Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food

被引:195
作者
Pereira, Eliana [1 ]
Encina-Zelada, Christian [1 ,2 ]
Barros, Lillian [1 ]
Gonzales-Barron, Ursula [1 ]
Cadavez, Vasco [1 ]
Ferreira, Isabel C. F. R. [1 ]
机构
[1] Inst Politecn Braganca, Ctr Invest Montanha CIMO, Campus Santa Apolonia, P-5300253 Braganca, Portugal
[2] Natl Agr Univ La Molina, Fac Food Ind, Dept Food Technol, Lima, Peru
关键词
Chenopodium quinoa Willd; Quinoa; Nutritional value; Chemical composition; ACID; ANTIOXIDANT; SEEDS;
D O I
10.1016/j.foodchem.2018.12.068
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
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, gamma-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.
引用
收藏
页码:110 / 114
页数:5
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