Saponin Removal from Quinoa by Abrasion Processing
Quinoa is coated with a thin layer of saponins, glycosylated triterpenoids, that produce a bitter flavor when consumed. The average saponin content in commercial varietals from Bolivia average around 2.7% saponins and organoleptic testing shows the threshold for noticing a bitter flavor is below 0.1...
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| Format: | Others |
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DigitalCommons@CalPoly
2019
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| Online Access: | https://digitalcommons.calpoly.edu/theses/2085 https://digitalcommons.calpoly.edu/cgi/viewcontent.cgi?article=3487&context=theses |