{"title":"Transforming Quinoa (Chenopodium Quinoa): The Role of Germination Time in Enhancing Nutritional, Pasting, and Functional Properties of Flour","authors":"Shweta, Aditi Sharma, Sukhcharn Singh","doi":"10.1007/s11483-025-09940-3","DOIUrl":null,"url":null,"abstract":"<div><p>Quinoa (<i>Chenopodium quinoa</i>) is increasingly integrated into diets due to its high nutritional value, antioxidant activity and health benefits. This study aimed to systematically evaluate the influence of varying germination times (0, 12, 18, 24, and 36 h) on quinoa’s nutritional, physicochemical, functional, antioxidant, anti-nutritional, pasting, thermal, and structural properties. A combination of analytical techniques, including proximate analysis, FTIR, and pasting profile analysis, was employed to investigate these effects. Germination resulted in a significant (<i>p</i> < 0.05) increase in protein and fibre content, while a reduction in ash, fat, and carbohydrates was observed, likely due to enzymatic activity promoting macronutrient mobilization during different germination stages. Functional properties of the flour were altered, with significant (<i>p</i> < 0.05) increases in antioxidant activity (31.32% in total phenolic content, 40.21% in total flavonoid content), attributed to the release of bound phenolic compounds. Antinutritional factors, including saponin and phytic acid, were significantly (<i>p</i> < 0.05) reduced (30.11% and 42.46%), possibly due to enzymatic degradation and leaching. Germination significantly (<i>p</i> < 0.05) decreased setback, breakdown, final viscosity, and pasting temperature, indicating starch breakdown. FTIR analysis revealed shifts in functional groups, reflecting structural changes in the flour, while alterations in morphology and thermal properties were also noted. The findings from this study highlight the role of germination time in modifying quinoa’s nutritional and functional properties for diverse food applications.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8000,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-025-09940-3","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Quinoa (Chenopodium quinoa) is increasingly integrated into diets due to its high nutritional value, antioxidant activity and health benefits. This study aimed to systematically evaluate the influence of varying germination times (0, 12, 18, 24, and 36 h) on quinoa’s nutritional, physicochemical, functional, antioxidant, anti-nutritional, pasting, thermal, and structural properties. A combination of analytical techniques, including proximate analysis, FTIR, and pasting profile analysis, was employed to investigate these effects. Germination resulted in a significant (p < 0.05) increase in protein and fibre content, while a reduction in ash, fat, and carbohydrates was observed, likely due to enzymatic activity promoting macronutrient mobilization during different germination stages. Functional properties of the flour were altered, with significant (p < 0.05) increases in antioxidant activity (31.32% in total phenolic content, 40.21% in total flavonoid content), attributed to the release of bound phenolic compounds. Antinutritional factors, including saponin and phytic acid, were significantly (p < 0.05) reduced (30.11% and 42.46%), possibly due to enzymatic degradation and leaching. Germination significantly (p < 0.05) decreased setback, breakdown, final viscosity, and pasting temperature, indicating starch breakdown. FTIR analysis revealed shifts in functional groups, reflecting structural changes in the flour, while alterations in morphology and thermal properties were also noted. The findings from this study highlight the role of germination time in modifying quinoa’s nutritional and functional properties for diverse food applications.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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