Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations |
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Authors: | Radmila Stikic Djordje Glamoclija Mirjana Demin Biljana Vucelic-Radovic Zorica Jovanovic Dusanka Milojkovic-Opsenica Sven-Erik Jacobsen Mirjana Milovanovic |
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Affiliation: | 1. Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;2. Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia;3. University of Copenhagen, Faculty of Life Sciences, Department of Agriculture and Ecology, Højbakkegaard Allé 13, DK-2630 Taastrup, Denmark |
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Abstract: | 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 ha−1 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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Keywords: | Andean seed Quality Supplemented breads Technological properties |
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