing power. Therefore, white and colored quinoa seeds can be recommended to obtain value-added tempe-type food products.
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