Nutritional Value and Use of the Andean Crops Quinoa (<i>Chenopodium quinoa</i>) and Kañiwa (<i>Chenopodium pallidicaule</i>)

Repo-Carrasco, Ritva; Espinoza, Clara Raquel; Jacobsen, Sven‐Erik

doi:10.1081/fri-120018884

Cited by 566 publications

(444 citation statements)

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“…However, the fatty acids are highly •, Control (cookies not substituted); ■, quinoa cookies substituted for 7.5% of wheat flour; ▲, quinoa cookies substituted for 15% of wheat flour. stable due to the presence of vitamin E, which acts as an antioxidant (Carrasco et al, 2003;Ng et al, 2007). The antioxidant activity against the lipids in quinoa was high compared with wheat (Asao and Watanabe, 2010).…”

Section: Discussionmentioning

confidence: 93%

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: 93%

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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“…It has been reported that the amount of fi ber may be increased with the addition of quinoa (Repo-Carrasco et al 2003, Schoenlechner et al 2007). For CAC (2007), the claim "source of fi ber" corresponds to a quantity of 30 g/kg, but this value was not reached in the toasted quinoa (Table 1).…”

Section: Resultsmentioning

confidence: 99%

“…Repo-Carrasco et al (2003) reported that the seed of quinoa contains 14.4% protein, whereas wheat and rice have 10.5 and 9.1% protein, respectively. Bhargava et al (2006b) reported that the quantity of protein in grains usually ranges from 7.5 to 22.1%.…”

Section: Resultsmentioning

confidence: 99%

Chemical and sensory evaluation of dark chocolate with addition of quinoa (Chenopodium quinoa Willd.)

et al. 2010

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Quinoa (Chenopodium quinoa Willd) is a good source of vitamin E containing high quality protein. A dark chocolate with the addition of 12, 16 or 20% quinoa was developed. The protein concentration of the products increased as the percentage of quinoa increased. The product containing 20% quinoa showed only 9% increase in vitamin E, while the quantity of polyphenols decreased from 23.5 to 18 μmol pirocatechin/g. The amount of essential amino acids was improved in samples containing quinoa. Cysteine, tyrosine and methionine increased by 104, 72, 70%, respectively in chocolate containing 20% quinoa. The amino acid pattern was as per WHO standards, which was adequate to human needs. The chocolate with quinoa was approved by 92% of the sensory panel. All the samples showed an index of acceptance above 70%. Quinoa could be used at the levels evaluated in this study adding its potential health benefi t to the dark chocolate.

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“…Reviews synthesising the literature surrounding quinoa have focussed on the nutrient composition [14,7], as well as the functional potential of quinoa in the human diet [5].…”

Section: Introductionmentioning

confidence: 99%

Physiological Effects Associated with Quinoa Consumption and Implications for Research Involving Humans: a Review

Simnadis

Tapsell

Beck

2015

Plant Foods Hum Nutr

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Quinoa is a pseudo-grain consumed as a dietary staple in South America. In recent years, consumer demand for quinoa in the developed world has grown steadily. Its perceived health benefits have been cited as a driving force behind this trend, but there are very few human studies investigating the impact of quinoa consumption. The aim of this review was to identify physiological effects of quinoa consumption with potential for human health. A critical evaluation of animal model studies was conducted. The quality of identified studies was assessed using a methodological quality assessment tool and summative conclusions were drawn to guide the direction of future human research. The majority of studies were of fair quality. Purported physiological effects of quinoa consumption included decreased weight gain, improved lipid profile and improved capacity to respond to oxidative stress. These physiological effects were attributed to the presence of saponins, protein and 20-hydroxyecdysone in the quinoa seed. The implications of these findings are that human studies should investigate the impact of quinoa consumption on weight gain and lipid levels. The role of quinoa as an antioxidant is still unclear and requires further elucidation in animal models. Disciplines Medicine and Health Sciences | Social and Behavioral Sciences AbstractQuinoa is a pseudo-grain consumed as a dietary staple in South America. In recent years, consumer demand for quinoa in the developed world has grown steadily. Its perceived health benefits have been cited as a driving force behind this trend, but there are very few human studies investigating the impact of quinoa consumption.The aim of this review was to identify physiological effects of quinoa consumption with potential for human health. A critical evaluation of animal model studies was conducted. The quality of identified studies was assessed using a methodological quality assessment tool and summative conclusions were drawn to guide the direction of future human research. The majority of studies were of fair quality. Purported physiological effects of quinoa consumption included decreased weight gain, improved lipid profile and improved capacity to respond to oxidative stress. These physiological effects were attributed to the presence of saponins, protein and 20-2 hydroxyecdysone in the quinoa seed. The implications of these findings are that human studies should investigate the impact of quinoa consumption on weight gain and lipid levels. The role of quinoa as an antioxidant is still unclear and requires further elucidation in animal models.

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Nutritional Value and Use of the Andean Crops Quinoa (Chenopodium quinoa) and Kañiwa (Chenopodium pallidicaule)

Cited by 566 publications

References 9 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

Chemical and sensory evaluation of dark chocolate with addition of quinoa (Chenopodium quinoa Willd.)

Physiological Effects Associated with Quinoa Consumption and Implications for Research Involving Humans: a Review

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