Abstract
The use of quinoa could be a strategy for the nutritional improvement of bakery products. The inclusion of this pseudocereal, with its suitable balance of carbohydrates, proteins, lipids and minerals, could contribute to attaining the adequate intake values proposed by the FAO (Food and Agriculture Organization) and/or EFSA (European Food Safety Authority) for suitable maintenance and improvement of the population’s health. Bakery products made with white, red or black royal quinoa significantly improved the contribution to an adequate intake of polyunsaturated fatty acids (linoleic and linolenic acids) and dietary fibre, which produced an improvement in the soluble/insoluble fibre ratio. There was also an increase in the contribution to the average requirement of Fe and Zn, although the increase in the phytate/mineral ratio would make absorption of them more difficult. Inclusion of flour obtained from the three quinoas studied slightly improved the protein quality of the products that were prepared and positively affected the reduction in their glycaemic index.
Highlights
Quinoa is a native pseudocereal of Latin America that has great consumer acceptance in Europe and throughout the world
Would the incorporation of quinoa flour in formulations increase the protein content but it could improve the biological value of the proteins in these formulations, since quinoa proteins contribute essential amino acids that are limiting in wheat flours, and they are more digestible [3]
These differences could be due mainly to the use of a lower protein conversion factor (N × 5.7) than the one generally used in the literature (N × 6.25)
Summary
Quinoa is a native pseudocereal of Latin America that has great consumer acceptance in Europe and throughout the world. Because of its suitable balance of carbohydrates, proteins, lipids and minerals and its bioactive compound content, it has been proposed that it should be included as a strategy to improve the nutritional quality of bakery products made with refined flours [1,2]. It could lead to an increase in the unsaturated fatty acid content and an improvement in the omega 3/omega 6 fatty acid relationship. The main unsaturated fatty acids in quinoa are linoleic and α-linolenic acids, a precursor of long-chain polyunsaturated fatty acids (PUFAs), which are essential fatty acids [1,4]. Because of the high proportion of dietary fibre in wholemeal flours made from quinoa and other grains, their inclusion in bread formulations could
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