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Effect of Germination on the Physicochemical Properties, Functional Groups, Content of Bioactive Compounds, and Antioxidant Capacity of Different Varieties of Quinoa (<i>Chenopodium quinoa</i> Willd.) Grown in the High Andean Zone of Peru

Germination is an effective strategy to improve the nutritional and functional quality of Andean grains such as quinoa (<i>Chenopodium quinoa</i> Willd.); it helps reduce anti-nutritional components and enhance the digestibility and sensory aspects of the germinated. This work aimed to evaluate the...

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Principais autores: Betsy S. Ramos-Pacheco, David Choque-Quispe, Carlos A. Ligarda-Samanez, Aydeé M. Solano-Reynoso, Henry Palomino-Rincón, Yudith Choque-Quispe, Diego E. Peralta-Guevara, Elibet Moscoso-Moscoso, Ángel S. Aiquipa-Pillaca
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-01-01
Serier:Foods
Fag:
quinoa
germination
antioxidant capacity
phenols
flavonoids
functional ingredient
Online adgang:https://www.mdpi.com/2304-8158/13/3/417
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