ArticleFood chemistry: X2025
Optimizing functional, stability, and sensory attributes of quinoa beverages through bioprocessing, ultrasonication, and hydrocolloids.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Advances in Proteomics and Functional Foods from Fermentation and Bioencapsulation of Andean Grains and Tubers: Applications and Perspectives.Foods (Basel, Switzerland) · 2026Review
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study evaluated how various processing methods affect the nutritional, functional, and sensory qualities of a saponin-free quinoa-beverage. Bioprocessing techniques-soaking, germination, malting, and dehulling-were applied to reduce saponin and enhance nutritional value. Soaking eliminated saponins entirely, while germination and malting reduced levels to 0.02 % compared to 0.06 % in raw quinoa. These processes also improved functional properties such as water/oil absorption, foaming, and emulsification. Nutritional enhancements included increased polyphenol content, antioxidant activity, and higher levels of copper, manganese, and vitamin E. Ultrasonication at 15 min significantly improved suspension stability, especially when combined with 1.0 % xanthan gum, which maintained 100 % stability over eight days of cold storage. Sensory qualities were improved using natural additives like vanilla and guava. The optimal formulation used soaked quinoa, 15-min ultrasonication, 1.0 % xanthan gum, 1.0 % guava, and vanilla. This research presents a scalable method for producing a nutritious, stable, and appealing quinoa-based beverage for the functional drink market.
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Registered trials
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