Superfine grinding affects particle size, chemical ingredients, and physicochemical properties of sprouting quinoa

Abstract

AbstractBackground and objectivesQuinoa has high content of protein and active ingredients, and does not contain bran, so it has good development prospect. The aim of this study was to improve the nutritional composition and physicochemical properties of sprouting quinoa (SQ) by superfine grinding (SG).FindingsIt was found that the physical properties of sprouting quinoa superfine grinding (SQSG) powder were better than those of coarse powder (80 M). The contents of total protein, soluble protein, reducing soluble sugar (RSSC), total phenolic content (TPC), and total flavonoid content (TFC) increased with decreasing particle size. The TPC and TFC were positively correlated with the scavenging ABTS cation radical ability and the scavenging DPPH radical ability, respectively.ConclusionsSQ powder with smaller particle size, smooth surface, bright color, high content of total protein, TPC and TFC, and strong antioxidant ability was obtained by SG.Significance and noveltyCompared with ordinary grinding (OG), SG could improve the nutritional composition, physical properties, active components, and antioxidant capacity of SQ. The SQSG powder can be easily absorbed by the human body and has good potential value.