Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations
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2012
Authors
Stikić, RadmilaGlamočlija, Djordje
Demin, Mirjana
Vučelić-Radović, Biljana
Jovanović, Zorica
Milojković-Opsenica, Dušanka M.
Jacobsen, Sven-Erik
Milovanović, Mirjana
Article (Published version)
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Quinoa is an Andean seed crop of many potential uses. In 2009 a field trial was carried out to explore the potential for quinoa growing in climatic conditions of South Eastern Europe. Even under rainfed conditions, without fertilization, a seed yield as high as 1.721 t ha(-1) was obtained. Seed quality was remarkably good, with protein content ranging from 15.16 to 17.41 % on a dry weight basis, depending on whether seeds were processed. Amino acid and mineral composition revealed the potential of quinoa seeds as a valuable ingredient in the preparation of highly nutritious foods. Quinoa seeds had higher contents of most essential amino acids, especially lysine, than wheat flour. Dehulled quinoa seeds, devoid of saponins, were included into wheat bread formulations, with up to 20%, which resulted in a positive effect on the rheological characteristics of dough. Furthermore, protein content in bread was increased by around 2%. Sensory characteristics of breads were excellent also at the... 20% supplementation level. The study of bread supplemented with quinoa seeds could enable the development of a range of new baking products with enhanced nutritional value.
Keywords:
Andean seed / Quality / Supplemented breads / Technological propertiesSource:
Journal of Cereal Science, 2012, 55, 2, 132-138Publisher:
- Academic Press Ltd- Elsevier Science Ltd, London
Funding / projects:
- EUEuropean Union (EU)
- Investigating the possibility of using contaminated waters for cultivation of pseudocereals (RS-31006)
- Structure-properties relationships of natural and synthetic molecules and their metal complexes (RS-172017)
DOI: 10.1016/j.jcs.2011.10.010
ISSN: 0733-5210
WoS: 000302040300007
Scopus: 2-s2.0-84857031984
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Poljoprivredni fakultetTY - JOUR AU - Stikić, Radmila AU - Glamočlija, Djordje AU - Demin, Mirjana AU - Vučelić-Radović, Biljana AU - Jovanović, Zorica AU - Milojković-Opsenica, Dušanka M. AU - Jacobsen, Sven-Erik AU - Milovanović, Mirjana PY - 2012 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3033 AB - Quinoa is an Andean seed crop of many potential uses. In 2009 a field trial was carried out to explore the potential for quinoa growing in climatic conditions of South Eastern Europe. Even under rainfed conditions, without fertilization, a seed yield as high as 1.721 t ha(-1) was obtained. Seed quality was remarkably good, with protein content ranging from 15.16 to 17.41 % on a dry weight basis, depending on whether seeds were processed. Amino acid and mineral composition revealed the potential of quinoa seeds as a valuable ingredient in the preparation of highly nutritious foods. Quinoa seeds had higher contents of most essential amino acids, especially lysine, than wheat flour. Dehulled quinoa seeds, devoid of saponins, were included into wheat bread formulations, with up to 20%, which resulted in a positive effect on the rheological characteristics of dough. Furthermore, protein content in bread was increased by around 2%. Sensory characteristics of breads were excellent also at the 20% supplementation level. The study of bread supplemented with quinoa seeds could enable the development of a range of new baking products with enhanced nutritional value. PB - Academic Press Ltd- Elsevier Science Ltd, London T2 - Journal of Cereal Science T1 - Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations EP - 138 IS - 2 SP - 132 VL - 55 DO - 10.1016/j.jcs.2011.10.010 ER -
@article{ author = "Stikić, Radmila and Glamočlija, Djordje and Demin, Mirjana and Vučelić-Radović, Biljana and Jovanović, Zorica and Milojković-Opsenica, Dušanka M. and Jacobsen, Sven-Erik and Milovanović, Mirjana", year = "2012", abstract = "Quinoa is an Andean seed crop of many potential uses. In 2009 a field trial was carried out to explore the potential for quinoa growing in climatic conditions of South Eastern Europe. Even under rainfed conditions, without fertilization, a seed yield as high as 1.721 t ha(-1) was obtained. Seed quality was remarkably good, with protein content ranging from 15.16 to 17.41 % on a dry weight basis, depending on whether seeds were processed. Amino acid and mineral composition revealed the potential of quinoa seeds as a valuable ingredient in the preparation of highly nutritious foods. Quinoa seeds had higher contents of most essential amino acids, especially lysine, than wheat flour. Dehulled quinoa seeds, devoid of saponins, were included into wheat bread formulations, with up to 20%, which resulted in a positive effect on the rheological characteristics of dough. Furthermore, protein content in bread was increased by around 2%. Sensory characteristics of breads were excellent also at the 20% supplementation level. The study of bread supplemented with quinoa seeds could enable the development of a range of new baking products with enhanced nutritional value.", publisher = "Academic Press Ltd- Elsevier Science Ltd, London", journal = "Journal of Cereal Science", title = "Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations", pages = "138-132", number = "2", volume = "55", doi = "10.1016/j.jcs.2011.10.010" }
Stikić, R., Glamočlija, D., Demin, M., Vučelić-Radović, B., Jovanović, Z., Milojković-Opsenica, D. M., Jacobsen, S.,& Milovanović, M.. (2012). Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations. in Journal of Cereal Science Academic Press Ltd- Elsevier Science Ltd, London., 55(2), 132-138. https://doi.org/10.1016/j.jcs.2011.10.010
Stikić R, Glamočlija D, Demin M, Vučelić-Radović B, Jovanović Z, Milojković-Opsenica DM, Jacobsen S, Milovanović M. Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations. in Journal of Cereal Science. 2012;55(2):132-138. doi:10.1016/j.jcs.2011.10.010 .
Stikić, Radmila, Glamočlija, Djordje, Demin, Mirjana, Vučelić-Radović, Biljana, Jovanović, Zorica, Milojković-Opsenica, Dušanka M., Jacobsen, Sven-Erik, Milovanović, Mirjana, "Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations" in Journal of Cereal Science, 55, no. 2 (2012):132-138, https://doi.org/10.1016/j.jcs.2011.10.010 . .