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Showing 1 to 1 of 1 for “"Saponin Quantification by UV− Vis Spectrophotometry"”.
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Saponin Removal from Quinoa by Abrasion Processing
<p>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 …