Mohammed Dosh Aldaemes^(1)*

(1). Researcher in the General Commission for Scientific Agricultural Research, Head of Food Technology Division, Hama Center, Syria.

(*Corresponding author: Dr. Mohammed Aldaemes Email: dr.aldaemes@yahoo.com)

Received :25/02/2022                    Accepted: 4/04/2022

Abstract: 

The aim of the research to studying and evaluating the impact of saponins in quinoa seeds using treatment wet and dry methods, and the impact of these factors on the taste properties of the quinoa seeds. Work on the quinoa class /NSL-106398/ was planted at the Agricultural Scientific Research Center in Hama during the 2020 season, was tested /8/ different coefficients in the dry and wet methods using normal water, /4/ different coefficients in the dry and wet methods using alkaline water (0.1n NaoH) different at the time of soaking, boiling and roasting to determine the best treatment (with the lowest saponins, best taste). The results showed the treatment (8) which were (seeds washed with water and soaked for 24 hours + shaking with shawl water and dragging of foam for 30 minutes + boiling of seeds for 30 minutes + roasting of hot air + roasting to light brown.) was the best to dispose of bitter bait and to obtain high tasty Specifications, with an average of / 4.93/ with a very good final score on the Lykart scale, followed by treatment (7) (seeds washed with water and soaked for 24 hours + shaking with shawl water and dragging of foam for 30 minutes + boiling of seeds for 15 minutes+  roasting to light brown) with an average of my account /4.60/, and treatment (11) (seeds washed with normal water and soaked for 3 hours + alkaline water treatment 0.1 n + boil seeds for 15 + hot air drying + roasting until light brown.) with an average of my account /4.60/ and with a very good as result on the Likert scale, the research indicates that these parameters are used to get rid of the bitter taste in the quinoa seeds and insert them into local meals whether whole grains or flour added as supporting material.

Keywords: quinoa, saponins, wet method of washing and soaking in water, sensory properties.

Full paper in Arabic: pdf