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Elke Karin Arendt - One of the best experts on this subject based on the ideXlab platform.
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development of novel Quinoa based yoghurt fermented with dextran producer weissella cibaria mg1
International Journal of Food Microbiology, 2018Co-Authors: Emanuele Zannini, Stephanie Jeske, Kieran M Lynch, Elke Karin ArendtAbstract:Abstract The aim of this study was to develop a novel beverage fermented with Weissella cibaria MG1 based on aqueous extracts of wholemeal Quinoa Flour. The protein digestibility of Quinoa based-milk was improved by applying complex proteolytic enzymes able to increase protein solubility by 54.58%. The growth and fermentation characteristics of Weissella cibaria MG1, including EPS production at the end of fermentation, were investigated. Fermented wholemeal Quinoa milk using MG1 showed high viable cell counts (> 109 cfu/ml), a pH of 5.16, and significantly higher water holding capacity (WHC, 100%), viscosity (0.57 mPa s) and exopolysaccharide (EPS) amount (40 mg/l) than the chemical acidified control. High EPS (dextran) concentration in Quinoa milk caused earlier aggregation because more EPS occupy more space, and the chenopodin were forced to interact with each other. Microstructure observation indicated that the network structures of EPS-protein improve the texture of fermented Quinoa milk. Overall, Weissella cibaria MG1 showed satisfactory technology properties and great potential for further possible application in the development of high viscosity fermented Quinoa milk.
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evaluation of exopolysaccharide producing weissella cibaria mg1 strain for the production of sourdough from various Flours
Food Microbiology, 2014Co-Authors: Anika Wolter, Anna-Sophie Hager, Samuel Galle, Deborah M Waters, Michael G Ganzle, Emanuele Zannini, Elke Karin ArendtAbstract:This study determined exopolysaccharide (EPS) production by Weissella cibaria MG1 in sourdoughs prepared from gluten-free Flours (buckwheat, oat, Quinoa and teff), as well as wheat Flour. Sourdoughs (SD) were fermented without sucrose, or by replacing 10% Flour with sucrose to support EPS production. The amount of EPS depended on the substrate: high amounts of EPS corresponding to low amounts of oligosaccharides were found in buckwheat (4.2 g EPS/kg SD) and Quinoa sourdoughs (3.2 g EPS/kg SD); in contrast, no EPS but panose-series oligosaccharides (PSO) were detected in wheat sourdoughs. Organic acid production, carbohydrates and rheological changes during fermentation were compared to the EPS negative control without added sucrose. Corresponding to the higher mineral content of the Flours, sourdoughs from Quinoa, teff and buckwheat had higher buffering capacity than wheat. Fermentable carbohydrates in buckwheat, teff and Quinoa Flours promoted W. cibaria growth; indicating why W. cibaria failed to grow in oat sourdoughs. Endogenous proteolytic activity was highest in Quinoa Flour; α-amylase activity was highest in wheat and teff Flours. Protein degradation during fermentation was most extensive in Quinoa and teff SD reducing protein peaks 18-29, 30-41 and 43–55 kDa extensively. Rheological analyses revealed decreased dough strength (AF) after fermentation, especially in sucrose-supplemented buckwheat sourdoughs correlating with amounts of EPS. High EPS production correlated with high protein, fermentable sugars (glucose, maltose, fructose), and mineral contents in Quinoa Flour. In conclusion, W. cibaria MG1 is a suitable starter culture for sourdough fermentation of buckwheat, Quinoa and teff Flour.
Valverde Armas, Melissa Rebeca Fernanda - One of the best experts on this subject based on the ideXlab platform.
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Efecto de la sustitución de harina de trigo (Triticum aestivum) por harina de quinua (chenopodium Quinoa) y cáscara de piña (Ananas comosus) en polvo sobre las características fisicoquímicas y sensoriales en muffins
'Universidad Privada Antenor Orrego', 2020Co-Authors: Valverde Armas, Melissa Rebeca FernandaAbstract:Se evaluó el efecto de la sustitución de harina de trigo (Triticum aestivum) por harina de quinua (Chenopodium Quinoa) (5,10 y 15%) y cáscara de piña (Ananas comosus) en polvo (3, 6 y 9%) sobre la firmeza, color, contenido de proteínas, contenido de fibra cruda y aceptabilidad general en muffins. Los análisis estadísticos se realizaron a un nivel de confianza del 95%. La homogeneidad de varianzas en las variables paramétricas fue demostrada con la prueba de Levene modificada (p>0.05). El análisis de varianza indicó un efecto significativo de la sustitución de harina de quinua y cáscara de piña en polvo sobre el color (L*, a*, b*) y firmeza; para el contenido de proteínas sólo influyó la harina de quinua y para el contenido de fibra cruda, únicamente la cáscara de piña en polvo. La prueba de Friedman, presentó efecto significativo (p 0.05). The analysis of variance indicated a significant effect of the substitution of Quinoa Flour and pineapple peel powder on the color (L *, a *, b *) and firmness; for protein content, only Quinoa Flour influenced, and for crude fiber content, only pineapple peel powder. The Friedman test showed a significant effect (p
Villanueva Chunque, Johana Noemi - One of the best experts on this subject based on the ideXlab platform.
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Efecto de la sustitución de harina de trigo por harina de quinua (chenopodium Quinoa willd) y residuos de pulpa de naranja (citrus sinensis) en polvo sobre las características fisicoquímicas y sensoriales de galletas dulces
Universidad Privada Antenor Orrego - UPAO, 2019Co-Authors: Villanueva Chunque, Johana NoemiAbstract:Se evaluó el efecto de la sustitución de harina de trigo (Triticum aestivum) por harina de quinua (Chenopodium Quinoa Willd) (10, 15 y 20%) y residuos de pulpa de naranja en polvo (Citrus sinensis) (5, 10 y 15%) sobre el contenido de proteína, fibra cruda, color, firmeza, apariencia y aceptabilidad general en galletas dulces. El análisis estadístico para todas las variables se realizó a un nivel de confianza del 95%. La homogeneidad de varianzas en las variables paramétricas fue demostrada con la prueba de Levene modificada (p>0.05). El análisis de varianza indicó un efecto significativo de la harina de quinua y residuos de pulpa de naranja en polvo sobre el contenido de proteínas, fibra cruda, cromaticidad a*, cromaticidad b* y firmeza; para la luminosidad (L*) sólo existió efecto de los residuos de pulpa de naranja en polvo. Se determinó que el tratamiento de harina de quinua al 20% y residuos de pulpa de naranja en polvo al 15% presentó el mayor contenido de proteína y fibra cruda; y el tratamiento el 15% de harina de quinua y 10% de residuos de pulpa de naranja en polvo presentó el mejor en color y firmeza. La prueba de Friedman indicó efecto significativo de la harina de quinua y residuos de pulpa de naranja en polvo sobre la apariencia y la mayor aceptabilidad general de galletas dulces, mientras que la prueba de Wilcoxon denotó que el tratamiento 15% de harina de quinua y 10% de residuos de pulpa de naranja fue el mejor en características sensoriales.The effect of substitution wheat Flour (Triticum aestivum) with Quinoa Flour (Chenopodium Quinoa Willd) (10, 15 and 20%) and orange powder residues (Citrus sinensis) (5, 10 and 15%) was evaluated. on the content of protein, raw fiber, color, firmness, appearance and general acceptability in sweet cookies. Statistical analysis for all variables was performed at a confidence level of 95%. The homogeneity of variances in the parametric variables was demonstrated with the modified Levene test (p> 0.05). The analysis of variance indicated a significant effect of Quinoa Flour and orange powder residues on protein content, crude fiber, chromaticity a *, chromaticity b * and firmness; for luminosity (L *) there was only the effect of orange powder residues. It was determined that the treatment of Quinoa Flour at 20% and residues of orange powder at 15% presented the highest content of protein and crude fiber; and the treatment 15% of Quinoa Flour and 10% of orange powder residues presented the best in color and firmness. The Friedman test indicated significant effect of Quinoa Flour and orange powder residues on the appearance and the greater general acceptability of sweet cookies, while the Wilcoxon test indicated that the treatment 15% of Quinoa Flour and 10% of Orange residue was the best in sensory characteristics.Tesi
Vidaurre Ruíz, Julio Mauricio - One of the best experts on this subject based on the ideXlab platform.
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Desarrollo de panes libres de gluten con harinas de granos andinos
'Universidad Nacional Agraria la Molina', 2020Co-Authors: Vidaurre Ruíz, Julio MauricioAbstract:otrosEl presente trabajo de investigación tuvo como objetivo desarrollar panes libres de gluten con harinas de cultivos andinos. Para ello se desarrolló la investigación en cinco partes. En la primera parte se evaluaron las propiedades reológicas y texturales de las mezclas de las harinas de quinua, kiwicha y tarwi, con el objetivo de evaluar sus efectos de interacción. En la segunda parte se evaluó la influencia de la goma de tara y goma xantana sobre las propiedades reológicas de las masas y textura de los panes libres de gluten a base de almidón de maíz y almidón de papa, con el fin de seleccionar la formulación de un pan control. En la tercera parte, se sustituyó parcialmente la formulación del pan control por harina de quinua (10, 30 y 50%), harina de kiwicha (10, 30 y 50%) y harina de tarwi (10, 20 y 30%) y se evaluaron las propiedades reológicas y texturales de las masas y se correlacionaron con los parámetros cinéticos de crecimiento de la masa durante el proceso de fermentación. En la cuarta parte del estudio se optimizó el nivel de agua, goma (goma de tara, goma xantana, mezcla de las dos gomas) y harina de quinua o harina de kiwicha, que logre imitar las propiedades texturales de una masa control (3,69 ± 0,2 N de firmeza; 56,46 ± 3,7 N.s de consistencia; 2,70 ± 0.2 N de cohesividad y 36,18 ± 2.1 N.s de índice de viscosidad) y finalmente, en la quinta parte, se buscó optimizar el contenido de agua y harina de tarwi en las formulaciones desarrolladas con harina de quinua y kiwicha. Al término de la evaluación experimental se desarrolló panes libres de gluten con elevado contenido de proteínas, grasa, fibra dietaria y minerales en su composición, así como aceptables en volumen específico y textura.The aim of this research was to develop gluten-free breads with Andean grain Flours. The research was developed in five stages. In the first stage, the rheological and textural properties of Quinoa, kiwicha and tarwi Flour mixtures were evaluated, in order to determine their interaction effects. In the second stage, the influence of tara gum and xanthan gum on the rheological properties of the dough and texture of gluten-free breads based on corn starch and potato starch was evaluated in order to select a formulation of gluten-free control bread. In the third stage, the control formulation was partially replaced by Quinoa Flour (10, 30 and 50%), kiwicha Flour (10, 30 and 50%) and tarwi Flour (10, 20 and 30%) and the rheological and textural properties of the doughs were evaluated and correlated with the kinetic parameters of dough growth during the leavening process. In the fourth stage of the study the level of water, gum (tara gum, xanthan gum and mixture of two gums) and Quinoa Flour or kiwicha Flour was optimized imitating the textural properties of a control dough (3,69 ± 0.2 N of firmness; 56,46 ± 3,7 Ns of consistency; 2,70 ± 0,2 N of cohesiveness and 36,18 ± 2,1 Ns of viscosity index). Finally, in the fifth stage, the water and tarwi Flour content was optimized in formulations developed with Quinoa and kiwicha Flour. At the end of the experimental evaluations, gluten-free breads with high protein, fat, dietary fiber and mineral content with acceptable specific volume and texture were developed.Tesi
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Desarrollo de panes libres de gluten con harinas de granos andinos
'Baishideng Publishing Group Inc.', 2020Co-Authors: Vidaurre Ruíz, Julio MauricioAbstract:otrosEl presente trabajo de investigación tuvo como objetivo desarrollar panes libres de gluten con harinas de cultivos andinos. Para ello se desarrolló la investigación en cinco partes. En la primera parte se evaluaron las propiedades reológicas y texturales de las mezclas de las harinas de quinua, kiwicha y tarwi, con el objetivo de evaluar sus efectos de interacción. En la segunda parte se evaluó la influencia de la goma de tara y goma xantana sobre las propiedades reológicas de las masas y textura de los panes libres de gluten a base de almidón de maíz y almidón de papa, con el fin de seleccionar la formulación de un pan control. En la tercera parte, se sustituyó parcialmente la formulación del pan control por harina de quinua (10, 30 y 50%), harina de kiwicha (10, 30 y 50%) y harina de tarwi (10, 20 y 30%) y se evaluaron las propiedades reológicas y texturales de las masas y se correlacionaron con los parámetros cinéticos de crecimiento de la masa durante el proceso de fermentación. En la cuarta parte del estudio se optimizó el nivel de agua, goma (goma de tara, goma xantana, mezcla de las dos gomas) y harina de quinua o harina de kiwicha, que logre imitar las propiedades texturales de una masa control (3,69 ± 0,2 N de firmeza; 56,46 ± 3,7 N.s de consistencia; 2,70 ± 0.2 N de cohesividad y 36,18 ± 2.1 N.s de índice de viscosidad) y finalmente, en la quinta parte, se buscó optimizar el contenido de agua y harina de tarwi en las formulaciones desarrolladas con harina de quinua y kiwicha. Al término de la evaluación experimental se desarrolló panes libres de gluten con elevado contenido de proteínas, grasa, fibra dietaria y minerales en su composición, así como aceptables en volumen específico y textura.The aim of this research was to develop gluten-free breads with Andean grain Flours. The research was developed in five stages. In the first stage, the rheological and textural properties of Quinoa, kiwicha and tarwi Flour mixtures were evaluated, in order to determine their interaction effects. In the second stage, the influence of tara gum and xanthan gum on the rheological properties of the dough and texture of gluten-free breads based on corn starch and potato starch was evaluated in order to select a formulation of gluten-free control bread. In the third stage, the control formulation was partially replaced by Quinoa Flour (10, 30 and 50%), kiwicha Flour (10, 30 and 50%) and tarwi Flour (10, 20 and 30%) and the rheological and textural properties of the doughs were evaluated and correlated with the kinetic parameters of dough growth during the leavening process. In the fourth stage of the study the level of water, gum (tara gum, xanthan gum and mixture of two gums) and Quinoa Flour or kiwicha Flour was optimized imitating the textural properties of a control dough (3,69 ± 0.2 N of firmness; 56,46 ± 3,7 Ns of consistency; 2,70 ± 0,2 N of cohesiveness and 36,18 ± 2,1 Ns of viscosity index). Finally, in the fifth stage, the water and tarwi Flour content was optimized in formulations developed with Quinoa and kiwicha Flour. At the end of the experimental evaluations, gluten-free breads with high protein, fat, dietary fiber and mineral content with acceptable specific volume and texture were developed
Emanuele Zannini - One of the best experts on this subject based on the ideXlab platform.
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development of novel Quinoa based yoghurt fermented with dextran producer weissella cibaria mg1
International Journal of Food Microbiology, 2018Co-Authors: Emanuele Zannini, Stephanie Jeske, Kieran M Lynch, Elke Karin ArendtAbstract:Abstract The aim of this study was to develop a novel beverage fermented with Weissella cibaria MG1 based on aqueous extracts of wholemeal Quinoa Flour. The protein digestibility of Quinoa based-milk was improved by applying complex proteolytic enzymes able to increase protein solubility by 54.58%. The growth and fermentation characteristics of Weissella cibaria MG1, including EPS production at the end of fermentation, were investigated. Fermented wholemeal Quinoa milk using MG1 showed high viable cell counts (> 109 cfu/ml), a pH of 5.16, and significantly higher water holding capacity (WHC, 100%), viscosity (0.57 mPa s) and exopolysaccharide (EPS) amount (40 mg/l) than the chemical acidified control. High EPS (dextran) concentration in Quinoa milk caused earlier aggregation because more EPS occupy more space, and the chenopodin were forced to interact with each other. Microstructure observation indicated that the network structures of EPS-protein improve the texture of fermented Quinoa milk. Overall, Weissella cibaria MG1 showed satisfactory technology properties and great potential for further possible application in the development of high viscosity fermented Quinoa milk.
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evaluation of exopolysaccharide producing weissella cibaria mg1 strain for the production of sourdough from various Flours
Food Microbiology, 2014Co-Authors: Anika Wolter, Anna-Sophie Hager, Samuel Galle, Deborah M Waters, Michael G Ganzle, Emanuele Zannini, Elke Karin ArendtAbstract:This study determined exopolysaccharide (EPS) production by Weissella cibaria MG1 in sourdoughs prepared from gluten-free Flours (buckwheat, oat, Quinoa and teff), as well as wheat Flour. Sourdoughs (SD) were fermented without sucrose, or by replacing 10% Flour with sucrose to support EPS production. The amount of EPS depended on the substrate: high amounts of EPS corresponding to low amounts of oligosaccharides were found in buckwheat (4.2 g EPS/kg SD) and Quinoa sourdoughs (3.2 g EPS/kg SD); in contrast, no EPS but panose-series oligosaccharides (PSO) were detected in wheat sourdoughs. Organic acid production, carbohydrates and rheological changes during fermentation were compared to the EPS negative control without added sucrose. Corresponding to the higher mineral content of the Flours, sourdoughs from Quinoa, teff and buckwheat had higher buffering capacity than wheat. Fermentable carbohydrates in buckwheat, teff and Quinoa Flours promoted W. cibaria growth; indicating why W. cibaria failed to grow in oat sourdoughs. Endogenous proteolytic activity was highest in Quinoa Flour; α-amylase activity was highest in wheat and teff Flours. Protein degradation during fermentation was most extensive in Quinoa and teff SD reducing protein peaks 18-29, 30-41 and 43–55 kDa extensively. Rheological analyses revealed decreased dough strength (AF) after fermentation, especially in sucrose-supplemented buckwheat sourdoughs correlating with amounts of EPS. High EPS production correlated with high protein, fermentable sugars (glucose, maltose, fructose), and mineral contents in Quinoa Flour. In conclusion, W. cibaria MG1 is a suitable starter culture for sourdough fermentation of buckwheat, Quinoa and teff Flour.
