Quinoa flour

The importance of the nonprotein tryptophan fraction is due to the fact that it is the only one that can enter the brain and is more easily absorbed, so it guarantees a greater amount available for uptake by the central nervous system. So the tryptophan content of QPs is similar to that of wheat, but higher than that of other cereals (Comai et al., 2007). Free tryptophan in quinoa flour has values similar to those of wheat and oat lower than those of barley and pearl millet, but higher than that in rice, maize, and rye (Comai et al., 2007). 

In vitro digestibility (a-amylase) of raw quinoa starch was reported at 22%, while that of autoclaved, cooked, and drum-dried samples was 32%, 45%, and 73%, respectively (Ruales and Nair, 1994a). Saponins did not affect the digestibility of the starch. The total dietary fiber content in quinoa flour is affected by thermal treatment, while the insoluble dietary fiber fraction does not change with heat treatment (Ruales and Nair, 1994b). 

In this fraction, not only the fatty acid composition is important. Another important feature is the natural presence of a high amount of vitamin E (a-tocopherol), 0.59-2.6 mg/100 g in the seeds (Coulter and Lorenz, 1990 Ryan et al., 2007 USDA, 2005), which acts as a natural defense against lipid oxidation (Ng et al., 2007). This fact could lead to a very stable oil from QS, with vitamin E acting as a natural antioxidant. The (p + y)-tocopherol content in quinoa whole flour has been reported as 3.1-5.5 mg/100 g (Ruales and Nair, 1993 Ryan et al., 2007). The chemical stability of the lipids in quinoa flour was studied by Ng et al. (2007), who... 

QS are also rich in micronutrients such as minerals and vitamins. Table 1.8 shows the mineral content of QS and quinoa flour. The main minerals are potassium, phosphorus, and magnesium (Table 1.8). According to the National Academy of Sciences (2004) the magnesium, manganese, copper, and iron present in 100 g of QS cover the daily needs of... 

TABLE 1.8 Mineral composition whole quinoa seed, dehulled quinoa seed, quinoa flour, oat, barley (mg/100 g)... 

Some functional properties of quinoa flour and of each component of QS are described below and are shown synoptically in Table 1.10. 

Some functional properties of quinoa flour have been described, mainly solubility, WHC, gelation, and foaming and emulsifying capacity. 

Quinoa flour does not have good baking properties like wheat gluten proteins. The wheat proteins are able to form a viscoelastic network when flour is mixed with water to form dough, and these viscoelastic properties allow the use of wheat to produce bread and other processed foods (Shewry et al., 2002). Quinoa bread has been made by including 10% of wheat flour (Chauhan et al., 1992a,b). However, the enzyme... 

Ogungbenle, H. (2003). Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour. Int. ]. Food Sci. Nutr. 54,153-158. 

Park, S. and Morita, N. (2005). Dough and breadmaking properties of wheat flour substituted by 10% with germinated quinoa flour. Food Sci. Technol. Int. 11,471 76. 

Ruales, J., Valencia, S., and Nair, B. (1993). Effect of processing on the physico-chemical characteristics of quinoa flour (Chenopodium quinoa W.). Starch/Stdrke, 45,13-19. 

Caperuto, L., Amaya-Farfan, J., and Camargo, C. (2000). Performance of quinoa (Chenopodium quinoa Willd.) flour in the manufacture of gluten-free spaghetti. Food Agri. 8,95-101. 

Chauhan, G., Zillman, R., and Eskin, N. (1992b). Dough mixing and breadmaking properties of quinoa-wheat flour blends. Int. J. Food Sci. Technol. 27(6), 701-705. 

Comai, S., Bertazzo, A., Bailoni, L., Zancato, M., Costa, C., and Allegri, G. (2007). The content of proteic and nonproteic (free and protein-bound) tryptophan in quinoa and cereal flours. Food Chem. 100,1350-1355. 

Elgeti, D-, Nordlohne, S.D., Foste, M., Besl, M. et al. (2014) Volume and texture improvement of gluten-free bread using quinoa white flour. /. Cereal ScL, 59,41-47. 

The types of cereal food products included in this chapter are processed, packaged cereal products and certain bulk products available to consumers from retail sources, for example, granolas, ready-to-eat breakfast cereals, crackers, flours, pastas, bran, chips, snack bars, cookies, and some minimally processed, packaged whole grains (e.g., popcorn and rice). The processed products considered to be cereal foods are generally made up of wheat, maize (corn), oats, rice, rye, and millet however, cereal products also include buckwheat, amaranth, and quinoa, which are handled as cereals by the food industry. 

Burrito s wrapper—the tortilla—is an unleavened bread, usually made with flour, salt, water, and fat. (Some of the puffier, Tex-Mex-style tortillas are leavened with baking powder.) For the health-conscious, they now come in fiber-rich whole wheat, along with rice, quinoa, and other gluten-free flours. For a flavor boost, try the spinach, sun-dried tomato, chipotle, and jalapefio varieties. Read the label for ingredients and look for wrappers without added preservatives for best flavor. 

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