Corrigendum: Seed Composition and Amino Acid Profiles for Quinoa Grown in Washington State

Craine, Evan B.; Murphy, Kevin M.

doi:10.3389/fnut.2020.605674

Cited by 7 publications

(2 citation statements)

References 2 publications

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“…is a pseudograin from the Amaranthaceae family, which originated in the Andean highlands (Jacobsen, 2003). Quinoa is glutenfree, high in protein, contains many essential amino acids, and is considered a good source of minerals, vitamins, and dietary fibers (Arendt & Fabio, 2008;Craine & Murphy, 2020). As a result, quinoa has many health benefits (Navruz-Varli & Sanlier, 2016).…”

Section: Introductionmentioning

confidence: 99%

Different breeding lines of quinoa significantly influence the quality of baked cookies and cooked grains

Nalbandian

Pietrysiak

Murphy

et al. 2022

Journal of Food Science

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Ten advanced breeding lines of quinoa were evaluated for their physicochemical and functional characteristics. These novel breeding lines were used in two model foods, including cookies and cooked grains, to understand the influence of their characteristics on the product quality. The cookies were baked using whole quinoa flour, and the quality attributes of texture, physical dimensions, and color were measured. The whole quinoa grains were cooked with water at a 1:4 (w/w) grain‐to‐water ratio, and quality attributes including water uptake (WU‐G), bulk density (BD‐G), and cooking loss (CL‐G) were measured. Significant differences in the quality of both products as an impact of the breeding lines were observed. In baked cookies, the WAQ2 variety produced cookies with the lowest diameter, whereas cookies prepared with WAQ1 were significantly softer than other varieties. In terms of cooked quinoa, WAQ8 exhibited the highest WU‐G while WAQ1 showed the highest CL‐G. Correlations were observed between flour characteristics and final product quality. Cookie height was negatively correlated with protein content, whereas the water solubility index (WSI) of flours had a positive effect on the cookie hardness. The cooking characteristics of quinoa grains were found to be correlated with the thermal properties of whole quinoa flour. The results of this study will help determine the advanced breeding lines for release as commercial varieties and will also provide food processors with information to find suitable quinoa varieties for different food applications. Practical Application New quinoa breeding lines have been developed to be grown in the climate conditions of Washington State. These varieties were characterized to find correlations with food quality for cookies and cooked grains. The results from this study will help farmers navigate among the quinoa varieties and help commercial food producers use the optimal quinoa variety for their specific food products.

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Section: Introductionmentioning

confidence: 99%

Different breeding lines of quinoa significantly influence the quality of baked cookies and cooked grains

Nalbandian

Pietrysiak

Murphy

et al. 2022

Journal of Food Science

Self Cite

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show abstract

“…The bran fraction content in quinoa seeds is higher than in cereals such as wheat or corn, providing high protein and fat content in this plant's seeds [124]. The amino acid composition of quinoa proteins is well-balanced and has a higher content of exogenous amino acids than most cereals [125]. Quinoa contains polyphenols, phytosterols, and flavonoids and is a rich source of dietary fiber, minerals, and vitamins.…”

Section: Quinoamentioning

confidence: 99%

Proteins in Food Systems—Bionanomaterials, Conventional and Unconventional Sources, Functional Properties, and Development Opportunities

2021

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Recently, food companies from various European countries have observed increased interest in high-protein food and other products with specific functional properties. This review article intends to present proteins as an increasingly popular ingredient in various food products that frequently draw contemporary consumers’ attention. The study describes the role of conventional, unconventional, and alternative sources of protein in the human body. Furthermore, the study explores proteins’ nutritional value and functional properties, their use in the food industry, and the application of proteins in bionanomaterials. Due to the expected increase in demand for high-protein products, the paper also examines the health benefits and risks of consuming these products, current market trends, and consumer preferences.

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Value‐added pancakes: Incorporation of whole wheat, buckwheat, quinoa, and proso millet flour into pancakes and their effect on product quality

Nalbandian,

Park,

Camerino

et al. 2024

Cereal Chem

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Background and ObjectivesEffects of the physicochemical properties of buckwheat flour (BKF), quinoa flour (QF), proso millet flour (PMF), and whole wheat flour (WWF) were evaluated in a pancake product made with unbleached fine wheat pastry flour (FWF). Pancakes were formulated with 25%, 50%, 75%, and 100% (w/w) substitution levels. FWF was used as the control.FindingsThe flours varied in composition, affecting their functional properties. BKF was characterized by high total dietary fiber (TDF), FWF had the highest starch content, WWF had the highest protein content, and PMF had the highest peak and onset temperature. The influential functional properties on pancake quality were the content of TDF and insoluble dietary fiber, as well as the water and oil holding capacity. Due to the rapid cooking time in pancakes, the PMF starch did not gelatinize adequately, likely due to the amylose content or shape and size of the starch, resulting in a low‐hardness pancake without a continuous matrix. When a pancake was prepared with partial pregelatinized PMF, the pancake had a continuous matrix.ConclusionBK, QF, and WWF can be incorporated into pancake formulations without flour modification. PMF must be modified before usage in a pancake application to ensure that a continuous matrix is formed.Significance and NoveltyThis research sheds light on the importance of considering the functional properties of alternative grains in baked product formulations. Nonetheless, further information was found on PMF starch gelatinization in pancake applications.

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Corrigendum: Seed Composition and Amino Acid Profiles for Quinoa Grown in Washington State

Cited by 7 publications

References 2 publications

Different breeding lines of quinoa significantly influence the quality of baked cookies and cooked grains

Different breeding lines of quinoa significantly influence the quality of baked cookies and cooked grains

Proteins in Food Systems—Bionanomaterials, Conventional and Unconventional Sources, Functional Properties, and Development Opportunities

Value‐added pancakes: Incorporation of whole wheat, buckwheat, quinoa, and proso millet flour into pancakes and their effect on product quality

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