Evaluation of the physicochemical and nutritional changes in two amaranth species (Amaranthus quitensis and Amaranthus caudatus) after germination. (July 2019)

• Record Type: Journal Article
• Authors: Cornejo, Fabiola; Novillo, Geovanna; Villacrés, Elena; Rosell, Cristina M.
• Is Part Of: Food research international. Volume 121(2019)
• Page Start: 933
• Page End: 939
• Publication Date: 2019-07
• Subjects: Amaranth species -- Germination -- Physicochemical properties -- Nutritional properties -- Germinated flour -- Amaranthus quitensis -- Amaranthus caudatus; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2019.01.022
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Germination has been applied to different seeds to increase their nutritional values. Nevertheless, the potential impact of species has not been considered yet. This research evaluates the changes in the physiochemical and nutritional properties of A. quitensis (black specie) and A. caudatus (white specie) after germination. Hydration, thermal and rheological properties were evaluated. Also, starch and protein digestibility, phenolic compound, antioxidant activity and dietary fiber were determined. The reduction in pasting and viscoelastic properties as well as total and resistant starch content in A. quitensis, after being subjected to 24 h germination, were significantly higher ( P < .05) than the reduction observed in these respective properties in A. caudatus. These results revealed that during germination the enzymatic degradation of starch is greater in A. quitensis than A. caudatus. In addition, A. quitensis showed a significant lower glycemic index and higher protein digestibility than A. caudatus ( P < .05). The data in this study demonstrates the impact of species in the application of germination to improve physicochemical or nutritional properties of amaranth. Graphical abstract: Unlabelled Image Highlights: Amaranth species responded differently to germination. Physico-chemical properties of amaranth flour are largely dependent on the specie. A quitensis present weaker starch structure that affected its response to germination.