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Background Quinoa seeds are an excellent source of nutrients and phytochemical compounds with well documented activity; however, different cultivars are usually characterized by different physical properties and chemical composition. This study presented the physical properties, nutrient content, and antioxidant capacities of 25 cultivars of yellow‐coated quinoa. Results The results demonstrated that quinoa seeds may be an excellent source of dietary fiber (up to 198 g kg−1 d.m. – Baer cultivar), with a 1:2 ratio of the soluble to insoluble fraction. Digestible carbohydrates were present at the highest level in the Puno cultivar (640 g kg−1). The highest content of proteins was determined in the Colorado 407D and Faro cultivars (c.a. 16%). The average content of albumin and globulins in the seeds was 29.2 and 65.6 g kg−1, respectively. The quinoa seeds were characterized by low activity of protease inhibitors. The lowest inhibition of trypsin was determined for the UDEC‐3, Faro Orange, and Titicaca cultivars, and the highest value was exhibited by the Titicaca White and UDEC‐5 cultivars. Phenolics in the tested cultivars ranged from 7.1 g kg−1 (UDEC‐3) to 10.6 g kg−1 (Temuko). The best antiradical properties were determined for Temuco and Rainbow (2.05 g TE kg−1 and 1.85 g TE kg−1, respectively), while the Baer and Temuco cultivars were characterized by the highest reducing power (2.28 g TE kg−1 and 2.17 g TE kg−1, respectively). Conclusion This study has shown that quinoa cultivated in European countries is a good source of nutrients, dietary fiber, and antioxidants; however, its composition varies significantly. © 2019 Society of Chemical Industry

Vegetable concentrates and powders can be used in the process of pasta production as natural colouring components. The aim of the work was to investigate the effect of the addition of different vegetable components (powders and concentrates) on the colour, chemical composition, cooking and sensory quality of pasta. Tagliatelle was made from durum semolina substituted with 0%, 2%, 4%, 6% and 8% of beet powder (BP), beet concentrate (BC), carrot powder (CP), carrot concentrate (CC) and kale powder (KP). The addition of concentrates caused a greater change in the colour of the pasta (DE: 12.45-48.01) than the analogous addition of the powders (DE: 6.24-45.31); however, the colour of the products was unstable and less resistant to cooking. The incorporation of the vegetable powders induced a greater increase in the content of ash and total dietary fibre in the pasta than the addition of the concentrates.bc ¼ A bc  dilution=1120 bx ¼ A bx  dilution=750; and expressed in lg g À1 d.m: Carotenoids (car) and chlorophylls (chl a and b) were determined according to the method described by Vegetable components in pasta production A. Sobota et al. AE 0.19 d 23.37 AE 0.20 b 7.59 AE 0.34 b 4.54 AE 0.08 d 1.56 AE 0.09 b 4.98 AE 0.01 c 35.32 AE 0.46 b 19.66 AE 0.25 b 15.66 AE 0.21 a KP 60.91 AE 0.39 d À6.54 AE 0.10 f 18.01 AE 0.30 d 4.97 AE 0.10 c 29.3 AE 0.16 a 6.13 AE 0.06 a 12.45 AE 0.01 a 49.86 AE 0.27 a 35.54 AE 0.05 a 14.32 AE 0.32 b Mean value (n= 3) AE SD. Different letters (a-f) within the same column represent significant difference (P ≤ 0.05). Vegetable components in pasta production A. Sobota et al. ≤ 0.05). Different capital letters for L* a* b* and ΔE in the same row represent significant difference (P ≤ 0.05).

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The effect of everlasting pea in combination with wheat on physical properties and microstructure of extrudates were studied. The share of everlasting pea (Lathyrus sativus) was variable, at 35, 50 and 65 %, respectively. The everlasting pea-wheat mixtures were moistened to the required level (18, 21, and 24 %), homogenized, conditioned and extruded in twin-screw extruder with counter-rotating conical screws. All of the obtained extrudates were characterised by a slow degree of radial expansion and high specific density. The Pearson correlation analysis indicated a statistically significant linear Pearson correlation (p < 0.05) between chemical compositions of the blends and physical properties of the extrudates. The expansion ratio increased as the concentration of the fibers and proteins increased, while specific density and hardness decreased. Inverse relationship was observed for crude fat. The microstructure of the extrudates was determined by both the moisture of the blend and the process temperature. The differences observed in the size, number of air cells and in the cell wall shapes and thickness indicate possibilities of the modification of physical properties of everlasting pea-wheat extrudates. The extrudates produced from everlasting pea-wheat blends (50:50) at higher barrel temperature (110/140/180/170/130 °C) were characterised by more numerous air cells of smaller diameters. Increasing moisture content of extruded blends results in extrudates with a higher porosity. No significant effect was shown in the chemical compositions on the level of metal contamination in the extrudates. The application of a counter-rotating twin-screw extrusion-cooker in the study permitted the production of compact, hard everlasting pea-wheat extrudates for use in vegetarian lunch dishes.