Effect of Fish Hydrolysate and Sodium Chloride on the Colour of Quinoa Flour Fermented by Monascus purpureus †
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of Inoculum
2.2. Solid-State Fermentation of Quinoa Seeds
2.3. Production of Fermented Quinoa Flour
2.4. Colourimetric Analysis of Flour Samples
2.5. Carbon:Nitrogen Ratio
2.6. Experimental Design and Statistical Analysis
3. Results and Discussions
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Fermentation Time 1 (Days) | CIELAB Colour System 2 | ||
---|---|---|---|
L* | a* | b* | |
0 | 62.89 ± 0.987 e | 6.81 ± 0.137 a | 28.13 ± 0.397 e |
2 | 62.39 ± 1.528 e | 8.11 ± 0.393 b | 27.87 ± 0.802 e |
4 | 57.70 ± 2.099 d | 12.71 ± 2.013 c | 25.74 ± 1.984 d |
6 | 49.04 ± 2.551 c | 19.03 ± 1.486 ef | 21.27 ± 1.879 c |
8 | 44.43 ± 2.933 a | 19.62 ± 1.179 f | 19.59 ± 1.765 b |
10 | 46.07 ± 3.295 ab | 19.51 ± 0.991 f | 18.85 ± 1.136 ab |
12 | 47.25 ± 3.501 bc | 17.84 ± 0.875 d | 18.32 ± 1.020 a |
14 | 45.97 ± 2.867 ab | 18.32 ± 1.294 de | 18.48 ± 1.109 ab |
Sodium Chloride (%) | CIELAB Colour System 1 | C/N Ratio | ||
---|---|---|---|---|
L* | a* | b* | ||
0.05 | 44.66 ± 0.532 ab | 20.27 ± 0.323 bc | 17.89 ± 1.342 a | 11.05 ± 0.240 a |
0.1 | 45.46 ± 2.403 b | 18.82 ± 1.268 ab | 21.37 ± 0.645 c | 11.04 ± 0.176 a |
0.2 | 40.84 ± 2.469 a | 20.88 ± 0.112 c | 18.49 ± 1.343 ab | 13.32 ± 0.329 b |
0.4 | 46.77 ± 2.209 b | 18.53 ± 0.312 a | 20.62 ± 0.689 bc | 12.99 ± 1.124 b |
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Tucta-Huillca, F.; Quispe-Rivera, E.; Gonzales-Barron, U.; Cadavez, V.; Silva-Jaimes, M. Effect of Fish Hydrolysate and Sodium Chloride on the Colour of Quinoa Flour Fermented by Monascus purpureus. Biol. Life Sci. Forum 2023, 26, 3. https://doi.org/10.3390/Foods2023-15086
Tucta-Huillca F, Quispe-Rivera E, Gonzales-Barron U, Cadavez V, Silva-Jaimes M. Effect of Fish Hydrolysate and Sodium Chloride on the Colour of Quinoa Flour Fermented by Monascus purpureus. Biology and Life Sciences Forum. 2023; 26(1):3. https://doi.org/10.3390/Foods2023-15086
Chicago/Turabian StyleTucta-Huillca, Franz, Evelyn Quispe-Rivera, Ursula Gonzales-Barron, Vasco Cadavez, and Marcial Silva-Jaimes. 2023. "Effect of Fish Hydrolysate and Sodium Chloride on the Colour of Quinoa Flour Fermented by Monascus purpureus" Biology and Life Sciences Forum 26, no. 1: 3. https://doi.org/10.3390/Foods2023-15086