Effect of the dry-wet process on the technological, microbiological, nutritional quality and total phenolic content of pearled quinoa
Quinoa is an Andean grain recognized for its high nutritional value, but the saponin content restricts its direct consumption. Its global expansion and Peru leadership in production call for more sustainable and efficient desaponification processes to prevent potential losses in grain quality. This...
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| Lenguaje: | inglés |
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2026
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| author | Shantall Roque-Mayta Sheyla N. Burgos-Robles Gilda Sapillado Marcio Masculino Schmiele Edgar Mayta-Pinto |
| author_browse | Edgar Mayta-Pinto Gilda Sapillado Marcio Masculino Schmiele Shantall Roque-Mayta Sheyla N. Burgos-Robles |
| author_facet | Shantall Roque-Mayta Sheyla N. Burgos-Robles Gilda Sapillado Marcio Masculino Schmiele Edgar Mayta-Pinto |
| author_sort | Shantall Roque-Mayta |
| collection | Producción científica |
| description | Quinoa is an Andean grain recognized for its high nutritional value, but the saponin content restricts its direct consumption. Its global expansion and Peru leadership in production call for more sustainable and efficient desaponification processes to prevent potential losses in grain quality. This study evaluated the impact of low-water consumption processing on the technological, microbiological, and nutritional quality, as well as the total phenolic content of quinoa. The grains were treated using different pilot-scale processes, following a completely randomized design (CRD; n = 3). The processes were: polishing (QP), washing and steam drying (QLS), and heat treatment (QTT). The QP and QLS processes significantly reduced saponins (0.011 mg·100 g⁻¹), impurities, and influenced color parameters. Grains subjected to the QTT process stood out with 16.21% protein and 1343.85 µg GAE/g of total phenols (p < 0.05). The increase in protein content is attributed to the concentration effect following the removal of the pericarp, which is low in nitrogen, and to the bioaccessibility of phenols induced by steam washing. In addition, a significant reduction in microbial load was observed, while no significant changes observed in the color or sensory characteristics of pearl quinoa. Overall, the combination of dry-wet processes could be a more sustainable alternative, as it drastically reduces water consumption and ensures the safety and quality of high-quality pearl quinoa production. |
| format | Article |
| id | openalex:W7170095126 |
| institution | UPeU |
| language | English |
| publishDate | 2026 |
| publishDateRange | 2026 |
| publishDateSort | 2026 |
| record_format | dspace |
| spelling | openalex:W7170095126Effect of the dry-wet process on the technological, microbiological, nutritional quality and total phenolic content of pearled quinoaShantall Roque-MaytaSheyla N. Burgos-RoblesGilda SapilladoMarcio Masculino SchmieleEdgar Mayta-Pintosaponinspolishingheat treatment (food and biological processing)protein contenttotal phenolic contentmicrobial loadgrain colorwater conservationnutritional valueSeed and Plant BiochemistryFood Nutrient Composition and Product DevelopmentAgricultural Engineering and MechanizationQuinoa is an Andean grain recognized for its high nutritional value, but the saponin content restricts its direct consumption. Its global expansion and Peru leadership in production call for more sustainable and efficient desaponification processes to prevent potential losses in grain quality. This study evaluated the impact of low-water consumption processing on the technological, microbiological, and nutritional quality, as well as the total phenolic content of quinoa. The grains were treated using different pilot-scale processes, following a completely randomized design (CRD; n = 3). The processes were: polishing (QP), washing and steam drying (QLS), and heat treatment (QTT). The QP and QLS processes significantly reduced saponins (0.011 mg·100 g⁻¹), impurities, and influenced color parameters. Grains subjected to the QTT process stood out with 16.21% protein and 1343.85 µg GAE/g of total phenols (p < 0.05). The increase in protein content is attributed to the concentration effect following the removal of the pericarp, which is low in nitrogen, and to the bioaccessibility of phenols induced by steam washing. In addition, a significant reduction in microbial load was observed, while no significant changes observed in the color or sensory characteristics of pearl quinoa. Overall, the combination of dry-wet processes could be a more sustainable alternative, as it drastically reduces water consumption and ensures the safety and quality of high-quality pearl quinoa production.Articlehttps://doi.org/10.1016/j.fufo.2026.101145https://www.sciencedirect.com/science/article/pii/S2666833526002467/pdfW7170095126enFuture Foods2666-83352026-07-22 |
| spellingShingle | saponins polishing heat treatment (food and biological processing) protein content total phenolic content microbial load grain color water conservation nutritional value Seed and Plant Biochemistry Food Nutrient Composition and Product Development Agricultural Engineering and Mechanization Shantall Roque-Mayta Sheyla N. Burgos-Robles Gilda Sapillado Marcio Masculino Schmiele Edgar Mayta-Pinto Effect of the dry-wet process on the technological, microbiological, nutritional quality and total phenolic content of pearled quinoa |
| title | Effect of the dry-wet process on the technological, microbiological, nutritional quality and total phenolic content of pearled quinoa |
| title_full | Effect of the dry-wet process on the technological, microbiological, nutritional quality and total phenolic content of pearled quinoa |
| title_fullStr | Effect of the dry-wet process on the technological, microbiological, nutritional quality and total phenolic content of pearled quinoa |
| title_full_unstemmed | Effect of the dry-wet process on the technological, microbiological, nutritional quality and total phenolic content of pearled quinoa |
| title_short | Effect of the dry-wet process on the technological, microbiological, nutritional quality and total phenolic content of pearled quinoa |
| title_sort | effect of the dry wet process on the technological microbiological nutritional quality and total phenolic content of pearled quinoa |
| topic | saponins polishing heat treatment (food and biological processing) protein content total phenolic content microbial load grain color water conservation nutritional value Seed and Plant Biochemistry Food Nutrient Composition and Product Development Agricultural Engineering and Mechanization |
| topic_facet | saponins polishing heat treatment (food and biological processing) protein content total phenolic content microbial load grain color water conservation nutritional value Seed and Plant Biochemistry Food Nutrient Composition and Product Development Agricultural Engineering and Mechanization |
| url | https://doi.org/10.1016/j.fufo.2026.101145 https://www.sciencedirect.com/science/article/pii/S2666833526002467/pdf |
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