Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd) as an ingredient in bread formulations

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1396/09/13
54
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Journal of Cereal Science 55 (2012) 132-138

Quinoa is an Andean seed crop of many potential uses. In 2009 a field trial was carried out to explore the
potential for quinoa growing in climatic conditions of South Eastern Europe. Even under rainfed
conditions, without fertilization, a seed yield as high as 1.721 t ha1 was obtained. Seed quality was
remarkably good, with protein content ranging from 15.16 to 17.41 % on a dry weight basis, depending on
whether seeds were processed. Amino acid and mineral composition revealed the potential of quinoa
seeds as a valuable ingredient in the preparation of highly nutritious foods. Quinoa seeds had higher
contents of most essential amino acids, especially lysine, than wheat flour. Dehulled quinoa seeds, devoid
of saponins, were included into wheat bread formulations, with up to 20%, which resulted in a positive
effect on the rheological characteristics of dough. Furthermore, protein content in bread was increased by
around 2%. Sensory characteristics of breads were excellent also at the 20% supplementation level. The
study of bread supplemented with quinoa seeds could enable the development of a range of new baking
products with enhanced nutritional value.

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