Paucar-Menacho Luz María, Simpalo-López Wilson Daniel, Castillo-Martínez Williams Esteward, Esquivel-Paredes Lourdes Jossefyne, Martínez-Villaluenga Cristina
Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru.
Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain.
Foods. 2022 May 24;11(11):1533. doi: 10.3390/foods11111533.
A mixture design (MD) was used to evaluate the effect of replacing wheat flour (WF) with sprouted cañihua ( Aellen), kiwicha ( L.), and quinoa ( Willd.) flours (SCF, SKF, and SQF, respectively) on the content of phytic acid (PA), γ-aminobutyric acid (GABA), total soluble phenolic compounds (TSPC), and antioxidant activity (AA) in biscuits. Generally, sprouted pseudocereal flours contained lower amounts of starch and protein, comparable fat, ash, PA content, and increased levels of bioactive compounds (GABA and TSPC) and AA compared with wholegrain flours. Moreover, it was confirmed that sprouted pseudocereal flours were nutritionally superior to refined WF. MD allowed the modeling of target parameters showing that PA, GABA, TSPC, and AA were positively influenced by the proportion of flours in the biscuit. The models that better described the variation in nutritional parameters as a function of the formulation displayed typically linear and binary interactions terms. SKF exerted the highest influence on the increased content of PA. Therefore, to increase mineral bioavailability, the use of SCF and SQF in the formulation of biscuits was suggested. SCF and SQF positively influenced in GABA, TSPC, and AA in biscuits. The optimal ternary blends of flours that maximize the content of bioactive compounds and AA of biscuits and simultaneously minimize PA content were identified. To study the fate of biscuits in digestion, the optimal formulation for biscuits containing SQF/SCF was selected. For this type of baked product, reduced starch digestibility and glycemic index was observed compared with the control (100% WF). Moreover, the amounts of bioaccessible GABA, TSPC, and AA were higher in gastric and intestinal digests compared with control biscuit. Overall, these results highlighted the nutritional and health benefits of incorporation of flours from sprouted Andean grains in the production of biscuits.
采用混合设计（MD）来评估用发芽的卡尼瓦（Aellen）、基维恰（L.）和藜麦（Willd.）粉（分别为SCF、SKF和SQF）替代小麦粉（WF）对饼干中植酸（PA）、γ-氨基丁酸（GABA）、总可溶性酚类化合物（TSPC）和抗氧化活性（AA）含量的影响。一般来说，与全谷物粉相比，发芽的假谷物粉含有较低量的淀粉和蛋白质、相当的脂肪、灰分、PA含量，并且生物活性化合物（GABA和TSPC）和AA水平有所增加。此外，已证实发芽的假谷物粉在营养上优于精制的WF。MD允许对目标参数进行建模，表明饼干中PA、GABA、TSPC和AA受到面粉比例的正向影响。能更好地描述营养参数随配方变化的模型通常显示出线性和二元相互作用项。SKF对PA含量增加的影响最大。因此，为了提高矿物质的生物利用率，建议在饼干配方中使用SCF和SQF。SCF和SQF对饼干中的GABA、TSPC和AA有正向影响。确定了能使饼干中生物活性化合物和AA含量最大化同时使PA含量最小化的最佳三元面粉混合物。为了研究饼干在消化过程中的情况，选择了含有SQF/SCF的饼干的最佳配方。对于这种类型的烘焙产品，与对照（100% WF）相比，观察到淀粉消化率和血糖指数降低。此外，与对照饼干相比，胃和肠道消化液中生物可利用的GABA、TSPC和AA含量更高。总体而言，这些结果突出了在饼干生产中加入来自安第斯发芽谷物的面粉的营养和健康益处。
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