Mohammed Dosh Al-daemes ^(1)*

(1). Food Technology Division, Hama Center, General Commission for Scientific Agricultural Research, Damascus, Syria.

(*Corresponding author: Dr. Mohammed Dosh Aldaemes. E-Mail: maldaames@yahoo.com).

Received: 18/03/2020                                Accepted: 21/06/2020

Abstract:

The aim of the research is studying the effect of removing saponins in quinoa seeds by using the methods of washing and soaking with water and alkaline solution 0.1N NaOH on their sensory and taste properties, and defining the best and easiest ways to get rid of saponins found in quinoa seeds, and inserting them into local diets. Work on the quinoa / NSL variety -106398 / which was planted at the Agricultural Scientific Research Center in Hama during the 2019 season, where /8/ different treatments were taken at the time of soaking(30 minutes, 1 hour, 3 hours, 24 hours) and boiling time (30-15 minutes)  to determine the best treatment in the way of washing and shaking with plain water while maintaining the uniformity of washing and shaking, switching washing water and withdrawing foam during experimentation. It also tested /4/ different treatments at the time of soaking with alkaline water to determine the best treatment, and one treatment was tested by boiling for 30 minutes to find out the effect of boiling process on the seeds treated with alkaline water. The results showed that the most acceptable treatments were treatment No. 11 (seeds washed with water and soaked for 3 hours + treatment with alkaline water N0.1 NaOH+ boiling seeds for 30 minutes) and an arithmetic mean / 4,533/ and with a very good final result on the Likert scale, Followed by treatment No. 8, which is (seeds washed with water and soaked for 24 hours + treatment with shaking, washing water and withdrawing foam for 30 minutes + boiling seeds for 30 minutes), and arithmetic mean / 4.467/ with a very good final result on the Likert scale, and research indicates use Transactions 8 and 11 to get rid of the bitter taste in quinoa seeds and include them in meals Local area.

Key words: quinoa, saponins, method wet, sensory properties.

Full paper in Arabic: PDF