نوع مقاله : مقاله پژوهشی
نویسندگان
1 دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران
2 دانشیار، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران.
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Quinoa seeds have a higher nutritional value than other grains. In this study, the moisture and ash contents, pH, acidity, color indexes, total phenolic content (TPC), and antioxidant capacity (AC) of powder prepared from Iranian and Peruvian quinoa seeds were examined and compared. Also, the impacts of untreated water, magnetized water, and magnetic field on the water absorption and weight gain of quinoa seeds following soaking (1 h at 25°C) and sprouting (72 h at 25°C) periods were studied. There were no significant difference in the diameter and thickness between the two quinoa groups (p>0.05). The average diameter of Iranian and Peruvian quinoa seeds was 1.685 mm and 1.757 mm, respectively, and, the average thickness of Iranian and Peruvian quinoa seeds was 1.020 mm and 1.042 mm, respectively. The moisture content, ash content, acidity, and lightness index of Peruvian quinoa seeds powder (QSP) were noticeably higher than that of Iranian QSP (p<0.05). The pH, and redness index of Iranian QSP were noticeably higher than that of Peruvian QSP (p<0.05). The two powders exhibited similar levels of yellowness, TPC, and AC, showing no significant variation (p>0.05). The application of magnetized water and magnetic field accelerated the growth rate of quinoa seeds. Furthermore, they enhanced the amount of water absorbed by the seeds after soaking, as well as their weight following sprouting.
کلیدواژهها [English]
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