Quinoa Grains Research Articles

Ancestral Andean grain quinoa as source of lactic acid bacteria capable to degrade phytate and produce B-group vitamins

The lactic acid bacteria (LAB) microbiota of quinoa grains (QG) and spontaneous sourdough (QSS) was evaluated. Different strains of Lactobacillus (L.) plantarum (7), L. rhamnosus (5), L. sakei (1), Pediococcus (Ped.) pentosaceus (9), Leuconostoc (Leuc.) mesenteroides (1), Enterococcus (E.) casseliflavus (2), E. mundtii (3), E. hirae (1), E. gallinarum (12), Enterococcus sp. (1), and E. hermanniensis (2) were isolated, identified and characterized. Only four strains isolated from QSS and eight strains isolated from QG showed amylolytic activity. L. plantarum CRL 1973 and CRL 1970, L. rhamnosus CRL 1972 and L. sakei CRL 1978 produced elevated concentrations of folate with strain CRL 1973 producing the highest concentration (143±6ng/ml). L. rhamnosus, isolated from QSS, was the LAB species that produced the most elevated concentrations of total riboflavin (>270ng/ml) with strain CRL 1963 producing the highest amounts (360±10ng/ml). Phytase activity, evaluated in forty-four LAB strains from quinoa, was predominantly detected in L. rhamnosus and Enterococci strains with the highest activities observed in E. mundtii CRL 2007 (957±25U/ml) followed by E. casseliflavus CRL 1988 (684±38U/ml), Leuc. mesenteroides CRL 2012 (617±38U/ml) and L. rhamnosus CRL 1983 (606±79U/ml). In conclusion, this study shows that a diverse LAB microbiota is present in quinoa with important properties; these microorganisms could be used as potential starter cultures to increase the nutritional and functional properties of Andean grains based foods.

Effect of different types of processing on the total phenolic compound content, antioxidant capacity, and saponin content of Chenopodium quinoa Willd grains

The effects of five processing forms on the content of phenolic compounds, antioxidant capacity, and saponin content in quinoa grains were evaluated. The processes included washing, washing followed by hydration, cooking (with or without pressure), and toasting. The highest content of phenolic compounds was obtained after cooking under pressure; however, these compounds also increased with grain washing. The toasting process caused the greatest loss. The antioxidant capacity of the grains was similarly affected by the processing techniques. According to the amount of saponins, the grains were classified as bitter. Washing caused a reduction in these compounds, but the levels remained unchanged after cooking (with and without) pressure and toasting; however, they significantly increased after hydration. Cooking, especially with pressure, had greater effects than the other processes, and potentiated the functional properties of quinoa grains.

Quinoa and Rice Co-products Gluten Free-cereals: Physical, Chemical, Microbiological and Sensory Qualities

Quinoa grains and rice co-products (broken grains and bran) can offer good opportunities for the production of nutritious foods without gluten. The aim of this study was to evaluate the physical, chemical, microbiological and sensory characteristics of extruded gluten-free breakfast cereals produced from quinoa and rice co-products. The cereals breakfast were submitted in three different treatments: Caramel (sweet), with addition of caramel colorant before extrusion and glucose syrup after this process; Annatto (salty), with addition of annatto colorant before extrusion and sodium chloride solution after this; and the natural, without addition of colorant and flavoring. Randomized design with the three treatments and three replicates was used to determine the physical characteristics, and randomized blocks for sensory acceptance. Attribute crispness was highly rated by the judges for all flavors. There were acceptance of annatto (salty) and caramel (sweet) cereals flavors, indicating the preference of consumers for more pronounced flavors. Content of protein, fiber and lipids in the natural cereal is higher corn, being a good option to meet the daily consumption values. Levels of zinc, copper and manganese supply the values for both adults and children, considering 100g of daily consumption. Obtained amino acid profile was higher than the minimum standard established by FAO/WHO for all essential amino acids except lysine. Production of breakfast cereal from quinoa grains and broken rice bran is viable considering the technological, nutritional, microbiological and sensory aspects.

Part I: the influence of serial repitching ofSaccharomyces pastorianuson the uptake dynamics of metal ions and fermentable carbohydrates during the fermentation of barley and gluten-free buckwheat and quinoa wort

Recently, research has been focusing on the use of alternative raw materials for brewing purposes and gluten-free beer-like beverages from malted buckwheat and quinoa are of commercial interest. A common commercial process involves the serial repitching of the yeast biomass, but this has not been described using buckwheat and quinoa wort fermentations. Our research studies (Parts I–III) explored the serial repitching of the yeast strain Saccharomyces pastorianus TUM 34/70 on the composition of a barley, buckwheat and quinoa fermentation medium. The present paper focuses on the fermentation performance and the uptake dynamics of metal ions and fermentable carbohydrates. Both pseudocereals showed high variations in all of the attributes examined during successive fermentations. In buckwheat the differences between successive fermentations were similar to those observed with barley, whereas differences in quinoa varied quite significantly from those observed with barley and showed a directional trend, suggesting a general weakening of the yeast from the sixth successive fermentation onward. In particular, the assimilation of the fermentable carbohydrates lessened and metal ion uptake appeared poorly controlled. It was concluded that buckwheat showed good potential for serial repitching of S. pastorianus TUM 34/70, whereas serial repitching of a quinoa wort appeared to be limited to five or six fermentations. Copyright © 2015 The Institute of Brewing & Distilling

Effect of sowing dates on quinoa grains and its chemical composition

Effect of sowing dates on quinoa grains and its chemical composition

Biochemical and Immunochemical Evidences Supporting the Inclusion of Quinoa (Chenopodium quinoa Willd.) as a Gluten-free Ingredient

To date, the only acceptable therapeutic approach for celiac disease (CD) is a strict elimination from the diet of gluten-containing foods, but this diet does not always guarantee an adequate nutritional intake. Pseudocereals are receiving considerable attention as interesting alternatives for the formulation of gluten-free products, and quinoa grains arise as nutritive substitutes of conventional cereals. The aim of this study was the characterization of different quinoa samples corresponding to 11 quinoa varieties, using polyacrylamide gel electrophoresis in the presence of sodium dodecyl sulfate (SDS-PAGE) and immunoblotting techniques to assess their suitability for celiac subjects. Some of these varieties were grown in Italy to assess if the reproduction in a new habitat can guarantee the retention of the "safe" protein pattern. None of the quinoa varieties studied presented protein bands with electrophoretic mobility comparable with those of wheat gliadins, the toxic protein for celiac subjects. All the quinoa samples showed a low binding affinity for both specific anti-gliadin antibodies and IgAs from celiac subjects, confirming that quinoa can be considered as a safe ingredient for celiac patients. However, reliable varieties should be previously selected since the immuno cross-reactivity with anti-gliadin antibodies can vary significantly.

Perda de pressão estática em uma coluna de grãos de quinoa

Objetivou-se, neste trabalho, avaliar os efeitos do fluxo de ar sobre a queda da pressão estática em massa granular de quinoa, cultivar Real, com diferentes teores de impurezas; ajustar os modelos matemáticos aos dados experimentais obtidos e selecionar o modelo que melhor represente o fenômeno. Inicialmente, o produto estava isento de impurezas e com teor de água de 17% base seco. Foram feitas adições de impurezas nos percentuais de 1, 2, 3, 4 e 5. Utilizando-se um equipamento devidamente projetado e construído e fluxos de ar variando de 0,1 a 0,4 m³ s-1 m-2, foram determinadas as pressões estáticas da quinoa limpa e com impurezas. Os dados experimentais de perda de carga foram ajustados às equações comumente utilizadas para descrever o fenômeno. Os resultados permitiram concluir que: a) a pressão estática em uma coluna com grãos de quinoa aumenta com o incremento de fluxo de ar; b) O aumento do nível de impureza provocou redução da queda de pressão estática; c) As equações que melhor representam os dados experimentais da queda de pressão no interior do leito com grãos de quinoa, sem e com impurezas, foram as equações de Shedd e de Guimarães, respectivamente.

CHARACTERISTICS AND MATHEMATICAL MODELING OF CONVECTIVE DRYING OF QUINOA (CHENOPODIUM QUINOA WILLD.): INFLUENCE OF TEMPERATURE ON THE KINETIC PARAMETERS

ABSTRACT The aim of this research was to model the drying kinetics of quinoa and to evaluate the temperature influence on the kinetic parameters of the models used. Prior to drying process, quinoa grains were washed at 60C and the removal of saponins was studied. Hot air drying temperatures were 40, 50, 60, 70 and 80C. Initial saponin content was 6.34%, reaching a final saponin content of 0.25% after 120 min of washing. Sorption isotherm was determined at 60C giving a monolayer moisture content of 0.051 g water/g dry matter. Drying kinetics was modeled with different equations. Diffusional coefficient increased with temperature from 3.78 to 7.67 × 10−11 m2/s, for a range of temperatures between 40 and 80C, with an estimated of Ea 15.95 kJ/mol. According to the statistical tests used, the logarithmic and Weibull models gave the best fit for experimental data (determination coefficient > 0.98, sum squared error < 0.001 and Chi-square < 0.001). PRACTICAL APPLICATIONS Quinoa (Chenopodium quinoa Willd.) is mainly cultivated in Argentina, Bolivia, Chile, Colombia, Ecuador and Peru. Today, it has aroused great technological and commercial interest for both human and animal feeding because of the presence of high-protein content and a balanced amino-acid spectrum with significant lysine and methionine contents. In addition, it does not contain gluten, being an alternative food for celiac patients. In the last few years, it has shown to have an antioxidant activity like other cereals and pseudocereals (buckwheat, rice, soybean, amaranth, among others), playing an important role as functional and nutraceutical food. The main utility of this study is the application of dehydration as an alternative for the preservation of this pseudocereal, applying different empirical models and the diffusional model, which can be considered a base for the estimation of the drying time and the optimization of the drying process.

Impact of Baking on Vitamin E Content of Pseudocereals Amaranth, Quinoa, and Buckwheat

ABSTRACTThe aim of this study was to analyze the vitamin E composition of amaranth, quinoa, and buckwheat pseudocereals. The method used consisted of a one‐step extraction with hexane followed by normal‐phase high‐performance liquid chromatography (NP‐HPLC) coupled with a fluorescence detector. This method afforded complete separation of all vitamin E compounds present. In addition, vitamin E stability following high‐temperature processing such as breadmaking was also studied. The vitamin E composition differed significantly from grain type to grain type, and highest vitamin E content (expressed as α‐tocopherol equivalents) was found in quinoa grains, followed by amaranth and buckwheat (24.7, 15.4, and 6.3 μg/g respectively). None of the pseudocereal grains contained tocotrienols, which were only detected in wheat grains in minor quantities. Vitamin E recovery following breadbaking was high (70–93%) and gluten‐free breads containing pseudocereal had significantly higher vitamin E content compared with the gluten‐free control. Amaranth, quinoa, and buckwheat grains proved to be good sources of vitamin E and may be used as ingredients in gluten‐free products for improving vitamin E content and thus overall nutritional quality.

Grain sorption equilibria of quinoa grains

Quinoa has been identified as a promising source of food. Reports in the literature have focused mainly on agronomic potential, composition, nature of the starch and protein quality. Other aspects related with drying and storing of quinoa seed have received less attention. Moisture sorption isotherms constitute an essential part of the theory of drying and in the study of storage of dehydrated foods. Vapour water sorption of quinoa grains was determined at 20, 30 and 40 °C in the range of 0.089–0.851 water activity ( a w) by means of the gravimetric method. Experimental curves were fitted to one three-parameter equation (Guggenheim–Anderson–de Boer, GAB equation). The equilibrium values and temperature shifts were modelled with a three-parameter equation in the approximate moisture content range of 0.02–0.18 (g water/g dry matter). An analytical expression to calculate the isosteric heat of sorption and its moisture content dependence was used and the results were compared with the isosteric heat calculated from the experimental equilibrium data by means of the Clausius–Clapeyron equation. The GAB model describe the sorption isotherms of quinoa grains at different temperatures in the range of a w investigated, the sorption areas obtained from the GAB equation were comparable with other sorption areas reported in the literature for various cereal grains and the effect of temperature on water sorption isotherms is adequately describes by an equation based on the enthalpy-entropy compensation.

Physicochemical and functional properties of Chenopodium quinoa starch

Starch isolated from lysine-rich high protein Chenopodium quinoa grains was studied for physicochemical and functional properties. In contrast to corn starch which showed a two-stage swelling, C. quinoa showed a single-stage swelling in the temperature range of 65–95 °C. However, C. quinoa starch had a lower solubility and lower viscosity than corn starch at same concentration. The unique property of C. quinoa starch was its unusual freeze-thaw stability, a fact difficult to explain. The opaque nature of C. quinoa starch paste suggests applications in emulsion food products such as salad dressings. Utilization of C. quinoa starch has advantages, since the grain as such has limited acceptability, attributed to the presence of bitter saponins.

Chemical composition and nutritional evaluation of quinoa ( Chenopodium quinoa Willd.)

This article presents the chemical composition of quinoa grains and leaves. It provides the results of proximate analyses and data on quinoa starch, proteins and amino acids, fats, polyamines, vitamins, minerals, and antinutritional factors including saponins. Also included is information on the history and importance of quinoa cultivars and varieties and a description of the analytical methods used for this study