Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoa
C Motta, I Castanheira, GB Gonzales, I Delgado… - Journal of Food …, 2019 - Elsevier
This study reports the effect of boiling, steaming and malting on the amino acid composition
of the pseudocereals amaranth, buckwheat and quinoa. For all pseudocereals the foremost
amino acid was glutamic acid, presenting 13.2% in both raw and malted (2.2 g/100 g), and
15.6% in steamed (2.5 g/100 g) amaranth; 10.8% in steamed (2.0 g/100 g) and 17.6% in
boiled (2.1 mg/100 g) quinoa; 15.4% in malted (2.3 g/100 g) and 21.2% in raw (2.8 g/100 g)
buckwheat. Almost all amino acids present in the three pseudocereals evinced a significant …
of the pseudocereals amaranth, buckwheat and quinoa. For all pseudocereals the foremost
amino acid was glutamic acid, presenting 13.2% in both raw and malted (2.2 g/100 g), and
15.6% in steamed (2.5 g/100 g) amaranth; 10.8% in steamed (2.0 g/100 g) and 17.6% in
boiled (2.1 mg/100 g) quinoa; 15.4% in malted (2.3 g/100 g) and 21.2% in raw (2.8 g/100 g)
buckwheat. Almost all amino acids present in the three pseudocereals evinced a significant …
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