Variation of the Nutritional Composition of Quinoa According to the Processing Used

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Quinoa is consumed as a seed, flour, expanded, sprout (germinated) and activated (hydrated). The objective of this work was to determine the nutritional composition of the different preparations. The same batch of quinoa seeds was processed as flour, expanded, hydrated and germinated. It showed that...

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Autores principales: Mezzatesta, Pablo, Farah, Silvia, Di Fabio, Amanda, Raimondo, Emilia
Formato: Artículo Científico
Lenguaje:Inglés
Publicado: Consejo Editorial Proceedings 2020
Materias:
Expanded seed
Flour
Germinated seed;
Hydrated seed
Quinoa
Acceso en línea:http://repositorio.umaza.edu.ar//handle/00261/1648
https://www.mdpi.com/2504-3900/53/1/4
Aporte de:
UMAZA Digital (Universidad MAZA - Mendoza) de Universidad Juan Agustín MAZA
id I56-R162-00261-1648
record_format dspace
spelling I56-R162-00261-16482023-08-02T11:15:40Z Variation of the Nutritional Composition of Quinoa According to the Processing Used Mezzatesta, Pablo Farah, Silvia Di Fabio, Amanda Raimondo, Emilia Expanded seed Flour Germinated seed; Hydrated seed Quinoa Quinoa is consumed as a seed, flour, expanded, sprout (germinated) and activated (hydrated). The objective of this work was to determine the nutritional composition of the different preparations. The same batch of quinoa seeds was processed as flour, expanded, hydrated and germinated. It showed that there is a statistically significant difference of nutrients between all groups. For proteins, it varies from 12.78 ± 0.02 g/100 g in whole seed to 5.25 ± 0.01 g/100 g in the hydrated seed. In total fats, it varies from 7.80 ± 0.02 g/100 g in flour to 0.72 ± 0.01 g/100 g in sprouts. For fiber, the germinated quinoa provides the highest content (23.50 ± 0.01 g/100 g), whereas the hydrated quinoa the lowest content (8.71 ± 0.02 g/100 g). This shows how different preparations influence the nutritional contribution of quinoa. With this information, one can recommend different types of preparations depending on the type of nutrient that is wanted for consumption. 2020-08-04T14:53:05Z 2020-08-04T14:53:05Z 2020-08-04 Artículo Científico Mezzatesta, P .; Farah, S .; Di Fabio, A . & Emilia, R. (2020). VVariation of the Nutritional Composition of Quinoa According to the Processing Used.La 2ª Conferencia Internacional de Ia Red ValSe-Alimentos . MDPI. Obtenido de http://dx.doi.org/10.3390/proceedings2020053004 EISSN 2504-3900 http://repositorio.umaza.edu.ar//handle/00261/1648 https://www.mdpi.com/2504-3900/53/1/4 eng application/pdf Consejo Editorial Proceedings 53;4
institution Universidad Juan Agustín MAZA
institution_str I-56
repository_str R-162
collection UMAZA Digital (Universidad MAZA - Mendoza)
language Inglés
orig_language_str_mv eng
topic Expanded seed
Flour
Germinated seed;
Hydrated seed
Quinoa
spellingShingle Expanded seed
Flour
Germinated seed;
Hydrated seed
Quinoa
Mezzatesta, Pablo
Farah, Silvia
Di Fabio, Amanda
Raimondo, Emilia
Variation of the Nutritional Composition of Quinoa According to the Processing Used
topic_facet Expanded seed
Flour
Germinated seed;
Hydrated seed
Quinoa
description Quinoa is consumed as a seed, flour, expanded, sprout (germinated) and activated (hydrated). The objective of this work was to determine the nutritional composition of the different preparations. The same batch of quinoa seeds was processed as flour, expanded, hydrated and germinated. It showed that there is a statistically significant difference of nutrients between all groups. For proteins, it varies from 12.78 ± 0.02 g/100 g in whole seed to 5.25 ± 0.01 g/100 g in the hydrated seed. In total fats, it varies from 7.80 ± 0.02 g/100 g in flour to 0.72 ± 0.01 g/100 g in sprouts. For fiber, the germinated quinoa provides the highest content (23.50 ± 0.01 g/100 g), whereas the hydrated quinoa the lowest content (8.71 ± 0.02 g/100 g). This shows how different preparations influence the nutritional contribution of quinoa. With this information, one can recommend different types of preparations depending on the type of nutrient that is wanted for consumption.
format Artículo Científico
author Mezzatesta, Pablo
Farah, Silvia
Di Fabio, Amanda
Raimondo, Emilia
author_facet Mezzatesta, Pablo
Farah, Silvia
Di Fabio, Amanda
Raimondo, Emilia
author_sort Mezzatesta, Pablo
title Variation of the Nutritional Composition of Quinoa According to the Processing Used
title_short Variation of the Nutritional Composition of Quinoa According to the Processing Used
title_full Variation of the Nutritional Composition of Quinoa According to the Processing Used
title_fullStr Variation of the Nutritional Composition of Quinoa According to the Processing Used
title_full_unstemmed Variation of the Nutritional Composition of Quinoa According to the Processing Used
title_sort variation of the nutritional composition of quinoa according to the processing used
publisher Consejo Editorial Proceedings
publishDate 2020
url http://repositorio.umaza.edu.ar//handle/00261/1648
https://www.mdpi.com/2504-3900/53/1/4
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AT difabioamanda variationofthenutritionalcompositionofquinoaaccordingtotheprocessingused
AT raimondoemilia variationofthenutritionalcompositionofquinoaaccordingtotheprocessingused
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