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<p>The current study aimed to evaluate the physicochemical, rheological, secondary metabolites, and sensory properties of a quinoa-based product (<i>Chenopodium quinoa</i> Willd) with the incorporation of 30, 40, and 50% quinoa. The incorporation of quinoa significantly improved the physicochemical properties, resulting in higher amounts of minerals, crude fibre, enzyme activity (ά-amylase, ά/β-glucosidase, β-galactosidase), phenolic and antioxidant activity. Metabolites derived after the fermentation of quinoa revealed the important nutraceutical compounds like trigonelline, ferulic acid, quercetin, kaemperol, 4-hydroxy benzoic acid, protocatechuic acid, and chlorogenic acid along with other metabolites like glucose, ethanol, lactic acid, and acetic acid identified by NMR. Quinoa Rice Cake (QRC) was found to contain volatile such as aldehydes, alcohols, and ketones. The developed QRC product’s sensory qualities indicated that adding 30 and 40% quinoa to the final product greatly improved the quality attributes of steamed rice cake. This research explores the benefits of adding quinoa to traditional fermented foods, enhancing both their nutritional value and metabolites.</p>

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Fermented quinoa-enhanced steamed rice cake: comprehensive analysis of physicochemical, textural, sensory, and enzyme activities

  • 期刊论文

  • 发表日期：

    2026年7月23日

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  • S. Rohini Karnat,
  • V. H. Nanishankar,
  • Y. Sudheer Kumar,
  • Somashekar Devappa

摘要

The current study aimed to evaluate the physicochemical, rheological, secondary metabolites, and sensory properties of a quinoa-based product (Chenopodium quinoa Willd) with the incorporation of 30, 40, and 50% quinoa. The incorporation of quinoa significantly improved the physicochemical properties, resulting in higher amounts of minerals, crude fibre, enzyme activity (ά-amylase, ά/β-glucosidase, β-galactosidase), phenolic and antioxidant activity. Metabolites derived after the fermentation of quinoa revealed the important nutraceutical compounds like trigonelline, ferulic acid, quercetin, kaemperol, 4-hydroxy benzoic acid, protocatechuic acid, and chlorogenic acid along with other metabolites like glucose, ethanol, lactic acid, and acetic acid identified by NMR. Quinoa Rice Cake (QRC) was found to contain volatile such as aldehydes, alcohols, and ketones. The developed QRC product’s sensory qualities indicated that adding 30 and 40% quinoa to the final product greatly improved the quality attributes of steamed rice cake. This research explores the benefits of adding quinoa to traditional fermented foods, enhancing both their nutritional value and metabolites.