Evaluation of the functionality of bread loaves prepared with quinoa flakes through biological tests

Abstract

The aim of this study was to evaluate quinoa flakes and bread prepared with the pseudocereal with regard to nutritional aspects by determining chemical composition, content of tocopherols and fatty acid composition as well as to possible beneficial effects in Wistar rats given commercial feed supplemented or not with quinoa flakes and cholesterol. The following parameters were determined: weight gain, food intake, liver weight, fat in liver and lipid profile in blood and liver. The results showed that processing affected the nutritional characteristics of bread because there was a significant increase in dietary fiber content but reduction in soluble fiber. Increased fiber did not influence food intake or weight gain. Regarding fat in liver of rats, the group that consumed bread without quinoa but with cholesterol showed higher lipid content. The addition of quinoa increased significantly the level of all types of tocopherols, especially in the group of animals that consumed 20% quinoa bread, improving the lipid profile both in blood and liver, largely due to a reduction in oxidized LDL. O objetivo deste estudo foi avaliar os flocos de quinoa e os pães elaborados com o pseudocereal, tanto em relação a aspectos nutricionais por meio da análise da composição centesimal, do teor de tocoferóis, composição em ácidos graxos, quanto aos possíveis efeitos benéficos, através de experimento com ratos Wistar, consumindo ração comercial, suplementados ou não com flocos de quinoa e colesterol. Foram determinados: ganho de peso, consumo de alimento, peso e gordura do fígado e perfil lipídico do sangue e do fígado. Pelos resultados, verificou-se que o processamento afetou as características nutricionais dos pães, pois houve aumento significativo no teor de fibras totais, porém redução nas fibras solúveis. O aumento de fibras não influenciou no consumo alimentar nem no ganho de peso. Em relação à gordura do fígado dos ratos, o grupo que consumiu pão sem quinoa com colesterol apresentou maior teor de lipídios. A adição de quinoa incrementou significativamente o teor de alguns tipos de tocoferóis, principalmente no grupo de animais que consumiu o pão com 20% de quinoa, melhorando o perfil lipídico, tanto do sangue quanto do fígado, principalmente devido à redução do LDLoxidado.Unitermos: Quinoa/flocos/avaliação nutricional. Quinoa/flocos/efeitos benéficos. Pão/processamento/ efeitos. Pão/avaliação nutricional. Pão/adição de quinoa/avaliação nutricional. Tocoferóis.

Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality

“…The main source of nitrogen in quinoa slurries are aminoacids, ammonium ions and di, tri-peptides [21]. It was reported that total aminoacid content in quinoa is higher than in barley, rice or wheat [2]. Next to nitrogen sources, minerals, and especially key metal ions, are important determinants of yeast performance.…”

“…It has been shown that metal ions like Mg 2+, K + , Ca 2+, and Zn 2+ have an impact on yeasts during brewing [13]. As reported by a large body of research, the main minerals in quinoa are potassium, phosphorus, and magnesium, while calcium and zinc are also present in relative high amounts [2]. Even if, quinoa was the main flour in preferment, amaranth flour also sustained the microbial growth and activity due to its rich composition in nitrogen compounds, minerals, vitamins and fermentable sugars [4].…”

“…A large scientific literature states that quinoa and amaranth are very rich sources of minerals, more than three folds as compared to other cereals [2,22]. Moreover it is stated that yeasts could influence mineral availability by lowering the pH of the dough, thereby creating optimal conditions for wheat phytase activity [13] and so it is possible that aromatic yeast strains contributed also to the high mineral content.…”

“…Gorinstein et al [35] concluded that along with buckwheat, quinoa has the highest contents of total polyphenols and the highest antioxidant potential among the cereals and pseudocereals investigated. The same research reported that quinoa proteins, also play a role in the overall antioxidant activity, while Flach Gewehr et al [2] considered that the group of tocopherols (α,β,γ,δ) quantified in quinoa loaves contributed to the antioxidant activity.…”

“…Among ancient grains, quinoa ( Chenopodium quinoa Wild, family Amaranthaceae ) is a rich source of minerals, vitamins, fibers, fatty acids and has well-balanced protein and amino acid content that could develop dietary protein balance when utilized by it or mixed with cereal grains [2]. It is high in magnesium and iron contents as well as in vitamins such as vitamin E and those of the group B and could provide natural antioxidant compounds [3].…”