Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations

Stikić, R.; Glamočlija, Đ.; Demin, Mirjana; Vucelić-Radović, Biljana V.; Jovanović, Ž.; Milojković‐Opsenica, Dušanka; Jacobsen, Sven‐Erik; Milovanović, Miloš

doi:10.1016/j.jcs.2011.10.010

Cited by 237 publications

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“…Quinoa flour is used as a substitute for wheat flour in the production of foods such as pasta and bread (Caperuto et al, 2001;Stikic et al, 2012). However, the effects of quinoa on the oxidative stability and the nutritional quality of the substituted foods have not yet been reported.…”

Section: Discussionmentioning

confidence: 99%

“…Also, the threonine content was increased. Stikic et al (2012) proposed that the incorporation of quinoa into wheat flour improved the lysine, methionine and histidine contents in bread. These results suggested that quinoa contributes to the improvement of essential amino acids levels in food.…”

Section: Discussionmentioning

confidence: 99%

“…Quinoa flour can be used as a substitute for wheat flour in the production of food. Pasta and bread made with quinoa flour have been reported (Caperuto et al, 2001;Stikic et al, 2012). Quinoa has strong antioxidant activity and a high amino acid score in comparison with wheat (Watanabe et al, 2003;Asao and Watanabe, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Amino Acid Composition, Oxidative Stability, and Consumer Acceptance of Cookies Made with Quinoa Flour

Watanabe

Kawanishi-Asaoka

Myojin

et al. 2014

FSTR

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Quinoa has strong antioxidant activity and a high amino acid score compared to common cereals such as rice and wheat. Therefore, cookies containing quinoa flour as a substitute for wheat flour were used to investigate the effects of quinoa on the oxidative stability and nutritional quality of the cookies. The antioxidant capacity of the cookies was increased by the addition of quinoa flour. As a result, the peroxide value of cookies containing quinoa was lower than that of cookies without quinoa after storage at room temperature. Additionally, quinoa substitution resulted in increased lysine content in the cookies. In sensory evaluation, the quinoa cookies were acceptable to the panelists.Quinoa is a functional and nutritious substitute for wheat flour.Keywords: quinoa, cookie, oxidative stability, POV, amino acid score IntroductionQuinoa (Chenopodium quinoa Willd) is a pseudocereal native to the South American Andes. The grain is appreciated for its contribution to good nutrition. It contains a large proportion of high-quality protein because its lysine content is several times that of common cereals, resulting in a high amino acid score (Watanabe et al., 2003). Also, it has a high content of minerals, such as calcium, magnesium, iron and potassium, compared with other cereals (Galvez et al., 2010). In recent years, the functional properties of food have been of increasing interest, and the functional properties of quinoa, such as its suppressive effect on increased blood pressure (Ogawa et al., 2001), serum and liver cholesterol-lowering effects (Takao et al., 2005), antioxidant activity and allergenicity (Asao and Watanabe, 2010), have been investigated.Oxidation of oils and fats contained in food during storage produces a complex mixture of volatiles that significantly affect the sensory properties of food, resulting in reduced nutritional quality, as well as harmful effects on human health. Quinoa flour can be used as a substitute for wheat flour in the production of food. Pasta and bread made with quinoa flour have been reported (Caperuto et al., 2001;Stikic et al., 2012). Quinoa has strong antioxidant activity and a high amino acid score in comparison with wheat (Watanabe et al., 2003;Asao and Watanabe, 2010). It is proposed that the addition of quinoa flour may raise the antioxidant capacity and amino acid score in substituted food. However, the effects of quinoa on the oxidative stability and nutritional quality of foodhave not yet been reported. AbbreviationsTE; trolox equivalents, SD; standard deviation, DPPH; 1,1-diphenyl-2-picrylhydrazine, POV; peroxide value, ORAC; oxygen radical absorbance capacity K. Watanabe et al. 688 In this study, cookies containing few ingredients yet high in oils and fats were made with quinoa flour to investigate its suppressive effect on the oxidation of oils and fats in food during storage, and the improvement in nutritional quality with the addition of quinoa flour. Materials and MethodsMaterials Quinoa, foxtail (Setaria italica L.), rice (Oryza sativa L.), Japanese...

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Amino Acid Composition, Oxidative Stability, and Consumer Acceptance of Cookies Made with Quinoa Flour

Watanabe

Kawanishi-Asaoka

Myojin

et al. 2014

FSTR

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“…Its high quality is expressed by the content of histidine, isoleucine, leucine, phenylalanine, threonine, tryptophan, valine and, mostly, lysine and methionine, the essential amino acids (Stikic et al, 2012). Its grains are rich in minerals (K, Ca, P, Mn, Zn, Cu, Fe and Na), dietetic fibers and vitamins C and E (Dini et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Standardizing germination tests for quinoa seeds

Souza¹,

Souza²,

Souza³

et al. 2017

Afr. J. Agric. Res.

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The standard germination tests have been commonly used on commercial grain crops, such as soybean, field beans, rice and maize. However, there are no standard tests for potential new crops; quinoa being one of them. This work is aimed at evaluating the effect of substrate, temperature and counting time in seed germination of quinoa. The following treatments were used in tests with seeds: on blotter paper, between blotter paper, on sand and within sand, all previously soaked with distilled water. These substrates were combined to the temperatures of 15, 20, 25, 30°C, and alternated between 20 to 30°C. The experiment was conducted on an entirely randomized factorial design 5 × 4 (temperature × substrate) with 4 repetitions. Normal seedlings, abnormal seedlings and dead seeds were counted until stabilized. The germination velocity index and mean time for germination were calculated. From the results, it was concluded that germination test of quinoa seeds should be conducted at 20 to 30°C alternate temperatures, on or between blotter paper, with initial count at 2 days and final count at 4 days.

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“…The protein content of quinoa is higher than that of other cereals ranging from 15 to 17.5% of the seed (Stikic et al, 2012). In special, its amino acid composition is considered next to the ideal as recommended by FAD and close to that found in casein (Dshodi et al, 1999), although the ratios vary in accordance with the localization (Prakash & Pal, 1998).…”

Section: Introductionmentioning

confidence: 95%

The importance of heat against antinutritional factors from Chenopodium quinoa seeds

Silva¹,

Pompeu²,

Costa³

et al. 2015

Food Sci. Technol (Campinas)

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Chenopodium quinoa seeds have high protein content. The nutritional value of quinoa is superior compared with traditional cereals. Its essential amino acid composition is considered next to the ideal, and its quality matches that of milk proteins. In this study, the seed storage proteins from Chenopodium quinoa were extracted, fractionated, partially purified, and characterized. The structural characterization was performed by Tricine-SDS-PAGE and two-dimensional electrophoresis, and it confirmed the presence of proteins of molecular weight of 30 and 7kDa, probably corresponding to lectins and trypsin inhibitors, respectively. The functional characterization of these proteins evidenced their activity as antinutritional factors due to their in vitro digestibility. Quinoa proteins have an excellent amino acid composition with many essential amino acids. In vitro digestibility evaluation indicated that heat-treated samples showed a more complete digestion than the native state samples. Quinoa seeds can be an important cereal in human diet after adequate heat treatment.Keywords: Chenopodium quinoa; seeds; lectins; protease inhibitor; in vitro digestibility.Practical Application: SDS-PAGE to evaluate the effect of digestive enzymes in seed proteins.

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Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations

Cited by 237 publications

References 18 publications

Amino Acid Composition, Oxidative Stability, and Consumer Acceptance of Cookies Made with Quinoa Flour

Amino Acid Composition, Oxidative Stability, and Consumer Acceptance of Cookies Made with Quinoa Flour

Standardizing germination tests for quinoa seeds

The importance of heat against antinutritional factors from Chenopodium quinoa seeds

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