The filmogenic solutions (FS) composed of quinoa starch (4.0 g/100 mL) were prepared, containing various concentrations of glycerol (GC; 16.6-33.4 g glycerol/100 g of quinoa starch, dry weight basis) and alkaline pH values (9.7-11.3). To obtain…
2010
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Quinoa, Chenopodium quinoa Willd., is an Amaranthacean, stress-tolerant plant cultivated along the Andes for the last 7000 years, challenging highly different environmental conditions ranging from Bolivia, up to 4.500 m of altitude, to sea level, in…
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The proportion of growth allocated to reproductive organs can be an important determinant of yield variation between cultivars and environments. The main aim of this paper was to evaluate the adequacy of a model assuming constancy in partitioning…
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The amount of phenolic acids, flavonoids and betalains in Andean indigenous grains, quinoa (Chenopodium quinoa), ka??iwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus), was determined. The total amount of phenolic acids varied from…
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In quality control procedures of biological materials, the geographical provenance is an important information to know. Image analysis is an accessible method that can provide this data. In this work, the geographical provenance of 25 varieties of…
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Quinoa has gained an increasing interest in recent years due to its nutritional value (rich in protein, fat, dietary fibre, ash, carbohydrates and minerals). Furthermore, it is an excellent source of natural antioxidants such as vitamin E and other…
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A quinoa (Chenopodium quinoa Willd.) é uma planta da família Chenopodiaceae, cultivada em diferentes regiões na América do Sul, especialmente nos Andes, tendo sido recentemente introduzida na Europa, América do Norte, Ásia e África. No Brasil, seu… -
A growth chamber experiment was conducted to assess the effect of\nsalinity on emergence, growth, water status, photosynthetic pigments,\nosmolyte accumulation, and ionic content of quinoa seedlings\n(Chenopodium quinoa). The aim was to test the…
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Chemical and sensory evaluation of dark chocolate with addition of quinoa(Chenopodium quinoa willd.)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…
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ABSTRACT: Quinoa protein concentrate was hydrolyzed with alcalase to obtain a hydrolysate that was fractionated by ultrafiltration using 10000- and 5000-molecular-weight cutoff membranes. Functional properties of the protein concentrate, protein…
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Downy mildew is an economically important and widespread disease in quinoa (Chenopodium quinoa) growing areas. Although in many studies Peronospora farinosa is most commonly regarded as the causal agent of the disease, identification and…
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Sensitivity to photoperiod in quinoa (Chenopodium quinoa Willd.) was\nstudied under controlled conditions to enhance crop adaptation to\nenvironments outside its centre of origin. Two varieties, a traditional\nvariety from Bolivia (Real), which will…
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To evaluate the nutritional advantages of quinoa seeds (Chenopodium quinoa Willd.) cultivated in Japan, antioxidative properties and flavonoid composition were determined and compared to corresponding data for conventionally-used cereals and…
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Weeds, with their negative influence on both yield and quality, constitute a major problem in the organic production of quinoa, a potential new seed crop for protein feed and human consumption in Europe To attain effective weed control, mechanical…
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This study examined the polyphenol composition and antioxidant properties of methanolic extracts from amaranth, quinoa, buckwheat and wheat, and evaluated how these properties were affected following two types of processing: sprouting and baking.…
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The rheological characteristics, static and dynamic mechanical properties of amaranth, quinoa and oat doughs and the relative size distribution of their polymeric proteins were evaluated. For the sake of comparison, semolina dough rheological and…
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Seed protein stability and seed deterioration during storage were studied in seeds of two different quinoa (Chenopodium quinoa Willd.) cultivars, i.e., cv. Ollag??e and cv. Baer II. Germination and viability tests proved that cv. Baer II was more…
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The use of amaranth, quinoa and buckwheat for the production of gluten-free pasta was investigated in the present study. The aim of the work was to produce pasta of good textural quality, in particular, low cooking loss, optimal cooking weight and…
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The effect of Chenopodium quinoa seeds on lipid profile, glucose level, protein metabolism and selected essential elements (Na, K, Ca, Mg) level was determined in high-fructose fed male Wistar rats. Fructose decreased significantly LDL [42%, p<0.01]…
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The antioxidant activity and the relationship between total antioxidant activity and the main classes of antioxidants in the seeds of bitter and sweet Chenopodium quinoa seeds were measured before and after boiling, in order to establish which one…
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Aware of the low availability of specific products to improve life quality of celiac patients, the objective of this paper was to elaborate different types of homemade pasta as an alternative to ...
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BACKGOUND: Andean indigenous crops such as quinoa (Chenopodium quinoa), kiwicha (Amaranthus caudatus) and kañiwa (Chenopodium pallidicaule) seeds are good sources of minerals (calcium and iron). Little is known, however, about mineral…
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In the Andean region of South America downy mildew, caused by Peronospora farinosa, is the most important disease of quinoa (Chenopodium quinoa). Peronospora farinosa, a highly polyphyletic species, occurs on quinoa and wild relatives on all…
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The use of cereals is being reexamined as people become more health conscious. When compared to grass cereals, quinoa is richer in proteins, lipids, vitamins, minerals and dietary fibers. Quinoa has also been investigated as a food that prevents…
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Chenopodium quinoa Willd. or 'quinoa' is a plant having many uses as a food. Importantly, it offers an alternative to normal cereals in coeliac diets because its seeds are gluten-free. For this reason, it is worthwhile to determine the properties of…
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This research was aimed at developing a high content protein beverage from the mixture of liquid extracts of a pseudocereal, quinoa (Chenopodium quinoa Willd) and two legumes: mesquite (Prosopis chilensis (Mol.) Stunz) and lupine (Lupinus albus L.),…