TY  - JOUR
AU  - Stikic, Radmila
AU  - Glamoclija, Djordje
AU  - Demin, Mirjana
AU  - Vucelic-Radovic, Biljana
AU  - Jovanović, Zorica
AU  - Milojković-Opsenica, Dušanka
AU  - Jacobsen, Sven-Erik
AU  - Milovanovic, Mirjana
PY  - 2012
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1266
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. (C) 2011 Elsevier Ltd. All rights reserved.
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
VL  - 55
IS  - 2
SP  - 132
EP  - 138
DO  - 10.1016/j.jcs.2011.10.010
ER  - 

@article{
author = "Stikic, Radmila and Glamoclija, Djordje and Demin, Mirjana and Vucelic-Radovic, Biljana and Jovanović, Zorica and Milojković-Opsenica, Dušanka and Jacobsen, Sven-Erik and Milovanovic, 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. (C) 2011 Elsevier Ltd. All rights reserved.",
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",
volume = "55",
number = "2",
pages = "132-138",
doi = "10.1016/j.jcs.2011.10.010"
}

Stikic, R., Glamoclija, D., Demin, M., Vucelic-Radovic, B., Jovanović, Z., Milojković-Opsenica, D., Jacobsen, S.,& Milovanovic, 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

Stikic R, Glamoclija D, Demin M, Vucelic-Radovic B, Jovanović Z, Milojković-Opsenica D, Jacobsen S, Milovanovic 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 .

Stikic, Radmila, Glamoclija, Djordje, Demin, Mirjana, Vucelic-Radovic, Biljana, Jovanović, Zorica, Milojković-Opsenica, Dušanka, Jacobsen, Sven-Erik, Milovanovic, 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 . .