A quinoa é um pseudocereal, cultivada principalmente na região andina. Tem sido descrita como uma importante fonte de proteínas de alta digestibilidade e apresenta composição equilibrada de aminoácidos e alto teor de lipídios, principalmente ácidos graxos insaturados. Atrai a atenção dos pesquisadores por causa da sua superior qualidade nutricional em relação a outros cereais. A caracterização química dos flocos de quinoa foi feita por meio da determinação de umidade, cinzas, lipídios, composição de ácidos graxos, proteínas, aminograma, fibras e suas frações, tocoferóis, sódio, cálcio, ferro, zinco e fósforo. Os flocos apresentaram altos teores de proteína, fibras, fósforo e ferro, quando comparados com o que a legislação vigente determina. Houve equilíbrio no balanceamento de aminoácidos e entre fibras solúveis e insolúveis. Na composição de ácidos graxos, destacou-se o oleico, sendo este imprescindível à saúde. Pelos resultados obtidos nas análises, deve-se explorar o uso desse pseudocereal em produtos alimentícios com a finalidade de agregar valor nutricional e produzir alimentos que contribuam para o bem-estar e a saúde do indivíduo.
The aim of this study was to evaluate quinoa flakes and bread prepared with the pseudocereal with regard to nutritional aspects by determining chemical composition, content of tocopherols and fatty acid composition as well as to possible beneficial effects in Wistar rats given commercial feed supplemented or not with quinoa flakes and cholesterol. The following parameters were determined: weight gain, food intake, liver weight, fat in liver and lipid profile in blood and liver. The results showed that processing affected the nutritional characteristics of bread because there was a significant increase in dietary fiber content but reduction in soluble fiber. Increased fiber did not influence food intake or weight gain. Regarding fat in liver of rats, the group that consumed bread without quinoa but with cholesterol showed higher lipid content. The addition of quinoa increased significantly the level of all types of tocopherols, especially in the group of animals that consumed 20% quinoa bread, improving the lipid profile both in blood and liver, largely due to a reduction in oxidized LDL. O objetivo deste estudo foi avaliar os flocos de quinoa e os pães elaborados com o pseudocereal, tanto em relação a aspectos nutricionais por meio da análise da composição centesimal, do teor de tocoferóis, composição em ácidos graxos, quanto aos possíveis efeitos benéficos, através de experimento com ratos Wistar, consumindo ração comercial, suplementados ou não com flocos de quinoa e colesterol. Foram determinados: ganho de peso, consumo de alimento, peso e gordura do fígado e perfil lipídico do sangue e do fígado. Pelos resultados, verificou-se que o processamento afetou as características nutricionais dos pães, pois houve aumento significativo no teor de fibras totais, porém redução nas fibras solúveis. O aumento de fibras não influenciou no consumo alimentar nem no ganho de peso. Em relação à gordura do fígado dos ratos, o grupo que consumiu pão sem quinoa com colesterol apresentou maior teor de lipídios. A adição de quinoa incrementou significativamente o teor de alguns tipos de tocoferóis, principalmente no grupo de animais que consumiu o pão com 20% de quinoa, melhorando o perfil lipídico, tanto do sangue quanto do fígado, principalmente devido à redução do LDLoxidado.Unitermos: Quinoa/flocos/avaliação nutricional. Quinoa/flocos/efeitos benéficos. Pão/processamento/ efeitos. Pão/avaliação nutricional. Pão/adição de quinoa/avaliação nutricional. Tocoferóis.
Quinoa has attracted worldwide attention because it is a good source of vitamins, antioxidants and high‐quality protein. Quinoa can be added to food products for the purpose of improving their nutritional composition. In this work, we determined the physicochemical characteristics of quinoa flakes as well as breads made with flour containing 0, 10, 15 and 20% of this pseudocereal, using the sponge method. Tocopherol and protein levels were higher in the bread with 20% quinoa. However, other nutrients in the nutritional composition did not vary in proportionality when compared with the bread without quinoa; the level of soluble fiber decreased, and there were changes in the amino acid profile. In this case, the process was relevant under those variations and consequently the rheological properties were altered from the control bread to the breads with quinoa. The color, texture and specific volume varied with the amount of flakes added; the inner part became darker (from L* 77.14 bread without quinoa to 75.22 bread with 20% quinoa) with a tendency to be less reddish (from a* 1.84 to 1.47) and more yellowish (b* from 16.51 to 19.56), and the texture changed during shelf life, becoming less soft, while the specific volume decreased (from 5.20 mL/g control bread to 4.06 mL/g bread with 20% quinoa). These aspects influenced the sensory analysis, resulting in lower acceptance to chewiness and adhesiveness for bread with 20% quinoa (75 and 74%, respectively) compared to control bread (79 and 78%). The addition of quinoa flakes in the preparation of the bread influenced the nutritional composition, where the amino acid profile was altered and the level of soluble fiber diminished when compared with the bread without quinoa. The color, texture and specific volume increased with the amount of flakes added; the inner part became darker, and the texture changed during shelf life, while the specific volume decreased. Practical Application The food industry is increasingly interested in developing healthful products. However, this sort of development requires knowledge of not only of the ingredients to be added to enrich the product but also the potential interactions with the other ingredients as well as the technical process. Therefore, this paper describes relevant aspects to be considered in the development of bread with added cereals such as quinoa, so that the food industry can develop a wide range of new bread products on the basis of the results, which include analysis of the process versus characteristics of the product. This is extremely important to the industry because it will help save money and time and also because consumers are demanding more healthful products (better nutritional composition).
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.