Formulation and Quality Attributes of Quinoa Food Products

Food and Bioprocess Technology

Volumn 9, Issue 1, 2016, Pages 49-68

  Wang, Sunan ^a   Zhu, Fan ^b  

^a Niagara College (NOTL Campus)   (Canada)

^b UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Composite flour; Gluten free; Product development; Property; Quinoa; Texture

Indexed keywords

EMULSIFICATION; FOOD PRODUCTS; PRODUCT DEVELOPMENT; TEXTURES;

CHINESE STEAMED BREADS; COMPOSITE FLOUR; FUNCTIONAL PROPERTIES; GLUTEN-FREE; INNOVATIVE APPROACHES; PROPERTY; QUALITY ATTRIBUTES; QUINOA;

CEREAL PRODUCTS;

EID: 84952987329     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1584-y     Document Type: Review

References (67)

1. Abugoch, L., Tapia, C., Villamán, M., Yazdani-Pedram, M., & Díaz-Dosque, M. (2011). Characterization of quinoa protein-chitosan blend edible films. Food Hydrocolloids, 25, 879–886.
2. Alvarez-Jubete, L., Wijngaard, H., Arendt, E. K., & Gallagher, E. (2010). Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking. Food Chemistry, 119, 770–778.
3. Araujo-Farro, P. C., Podadera, G., Sobral, P. J. A., & Menegalli, F. C. (2010). Development of films based on quinoa (Chenopodium quinoa, Willdenow) starch. Carbohydrate Polymers, 81, 839–848.
4. Bhargava, A., Shukla, A., Rajan, S., & Ohri, D. (2007). Genetic diversity for morphological and quality traits in quinoa (Chenopodium quinoa Willd.) germplasm. Genetic Resources and Crop Evolution, 54, 167–173.
5. Calderelli, V. A. S., de Toledo Benassi, M., Visentainer. J. V., & Matioli, G. (2010). Quinoa and flaxseed: potential ingredients in the production of bread with functional quality. Brazilian Archives of Biology and Technology, 53, 981–986.
6. Chillo, S., Civica, V., Iannetti, M., Mastromatteo, M., Suriano, N., & Del Nobile, M. A. (2010). Influence of repeated extrusions on some properties of non-conventional spaghetti. Journal of Food Engineering, 100, 329–335.
7. Chillo, S., Civica, V., Iannetti, M., Suriano, N., Mastromatteo, M., & Del Nobile, M. A. (2009a). Properties of quinoa and oat spaghetti loaded with carboxymethylcellulose sodium salt and pregelatinized starch as structuring agents. Carbohydrate Polymers, 78, 932–937.
8. Chillo, S., Suriano, N., Lamacchia, C., & Del Nobile, M. A. (2009b). Effects of additives on the rheological and mechanical properties of non-conventional fresh handmade tagliatelle. Journal of Cereal Science, 49, 163–170.
9. Chlopicka, J., Pasko, P., Gorinstein, A., & Zagrodzki, P. (2012). Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads. LWT–Food. Science and Technology, 46, 548–555.
10. Coda, R., Rizzello, CG., & Gobbetti, M. (2010). Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA). International Journal of Food Microbiology, 137, 236–245.
11. Cubadda, R. E., Carcea, M., Marconi, E., & Trivisonno, M. C. (2007). Influence of gluten proteins and drying temperature on the cooking quality of durum wheat pasta. Cereal Chemistry, 84, 48–55.
12. Diaz, J. M. R., Kirjoranta, S., Tenitz, S., Penttilä, P. A., Serimaa, R., Lampi, A. M., & Jouppila, K. (2013). Use of amaranth, quinoa and kañiwa in extruded corn-based snacks. Journal of Cereal Science, 58, 59–67.
13. Dallagnol, A. M., Pescuma, M., De Valdez, G. F., & Rollán, G. (2013). Fermentation of quinoa and wheat slurries by Lactobacillus plantarum CRL 778: proteolytic activity. Applied Microbiology and Biotechnology, 97, 3129–3140.
14. Drzewiecki, J., Delgado-Licon, E., Haruenkit, R., Pawelzik, E., Martin-Belloso, O., Park, Y. S., Jung, S. T., Trakhtenberg, S., & Gorinstein, S. (2003). Identification and differences of total proteins and their soluble fractions in some pseudocereals based on electrophoretic patterns. Journal of Agricultural and Food Chemistry, 51, 7798–7804.
15. FAO (2011). Quinoa: An ancient crop to contribute to world food security. Rome, Italy: Technical report of the 37th FAO Conference.
16. FAOSTAT (Statistics Division of Food and Agriculture Organization of the United Nations) (2015). http://faostat3.fao.org/browse/Q/QC/E. Accessed 28 Feb 2015.
17. Fuad, T., & Prabhasankar, P. (2010). Role of ingredients in pasta product quality: a review on recent developments. Critical Reviews in Food Science and Nutrition, 50, 787–798.
18. Gómez-Caravaca, A. M., Segura-Carretero, A., Fernández-Gutiérrez, A., & Caboni, M. F. (2011). Simultaneous determination of phenolic compounds and saponins in quinoa (Chenopodium quinoa Willd.) by a liquid chromatography-diode array detection-electrospray ionization-time-of-flight mass spectrometry methodology. Journal of Agricultural and Food Chemistry, 59, 10815–10825.
19. Gonzalez, J. A., Konishi, Y., Bruno, M., Valoy, M., & Prado, F. E. (2012). Interrelationships among seed yield, total protein and amino acid composition of ten quinoa (Chenopodium quinoa) cultivars from two different agro-ecological regions. Journal of the Science of Food and Agriculture, 92, 1222–1229.
20. Gorinstein, S., Pawelzik, E., Delgado-Licon, E., Haruenkit, R., Weisz, M., & Trakhtenberg, S. (2002). Characterisation of pseudocereal and cereal proteins by protein and amino acid analyses. Journal of the Science of Food and Agriculture, 82, 886–891.
21. Graf, B. L., Rojas-Silva, P., Rojo, L. E., Delatorre-Herrera, J., Baldeón, M. E., & Raskin, I. (2015). Innovations in health value and functional food development of quinoa (Chenopodium quinoa Willd.). Comprehensive Reviews in Food Science and Food Safety, 14, 431–445.
22. Hager, A. S., Wolter, A., Czerny, M., Bez, J., Zannini, E., Arendt, E. K., & Czerny, M. (2012). Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts. European Food Research and Technology, 235, 333–344.
23. Hariadi, Y., Marandon, K., Tian, Y., Jacobsen, S. E., & Shabala, S. (2011). Ionic and osmotic relations in quinoa (Chenopodium quinoa Willd.) plants grown at various salinity levels. Journal of Experimental Botany, 62, 185–193.
24. Harra, N. M., Lemm, T., Smith, C., & Gee, D. (2011). Quinoa flour is an acceptable replacement for all-purpose flour in a peanut butter cookie. Journal of the American Dietetic Association, 45, 111–119.
25. Hirose, Y., Fujita, T., Ishii, T., & Ueno, N. (2010). Antioxidative properties and flavonoid composition of Chenopodium quinoa seeds cultivated in japan. Food Chemistry, 119, 1300–1306.
26. Huang, D., Ou, B., & Prior, R. L. (2005). The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, 53, 1841–1856.
27. Jacobsen, S. E. (2011). The situation for quinoa and its production in southern Bolivia: from economic success to environmental disaster. Journal of Agronomy and Crop Science, 197, 390–399.
28. Joye, I. J., Lamberts, L., Brijs, K., & Delcour, J. A. (2011). In situ production of γ-aminobutyric acid in breakfast cereals. Food Chemistry, 129, 395–401.
29. Kumpun, S., Maria, A., Crouzet, S., Evrard-Todeschi, N., Girault, J. P., & Lafont, R. (2011). Ecdysteroids from Chenopodium quinoa Willd., an ancient Andean crop of high nutritional value. Food Chemistry, 125, 1226–1234.
30. Lamacchia, C., Chillo, S., Lamparelli, S., Suriano, N., La Notte, E., & Del Nobile, M. A. (2010). Amaranth, quinoa and oat doughs: mechanical and rheological behaviour, polymeric protein size distribution and extractability. Journal of Food Engineering, 96, 97–106.
31. Laus, M. N., Gagliardi, A., Soccio, M., Flagella, Z., & Pastore, D. (2012). Antioxidant activity of free and bound compounds in quinoa (Chenopodium quinoa Willd.) seeds in comparison with durum wheat and emmer. Journal of Food Science, 77, C1150–C1155.
32. Lindeboom, N., Chang, P. R., & Tyler, R. T. (2004). Analytical, biochemical and physicochemical aspects of starch granule size, with emphasis on small granule starches: a review. Starch-Stärke, 56, 89–99.
33. Lindeboom, N., Chang, P. R., Falk, K. C., & Tyler, R. (2005). Characteristics of starch from eight quinoa lines. Cereal Chemistry, 82, 216–222.
34. Lutz, M., Martinez, A., & Martinez, E. A. (2013). Daidzein and genistein contents in seeds of quinoa (Chenopodium quinoa Willd.) from local ecotypes grown in arid Chile. Industrial Crops & Product, 49, 117–121.
35. Mäkinen, O. E., Zannini, E., & Arendt, E. K. (2013). Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredients. Plant Foods for Human Nutrition, 68, 90–95.
36. Mastromatteo, M., Chillo, S., Civica, V., Iannetti, M., Suriano, N., & Del Nobile, M. (2012). A multistep optimization approach for the production of healthful pasta based on nonconventional flours. Journal of Food Process Engineering, 35, 601–621.
37. Matos, M., Timgren, A., Sjöö, M., Dejmek, P., & Rayner, M. (2013). Preparation and encapsulation properties of double Pickering emulsions stabilized by quinoa starch granules. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 423, 147–154.
38. Miranda, M., Delatorre-Herrera, J., Vega-Gálvez, A., Jorquera, E., Quispe-Fuentes, I., & Martínez, E. A. (2014). Antimicrobial potential and 522 phytochemical content of six diverse sources of quinoa seeds (Chenopodium quinoa Willd.). Journal of Agricultural Science, 5, 1015–1024.
39. Miranda, M., Vega-Gálvez, A., Uribe, E., Lópeza, J., Martínez, E., Rodrígueza, M. J., Quispea, I., & Di Scalac, K. (2011). Physico-chemical analysis, antioxidant capacity and vitamins of six ecotypes of Chilean quinoa (Chenopodium quinoa Willd). Procedia Food Science, 1, 1439–1446.
40. Nascimento, C. A., Mota, C., Coelho, I., Gueifão, S., Santos, M., Matos, A. S., Gimenez, A., Lobo, M., Samman, N., & Castanheira, I. (2014). Characterisation of nutrient profile of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the north of Argentina: proximates, minerals and trace elements. Food Chemistry, 148, 420–426.
41. Ng, S. C., Anderson, A., Coker, J., & Ondrus, M. (2007). Characterization of lipid oxidation products in quinoa (Chenopodium quinoa). Food Chemistry, 101, 185–192.
42. Onwulata, C. I., Thomas, A. E., Cooke, P. H., Phillips, J. G., Carvalho,C. W. P., Ascheri, J. L. R., & Tomasula, P. M. (2010). International Journal of Food Properties, 13, 338–359.
43. Pérez, S., & Bertoft, E. (2010). The molecular structures of starch components and their contribution to the architecture of starch granules: a comprehensive review. Starch/Stärke, 62, 389–420.
44. Poutanen, K., Flander, L., & Katina, K. (2009). Sourdough and cereal fermentation in a nutritional perspective. Food Microbiology, 26, 693–699.
45. Pulvento, C., Riccardi, M., Lavini, A., d’Andria, R., Iafelice, G., & Marconi, E. (2010). Field trial evaluation of two Chenopodium quinoa genotypes grown under rain-fed conditions in a typical Mediterranean environment in south Italy. Journal of Agronomy and Crop Science, 196, 407–411.
46. Rayner, M., Timgren, A., Sjöö, M., & Dejmek, P. (2012a). Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions. Journal of the Science of Food and Agriculture, 92, 1841–1847.
47. Rayner, M., Sjöö, M., Timgren, A., & Dejmek, P. (2012b). Quinoa starch granules as stabilizing particles for production of Pickering emulsions. Farady Discussions, 158, 139–155.
48. Repo-Carrasco, R., Espinoza, C., & Jacobsen, S. E. (2003). Nutritional value and use of the Andean crops quinoa (Chenopodium quinoa Willd.) and kañiwa (Chenopodium pallidicaule). Food Reviews International, 19, 179–189.
49. Repo-Carrasco-Valencia, R., Hellström, J. K., Pihlava, J. M., & Mattila, P. H. (2010). Flavonoids and other phenolic compounds in Andean indigenous grains: quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus). Food Chemistry, 120, 128–133.
50. Rhim, J. W., & Ng, P. K. W. (2007). Natural biopolymer-based nanocomposite films for packaging applications. Critical Reviews in Food Science and Nutrition, 47, 411–433.
51. Rodriguez-Sandoval, E., Sandoval, G., & Cortes-Rodríguez, M. (2012). Effect of quinoa and potato flours on the thermomechanical and breadmaking properties of wheat flour. Brazilian Journal of Chemical Engineering, 29, 503–510.
52. Schoenlechner, R., Drausinger, J., Ottenschlaeger, V., Jurackova, K., & Berghofer, E. (2010). Functional properties of gluten-free pasta produced from amaranth, quinoa and buckwheat. Plant Foods for Human Nutrition, 65, 339–349.
53. Sissons, M. J., Soh, H. N., & Turner, M. A. (2007). Role of gluten and its components in influencing durum wheat dough properties and spaghetti cooking quality. Journal of the Science of Food and Agriculture, 87, 1874–1885.
54. Steffolani, M. E., León, A. E., & Pérez, G. T. (2013). Study of the physicochemical and functional characterization of quinoa and kañiwa starches. Starch-Stärke, 65, 976–983.
55. Stikic, R., Glamoclija, D., Demin, M., Vucelic-Radovic, B., Jovanovic, Z., Milojkovic-Opsenica, D., Jacobsen, S. E., & Milovanovic, M. (2012). Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations. Journal of Cereal Science, 55, 132–138.
56. Taverna, L. G., Leonel, M., & Mischan, M. M. (2012). Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks. Ciência e Tecnologia de Alimentos Campinas, 32, 826–834.
57. Timgren, A., Rayner, M., Sjöö, M., & Dejmek, P. (2011). Starch particles for food based Pickering emulsions. Procedia Food Science, 1, 95–103.
58. Valcárcel-Yamani, B., & da Silva Lannes, S. C. (2012). Applications of quinoa (Chenopodium Quinoa Willd.) and amaranth (Amaranthus spp.) and their influence in the nutritional value of cereal based foods. Food and Public Health, 2, 265–275.
59. Valencia, R., Encina, C. R., Binaghi, M., Greco, C. B., & Ferrer, P. (2010). Effects of roasting and boiling of quinoa, kiwicha and kañiwa on composition and availability of minerals in vitro. Journal of the Science of Food and Agriculture, 90, 2068–2073.
60. Valenzuela, C., Abugoch, L., & Tapia, C. (2013). Quinoa protein–chitosan–sunflower oil edible film: mechanical, barrier and structural properties. LWT-Food Science and Technology, 50, 531–537.
61. Vega-Gálvez, A., Miranda, M., Vergara, J., Uribe, E., Puente, L., & Martinez, E. A. (2010). Nutrition facts and functional potential of quinoa (Chenopodium quinoa Willd.), an ancient Andean grain: a review. Journal of the Science of Food and Agriculture, 90, 2541–2547.
62. Vogelmann, S. A., Seitter, M., Singer, U., Brandt, M. J., & Hertel, C. (2009). Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters. International Journal of Food Microbiology, 130, 205–212.
63. Wang, S., Opassathavorn, A., & Zhu, F. (2015). Influence of quinoa flour on quality characteristics of cookies, bread, and Chinese steamed bread. Journal of Texture Studies, 46, 281–292.
64. Wolter, A., Hager, A., Zannini, E., Czerny, M., & Arendt, E. K. (2014). Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads. International Journal of Food Microbiology, 172, 83–89.
65. Zevallos, V. F., Herencia, L. I., Chang, F., Donnelly, S., Ellis, H. J., & Ciclitira, P. J. (2014). Gastrointestinal effects of eating quinoa (Chenopodium quinoa Willd.) in celiac patients. The American Journal of Gastroenterology, 109, 270–278.
66. Zevallos, V. F., Herencia, L. I., Chang, F., Donnelly, S., Ellis, H. J., & Ciclitira, P. J. (2012). Variable activation of immune response by quinoa (Chenopodium quinoa Willd.) prolamins in celiac disease. The American Journal of Clinical Nutrition, 96, 337–344.
67. Zhu, F. (2014). Influence of ingredients and chemical components on the quality of Chinese steamed bread. Food Chemistry, 163, 154–162.