Optimizing functional, stability, and sensory attributes of quinoa beverages through bioprocessing, ultrasonication, and hydrocolloids.

ABSTRACT: This study evaluated how various processing methods affect the nutritional, functional, and sensory qualities of a saponin-free quinoa-beverage. Bioprocessing techniques-soaking, germination, malting, and dehulling-were applied to reduce saponin and enhance nutritional value. Soaking eliminated saponins entirely, while germination and malting reduced levels to 0.02 % compared to 0.06 % in raw quinoa. These processes also improved functional properties such as water/oil absorption, foaming, and emulsification. Nutritional enhancements included increased polyphenol content, antioxidant activity, and higher levels of copper, manganese, and vitamin E. Ultrasonication at 15 min significantly improved suspension stability, especially when combined with 1.0 % xanthan gum, which maintained 100 % s

SUBMITTER: El-Sohaimy SA 

PROVIDER: S-EPMC12397925 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature