Genetic diversity and comparison of physicochemical and nutritional characteristics of six quinoa (Chenopodium quinoa willd.) genotypes cultivated in Chile

Miranda, Margarita; Vega‐Gálvez, Antonio; Martínez, Enrique A.; López, Jéssica; Rodrí­guez, Marí­a José; Henríquez, Karem; Fuentes, Francisco

doi:10.1590/s0101-20612012005000114

Cited by 56 publications

(61 citation statements)

References 26 publications

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“…The total growth period under the conditions of southern Italy are similar to those reported in northern Europe (Jacobsen, 2003), although this is less than that reported in Chile (110e190 days; Miranda et al, 2012), and less than that obtained using genetic materials from the same origin (Chile) that were evaluated in a similar environment (Casini and Proietti, 2002;Pulvento et al, 2010).…”

Section: Discussionsupporting

confidence: 69%

Heritabilities of morphological and quality traits and interrelationships with yield in quinoa ( Chenopodium quinoa Willd.) genotypes in the Mediterranean environment

Santis

D’Ambrosio

Rinaldi

et al. 2016

Journal of Cereal Science

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Section: Discussionsupporting

confidence: 69%

Heritabilities of morphological and quality traits and interrelationships with yield in quinoa ( Chenopodium quinoa Willd.) genotypes in the Mediterranean environment

Santis

D’Ambrosio

Rinaldi

et al. 2016

Journal of Cereal Science

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“…Quinoas from rainfed area respond to specific characteristics of their environment, including adaptation to saline and sandy soils, as well as to average annual precipitation of 500 to 650 mm distributed during autumn and winter months, while in the southern zone quinoa grows in a pre-mountain area with more than 2,000 mm of annual precipitation distributed evenly throughout the year (Bazile et al, 2014). The plants are typically medium in size and minimally branched, panicles are glomerular, intermediate and amarantiform, grains varying from 1.7 to 2.2 mm in diameter and maturity period ranging from 150 to 190 days (Miranda et al, 2012;Zurita-Silva et al, 2014).…”

Section: Frequency Distribution Of Variablesmentioning

confidence: 99%

Morphological Traits Defining Breeding Criteria for Coastal Quinoa in Chile

Madrid

Salgado

Verdugo

et al. 2018

Not Bot Horti Agrobo

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Coastal/lowland quinoa ecotype is an important source of germplasm due to its cultivation in cold-temperate and high latitude areas. However, the interaction of its morphological traits and yields to define breeding criteria is unknown. The present study was designed to characterize the phenotypic diversity of twelve coastal/lowland quinoas using sixteen standardized morphological descriptors under rainfed conditions in central Chile. Complementary analysis of uni-and multivariate tools allowed a fuller understanding of interrelationships within quinoa germplasm. Through the analysis of frequency distribution, it was possible to determine that genotypes were characterized by plants having low height and medium grain yield. Cluster analysis revealed that plant morphological variables were independently grouped from grain yield components. Additionally, principal component analysis (PCA, 74.8% of total variation data), revealed the existence of three outstanding genotypes (QC01, QC02 and QC05) that were distantly located from the average dispersion of entire germplasm collection. These genotypes were associated with grain yield components, allowing the identification of two groups of high yield (VI and VII), which yielded 3337.7 and 3052.0 kg ha -1 , respectively. The data set presented in this study is the first report of coastal/lowland quinoas assessed in central Chile and could assist the development of breeding programmes in cold-temperate areas having similar agro-climatic conditions.

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“…O teor de proteínas determinado no amaranto e na quinoa estava de acordo com o evidenciado por Gewehr et al (2012) e Miranda et al (2012). Os valores observados de pH foram estatisticamente diferentes entre si, o que indica diferença na composição das farinhas e pode influenciar o pH dos biscoitos elaborados.…”

Section: Caracterização Química Das Farinhasunclassified

Efeito da substituição da farinha de trigo no desenvolvimento de biscoitos sem glúten

Vieira

Freitas

Silva

et al. 2015

Braz. J. Food Technol.

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ResumoO glúten pode determinar a qualidade da farinha de trigo, conferindo às massas características como elasticidade e capacidade de absorver água, o que torna a elaboração de produtos de panificação isentos de glúten um desafio. Desse modo, o presente estudo buscou avaliar as características físico-químicas e sensoriais de biscoitos elaborados com ingredientes sucedâneos ao trigo, como fécula de mandioca, farinha de soja, de quinoa e de amaranto. Para a caracterização física foram determinados: peso, diâmetro, espessura, fator de expansão e volume específico. Quanto à composição química foram determinados: umidade, cinzas, proteínas, lipídios, fibras alimentares, carboidratos totais, energia, além de pH e acidez. A aceitabilidade foi determinada por meio de uma escala hedônica de nove pontos. As formulações contendo farinhas sucedâneas ao trigo apresentaram bom rendimento, maior teor de cinzas, de proteínas, de lipídios e de fibras alimentares. Também, essas apresentaram percentuais de aceitabilidade superiores a 70%, exceto para a avaliação do sabor da amostra com maior teor de soja (40 g/100g). Conclui-se que as formulações contendo farinhas sucedâneas ao trigo podem ser consideradas promissoras, disponibilizando alternativas alimentares àqueles que almejam produtos com valor nutricional superior e posicionamento único no mercado, visto que os produtos disponíveis muitas vezes possuem baixo valor nutritivo ao serem elaborados com farinhas amiláceas. Palavras-chave: Composição química; Panificação; Fibra alimentar; Análise sensorial. SummaryGluten can determine the quality of wheat flour, providing elasticity and the water holding characteristics of the dough, which makes the preparation of gluten-free bakery products a challenge. Thus the aim of this study was to evaluate the physicochemical and sensory characteristics of cookies made with wheat flour substitutes such as cassava starch, soy, quinoa and amaranth flours. The physical characterization was determined according to the weight, diameter, thickness, expansion factor and specific volume. The chemical composition was determined according to the moisture, ash, protein, fat, dietary fibre and total carbohydrate contents, and also the energy, pH and acidity. Acceptability was determined using a nine-point hedonic scale. The formulations containing the wheat flour substitutes showed good yields, and higher ash, protein, lipid and dietary fibre contents. They also showed percentages of acceptability above 70%, except for the flavour of the sample with the highest soy content (40 g/100g). It was concluded that the formulations containing wheat flour substitutes could be considered promising alternatives for food products with superior nutritional value and a unique market opportunity, since the products available frequently have a low nutritional value due to the fact that they are elaborated with starchy flours.

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Genetic diversity and comparison of physicochemical and nutritional characteristics of six quinoa (Chenopodium quinoa willd.) genotypes cultivated in Chile

Cited by 56 publications

References 26 publications

Heritabilities of morphological and quality traits and interrelationships with yield in quinoa ( Chenopodium quinoa Willd.) genotypes in the Mediterranean environment

Heritabilities of morphological and quality traits and interrelationships with yield in quinoa ( Chenopodium quinoa Willd.) genotypes in the Mediterranean environment

Morphological Traits Defining Breeding Criteria for Coastal Quinoa in Chile

Efeito da substituição da farinha de trigo no desenvolvimento de biscoitos sem glúten

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