Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations

• Published in: Journal of cereal science 2012-03, Vol.55 (2), p.132-138
• Main Authors: Stikic, Radmila, Glamoclija, Djordje, Demin, Mirjana, Vucelic-Radovic, Biljana, Jovanovic, Zorica, Milojkovic-Opsenica, Dusanka, Jacobsen, Sven-Erik, Milovanovic, Mirjana
• Format: Article
• Language: English
• Subjects: Andean seed; Biological and medical sciences; Cereal and baking product industries; Feeding. Feeding behavior; Food industries; Fundamental and applied biological sciences. Psychology; Quality; Supplemented breads; Technological properties; Vertebrates: anatomy and physiology, studies on body, several organs or systems
• ISSN: 0733-5210; 1095-9963
• DOI: 10.1016/j.jcs.2011.10.010

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. ► Quinoa was successfully trialed in South Eastern Europe agro-climatic conditions. ► The new results on baking potential of quinoa seeds are presented. ► Rheological and sensory properties of wheat bread with quinoa seeds were excellent. ► The addition of quinoa seeds remarkably enhanced wheat bread nutritional value.