Physicochemical Characterization of Thirteen Quinoa (Chenopodium quinoa Willd.) Varieties Grown in North-West Europe-Part II.

Phara De Bock,Mia Eeckhout,Hilde Muylle,Filip Van Bockstaele,Paul Quataert,Gerda Cnops

doi:10.3390/plants11030265

Phara De Bock, Mia Eeckhout + Show 4 more

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https://doi.org/10.3390/plants11030265

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Abstract

Quinoa cultivation has gained increasing interest in Europe but more research on the characteristics of European varieties is required to help determine their end use applications. A comparative study was performed on 13 quinoa varieties cultivated under North-West European field conditions during three consecutive growing seasons (2017–2019). The seeds were milled to wholemeal flour (WMF) to evaluate the physicochemical properties. The WMFs of 2019 were characterized by the highest water absorption capacity (1.46–2.06 g/g), while the water absorption index (WAI) between 55 °C (2.04–3.80 g/g) and 85 °C (4.04–7.82 g/g) increased over the years. The WMFs of 2018 had the highest WAI at 95 °C (6.48–9.48 g/g). The pasting profiles were characterized by a high viscosity peak (1696–2560 mPa.s) and strong breakdown (−78–643 mPa.s) in 2017. The peak viscosity decreased in 2018 and 2019 (823–2492 mPa.s), while breakdown (−364–555 mPa.s) and setback (19–1037 mPa.s) increased. Jessie, Summer Red, Rouge Marie, Vikinga, and Zwarte WMFs were characterized by low WAIs and high shear resistance. Bastille WMF developed high viscosities and, along with Faro WMF, showed a high breakdown. The wide variation in physicochemical properties suggests that the potential food applications of WMFs depend on the variety and growing conditions.

Highlights

The pseudocereal quinoa (Chenopodium quinoa Willd.) belongs to the Amaranthaceae family
Quinoa varieties cultivated under North-West European field conditions during three consecutive growing seasons (2017–2019)
Within the present study the quinoa seeds were milled to wholemeal flour (WMF), and their physicochemical properties were evaluated, more precisely the water absorption capacity (WAC), the water absorption index (WAI) upon heating and the pasting properties

Summary

Introduction

The pseudocereal quinoa (Chenopodium quinoa Willd.) belongs to the Amaranthaceae family. Quinoa was traditionally cultivated by pre-Hispanic civilizations in the Andean region [1]. The plant produces edible seeds that are small, flat, and round [2]. The seed color of most commercial varieties are white to grey or black but varieties with yellow or red–violet seeds exist as well [3,4]. After the recognition of its excellent nutritional value, quinoa gained increasing interest worldwide [1]. Quinoa is a promising crop for further expansion in many parts of the world [2]. Quinoa is mainly grown in South America (e.g., Peru, Bolivia, Ecuador), it has been introduced worldwide in the last decades [5]

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