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Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food
- Source :
- Repositório Científico de Acesso Aberto de Portugal, Repositório Científico de Acesso Aberto de Portugal (RCAAP), instacron:RCAAP
- Publication Year :
- 2019
- Publisher :
- Elsevier BV, 2019.
-
Abstract
- With the purpose of valuing the species Chenopodium quinoa Willd (quinoa), as well as encouraging the consumption of its grains, this study aimed at providing a detailed evaluation of the nutritional value and chemical composition of several quinoa grains of different colour varieties (black, red and white) from different origins. The results demonstrated an excellent composition, namely in the presence of many compounds of interest, such as organic acids, tocopherols and unsaturated fatty acids, as well as a very favourable nutritional profile, with carbohydrates and proteins being the prominent macronutrients. Regarding the different varieties, statistical analysis showed that there were no significant differences in studied parameters, with the exception of proteins, carbohydrates, oxalic acid, γ-tocopherol and total tocopherols content. Thus, this pseudocereal takes a position of nutritional excellence, compared to others cereals more commonly consumed, thereby representing a promising ingredient for many uses in the food industry. The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013), L. Barros and U. Gonzales-Barron contracts. info:eu-repo/semantics/publishedVersion
- Subjects :
- Food industry
Nutritional value
Carbohydrates
Chemical composition
Tocopherols
Biology
01 natural sciences
Chenopodium quinoa
Nutritious food
Analytical Chemistry
Ingredient
0404 agricultural biotechnology
Peru
Statistical analysis
Food science
Plant Proteins
2. Zero hunger
Chenopodium quinoa Willd
business.industry
010401 analytical chemistry
food and beverages
Nutrients
04 agricultural and veterinary sciences
General Medicine
040401 food science
0104 chemical sciences
Pseudocereal
Spain
Quinoa
Seeds
Fatty Acids, Unsaturated
Composition (visual arts)
business
Nutritive Value
Food Science
Subjects
Details
- ISSN :
- 03088146
- Volume :
- 280
- Database :
- OpenAIRE
- Journal :
- Food Chemistry
- Accession number :
- edsair.doi.dedup.....61195fb3a4094af9bd7d3b7196c1b630