{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["El-Sohaimy SA"],"funding":["Princess Nourah bint Abdulrahman University"],"pagination":["102923"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12397925"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["30"],"pubmed_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"],"journal":["Food chemistry: X"],"pubmed_title":["Optimizing functional, stability, and sensory attributes of quinoa beverages through bioprocessing, ultrasonication, and hydrocolloids."],"pmcid":["PMC12397925"],"funding_grant_id":["PNURSP2025R454"],"pubmed_authors":["Mehany T","Zeitoun AA","Shehata MG","Alwutayd KM","El-Sohaimy SA","Alharbi HM","Zeitoun MAM"],"additional_accession":[]},"is_claimable":false,"name":"Optimizing functional, stability, and sensory attributes of quinoa beverages through bioprocessing, ultrasonication, and hydrocolloids.","description":"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","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Aug","modification":"2026-05-29T16:55:24.04Z","creation":"2026-04-08T05:24:58.733Z"},"accession":"S-EPMC12397925","cross_references":{"pubmed":["40896661"],"doi":["10.1016/j.fochx.2025.102923"]}}