Andean Crops Germination: Changes in the Nutritional Profile, Physical and Sensory Characteristics. A Review.

Autor: Jiménez MD; Facultad de Ingeniería-CIITED-CONICET, Universidad Nacional de Jujuy, San Salvador de Jujuy, Jujuy, Argentina., Salinas Alcón CE; Facultad de Ingeniería-CIITED-CONICET, Universidad Nacional de Jujuy, San Salvador de Jujuy, Jujuy, Argentina., Lobo MO; Facultad de Ingeniería-CIITED-CONICET, Universidad Nacional de Jujuy, San Salvador de Jujuy, Jujuy, Argentina., Sammán N; Facultad de Ingeniería-CIITED-CONICET, Universidad Nacional de Jujuy, San Salvador de Jujuy, Jujuy, Argentina. normasamman@gmail.com.
Jazyk: angličtina
Zdroj: Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2024 Sep; Vol. 79 (3), pp. 551-562. Date of Electronic Publication: 2024 Jul 08.
DOI: 10.1007/s11130-024-01209-3
Abstrakt: Andean crops such as quinoa, amaranth, cañihua, beans, maize, and tarwi have gained interest in recent years for being gluten-free and their high nutritional values; they have high protein content with a well-balanced essential amino acids profile, minerals, vitamins, dietary fiber, and antioxidant compounds. During the germination bioprocess, the seed metabolism is reactivated resulting in the catabolism and degradation of macronutrients and some anti-nutritional compounds. Therefore, germination is frequently used to improve nutritional quality, protein digestibility, and availability of certain minerals and vitamins; furthermore, in specific cases, biosynthesis of new bioactive compounds could occur through the activation of secondary metabolic pathways. These changes could alter the technological and sensory properties, such as the hardness, consistency and viscosity of the formulations prepared with them. In addition, the flavor profile may undergo improvement or alteration, a critical factor to consider when integrating sprouted grains into food formulations. This review summarizes recent research on the nutritional, technological, functional, and sensory changes occur during the germination of Andean grains and analyze their potential applications in various food products.
(© 2024. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)
Databáze: MEDLINE
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