Development and Organoleptic Evaluation of Iron Rich Pancake Premix Using Spirulina and Super Flours

Since ancient times, poor nutrition has been the primary culprit of iron deficiency, especially in the school going adolescent girls. There may be a number of factors that contribute to this. The production of affordable, wholesome, and practical foods is a challenge for the food industry. Spirulina platensis, a microscopic and filamentous cyanobacterium is a blue-green algae that is considered to be one of the ancient life forms on Earth. To increase the nutritive value and to provide other vital nutrients, best wholesome cereals must be chosen over or in combination with refined flour. Here, quinoas, soy flour and amaranth come in the picture. The preparation of pancake premix and the final product was done in the department of food and nutrition, school of home sciences , BBAU Lucknow in the duration of nine months from September 2023 to May 2023. The assessment was successful and yielded genuine beneficial outcomes. The spirulina pan cakes excel in terms of flavour, aroma, and mouth feel. The panellists found the pancake's green tint to be somewhat objectionable.

Preparation of a probiotic quinoa beverage by enzymatic hydrolysis of its starches and subsequent lactic acid fermentation / Elaboración de una bebida probiótica de quinua por hidrólisis enzimática de sus almidones y posterior fermentación ácido láctica

Background: The concern about consuming healthy foods has increased in recent years. Not only are they expected to comply with essential feeding functions, but they also provide health benefits. Probiotics are one of the main functional components expected to be present in functional foods and beverages. They provide many health benefits and stand out due to their metabolic capacities and adaptability to different habitats. In addition, Quinoa seeds contain valuable quantities of quality protein and nutritional values of carbohydrates, proteins, fats, fibers, and mineral substances for which they are considered an ideal dietary alternative. Objectives: This research aimed to elaborate on a probiotic quinoa beverage, which combines the effect of enzymatic hydrolysis of the starches obtained from its seeds with lactic acid fermentation using probiotic cultures, seeking to enhance its nutritional properties and converting it into a functional beverage. Methods: For this, fermentations were carried out in three different concentrations of probiotic cultures (inoculum): 10%, 5%, 1%, and three other different fermentation times: 8, 10, and 12 hours. pH, Total titrable acidity expressed as lactic acid (%), reducing sugars, and soluble solids were measured. After that, the beverage was formulated with honey, carob, preservatives, and mango flavoring. Results: Statistical analysis indicated optimal conditions were achieved with 10% probiotic cultures and 10 hours of fermentation. The microbiological analysis confirmed the presence of probiotic microorganisms at a concentration of 108 CFU/mL. Proximal analysis indicated that the composition contained 84.6 Kcal, 19.3 g of carbohydrates, and 1.4 g of protein per 100 g of beverage. Conclusions: The probiotic quinoa beverage was produced and can be considered in the group of plant-based foods, as well as a functional beverage, since the probiotic cultures it contains contribute to maintaining the intestinal microbiota and prevent the onset of chronic diseases.

Antecedentes: La preocupación por el consumo alimentos saludables ha aumentado en los últimos años. No solo se espera que cumplan con las funciones esenciales de alimentación, sino que también brinden beneficios para la salud. Los probióticos son uno de los principales componentes funcionales que se espera que estén presentes en los alimentos y bebidas funcionales. Aportan múltiples beneficios para la salud y destacan por sus capacidades metabólicas y adaptabilidad a diferentes hábitats. Además, las semillas de quinua contienen valiosas cantidades de proteína de notable calidad, valores nutricionales de carbohidratos, proteínas, grasas, fibras y sustancias minerales por lo que se consideran una alternativa dietética ideal. Objetivos: Esta investigación tuvo como objetivo elaborar una bebida probiótica de quinua, que combina el efecto de la hidrólisis enzimática de los almidones obtenidos de sus semillas con la fermentación láctica utilizando cultivos probióticos, buscando potenciar sus propiedades nutricionales y convertirla en una bebida funcional. Métodos: Para ello se realizaron fermentaciones en tres concentraciones diferentes de cultivos probióticos (inóculo): 10%, 5%, 1%, y tres distintos tiempos de fermentación: 8, 10 y 12 horas. Se midió pH, Acidez titulable total expresada como ácido láctico (%), azúcares reductores y sólidos solubles. Posteriormente, se formuló la bebida con miel, algarrobina, conservantes y saborizante de mango. Resultados: El análisis estadístico indicó que se lograron condiciones óptimas con 10% de cultivos probióticos y 10 horas de fermentación. El análisis microbiológico confirmó la presencia de microorganismos probióticos a una concentración de 108 UFC/mL. El análisis proximal indicó que la composición contenía 84,6 Kcal, 19,3 g de carbohidratos y 1,4 g de proteína por 100 g de bebida. Conclusiones: la bebida probiótica de quinua fue elaborada y puede ser considerada en el grupo de alimentos de origen vegetal, así como una bebida funcional, ya que los cultivos probióticos que contiene contribuyen al mantenimiento de la microbiota intestinal y previenen la aparición de enfermedades crónicas.

Sapogeninas de Chenopodium quinoa Willd como activadores potenciales de AMPKß2 para la homeostasis independiente de insulina

La isoforma AMPKß2 (proteína quinasa activada por AMP) favorece la homeostasis glucémica a través de un mecanismo independiente de insulina. Muchos "importagogos" de glucosa como SC4 actúan como activadores de AMPK, pero su consumo prolongado se asocia a efectos indeseables. Objetivo: en este trabajo se utilizó el acoplamiento molecular para analizar la posible interacción entre sapogeninas y AMPK. Métodos: se ha procedido a la preparación de los blancos proteicos, preparación de los ligandos y el acoplamiento molecular. Resultados: los resultados mostraron que ocho sapogeninas presentes en Chenopodium quinoa interactúan en el mismo sitio de unión que SC4 correspondiente al sitio ADaM de AMPK. Estas interacciones puntuaron valores de ΔG que oscilan entre -6,2 y -7,7 kcal/mol, siendo el ácido serjánico la sapogenina con el ΔG más bajo. La adición de grupos hidrofílicos como -OH y -COOH en la estructura química del ácido serjánico mejoró su afinidad de unión a la isoforma AMPKß2 abriendo la posibilidad de generar fármacos semi-sintéticos a partir de compuestos naturales con mayor actividad biológica y mejor especificidad.

The AMPKP2 (AMP-activated protein kinase) isoform promotes glycemic homeostasis through an insulin-independent mechanism. Many glucose "importers" such as SC4 act as AMPK activators, but their prolonged consumption is associated with undesirable effects. Objetive: in this work, molecular docking was used to analyze the possible interaction between sapogenins and AMPK. Methods: the preparation of the protein blanks, preparation of the ligands and molecular coupling have been carried out. Results: the results showed that eight sapogenins present in Chenopodium quinoa interact at the same binding site as SC4 corresponding to the ADaM site of AMPK. These interactions scored ΔG values ranging from -6.2 to -7.7 kcal/mol, with Serjanic acid being the sapogenin with the lowest ΔG. The addition of hydrophilic groups such as -OH and -COOH in the chemical structure of Serjanic acid improved its binding affinity to the AMPKß2 isoform opening the possibility of generating semi-synthetic drugs from natural compounds with higher biological activity and better specificity.

Influencia de ácidos grasos en parámetros sanguíneos y adipogénesis. Estudio experimental en pollos eclosionados / Influence of fatty acids on blood parameters and formation of adipocytes at early age

Introducción: La alimentación en la primera infancia influencia la instauración del tejido adiposo y el desarrollo de diversas patologías en la edad adulta. Objetivo: Evaluar la influencia del consumo de tres fuentes de ácidos grasos sobre parámetros sanguíneos y tejido adiposo en pollos recién eclosionados. Materiales y métodos: Se utilizaron 76 pollitos Cobb 500 distribuidos aleatoriamente en cuatro tratamientos, que fueron alimentados durante siete días con una de las cuatro dietas (T1: 97% Dieta basal (DB); T2: DB +3% de manteca vegetal parcialmente hidrogenada; T3: DB +3% de aceite de quinua y T4: DB +3% de aceite de pescado). Al finalizar, se evaluó en sangre glucosa, colesterol, triglicéridos y tamaño de adipocitos del tejido adiposo subcutáneo y visceral. Se aplicó ANOVA considerando 0,05 de significancia y en el caso de variables no distribuidas normalmente, se aplicó el test no paramétrico de Kruskal-Wallis mediante el programa R-Studio. Resultados: Se obtuvieron diferencias significativas con disminución de los niveles de glucosa y colesterol en animales suplementados con elevada proporción de aceites insaturados (T3 y T4) en comparación a T2. Los tratamientos T3 y T4 promovieron una formación hiperplásica de adipocitos, diferenciándose significativamente de T2, que promovió la hipertrofia en dichas células, esta respuesta fue similar en ambos depósitos subcutáneos. Conclusiones: El consumo de aceite de quinua y aceite de pescado promueve la formación de tejido adiposo saludable, y reducen los niveles de glucosa y colesterol. Contrariamente el consumo de manteca vegetal propicia la hipertrofia de adipocitos de gran tamaño e incrementa los parámetros bioquímicos evaluados(AU)

Introduction: Feeding in early childhood influences the establishment of adipose tissue, and therefore also in the development of various pathologies in adulthood. Objective: To evaluate the influence of the consumption of three sources of fatty acids on blood parameters and adipose tissue at an early age. Materials and methods: 76 Cobb 500 chicks randomly distributed in four treatments were used, who were fed for seven days with one of the four diets (T1: Basal diet; T2: DB +1.0% vegetable shortening partially hydrogenated; T3: DB +1.0% quinoa oil and DB +1.0% fish oil) until the seventh day of life. At the end, glucose, cholesterol, triglycerides and adipocyte size of the subcutaneous and visceral adipose tissue were evaluated. A completely randomized design with ANOVA considering 0.05 significance was applied and in the case of non-normally distributed variables, the non-parametric Kruskal-Wallis test was applied using the R-Studio program. Results: Significant differences were obtained with a decrease in glucose and cholesterol levels in animals supplemented with unsaturated oils (T3 and T4) compared to T2. Regarding the size of adipocytes, treatments T3 and T4 promoted a hyperplastic formation of adipocytes, differing significantly from T2, which promoted hypertrophy in these cells, this response was similar in both subcutaneous deposits. Conclusions: The consumption of quinoa oil and fish oil promote the formation of healthy adipose tissue, in addition to reducing glucose and cholesterol levels. In contrast, the consumption of vegetable shortening favors the hypertrophy of large adipocytes and increases the biochemical parameters evaluated(AU)

Gluten-Free Crackers Preparation

Gluten free crackers enriched with rice flour ,lentil flour and quinoa flour is an innovative and highly nutritious snacks product. The current study was carried out to make gluten free crackers of high quality for celiac disease patients. The chemical analyzed included as minerals and amino acids of broken rice, lentil and quinoa flour and its blends was determined. Also, chemical composition for gluten free crackers blends was determined and the results showed that ash, protein, ether extract and fiber contents were higher in all blends prepared using rice flour, quinoa flour and lentil flour than that blend prepared using rice flour. All sensory properties of free gluten crackers blends B2, B3, B4 and B5 prepared using rice flour, lentil flour, and quinoa flour were somewhat higher than crackers prepared from rice flour B1. Hardness decreased from 74.97 newton in blend (1) made from 100% rice flour to 35.19 newton in blend (5) made from 50% rice flour, 25% lentil flour and 25% quinoa flour. Finally, it could prepare some bakery products using raw materials free of gluten such rice flour, lentil flour and quinoa flour with high quality that are proper for celiac disease patients.

Estudio genómico de la Quinua (Chenopodium quinoa Willd): técnicas de secuenciación e identificación genómica. Una revision. / Genomic study of Quinoa (Chenopodium quinoa Willd): sequencing techniques and genomic identification. A review.

INTRODUCCIÓN. La quinua (Chenopodium quinoa Willd), es considerado uno de los alimentos más completos debido a su alto contenido en ácidos grasos, oligoelementos y proteínas ricas en aminoácidos esenciales; sin embargo, también posee metabolitos con propiedades anti nutricionales (saponinas) que deben ser eliminados antes de su consumo. Algunos estudios realizados en el genoma de la quinua, se han basado en la identificación de genes involucrados en la producción de saponinas para inhibir su expresión y evitar los tratamientos de pos cosecha (escarificado). OBJETIVO. Establecer, mediante revisión bibliográfica, las técnicas de biología molecular aplicadas a la expresión genómica de saponinas en quinua (Chenopodium quinoa Willd) MÉTODOS. La revisión bibliográfica, se realizó tomando en cuenta varias fuentes de información, entre ellas: tesis doctorales, artículos científicos, libros y algunas plataformas WEB (www.bbc.com, www.fao.org, www.sidalc.net y https://biología.laguía2000.com) con principal interés en: genoma de la quinua, técnicas de secuenciación, genes identificados y su posterior expresión génica. CONCLUSIONES. El descubrimiento del genoma completo de la quinua en el año 2017, aplicando la técnica SMTR u otras técnicas como la pirosecuenciación, fue el punto de partida para el estudio de genes que le proporciona su adaptabilidad a varias condiciones bióticas y abióticas. De esta manera, en relación a los factores abióticos, se documentó en dos oportunidades que la expresión génica de saponinas, estaba relacionada con genes del citocromo P450 y enzimas como las glucosil transferasas. Ahora bien, aunque los genes involucrados en la respuesta a los agentes bióticos aún no están identificados, este se mantiene como hipótesis relacionándose con el contenido de saponinas.

INTRODUCTION. Quinoa (Chenopodium quinoa Willd), is considered one of the most complete foods due to its high content of fatty acids, trace elements and proteins rich in essential amino acids; however, it also has metabolites with anti-nutritional properties (saponins) that must be eliminated before consumption. Some studies carried out on the quinoa genome have been based on the identification of genes involved in the production of saponins to inhibit their expression and avoid post-harvest treatments (scarification). OBJECTIVE. To establish, through bibliographic review, the molecular biology techniques applied to the genomic expression of saponins in quinoa (Chenopodium quinoa Willd). METHODS. The bibliographic review was carried out taking into account several sources of information, among them: doctoral theses, scientific articles, books and some WEB platforms (www.bbc.com, www.fao.org, www.sidalc.net and https://biología.laguía2000.com) with main interest in: quinoa genome, sequencing techniques, identified genes and their subsequent gene expression. CONCLUSIONS. The discovery of the complete genome of quinoa in 2017, applying the SMTR technique or other techniques such as pyrosequencing, was the starting point for the study of genes that provide its adaptability to various biotic and abiotic conditions. Thus, in relation to abiotic factors, it was reported on two occasions that the gene expression of saponins was related to cytochrome P450 genes and enzymes such as glucosyl transferases. Although the genes involved in the response to biotic agents have not yet been identified, this remains a hypothesis related to the content of saponins.

Proximate Analysis, Phytochemical Analysis, Colour Estimation, Antioxidant, Antibacterial Analysis, Shelflife Analysis of Sugarfree Burfi Optimization from Quinoa Seed Powder and Stevia

Quinoa seed powder and stevia has several health benefits. stevia has been naturally incorporated with sugar making it beneficial for diabetic patients. Burfi was an Indian popular sweet with harmful content and qualities. So, burfi was prepared using quinoa seed powder and stevia to incorporate benefits of plant compounds quercetin and kaempferide with the help of physicochemical analysis, proximate analysis, phytochemical analysis, antioxidant analysis shelf-life analysis and colour estimation analysis. The moisture content of optimized burfi and control burfi was obtained to be 15-20% percent respectively. The protein content of optimized burfi and control burfi have value 18.97-20.286% percent respectively. The fat content of optimized burfi and control burfi were 18.630-21.972% percent respectively. The ash content of optimized burfi and control burfi 3.4-4% percent respectively. The Titrable acidity of optimized burfi and control burfi were 1.035-1.16% percent respectively. The carbohydrate of optimized burfi and control burfi were 31.66-25.708% percent respectively. The crude fiber of optimized burfi and control burfi were 0-1.25% percent respectively. The calcium of optimized burfi and control burfi were 571-520 mg respectively. The pH of optimized burfi and control burfi were 7.99-8.03 pH respectively etc. Antioxidant activity was analysed using the in standard spectrophotometer method. Optimized quinoa burfi was investigated for their in-scavenging activities using 1,1-diphenyl-1-2 picrylhydrazyl (DPPH). Then check the Shelflife at 10 days. T0 - 3.27×102, T1 - 3.36×102, T2 - 4.72×102. Coliform was 0. The quinoa seed powder expands DPPH searching action up to 43.13 µg of focus Other khoa burfi making it good for diabetic and ordinary individuals. The research was done at the research centre of food science examination Laboratory, Babasaheb Bhimrao Ambedkar University. Lucknow (INDIA).

Evaluation of phytochemicals and antioxidant activity of gamma irradiated quinoa (Chenopodium quinoa) / Avaliação de fitoquímicos e atividade antioxidante de quinoa gama irradiada (Chenopodium quinoa)

Abstract Phytochemical and antioxidant activity of quinoa flour was evaluated after subjected to gamma irradiation processes at dose 3 and 6 kGy. Both non-irradiated and irradiated quinoa samples were subjected to successive extractions in ethanol solvent. The antioxidant activity after gamma irradiation treatment was investigated via Ferric reducing antioxidant power (FRAP) and radical-scavenging activity (RSA) using 2,2-diphenyl-1-picrylhydrazyl (DPPH).Total phenolic and flavonoid content were analyzed using Folin-Ciocalteu micro-method, aluminium chloride (AlCl3) method and High Performance Liquid Chromatography (HPLC). As well as, effect of irradiation treatment on saponin was also evaluated. Irradiation treatment showed slight differences in the saponin content after exposure to 3 and 6 kGy. Irradiation process enhanced both total phenolic content (TPC) and Total flavonoid content (TFC), TPC were 34.52 and 30.92 mg Gallic Acid Equivalent (GAE)/100g compared to 26.25 mg GAE/100g in non-irradiated quinoa. TFC were 67.44 and 62.89 mg Quercetin Equivalents (QE)/100g compared to 53.15 mg QE/100g. Irradiation dose 3 kGy significantly (p> 0.05) decreased the IC50 as DPPH-RSA and increased the FRAP.

Resumo Atividades fitoquímica e antioxidante da farinha de quinoa foram analisadas após submissão a processos de irradiação gama nas doses 3 e 6 kGy. As amostras de quinoa não irradiadas e irradiadas foram submetidas a extrações sucessivas em solvente etanol. A atividade antioxidante, após o tratamento com irradiação gama, foi investigada por meio do poder antioxidante redutor férrico (ARF) e da atividade de eliminação de radicais (AER) usando 2,2-difenil-1-picril-hidrazil (DPPH). O conteúdo fenólico total e o teor de flavonoide foram analisados usando o método de Folin-Ciocalteu, método de cloreto de alumínio (AlCl3) e cromatografia líquida de alta eficiência (CLAE). Além disso, o efeito do tratamento de irradiação na saponina também foi avaliado. O tratamento por irradiação não mostrou diferenças significativas no conteúdo de saponina após exposição a 3 e 6 kGy. O processo de irradiação aumentou o conteúdo fenólico total (CFT) e o teor total de flavonoides (TTF); o CFT foi de 34,52 e 30,92 mg de equivalente de ácido gálico (EAG) / 100 g em comparação com 26,25 mg de EAG / 100 g na quinoa não irradiada. Os TTF foram 67,44 e 62,89 mg de equivalentes de quercetina (EQ) / 100 g em comparação com 53,15 mg de EQ / 100 g. A dose de irradiação de 3 kGy diminuiu significativamente (p > 0,05) o IC50 como DPPH-AER e aumentou o ARF.

Adaptability of quinoa genotypes to altitudes and population densities in Colombia / Adaptação de genótipos de quinoa em altitudes e densidades de plantio na Colômbia

This work aimed at evaluating and comparing agronomic characteristics of 15 quinoa (Chenopodium quinoa Willd) genotypes cultivated in two altitudes and sowing densities. The experiment initiated by individual plant selection in Brasília, DF, followed by progeny evaluation in Colombia, at 1,100 m and 1,850 m altitude and population densities of 30 and 12 plants m-1, with row spacing of 0,50 m. Eleven progenies and four commercial cultivars were tested. The progenies were obtained by selecting individuals in BRS Syetetuba based on plant height, grain and dry matter yield, harvest index and 1,000 grain weight. The genotypes with the highest grain yield were BRQ 8 (2,283 kg ha-1), Aurora (2,121 kg ha-1) and BRQ 4 (2,043 kg ha-1). In general, the genotypes had early plant cycle, from emergence to physiological maturity of 100-110 days at high plant density for the two altitudes. It is concluded that exploring variability in progenies originated from natural crosses is effective in the adaptation of quinoa to tropical environments. Moreover, genotypes tested in the Cerrado (Brazilian Savannah) maintain the same response relation when evaluated in Colombia. (AU)

Este trabalho teve por objetivo avaliar e comparar características agronômicas e biométricas de 15 genótipos de quinoa (Chenopodium quinoa Willd), cultivados em duas altitudes e densidades de semeadura. O experimento iniciou por seleção individual em Brasília, DF, seguido por avaliação agronômica em duas altitudes (1,100 m e 1,850 m), e duas densidades de semeadura (30 plantas m-1 e 12 plantas m-1) na Colômbia. O experimento foi constituído por 11 progênies e quatro cultivares comerciais em uso na Colômbia. Na seleção, consideraram-se altura de plantas, produção de grãos e massa seca, índice de colheita e peso de 1000 grãos. Os genótipos que se destacaram para rendimento foram BRQ 8 (2,283 kg ha-1), Aurora (2,121 kg ha-1) e BRQ 4 (2,043 kg ha-1). Em geral, os genótipos apresentaram precocidade, com ciclo (emergência-maturação) entre 100 e 110 dias, com densidade ótima de 30 plantas m-1 nas duas altitudes. Conclui-se que a exploração de variabilidade em progênies oriundas de cruzamentos naturais, mostra-se efetiva na adaptação de quinoa a ambientes tropicais. Ademais, genótipos selecionados no Cerrado mantêm as mesmas relações de resposta quando avaliados na Colômbia. (AU)

Contenido de humedad, proteínas y minerales en diez variedades de quínoa chilena cultivadas en distintas zonas geográficas / Moisture, protein and mineral content of ten varieties of Chilean quinoa grown in different geographic zones

RESUMEN El consumo de quínoa (Chenopodium quínoa Willd) ha aumentado, renovando el interés en su composición y valor nutricional. El objetivo del estudio fue determinar los contenidos de humedad, cenizas, proteínas y algunos minerales (Fe, Zn y Cu) de 10 variedades de quínoa chilena cultivadas en cuatro zonas geográficas, utilizando metodologías analíticas validadas. Las muestras (n=10) de quínoa cultivada en Vallenar, Los Tilos, Hidango y Santa Rosa fueron analizadas en triplicado. Los métodos normalizados aplicados fueron: humedad; cenizas; proteínas; hierro, zinc y cobre, bajo los requisitos de ISO/IEC 17025:2017. Los datos se analizaron usando análisis de varianza para comparar variedades y zonas de cultivo. Las muestras contienen en promedio 16,6 g de proteínas/100 g (14,4-17,5), 8,97 mg de hierro/100 g (7,71-10,76), 3,38 mg de zinc/100 g (2,17-5,30), y 0,83 mg de cobre/100 g (0,60-1,10). Las variedades cultivadas en Vallenar, Los Tilos e Hidango mostraron mayor contenido proteico que las de Santa Rosa (p<0,05). Todas las variedades tienen un contenido destacado de los microminerales cobre, zinc y hierro. Los resultados aportan información relevante sobre el valor nutricional de la quínoa chilena, entregando datos para la actualización de las Tablas de Composición Química de alimentos.

ABSTRACT The intake of quinoa (Chenopodium quinoa Willd) has increased worldwide. Its revival has renewed interest in its composition and nutritional value. The aim of this study was to determine the contents of moisture, ash, protein, and some minerals (Fe, Zn and Cu) of ten varieties of Chilean quinoa grown in various geographical zones, using validated analytical methods under rule ISO/IEC 17025:2017. Grains grown in Vallenar, Los Tilos, Hidango, and Santa Rosa were analyzed in triplicates, using previously validated analytical methodologies and certified reference materials. The normalized methods used were: moisture; ash; protein; mineral, under the ISO/IEC 17025:2017 norm. Data were analyzed using ANOVA to compare varieties and growth zones. The analyzed quinoa grains contain a mean of 16.6 g proteins/100 g (range 14.4-17.5), 8.97 mg iron/100 g (range 7.71-10.76), 3.38 mg zinc/100 g, and 0.83 mg copper/100 g (range 0.60-1.10). The varieties grown in Vallenar, Los Tilos and Hidango showed higher protein content compared to Santa Rosa (p<0.05). All varieties exhibit considerable microminerals content, such as copper, zinc, and iron. These results provide relevant information about the nutritional value of Chilean quinoa and updated reliable data for Food Composition Tables.

Efecto de la sustitución de grasas en salchichas de tilapia roja (Oreochromis sp.) por una mezcla de piel de cerdo y fibra de quinua / Effect of fat replacement in red tilapia sausages (Oreochromis sp.) with a mixture of pork skin and quinoa fiber

RESUMEN La disminución del consumo de grasas saturadas aportadas por los alimentos de origen animal y la búsqueda de alimentos más sanos es una tendencia, a nivel mundial. La producción de tilapia en Colombia ha venido en franco crecimiento en las últimas décadas, lo cual, plantea la necesidad de búsqueda de alternativas para su procesamiento. Se evaluó la sustitución de grasas por una mezcla de piel de cerdo, agua y fibra de quinua (PCFQ) en salchichas de filete de tilapia. Se determinó la composición química de las salchichas elaboradas, el contenido calórico, el pH, las coordenadas de color CIELab, las pérdidas de humedad por cocción, la estabilidad de la emulsión, el perfil de textura y se estableció la apreciación sensorial. La adición de PCFQ conllevó a un aumento en la humedad y en las proteínas totales, gracias a la capacidad de retención de agua de la fibra de quinua. La salchicha con mayor adición de PCFQ (20%) obtuvo un 48,2% menos de grasas, un 32,3% menos de calorías y un 31,1% de pérdida de humedad por cocción, con relación a la salchicha control. Se obtuvieron emulsiones cárnicas más estables, con buenos parámetros de perfil de textura - TPA. Con relación a los parámetros sensoriales, no se apreciaron diferencias significativas entre las salchichas elaboradas y la salchicha control. Por lo anterior, se concluye que, la mezcla, se puede usar como sustituto de grasas en la elaboración de salchichas de filete de tilapia, sin afectar sus propiedades fisicoquímicas y sensoriales.

ABSTRACT The decrease in the consumption of saturated fats provided by animal foods and the search for healthier foods is a worldwide trend. Tilapia production in Colombia has been growing rapidly in recent decades, which raises the need to find alternatives for processing. The substitution of fats for a mixture of pork skin, water and quinoa fiber (PCFQ) in tilapia fillet sausages was evaluated. The chemical composition of the processed sausages, the caloric content, the pH, the CIELab color coordinates, the cooking moisture losses, the emulsion stability, the texture profile and the sensory assessment were determined. The addition of PCFQ led to an increase in moisture and total proteins, thanks to the water retention capacity of quinoa fiber. The sausage with the highest PCFQ addition (20%), obtained 48.2% less fat, 32.3% less calories and 31.1% loss of moisture from cooking compared to the control sausage. More stable meat emulsions were obtained with good texture profile parameters -TPA. Regarding sensory parameters, no significant differences were observed between processed sausages and control sausage. Therefore, it is concluded that the mixture can be used as a fat substitute in the preparation of tilapia fillet sausages, without affecting its physicochemical and sensory properties.

Clase social y consumo de quinua en Cuenca. 2017 / Social class and consumption of quinua in Cuenca. 2017

Este artículo muestra desde las voces de las mujeres, la relación entre clase y consumo de alimentos. Identifica el consumo actual de la quinua fundamentalmente por los estratos altos de la sociedad cuencana y casi desconocida por campesinos y estratos urbanos más pobres, resultado de procesos relacionados con la distinción o el estigma.Objetivo: entender las prácticas de diferenciación social en la ciudad de Cuenca a partir de la alimentación, usando como caso de estudio el con-sumo de la quinua Metodología: investigación etnográfica multisituada con siete familias; cuatro del área urbana y tres del área rural del cantón Cuenca, realizada entre octubre de 2016 a junio de 2017.Resultados: los relatos de las mujeres en torno a la alimentación y el con-sumo de quinua, permiten visibilizar los elementos simbólicos que giran en torno a la comida y su praxis en el contexto histórico y sociocultural particular de Cuenca.Conclusiones: el consumo de alimentos está marcado por el habitus de clase. La quinua es un ejemplo de ello, desapareció de la mesa familiar por la depreciación simbólica heredada desde la colonia, y hoy regresa como símbolo comunicador de distinción social.

This article shows from the voices of women, the re-lationship between social class and food consump-tion. It identifies how the quinoa is today consumed fundamentally by the upper strata of the society in Cuenca and it is almost unknown by peasants and poorer urban strata, the result of processes related to distinction or stigma.Objective: understand the practices of social diffe-rentiation in Cuenca from the alimentation, using as a case study, the consumption of quinoa.Methodology: it is a multisite ethnographic re-search with seven families; four of the urban area and three of the rural area of Cuenca, it was carried out between October 2016 and June 2017.Results: the stories of the women around the fee-ding and the consumption of quinoa allow visuali-zing the symbolic elements that revolve around the food and its praxis in the particular historical and sociocultural context of Cuenca.Conclusions: food consumption is marked by class habitus. The quinoa is an example of this, it disappeared from the family table because of the symbolic depreciation inherited from the colony, and today it returns as a communicating symbol of social distinction.

Nutritional Applications of Quinoa Seeds (Chenopodium quinoa W.) and their Effect on Diabetic Rats

The aim of this work was to evaluate the chemical composition; mineral and vitamin contents; total phenolic and flavonoidscontents; antioxidant activity of the quinoa seeds powder (QSP) and their effect on diabetic rats. The higher concentrationsof minerals were K (3441.95 mg/Kg) and Mg (1147.32 mg/Kg) and quinoa seeds contained a considerable amount ofriboflavin (B2), pyridoxine (B6), folic acid (B9), cobalamin (B12), alpha tocopherol (E) and beta carotene equal to 0.60,5.83, 6.80, 0.27, 2.010 and 0.127 mg/100g, respectively. The total phenolic and total flavonoids content of quinoa seedspowder were 2.63 mg GAE/g, and 0.53 mg CE/g, respectively. Antioxidant activity was measured as 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH) and 2,2´-azinobis (3-ethyl benzo thiazoline-6-sulphonic acid) radicalcation (ABTS) were 0.29 and 4.38 mg TE/g, respectively. Sensory properties of both quinoa pudding and quinoa soupshowed insignificant differences. However, in biological experiment, the blood and the glucose levels after consumption ofquinoa at different concentrations were reduced from 236.7 mg/dl to 98.7mg/dl at 40% quinoa and to 120.3 mg/dl at 30%quinoa with an average fasting of normal level of 64.3 mg/dl. Furthermore, the thyroid hormones T3 and T4 were reducedsignificantly after feeding rats on quinoa seeds powder at different concentrations. Histopathological determination ofpancreas of diabetic rats revealed that interlobular inflammatory cells infiltration where pancreas of diabetic rats fed on 20,30 and 40% quinoa powder revealed no histopathological changes.

Efecto del consumo del extracto de quinua en anemia ferropénica inducida en ratones / Effect of quinoa extract consumption on iron deficiency-induced anemia in mice

RESUMEN Objetivos Determinar efecto del consumo del extracto de quinua en anemia ferropénica inducida, en ratones. Material y Métodos Se utilizaron treinta ratones albinos M. musculus de la cepa Bal-b/c, machos de peso promedio 24±32,7 g. Se formó tres grupos de diez ratones cada uno: a) grupo control negativo hierro suficiente(HS),recibió 40g/d de alimento balanceado durante siete semanas; b)grupo control positivo hierro deficiente (HD), recibió 40g/d de dieta ferropénica durante siete semanas; y, c) grupo experimental hierro defi-ciente(HD), recibió 40g/d de dieta ferropénica durante siete semanas y a partir de la semana cinco se agregó 20g/d de extracto de quinua(EQ). Se midió el nivel de hemoglobina. Resultados Al finalizar el tratamiento, se observó diferencia significativa en los niveles de hemoglobina entre los grupos control positivo (8,9±1,1g/dL) HD y experimental (11,4±0,5 g/dL.) HD+EQ (t student, p<0,05). No se encontró diferencia significativa en los niveles de hemoglobina, al término del periodo de inducción entre los grupos control positivo (9,1±1,1) HD y experimental (9,3±0,7) HD (t student, p>0,05). Conclusiones En condiciones experimentales, la quinua presenta efecto antianémico, sustentado en los resultados de los niveles de hemoglobina.(AU)

ABSTRACT Objectives To determine the effect of quinoa extract consumption on iron deficiency-induced anemia in mice. Materials and Methods Thirty male M. musculus albino mice of the Balb/c strain, with an average weight of 24±32.7 g, were used. Three groups of ten mice each were formed: 1) a negative control group of iron-sufficient (IS) mice that received 40g/d of balanced feed for 7 weeks; 2) a positive control group of iron-deficient (ID) mice that received 40g/d of feed rich in iron for 7 weeks; and 3) an experimental group of ID mice that received 40 g/d of feed rich in iron for 7 weeks and 20 g/d of quinoa extract (QE) from week 5. Hemoglobin levels were measured. Results At the end of the treatment, a significant difference was found in hemoglobin levels between the positive (ID mice: 8.9±1.1 g/dL) and experimental (ID+QU mice: 11.4±0.5 g/dL) groups (student's t, p<0.05). No significant difference was found in hemoglobin levels at the end of the induction period between the positive (IS mice: 9.1±1.1) and experimental (ID mice: 9.3±0.7) groups (student's t, p>0.05). Conclusions Under experimental conditions, quinoa has an antianemic effect based on the results of hemoglobin levels.(AU)

MORPHOLOGICAL CHARACTERIZATION OF VARIETIES OF Chenopodium quinoa CULTIVATED IN THE DEPARTMENT OF BOYACÁ, COLOMBIA / CARACTERIZACIÓN MORFOLÓGICA DE VARIEDADES DE Chenopodium quinoa CULTIVADAS EN EL DEPARTAMENTO DE BOYACÁ, COLOMBIA

ABSTRACT In the department of Boyacá, seeds of Chenopodium quinoa Willd. are planted, which correspond to a mixture of varieties, producing different grain sizes and saponin concentrations, affecting the quality and yield of the derived products, and therefore their commercialization, whenever the buyer requires it for a certain purpose, sweet varieties for bakeries or with high contents of saponin for the detergent industry. The objective was to compare the morphological characters, to identify the six varieties, according to the constant and conspicuous characteristics, as well as physiological parameters in the reproductive and vegetative stages. Observations were made in the different stages of development; in seeds, germination tests were made, the diameter and weight were measured; In the seedling stage, the total height, hypocotyl length, cotyledon lamina length and changes in red pigmentation were determined, qualitatively evaluated by direct observation. In adult plants, reproductive and vegetative characters were reviewed. A taxonomic key was proposed for the identification of the varieties. Blanca Real recorded the highest germination percentage (98%). Amarilla Marangani presented the seeds with the greatest weight and diameter and the longest cotyledons. The height of the Black and Piartal seedlings was below the other varieties. Blanca de Jericó, Blanca Real and Piartal presented weak reddish colorations in the hypocotyl and cotyledons. The identification of each variety will result in better products for growers, marketers, and processors.

RESUMEN En el departamento de Boyacá, se siembran semillas de Chenopodium quinoa Willd., las cuales, corresponden a una mezcla de variedades, produciendo diferentes concentraciones de saponina y de tamaños de grano, afectando la calidad y el rendimiento de los productos derivados y, por tanto, su comercialización, toda vez que el comprador lo requiere para un determinado fin, como variedades dulces, para las panaderías o, con altos contenidos de saponina, para la industria de detergentes. El objetivo fue comparar los caracteres morfológicos, para identificar las seis variedades, de acuerdo con las características constantes y conspicuas, además de parámetros fisiológicos en etapa reproductiva y vegetativa. Se realizaron observaciones en las diferentes etapas del desarrollo; en semillas, se hicieron pruebas de germinación, se midió el diámetro y el peso; en el estadio de plántula, se determinó la altura total, longitud del hipocótilo, largo de la lámina de los cotiledones y cambios en la pigmentación rojiza, evaluada cualitativamente por observación directa. En plantas adultas, se revisaron caracteres reproductivos y vegetativos. Se propuso una clave taxonómica, para la identificación de las variedades. Blanca Real registró el porcentaje de germinación más alto (98%). Amarilla Maranganí presentó las semillas con el mayor peso y diámetro y los cotiledones más largos. La altura de las plántulas Negra y Piartal estuvo por debajo de las otras variedades. Blanca de Jericó, Blanca Real y Piartal presentaron coloraciones rojizas débiles en el hipocótilo y en los cotiledones. La identificación de cada variedad redundará en mejores productos para los cultivadores, comercializadores y procesadores.

Influencia del consumo de quinua sobre parámetros bioquímicos e histomorfometría intestinal en ratas obesas / Influence of the consumption of quinoa on the biochemical parameters and intestinal histomorphometry in obese rats

RESUMEN Objetivo . Determinar la influencia del consumo de tres variedades de quinua sobre parámetros bioquímicos e histomorfometría intestinal en ratas obesas. Materiales y Métodos . Se utilizaron 42 ratas obesas Holtzman dispuestas en siete tratamientos de seis animales cada uno, que fueron alimentados durante 23 días con una de las siete dietas: una obesogénica de control y las otras conteniendo además 20% de quinua Altiplano, Pasankalla y Negra Collana procesadas por cocción o tostado. Al finalizar el periodo de alimentación se tomaron muestras de sangre para la determinación de niveles de glucosa, triglicéridos y C-HDL; posteriormente los animales fueron sacrificados y el hígado, intestino delgado (ID) y riñones fueron pesados; muestras de ID fueron extraídas para histomorfometría intestinal. Los datos se sometieron a ANOVA utilizando el GLM bajo diseño completamente aleatorizado con arreglo factorial 3x2 más control y comparación de medias mediante prueba de Fisher. Resultados . Los niveles de glucosa, triglicéridos y C-HDL no presentaron diferencias en comparación al grupo control; además, el peso de los riñones no fue afectado por las dietas experimentales. Sin embargo, el ID presentó mayor peso en el grupo control en comparación a los que contenían quinua procesada. La histomorfometría del ID no fue afectada significativamente por las dietas experimentales. Conclusiones. La alimentación de ratas obesas con dietas que contienen variedades de quinua procesada no modifica los parámetros bioquímicos y no afecta la histomorfometría intestinal; sin embargo, disminuye el peso del intestino delgado en ratas obesas.

ABSTRACT Objective . To determine the influence of the consumption of three varieties of quinoa on the biochemical parameters and intestinal histomorphometry in obese rats. Materials and Methods . A total of 42 obese Holtzman rats arranged in seven treatments of six animals each were used and fed during 23 days with one of the seven diets: an obesogenic control and the others six containing 20% of Altiplano, Pasankalla, or Negra Collana quinoas processed by cooking or roasting. At the end of the feeding period, blood samples were taken for the determination of glucose, triglycerides, and C-HDL levels; later, the animals were sacrificed, and the liver, small intestine, and kidneys were weighed. Small intestine samples were extracted for intestinal histomorphometry. Data were analyzed through ANOVA using GLM under a completely randomized design with 3x2 plus control factorial arrangement and comparison of means by Fisher test. Results . Glucose, triglyceride, and C-HDL levels did not differ compared to the control group; in addition, the weight of the kidneys was not affected by the experimental diets. However, the small intestine presented greater weight in the control group compared to those containing processed quinoa. Histomorphometry of the small intestine was not significantly affected by experimental diets. Conclusions. Feeding obese rats with diets containing processed quinoa varieties does not modify the biochemical parameters and does not affect intestinal histomorphometry; however, it decreases the weight of the small intestine in obese rats.

Aclimatación a la alta temperatura y tolerancia al calor (TL50) en 6 variedades de Chenopodium quinoa / High temperature acclimation and termotolerance (TL50) in 6 varieties of Chenopodium quinua

Se estudió la capacidad de aclimatación de 6 variedades de Chenopodium quinoa Willd. (Kancolla, Salcedo, Ccoito, Negra collana, Pasancalla e Illpa) a alta temperatura. Las plantas de quinua se obtuvieron a partir de semillas, las que crecieron en macetas, en un sombreadero, hasta el estado fenológico de 6 hojas verdaderas. Estas fueron expuestas a un tratamiento por calor en una cámara de crecimiento con termostato a 34/32 °C día/noche (D/N) por 3 días y a baja intensidad luminosa. Las no aclimatadas crecieron en las mismas condiciones pero a la temperatura de 22/20 °C D/N. La tolerancia a la alta temperatura se determinó exponiendo discos de hojas a diferentes tiempos (8, 16, 32 y 64 min) a 50 °C (baño maría), midiendo la termoestabilidad de la membrana celular, por la pérdida electrolitos utilizando un conductimetro. El grado de termotolerancia fue hallado según el TL50(tiempo letal al 50% de daño). Los resultados muestran que las variedades Pasancalla e Illpa presentaron capacidad de aclimatación, la variedad más termotolerante fue la variedad Illpa TL50= 64 min cuando fue aclimatada y la más sensible fue la variedad Pasancalla TL50= 8 min cuando no fue aclimatada. También se observó que el porcentaje de daño celular se incrementó a medida que el tiempo de exposición a la alta temperatura fue mayor

The capacity of acclimatization at high temperature of 6 varieties (Kancolla, Salcedo, Ccoito, Negra collana, Pasancalla and Illpa) of Chenopodium quinoa Willd was studied. Quinoa plants were obtained from seeds, which grew in pots, in a grennhouse, until the phenological stage of 6 true leaves. These were exposed to a heat treatment in a growth chamber with a thermostat at 34/32 °C day/night (D/N) for 3 days and at low light intensity. The non-acclimated plants grew under the same conditions but at temperature of 22/20 °C D/N. The tolerance to high temperature was determined by exposing leaf discs at different times (8, 16, 32 and 64 min) at 50 °C (warm bath), measuring the thermostability of the cell membrane trough the loss of electrolytes with a conductimeter. The degree of thermotolerance was found according to the TL50 (time lethal to 50% of damage). The results showed that the varieties Pasancalla and Illpa presented acclimatization capacity, the most thermotolerant variety was the variety Illpa TL50 = 64 min when it was acclimatized and the most sensitive was Pasancalla TL50 = 8 min when it was not acclimatized. It was also observed that the percentage of cell damage increased as the exposure time to the high temperature was higher.

Compositional Analysis and Functional Characteristics of Quinoa Flour

Aim: The current study was intended to evaluate the nutritional and functional properties of quinoa flour for the potent of its use in food manufacturing. Materials: Quinoa seeds were obtained from the Egyptian Company for Natural Oils, Cairo, Egypt. The collected seeds were cleaned of foreign materials and stored at room temperature (25 ± 2°C) for further analysis. Methodology: Minerals, vitamins, phenolic contents and flavonoids, antioxidant activity and functional properties of quinoa flour were carried out in the department of food technology, Arid Lands cultivation research institute, City of Scientific research and Technological Applications. Results: Quinoa flour has the most balanced and perfect minerals content such as potassium (443 mg/ Kg), sodium (858 mg/ Kg), magnesium (174 mg/ Kg), calcium (127 mg/ Kg) and iron (63 mg/ Kg). Quinoa flour is a good source of vitamins such as Vitamin C (1.93 mg/ Kg), B3 (0.15 mg/ Kg), B6 (11.22 mg/ Kg), and B12 (0.09 mg/ Kg). The total phenolic content of quinoa flour was 17.86± 0.49 μg GAE/g dry weight, while the total flavonoids was 14.82 ± 0.75 μg/g dry weight. Quinoa flour was presented a reasonable antioxidant activity with IC50= 21.76 µg/ml. The water absorption of quinoa flour was 141.5±0.54%, whereas its oil absorption was 110±0.18%. Quinoa flour foaming capacity and stability were 14.33±0.76% and reached 9.63±1.72% after 60 min. while emulsion capacity and stability were 100.4± 0.25% and reached 45.83± 0.18% after 60 min. The protein digestibility of quinoa flour was 86.85±0.83%. Conclusion: Quinoa flour is a likely nutritive source and can be used as a functional food supplement to be used in food manufacturing.

Leaf Amino Acids and Anatomical Traits of Drought Tolerant vs Sensitive Genotypes of Quinoa (Chenopodium quinoa Willd.) under Elevated Levels of Water Stress

Many plants accumulate compatible osmolytes at high levels in plant cells such as amino acids and/or develop special epidermal cell bladders which may serve as external water reservoirs and having small and thick-walled cells in response to water deficit. The objectives of the present investigation were: (i) to study effects of water stress on the anatomical traits and accumulation of free amino acids in quinoa leaves and (ii) to describe differences among drought tolerant and sensitive genotypes in such traits following the imposition of water deficit. A field experiment was carried out in the growing season 2015/2016, using a split plot design with five replications. Main plots were allotted to three irrigation regimes, i.e. well watering (WW) [95% field capacity (FC)], moderate water stress (WS) [65% FC] and severe water stress (SWS) [35% FC] and sub plots to five genotypes. Mean squares due to genotypes, irrigation regimes and their interaction were significant (p≤0.01) for studied leaf free amino acids and anatomical traits. Water stress caused a significant decrease in leaf thickness under WS and SWS, upper and lower epidermis under WS, palisade and spongy layers under SWS, but caused a significant increase in palisade and spongy layers under WS and upper and lower epidermis under SWS. The genotype CICA-17 (tolerant) had the thickest leaf and upper epidermis and second thickest lower epidermis, palisade and spongy layers. Contents of each amino acid were significantly increased due to water stress, except Leucine. Increases in amino acid content increased by increasing severity of water stress. Maximum increase (109.6%) was shown by Threonine under SWS, but minimum (8.08%) was by Arginine under WS. Under SWS, the tolerant genotype CICA-17 showed the highest mean increase percentage (47.9%) in total amount of amino acids relative to WW; it showed the highest increase in all amino acids, especially Proline, Methionine and Phenylalanine.

ESTUDIO TÉCNICO Y ECONÓMICO DE CUATRO VARIEDADES DE QUINUA EN LA REGIÓN ANDINA CENTRAL COLOMBIANA / TECHNICAL AND ECONOMIC STUDY OF FOUR VARIETIES OF QUINUA IN THE COLOMBIAN CENTRAL ANDEAN REGION

Quinoa (Chenopodium quinoa Willd), being a fast economic turnaround crop with high nutritional values and which is commercially desired, has been attracting the interest of producers, but information on production costs and profitability in national markets is still lacking, preventing the expansion of the cultivation. The aim of this study was to estimate the costs of production and profitability of four varieties of quinoa in the coffee triangle region for the agribusiness market in order to give technical support in decision-making. The study was conducted in the Tesorito Farm, owned by Universidad de Caldas, located in the municipality of Manizales (Colombia). The four varieties of quinoa selected were: golden quinoa from Bolivia, yellow quinoa crop Marangani, white sweet quinoa from Soracá and sweet Aurora quinoa from Nariño. The experimental design was completely randomized (BCA) with four replications. The yield (t ha-1), estimated production costs were evaluated and the economic indicator cost benefit (RB/C) were calculated, and a sensitivity analysis was carried out. Based on the analysis model adopted, it can be inferred that the yellow quinoa crop Marangani, the white sweet quinoa from Soracá and the golden quinoa from Bolivia had a high cost-benefit relationship with 1.99, 1.59 and 2.34 respectively; thus, the cultivation of quinoa is a profitable activity, being considered a good alternative for the region.

La quinua (Chenopodium quinoa Willd) al ser un cultivo de rápido retorno económico, con altos valores nutritivos y apetecido comercialmente, viene despertando el interés de los productores, pero todavía falta información sobre los costos de producción y su rentabilidad en los mercados nacionales, impidiendo una expansión del cultivo. El objetivo de este estudio fue estimar los costos de producción y rentabilidad de cuatro variedades de quinua en la región del eje cafetero, para el mercado agroindustrial, con el fin de dar un respaldo técnico en la toma de decisiones. El estudio se llevó a cabo en la Granja Tesorito, propiedad de la Universidad de Caldas, ubicada en el municipio de Manizales (Colombia). Las cuatro variedades fueron: Dorada de Bolivia, Amarilla de Marangani, Blanca dulce Soracá y Aurora dulce Nariño. El diseño experimental fue en bloques completos al azar (BCA) con cuatro repeticiones. Fue evaluado el rendimiento (t ha-1), estimados los costos de producción y calculados los indicadores económicos: relación beneficio costo (RB/C) y un análisis de sensibilidad. Por el modelo de análisis adoptado se puede inferir que las variedades Amarilla de Marangani, Blanca dulce Soracá y Dorada de Bolivia presentaron una alta relación beneficio costo con 1,99, 1,59 y 2,34 respectivamente; así, el cultivo de quinua es una actividad rentable, siendo considerada una buena alternativa para cultivo en la región.