Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations
Само за регистроване кориснике
2012
Аутори
Stikic, RadmilaGlamoclija, Djordje
Demin, Mirjana
Vucelic-Radovic, Biljana
Jovanović, Zorica
Milojković-Opsenica, Dušanka
Jacobsen, Sven-Erik
Milovanovic, Mirjana
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
Andean seed / Quality / Supplemented breads / Technological propertiesИзвор:
Journal of Cereal Science, 2012, 55, 2, 132-138Издавач:
- Academic Press Ltd- Elsevier Science Ltd, London
Финансирање / пројекти:
- Испитивање могућности коришћења контаминираних вода за гајење алтернативних, здравствено безбедних жита (RS-MESTD-Technological Development (TD or TR)-31006)
- Корелација структуре и особина природних и синтетичких молекула и њихових комплекса са металима (RS-MESTD-Basic Research (BR or ON)-172017)
- EU
DOI: 10.1016/j.jcs.2011.10.010
ISSN: 0733-5210
WoS: 000302040300007
Scopus: 2-s2.0-84857031984
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - 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 . .