Next Article in Journal
Biochemical and Biorefinery Platform for Second-Generation Bioethanol: Fermentative Strategies and Microorganisms
Previous Article in Journal
Bioactive Peptides Derived from Whey Proteins for Health and Functional Beverages
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Fermentation
Volume 10
Issue 7
10.3390/fermentation10070360
fermentation-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics

by
Ophélie Gautheron
1,
Laura Nyhan
1,
Arianna Ressa
1,
Maria Garcia Torreiro
2,
Ali Zein Alabiden Tlais
3,
Claudia Cappello
3,
Marco Gobbetti
3,
Andreas Klaus Hammer
4,
Emanuele Zannini
1,5,
Elke K. Arendt
1,6,* and
Aylin W. Sahin
1
1
School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland
2
Mogu S.r.l., Via S. Francesco, 62, 21020 Inarzo, Italy
3
Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università, 1, 39100 Bolzano, Italy
4
Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
5
Dipartimento di Biologia Ambientale, Sapienza Università di Roma, 00185 Rome, Italy
6
APC Microbiome Ireland, University College Cork, T12 YT20 Cork, Ireland
*
Author to whom correspondence should be addressed.
Fermentation 2024, 10(7), 360; https://doi.org/10.3390/fermentation10070360
Submission received: 21 June 2024 / Revised: 9 July 2024 / Accepted: 12 July 2024 / Published: 16 July 2024
(This article belongs to the Topic Fermented Food: Health and Benefit)
Browse Figures
Versions Notes

Abstract

Plant protein ingredients are gaining attention for human nutrition, yet they differ significantly from animal proteins in functionality and nutrition. Fungal solid-state fermentation (SSF) can modulate the composition and functionality, increasing their applicability in foods. Quinoa flour (QF) served as a substrate for Aspergillus oryzae and Rhizopus oligosporus, resulting in two fermented ingredients (QFA and QFR) with different nutritional, functional, and aroma characteristics. A higher increase in protein (+35%) and nitrogen (+24%) was observed in the QFA, while fat was predominantly increased in the QFR (+78%). Fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) decreased in the QFR but increased in the QFA due to polyol production. Metabolomic analysis revealed higher lactic acid concentrations in the QFA, and higher citric, malic, and fumaric acid contents in the QFR. The SSF reduced most antinutrients, while R. oligosporus produced saponins. Olfactometry showed the development of fruity ester compounds and a decrease in metallic and cardboard aromas. Both ingredients showed an enhanced water-holding capacity, with the QFA also demonstrating an increased oil-holding capacity. Complex formation increased the particle size, reduced the solubility, and decreased the foaming properties. Mycelium production darkened the ingredients, with the QFR having a higher differential colour index. This study highlights the potential of SSF to produce ingredients with improved nutritional, sensory, and functional properties.
Keywords: Aspergillus oryzae; Rhizopus oligosporus; quinoa; alternative proteins; olfactometry; metabolomics; techno-functional properties; antinutrients; sustainability Aspergillus oryzae; Rhizopus oligosporus; quinoa; alternative proteins; olfactometry; metabolomics; techno-functional properties; antinutrients; sustainability

Share and Cite

MDPI and ACS Style

Gautheron, O.; Nyhan, L.; Ressa, A.; Torreiro, M.G.; Tlais, A.Z.A.; Cappello, C.; Gobbetti, M.; Hammer, A.K.; Zannini, E.; Arendt, E.K.; et al. Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics. Fermentation 2024, 10, 360. https://doi.org/10.3390/fermentation10070360

AMA Style

Gautheron O, Nyhan L, Ressa A, Torreiro MG, Tlais AZA, Cappello C, Gobbetti M, Hammer AK, Zannini E, Arendt EK, et al. Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics. Fermentation. 2024; 10(7):360. https://doi.org/10.3390/fermentation10070360

Chicago/Turabian Style

Gautheron, Ophélie, Laura Nyhan, Arianna Ressa, Maria Garcia Torreiro, Ali Zein Alabiden Tlais, Claudia Cappello, Marco Gobbetti, Andreas Klaus Hammer, Emanuele Zannini, Elke K. Arendt, and et al. 2024. "Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics" Fermentation 10, no. 7: 360. https://doi.org/10.3390/fermentation10070360

APA Style

Gautheron, O., Nyhan, L., Ressa, A., Torreiro, M. G., Tlais, A. Z. A., Cappello, C., Gobbetti, M., Hammer, A. K., Zannini, E., Arendt, E. K., & Sahin, A. W. (2024). Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics. Fermentation, 10(7), 360. https://doi.org/10.3390/fermentation10070360

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop