Connolly Devin, Minj Jagrani, Murphy Kevin M, Solverson Patrick M, Rust Bret M, Carbonero Franck
Department of Nutrition and Exercise Physiology, Elson Floyd College of Medicine, Washington State University, Spokane, Washington, USA.
Department of Crop and Soil Science, Washington State University, Pullman, Washington, USA.
Crit Rev Food Sci Nutr. 2024 Oct 18:1-14. doi: 10.1080/10408398.2024.2416476.
Due to exceptional nutritional quality, quinoa is an ideal candidate to solve food insecurity in many countries. Quinoa's profile of polyphenols, essential amino acids, and lipids make it ideal for digestive health. How the nutrient profile and bioavailability of quinoa metabolites differs across cooking methods such as heat, pressure, and time employed has yet to be elucidated. The objective of this review is to compile available research pertaining to the impact of various cooking methods on quinoa's nutritional properties with specific emphasis on how those properties affect gut health. Replacing small percentages of wheat flour with quinoa flour in baked bread increases the antioxidant activity, essential amino acids, fiber, minerals, and polyphenols. Extruding quinoa flour reduces amino acid, lipid, and polyphenol content of the raw seed, however direct quinoa and cereal grain extrudate comparisons are absent. Boiling quinoa leads to an increase of dietary fiber as well as exceptional retention of amino acids, lipids, and polyphenols. Baking and extruding with quinoa flour results in less optimal texture due to higher density, however minor substitutions can retain acceptable texture and even improve taste. Future research on quinoa's substitution in common processing methods will create equally desirable, yet more nutritious food products.
由于其卓越的营养品质，藜麦是解决许多国家粮食不安全问题的理想选择。藜麦中的多酚、必需氨基酸和脂质成分使其对消化健康十分理想。藜麦代谢产物的营养成分和生物利用度在不同烹饪方法（如加热、加压和烹饪时间）下有何差异，尚待阐明。本综述的目的是汇编有关各种烹饪方法对藜麦营养特性影响的现有研究，特别强调这些特性如何影响肠道健康。在烘焙面包中用藜麦粉替代小比例的小麦粉可提高抗氧化活性、必需氨基酸、纤维、矿物质和多酚含量。挤压藜麦粉会降低生种子中的氨基酸、脂质和多酚含量，然而目前尚无藜麦与谷物直接挤压物的比较。煮藜麦会使膳食纤维增加，同时氨基酸、脂质和多酚的保留情况也非常好。用藜麦粉烘焙和挤压会因密度较高而导致质地不太理想，不过少量替代仍可保持可接受的质地，甚至改善口感。未来关于藜麦在常见加工方法中替代情况的研究将创造出同样令人满意但更具营养的食品。
