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

AuthorsCornejo, Fabiola; Novillo, Geovanna; Villacrés, Elena; Rosell, Cristina M.
KeywordsAmaranth species
Physicochemical properties
Nutritional properties
Germinated flour
Amaranthus quitensis
Amaranthus caudatus
Issue Date10-Jan-2019
CitationFood Research International 121: 933-939 (2019)
AbstractGermination 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.
Publisher version (URL)https://doi.org/10.1016/j.foodres.2019.01.022
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