Impact of tempering process on yield and composition of quinoa flour

Bock, Phara De; Bockstaele, Filip Van; Vermeir, Pieter; Meeren, Paul Van der; Eeckhout, Mia

doi:10.1016/j.lwt.2020.110808

Cited by 7 publications

(3 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Protein-rich seeds showed a lower starch content, which suggests that the share of perisperm is smaller in these seeds. The smaller ratio of perisperm to bran and embryo could affect the test weight of the seeds, explaining the negative relation between the protein content and test weight [43,44]. The third PC explained 13.8% of the variance and was representative for the yield, ash, and fat content (Table S8).…”

Section: Principal Components Analysis and Hierarchical Cluster Analysismentioning

confidence: 99%

Yield and Nutritional Characterization of Thirteen Quinoa (Chenopodium quinoa Willd.) Varieties Grown in North-West Europe—Part I

Bock

Bockstaele

Muylle

et al. 2021

Plants

Self Cite

View full text Add to dashboard Cite

The cultivation of quinoa has gained increasing interest in Europe. Different European varieties exist, but more research is required to understand the individual variety characteristics for end-use applications. The objective of this study is to evaluate the agronomic performance of 13 quinoa varieties under North-West European field conditions during three growing seasons (2017–2019). Furthermore, seeds were qualitatively characterized based on characteristics and composition. Yield differed among varieties and growing seasons (0.47–3.42 ton/ha), with lower yields obtained for late-maturing varieties. The saponin content varied from sweet to very bitter. The seeds contained high protein levels (12.1–18.8 g/100 g dry matter), whereas varieties had a similar essential amino acid profile. The main fatty acids were linoleic (53.0–59.8%), α-linolenic (4.7–8.2%), and oleic acid (15.5–22.7%), indicating a high degree of unsaturation. The clustering of varieties/years revealed subtle differences between growing seasons but also reflected the significant interaction effects of variety and year. Most varieties perform well under North-West European conditions, and their nutritional content is well within the values previously described for other cultivation areas. However, optimal yield and quality traits were not combined in one variety, illustrating the importance of breeding for adapted quinoa varieties.

show abstract

Section: Principal Components Analysis and Hierarchical Cluster Analysismentioning

confidence: 99%

Yield and Nutritional Characterization of Thirteen Quinoa (Chenopodium quinoa Willd.) Varieties Grown in North-West Europe—Part I

Bock

Bockstaele

Muylle

et al. 2021

Plants

Self Cite

View full text Add to dashboard Cite

show abstract

“…The L*, a*, b*, and FCI of five varieties ranged from 81.66 to 82.82, 1.46 to 1.51, 8.43 to 8.88, and 72.79 to 74.39, respectively. Whiteness is an important indicator for flour characterization, including brightness and yellowness . In this study, B1 was characterized by the highest L* and a* values but the lowest b* value, indicating the best flour whiteness of B1 (Figure a).…”

Section: Resultsmentioning

confidence: 63%

“…Whiteness is an important indicator for flour characterization, including brightness and yellowness. 32 In this study, B1 was characterized by the highest L* and a* values but the lowest b* value, indicating the best flour whiteness of B1 (Figure 2a). Moreover, color characteristics were strongly affected by NF.…”

Section: ■ Materials and Methodsmentioning

confidence: 54%

Effects of Genotype, Nitrogen, and Sulfur Complex Fertilization on the Nutritional and Technological Characteristics of Buckwheat Flour

Gao,

Haesaert,

Van Bockstaele

et al. 2024

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

The present study investigated the effect of nitrogen fertilization (NF) at the levels of 0, 45, and 90 kg•ha −1 combined with selected sulfur complex fertilization (SCF) levels of 0 and 45 kg•ha −1 on the nutritional and technological characteristics of buckwheat flour from five varieties. The results showed that the genotype was a critical factor affecting the chemical composition and physicochemical properties of buckwheat flour. NF significantly increased protein, total starch, and amylose content as well as mineral composition but decreased particle size, color value, and water hydration properties. However, SCF enhanced the ash content and decreased the protein content but had no significant effect on the pasting temperature. In addition, the combination of NF and SCF significantly reduced granule size, water solubility, viscosity, and rheological properties with increasing fertilization levels. This study can guide the cultivation of buckwheat with the desired physicochemical properties and provide information for buckwheat-based products in the food industry.

show abstract

Quinoa and its Co-Products as Ingredients for the Development of Dairy Analogs and Hybrid Dairy Products

Fernández-López,

Ponce-Martínez,

Rodríguez-Párraga

et al. 2024

Curr Food Sci Tech Rep

View full text Add to dashboard Cite

Purpose of Review This review intends to explore the potential of quinoa and its co-products as ingredients to alternative dairy foods (plant-based and hybrids) contributing to a more sustainable food future. Specifically, it aims to discuss their processing technologies to obtain food ingredients, their functional properties and their potential application in the development of plant-based and hybrid dairy products as alternatives to traditional dairy products. Recent Findings Dairy analogs (plant-based and hybrids) are flooding the market with soy being the main ingredient. However, the market is likely to gravitate towards alternative plants to fulfill consumers' needs and desires for healthy, flavorful and intriguing products. In this context, aspects such as allergy-free and gluten-free products become increasingly important and quinoa meet these requirements. There are many studies that highlight not only its nutritional value but also the sustainability of its cultivation. In addition, quinoa industrialization generates important co-products that can be suitably processed and reused in the elaboration of these hybrid and dairy analogues. Summary This concise review highlights the potential of quinoa and its co-products for the development of healthy and taste dairy analogs (plant-based and hybrids). It emphasizes the wide variety of quinoa derived products that can be obtained and their application in the development of quinoa-based dairy analogs.

show abstract

Impact of tempering process on yield and composition of quinoa flour

Cited by 7 publications

References 22 publications

Yield and Nutritional Characterization of Thirteen Quinoa (Chenopodium quinoa Willd.) Varieties Grown in North-West Europe—Part I

Yield and Nutritional Characterization of Thirteen Quinoa (Chenopodium quinoa Willd.) Varieties Grown in North-West Europe—Part I

Effects of Genotype, Nitrogen, and Sulfur Complex Fertilization on the Nutritional and Technological Characteristics of Buckwheat Flour

Quinoa and its Co-Products as Ingredients for the Development of Dairy Analogs and Hybrid Dairy Products

Contact Info

Product

Resources

About