Quinoa properties

Quinoa (Chenopodium quinoa Willd.) Composition, Chemistry, Nutritional, and Functional Properties... 

This review presents a summary of the available literature on the composition, chemistry, functional, and nutritional properties of quinoa seed. The focus is on macrocomponents, which are mainly responsible for the functional properties. 

The pasting properties of quinoa starch are reported by Qian and Kuhn (1999) and show a pasting temperature of 66.8 °C, comparable to quinoa starch pasting values (63-64 °C) reported by Lindeboom (2005). 

Nowadays saponins have been studied because different beneficial properties to health have been described. Saponins possess a broad variety of biological effects analgesic, antiinflammatory, antimicrobial, antioxidant, antiviral, and cytotoxic activity, effect on the absorption of minerals and vitamins and on animal growth, hemolytic and immunosti-mulatory effects, increased permeability of the intestinal mucosa neuro-protective action, and reduction of fat absorption (Gu lii-Ustundag and Mazza, 2007). However, the biological properties of quinoa saponins require further study. 

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... 

Abugoch, L., Romero, N., Tapia, C., Silva, J., and Rivera, M. (2008). Study of some physicochemical and functional properties of quinoa (Chenopodium quinoa Willd.) protein isolates. ]. Agric. Food Chem. 56,4745 750. 

Ahamed, T., Singhal, R., Kulkami, P., and Pal, M. (1996). Physicochemical and functional properties of Chenopodium quinoa starch. Carbohydr. Polym. 31(1-2), 99-103. 

Aluko, R. and Monu, L. (2003). Functional and Bioactive Properties of Quinoa Seed Protein Hydrolysates.. Food Sci. 68(4), 1254—1258. 

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. 

Coulter, L. and Lorenz, K. (1991). Extruded com grits-quinoa blends I. Proximate composition, nutritional properties and sensory evaluation. ]. Food Process Preserv. 15(4), 231-242. 

Dogan, H. and Karwe, M. (2003). Physicochemical properties of quinoa extrudates. Food Sci. Techn. Int. 9,101-114. 

Lorenz, K. (2006). Quinoa (Chenopodium quinoa) starch - physico-chemical properties and functional characteristics. Starch - Starke 42(3), 81-86. 

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. and Nair, B. (1994b). Properties of starch and dietary fibre in raw and processed quinoa (Chenopodium quinoa Willd.) seeds. Plant Foods Hum. Nutr. 45, 223-246. 

Stuardo, M. and San Martin, R. (2008). Antifungal properties of quinoa (Chenopodium quinoa Willd.) alkali treated previous termsaponinsnext term against Botrytis cinerea. hid. Crops Prod. 27(3), 296-302. 

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