Sprouting of quinoa (Chenopodium quinoa Willd.): Effect on saponin content and relation to the taste and astringency assessed by electronic tongue

This study aimed at addressing the effect of quinoa sprouting on saponins which are considered main responsible for bitterness and astringency, consequently taste. Whole was sprouted 12, 24, 48, 72 h 22 °C dried 55 6 h. Quinoa taste assessed by electronic tongue mainly related to amount that were evaluated thin layer chromatography (TLC) mass spectrometry (MS). Sprouting decreased with changes occurring within 48 treatment. Both semi-quantitative (by TLC) quantitative MS) analysis revealed in upon decrease saponins, reaching value 0.086 mg/100 g after Finally, phenolic compounds seem play a minor role affecting traits quinoa.