João Tomaz Da Silva Borges

Quinoa: Nutritional, functional, and antinutritional aspects

ABSTRACT We have prepared a review of the physical-chemical composition and the functional and anti-nutritional properties of quinoa (Chenopodium quinoa Willd.). It is a plant of the Chenopodiaceae family, originally from the Andean regions, adaptable to different types of soils and climatic conditions. Its composition has attracted the attention of scientific community for its high nutritional value, being rich in proteins, lipids, fibers, vitamins, and minerals, with an extraordinary balance of essential amino acids. It is also gluten-free, a characteristic that enables its use by celiac patients. In spite of all these attributes, quinoa is not widely used by consumers due to the high cost of imported grain and little knowledge of its benefits. More studies are required to increase knowledge about this “pseudo-cereal” to demonstrate its functional and nutritional benefits and to study its anti-nutritional effects, since it presents high commercial value and excellent nutritional quality.

Caracterização química de extratos hidrossolúveis desidratados de arroz e soja

The objective of the present study was to evaluate the chemical characteristics of dehydrated water-soluble extracts of rice (Oryza sativa L.) and soybean (Glycine max (L.) Merrill). The preparation included soaking of the rice and soybean, desintegration, centrifugation, addition of citric acid, boiling and spray drying. Dehydrated water-soluble extracts were analysed for their proximate composition, minerals content and trypsin inhibitor activity. Results indicated that an increase in the proportion of soybean (0 to 50%) resulted in an increase in the content of proteins, oil, ash, crude fiber, as well as a decrease in the percentage of carbohydrates. The content of P, K, Mg, Cu and Co in some of the extracts were particularly high and were comparable with those of the Recommended Dietary Allowances. Other minerals were detected in low or trace amounts. No trypsin inhibitor activity was detected.

Utilização de farinha mista de trigo e quinoa na elaboração de bolos

O objetivo do presente trabalho foi avaliar a viabilidade tecnologica e sensorial do uso de farinhas mistas de trigo e quinoa nas proporcoes de 100:00, 90:10 e 80:20 na elaboracao de bolos. A farinha de quinoa (FQ) apresentou granulometria mais grosseira quando comparada a farinha de trigo (FT), entretanto, nao foram observadas variacoes expressivas nas misturas estudadas. Foi verificado, pela analise farinografica, que a absorcao de agua e o tempo de maximo desenvolvimento aumentaram (p 0,05) entre as formulacoes, todavia, os valores de a* demonstraram tendencia (p 0,05) entre as formulacoes com 10% e 20% de FQ, demonstrando boa aceitacao dos bolos pelos consumidores. O emprego de ate 20% de quinoa nao modificou a aceitacao dos atributos aroma, cor, aparencia, sabor e textura do bolo, sendo viavel a utilizacao dessa porcentagem para substituicao parcial da farinha de trigo na elaboracao de bolos.

Influência da proporção arroz:soja sobre a solubilidade e as propriedades espumantes dos mingaus desidratados

Dehydrated rice-soybean porridges at different proportions (100:0, 90:10, 80:20, 70:30, 60:40 and 50:50%) were assessed for solubility and whipping properties, in order to verify their use as food ingredients. Dehydrated porridge was manufactured by soybean seed dehulling, blanching, disintegration of blanched rice and soybean, homogenization and spray drying. Chemical analysis showed that increasing soybean proportion from 0 to 50%, resulted in an increase in the soluble nitrogen in water, nitrogen solubility index (NSI), dispersible protein in water, protein dispersibility index, expansion and syneresis of foam, and a decrease in the foam volume after 30 and 60 min. However, NSI of only dehydrated porridge with more than 10% soybean showed the highest values, whereas the whipping properties values were not significant in non dehydrated porridge. Therefore, the dehydrated rice-soybean porridges with 20, 30, 40 and 50% soybean, would be recommended for use in porridges, beverages, soups and sauces, where the presence of foam is not desirable. No trypsin inhibitor activity was detected in studied dehydrated porridges.