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)

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.

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.

Efecto de un producto natural a base de Amaranto, Quinua y Tarwi sobre el perfil Lipídico en pacientes con obesidad y diabetes Mellitus tipo 2 / Effect of a natural product based on Amaranth, Quinoa and Tarwi on lipid profile in patients with obesity and type 2 diabetes Mellitus

INTRODUCCIÓN: la obesidad es una enfermedad crónica que conlleva a la aparición de enfermedades cardiovasculares y diabetes mellitus tipo 2 (DM2). Pacientes con sobrepeso, obesidad o DM2 presentan generalmente un perfil lipídico con niveles sanguíneos elevados de colesterol, triglicéridos, LDL (lipoproteínas de baja densidad) y VLDL-c (lipoproteínas de muy baja densidad unidas al colesterol) y niveles bajos de HDL-c (lipoproteínas de alta densidad). Pseudocereales como Amaranthus caudatus (Amaranto), Chenopodium quinoa (Quinua) y Lupinus mutabilis (Tarwi) presentes en la región Andina de Bolivia, tienen propiedades potencialmente nutracéuticas, con un alto contenido de macronutrientes y diversos fitoquímicos con actividad biológica como alcaloides de quinolizidina, saponinas, triterpenos y γ-conglutina. OBJETIVO: determinar el efecto del consumo de un producto natural elaborado a base de granos de Amaranto, Quinua y Tarwi (AQT), sobre el perfil lipídico en pacientes con obesidad y DM2. MÉTODO: estudio clínico preliminar controlado, prospectivo, doble ciego y cruzado realizado en el Área de Farmacología del Instituto de Investigaciones Fármaco Bioquímicas de la Facultad de Ciencias Farmacéuticas y Bioquímicas de la Universidad Mayor de San Andrés. RESULTADOS: el consumo de un producto elaborado a base de harinas de Amaranto, Quinua y Tarwi (AQT) durante 3 meses, promovió la disminución significativa de colesterol, triglicéridos, LDL y VLDLc en pacientes diabéticos (DM2) con sobrepeso (IMC>25), sin embargo, los niveles de HDL-c no sufrieron cambios significativos. CONCLUSIÓN: por tanto, el producto AQT tiene efectos beneficiosos sobre el perfil lipídico en pacientes con sobrepeso u obesidad y con riesgo de padecer enfermedades cardiovasculares y DM2.

INTRODUCTION: obesity is a chronic disease that leads to the onset of cardiovascular diseases and type 2 diabetes mellitus (T2DM). Overweight, obese or T2DM patients generally have a lipid profile with high blood levels of cholesterol, triglycerides, LDL (low-density lipoprotein) and VLDL-c (very low-density lipoprotein) and low levels of HDL-c (high-density lipoprotein of cholesterol). Pseudocereals such as Amaranthus caudatus (Amaranth), Chenopodium quinoa (Quinoa) and Lupinus mutabilis (Tarwi) present in the Andean region of Bolivia, have potentially nutraceutical properties, with a high content of macronutrients and various phytochemicals with biological activity such as quinolizidine alkaloids, saponins, triterpenes and γ-conglutin. OBJECTIVE: to determine the effect due to natural product intake made with Amaranth, Quinoa and Tarwi (AQT) on the lipid profile in patients with obesity and T2DM. METHOD: controlled, prospective, double blinded and crossed Preliminary Clinical Assay, performed in the Pharmacology Area of Instituto de Investigaciones Fármaco Bioquímicas from Facultad de Ciencias Farmacéuticas y Bioquímicas, Universidad Mayor de San Andrés. RESULTS: the intake of a product made from Amaranth, Quinoa and Tarwi (AQT) flour for 3 months, promoted a significant decrease in cholesterol, triglycerides, LDL and VLDL-c in overweight diabetic patients (DM2) (BMI> 25) However, HDL-c levels did not undergo significant changes. CONCLUSION: therefore, the AQT product has beneficial effects on the lipid profile in patients who are overweight or obese and at risk of cardiovascular disease and T2DM.

Ozonation of quinoa seeds (Chenopodium quinoa Willd. ): saturation and decomposition kinetics of ozone and physiological quality of seeds / Ozonização de sementes de quinoa (Chenopodium quinoa Willd. ): saturação e cinética de decomposição do ozônio e qualidade fisiológica das sementes

Ozonation has been evaluated as an alternative method for seed treatment. In this context, the goal of this study was to evaluate the saturation process and kinetics of decomposition of ozone in a porous medium composed of quinoa BRS Syetetuba and possible changes in seed quality. Ozone concentration and saturation time in the porous medium and half-life were determined by adopting an inlet ozone concentration of 885 ppm and a flow rate of 5.0 L min-1 at 25 °C. The ozonation periods adopted were 0, 30, 60, 90, and 120 min. Regarding the physiological quality of the seeds, the germination percentage, germination speed index, electrical conductivity, and length of the shoot, root, and normal seedlings were analyzed. At the inlet ozone concentration of 885 ppm and a flow rate of 5.0 L min-1, the saturation concentration and saturation time in the porous medium composed of quinoa were 522.5 ppm and 12.0 min, respectively. The half-life of ozone in the porous medium was 6.08 min at 25 °C. Under these conditions, ozonation did not affect the physiological quality of quinoa BRS Syetetuba seeds for up to 120 min.(AU)

A ozonização tem sido avaliada como método alternativo para tratamento de sementes. Nesse contexto, objetivou-se avaliar o processo de saturação e a cinética de decomposição do ozônio em meio poroso composto de quinoa, cv. BRS Syetetuba, e possíveis alterações na qualidade das sementes. Determinaramse a concentração e o tempo de saturação do ozônio no meio poroso e a meia-vida, adotando-se concentração de entrada de 885 ppm, vazão de 5,0 L min-1, a 25 ºC. Os períodos de ozonização adotados foram 0, 30, 60, 90 e 120 min. Quanto à qualidade fisiológica das sementes, analisaram-se o percentual de germinação, índice de velocidade de germinação, condutividade elétrica e comprimentos da parte aérea, do sistema radicular e das plântulas normais. Para concentração de entrada do ozônio de 885 ppm e vazão de 5,0 L min-1, a concentração e o tempo de saturação do ozônio no meio poroso composto de quinoa foi de 522,5 ppm e 12,0 min, respectivamente. A meia-vida do ozônio em meio poroso foi de 6,08 min, a 25 ºC. Nas condições a adotadas, a ozonização não afeta a qualidade fisiológica das sementes de quinoa, cv. BRS Syetetuba, por até 120 min.(AU)

Consumo familiar de alimentos andinos, en las ciudades de La Paz y El Alto, gestión 2019 / Family consumption of andean foods, in the city of La Paz and El Alto, term 2019

OBJETIVO: determinar las características del consumo familiar de alimentos andinos, en la ciudad de La Paz y El Alto, gestión 2019. MATERIALES Y MÉTODO: es un estudio descriptivo de serie de casos en 285 familias de diferentes zonas de la ciudad de La Paz y El Alto. Se aplicó una encuesta de consumo familiar de alimentos andinos como la Quinua, Cañahua, Amaranto y Tarwi, se identificó las características de la frecuencia de consumo, la forma de preparación, lugar de compra y las posibles razones de no consumirlos. RESULTADOS: el 51.9% de la población compra los alimentos andinos en los mercados y el 31.2% lo compra en las ferias. El 37% de los encuestados consumen Quinua, el 23% consumen Cañahua, el 22% consumen Tarwi, y el 17% consumen Amaranto. La frecuencia de consumo oscila entre 1 a 2 veces a la semana, y la consumen más en el desayuno 41% y en el almuerzo, y la razón más frecuente (36%) de no consumo es por el costo elevado. CONCLUSIONES: entre los alimentos andinos más consumidos está la Quinua seguida de la Cañahua, Tarwi, y el Amaranto. La frecuencia de consumo oscila entre 1 a 2 veces a la semana, y la consumen más en el desayuno y en el almuerzo, la razón de no consumo es argumentado por el costo elevado.

OBJECTIVE: to determine the characteristics of family consumption of Andean foods, in the city of La Paz and El Alto, term 2019. MATERIALS AND METHOD: it is a descriptive case series study in 285 families from different areas of the city of La Paz and El Alto. A survey of family consumption of Andean foods was applied, such as Quinoa, Cañahua, Amaranth and Tarwi, the characteristics of the frequency of consumption, the form of preparation, place of purchase and the possible reasons in the case of non-consumption were identified. RESULTS: 51.9% of the population buys Andean food in the markets and 31.2% buys it at fairs. 37% of respondents consume Quinoa, 23% consume Cañahua, 22% consume Tarwi, and 17% consume Amaranth. The frequency of consumption ranges from 1 to 2 times a week, and they consume it more at breakfast 41% and at lunch, and the reason for not consuming 36% is argued for the high cost. CONCLUSIONS: among the most consumed Andean foods is Quinoa followed by Cañahua, Tarwi, and Amaranth. The frequency of consumption ranges from 1 to 2 times a week, and it is consumed more at breakfast and lunch, the reason for non-consumption is argued for the high cost.

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.

Hamburguesas con mejor perfil nutricional / Burgers with better nutritional profile

Introducción: la quinua tiene un buen rendimiento de culti-vo en la provincia de Mendoza. Posee un elevado porcentaje de proteínas (de 16 a 23 g/%), de 4 a 9% de grasas poliinsa-turadas y un importante aporte de fibras. Objetivos: formular hamburguesas con mejor perfil nutricional. Materiales y métodos: con varios ensayos se prepararon me-dallones. Se definieron dos recetas: una contenía 100% de car-ne vacuna y la otra 50% de carne vacuna más 50% de quinua previamente lavada y cocinada con las técnicas adecuadas; el resto de la formulación con los mismos ingredientes en iguales proporciones. Se realizaron por triplicado y los análisis por dupli-cado. Para su análisis se aplicó el esquema de Weende. Para el análisis estadístico se aplicó la prueba T de Student. Resultados: para la hamburguesa de carne (HC) su valor ca-lórico fue de 169±0,8 kcal/100g y para la de quinua (HQ) de 170±0,56 kcal/100g, sin existir diferencias estadísticamente significativas. En cuanto al contenido de carbohidratos se in-crementó de 11±0,22 g% (HC) a 13±0,44 g% (HQ) y el de fi-bra alimentaria de 0,66±0,03 g% (HC) a 3,51±0,03 g% (HQ). El de proteínas disminuyó de 16±0,24 g% (HC) a 12±0,43 g% (HQ) y el de lípidos se incrementó de 6,8±0,06 g% (HC) a 7,8±0,12 g% (HQ), pero a expensas de mejorar el perfil li-pídico dado que se redujeron los ácidos grasos saturados de 3,3±0,07 g% a 2±0,03 g%. El aporte de sodio disminuyó de 123±1,33 mg% (HC) a 113±1,67 mg% (HQ). Conclusiones: se concluye que, con el agregado de quinua, en la preparación de un alimento popular (hamburguesa), se logra un producto más saludable por su aporte de fibras y su mejora en el perfil lipídico.

Evaluation of Quality of Chia (Salvia hispanica), Sesame (Sesamum indicum), and Quinoa (Chenopodium quinoa) Oils

Abstract Each year, the consumption of vegetable oils increases gradually. Some oils, such as chia, sesame, and quinoa, are consumed due to the nutritional properties and health promoters that have been recognized in their components. Based on this premise, the present study aimed to characterize chia (Salvia hispanica), sesame (Sesamum inducum), and quinoa (Chenopodium quinoa) oils, in order to enable their applications in the development of new food products. Chia oil presented higher degradation, as it stood out with higher amounts of free fatty acids (4.46%) and peroxide value (18.35 meq/kg). It is an oil that is rich in polyunsaturated fatty acids (75.47%), and, consequently, with high refractive index (1,475) and iodine value (192.86 g/100 g). Quinoa oil stood out for its higher oxidative stability (17.55 h) and higher amount of phenolic compounds (190.84 mg/100 g). Sesame and quinoa oils showed no significant difference for carotenoids, but sesame oil had higher content of total tocopherols (656.50 mg/kg). Thus, the oils can be used in technological processes and/ or in the formulation of new food products, in order to their increase the nutritional value.

Desenvolvimento de iogurte grego delactosado probiótico enriquecido com quinoa (Chenopodium quinoa) e saborizado com polpa de manga (Mangifera indica) / Development of the probiotic probiotic delicious yoghurt enriched with quinoa (Chenopodium quinoa) and saborized with manga polpa (Mangifera indica)

A pesquisa teve como propósito o desenvolvimento de iogurtes gregos delactosado e tradicional probióticos enriquecido com quinoa e saborizado com manga. Foram realizados ensaios físico-químicos, controle microbiológico e avaliação sensorial. Os iogurtes apresentaram valores médio de pH (4,32), acidez (>1,07 g/100 g) e sua composição centesimal dentro do determinado pela legislação. A contagem de coliformes: totais ( 70%), concluindo-se que os iogurtes atenderam todos os requisitos no desenvolvimento de um novo produto.

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)

Influencia del consumo de quinua (Chenopodium quinoa Willd. ) sobre la acumulación del tejido adiposo y actividad antioxidante en tejidos de ratas obesas / Influence of the consumption of quinoa (Chenopodium quinoa Willd.) on the accumulation of adipose tissue and antioxidant activity in tissues of obese rats

Se han encontrado compuestos bioactivos en frutas y vegetales con efecto favorable en la prevención de enfermedades crónicas como cáncer y Alzheimer, que también están presentes en la quinua. Son necesarios realizar estudios para evaluar el potencial benéfico in vivo. El objetivo fue determinar la influencia del consumo de tres variedades de quinua (Chenopodium quinoa Willd.) sobre la acumulación de tejido adiposo y actividad antioxidante en tejidos de ratas obesas. 42 ratas obesas Holtzman fueron divididas en siete grupos. Con excepción del control, los otros grupos fueron alimentadas, durante 23 días, con dietas obesogénicas conteniendo 20% quinua variedad Altiplano, Pasankalla o Negra Collana, procesadas por cocción o tostado. Al finalizar el período de alimentación, la grasa visceral (GV) y abdominal (GA) fueron pesadas y se extrajo muestras de hígado e intestino delgado (ID) siendo almacenadas (­20°C) para posteriores análisis de actividad antioxidante. Se midieron capacidad antioxidante y contenido de polifenoles totales en quinuas procesadas. Se aplicó ANOVA utilizando el modelo lineal generalizado para diseño completamente randomizado con arreglo factorial 3x2+Control; y test de Fisher mediante el programa Minitabv.17.1.0. La GV, GA y peroxidación lipídica del ID no fueron afectadas significativamente (P>0.05) por las dietas experimentales; sin embargo, la peroxidación lipídica en el hígado de ratas que consumieron dietas con quinua fue significativamente menor (P<0.05) que el control. En conclusión, la alimentación de ratas obesas con dietas que contienen variedades de quinua procesada no afecta la acumulación de GV y GA; sin embargo, reduce la peroxidación lipídica en el hígado(AU)

Bioactive compounds with favorable effect in the prevention of chronic diseases such as cancer and Alzheimer are found in fruits and vegetables and are also present in quinoa. Studies are needed to evaluate the potential benefits in vivo. The objective was to determine the influence of the consumption of three varieties of quinoa (Chenopodium quinoa Willd.) on the accumulation of adipose tissue and antioxidant activity in tissues of obese rats. Forty two obese Holtzman rats were divided into seven groups. With exception of the control, the other groups were fed, during 23 days, with obesogenic diets containing 20% quinoa Altiplano, Pasankalla or Negra Collana, processed by cooking or roasting. At the end of the feeding period, visceral (VF) and abdominal fat (AF) were weighed and samples of liver and small intestine (SI) were extracted and stored (-20°C) for further analysis of antioxidant activity. Antioxidant capacity and total polyphenol content were measured in the processed quinoa. Applied ANOVA using the generalized linear model for a completely randomized design with a factorial arrangement 3x2+Control; and Fisher's test through the statistical program Minitab v.17.1.0. VF, AF and lipid peroxidation of SI were not significantly influenced (P>0.05) by the experimental diets; however, lipid peroxidation in the liver of rats consuming quinoa containing-diets was significantly lower (P <0.05) than control group. In conclusion, feeding obese rats with quinoa containing-diets do not affect the accumulation of VF and AF; however, it reduce lipid peroxidation in the liver(AU)

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.

Parámetros de calidad de harinas de Amaranthus caudatus Linnaeus (amaranto), Chenopodium quinoa Willd (quinua), Chenopodium pallidicaule Aellen (kañahua), Lupinus mutabilis Sweet (tarwi) / Quality parameters of flour of Amaranthus caudatus Linnaeus (amaranth), Chenopodium quinoa Willd (quinoa), Chenopodium pallidicaule Aellen (kañahua), Lupinus mutabilis Sweet (tarwi)

Las especies vegetales Amaranthus caudatus Linnaeus (amaranto), Chenopodium quinoa Willd (quinua), Lupinus mutabilis Sweet (tarwi), Chenopodium pallidicaule Aellen (kañahua), llamados también granos andinos, son desde hace mucho tiempo la base de alimentación de muchas familias en nuestro país, estos granos son reconocidos por su alto valor nutricional. En la actualidad varias empresas de nuestra región comercializan estos granos en su forma procesada. Este trabajo tuvo como finalidad establecer los parámetros de calidad e identificación de las harinas de amaranto, quinua, kañahua y tarwi provenientes de los municipios de Ancoraimes, Tomina, Huancané y Peñas, para ello se realizó el análisis micrográfico encontrándose almidón, aleurona y grasa como principales elementos. El análisis fisicoquímico realizado reportó un contenido de humedad en quinua de 6,03%, cenizas totales 2,52% y 3,8 ml como índice de hinchamiento. En amaranto un contenido de humedad de 5,76%, cenizas totales 2,86% y 6,8 ml como índice de hinchamiento. Tarwi reportó un contenido de humedad de 6,69%, cenizas totales 3,53%, y 3,6 ml como de índice de hinchamiento. Kañahua reportó un contenido de humedad de 5,82%, cenizas totales 3,53% y 4,75ml como índice de hinchamiento. El análisis químico cualitativo en los granos muestra la presencia mayoritaria de flavonoides, aminoácidos, antocianidinas, taninos.

The plant species Amaranthus caudatus Linnaeus (amaranth), Chenopodium quinoa Willd (quinoa), Lupinus mutabilis Sweet (tarwi), Chenopodium pallidicaule Aellen (kañahua), also called Andean grains, have long been the food base of many families in our Country, these grains are recognized for their high nutritional value. At present several companies of our region commercialize these grains in its processed form. The aim of this work was to establish the parameters of quality and identification of the amaranth, quinoa, kañahua and tarwi flours from the municipalities of Ancoraimes, Tomina, Huancané and Peñas. For this purpose, the micrographic analysis was performed with starch, aleurone and fat as main elements. The physicochemical analysis carried out reported a moisture content in quinoa of 6.03%, total ash 2.52% and 3.8 ml as swelling index. In amaranth a moisture content of 5.76%, total ash 2.86% and 6.8 ml as swelling index. Tarwi reported a moisture content of 6.69%, total ash 3.53%, and 3.6 ml as the index of swelling. Kañahua reported a moisture content of 5.82%, total ash 3.53% and 4.75ml as swelling index. The qualitative chemical analysis in the grains shows the majority presence of flavonoids, amino acids, anthocyanidins, tannins.

Utilização de ingredientes sucedâneos ao trigo na elaboração de bolos sem glúten / Substitutes ingredients of wheat for making gluten-free cakes

Apesar do aumento da oferta de produtos sem glúten, observa-se ainda a limitação de opções no mercado de panificados. O objetivo deste estudo foi determinar as características físico-químicas e sensoriais de bolos formulados com farinhas substitutivas ao trigo. Duas formulações contendo farinhas mistas substitutivas ao trigo (amaranto, quinoa, soja e fécula de mandioca) e uma controle (contendo trigo) foram analisadas quanto às medições e composição centesimal. Coliformes totais, pH e acidez total titulável (ATT) foram determinados no 1° e 4° dias de armazenamento. Aceitação e preferência foram avaliadas por meio de testes sensoriais. Os dados foram submetidos à análise de variância, seguida de testes paramétricos e não-paramétricos a 5% de probabilidade. Os bolos apresentaram características físicas de medições similares à formulação controle. A formulação com maior teor de soja apresentou maior teor de lipídios quando comparada com o controle. Os bolos com farinhas mistas obtiveram aceitação e preferência semelhantes entre si, porém inferiores à amostra controle. As amostras mantiveram-se estáveis quanto ao pH e ATT durante os quatro dias de armazenamento, não havendo crescimento de coliformes totais. Conclui-se que há viabilidade na formulação destes produtos com boa aceitação e valor nutricional agregado.

Despite the increase in the supply of gluten-free products, an option limitation in the bread-making market is still observed. The objective of this study was to determine the physicochemical and sensorial characteristics of the cakes formulated with the wheat substitute flours. Two formulations containing mixed wheat substitutes (amaranth, quinoa, soybean and cassava starch) and a control sample (containing wheat) were analyzed on the measurementsand proximate composition. Total coliforms, pH and titratable total acidity (TTA) were determined at the 1st and 4th days of storage. Acceptance and preference were assessed by means of sensory tests. The data were evaluated by the variance analysis, followed by parametric and non-parametric tests at 5% probability. The cakes presented physical characteristics of measurements similar to the control formulation. The formulation containing the highest soybean contents showed the major lipid contents when compared to the control. The mixedflour cakes had similar acceptance and preference, but lower than the control sample. The samples pH and TTA were stable during the four days of storage, and no growth of total coliforms occurred. Therefore, it is viable the formulation of these products with good acceptance andnutritional value.

Utilização de ingredientes sucedâneos ao trigo na elaboração de bolos sem glúten / Substitutes ingredients of wheat for making gluten-free cakes

Apesar do aumento da oferta de produtos sem glúten, observa-se ainda a limitação de opções no mercado de panificados. O objetivo deste estudo foi determinar as características físico-químicas e sensoriais de bolos formulados com farinhas substitutivas ao trigo. Duas formulações contendo farinhas mistas substitutivas ao trigo (amaranto, quinoa, soja e fécula de mandioca) e uma controle (contendo trigo) foram analisadas quanto às medições e composição centesimal. Coliformes totais, pH e acidez total titulável (ATT) foram determinados no 1° e 4° dias de armazenamento. Aceitação e preferência foram avaliadas por meio de testes sensoriais. Os dados foram submetidos à análise de variância, seguida de testes paramétricos e não-paramétricos a 5% de probabilidade. Os bolos apresentaram características físicas de medições similares à formulação controle. A formulação com maior teor de soja apresentou maior teor de lipídios quando comparada com o controle. Os bolos com farinhas mistas obtiveram aceitação e preferência semelhantes entre si, porém inferiores à amostra controle. As amostras mantiveram-se estáveis quanto ao pH e ATT durante os quatro dias de armazenamento, não havendo crescimento de coliformes totais. Conclui-se que há viabilidade na formulação destes produtos com boa aceitação e valor nutricional agregado.

Despite the increase in the supply of gluten-free products, an option limitation in the bread-making market is still observed. The objective of this study was to determine the physicochemical and sensorial characteristics of the cakes formulated with the wheat substitute flours. Two formulations containing mixed wheat substitutes (amaranth, quinoa, soybean and cassava starch) and a control sample (containing wheat) were analyzed on the measurements and proximate composition. Total coliforms, pH and titratable total acidity (TTA) were determined at the 1st and 4th days of storage. Acceptance and preference were assessed by means of sensory tests. The data were evaluated by the variance analysis,followed by parametric and non-parametric tests at 5% probability. The cakes presented physical characteristics of measurements similar to the control formulation. The formulation containing the highest soybean contents showed the major lipid contents when compared to the control. The mixed-flour cakes had similar acceptance and preference, but lower than the control sample. The samples pH and TTA were stable during the four days of storage, and no growth of total coliforms occurred. Therefore, it is viable the formulation of these products with good acceptance and nutritional value.

Citotoxicidad in vitro y potencialidades de los compuestos quinoides como agentes antitumorales / Cytotoxicity in vitro and potential of quinoid compounds as antitumor agents

La búsqueda e identificación de nuevos compuestos activos para la terapéutica del cáncer se ha centrado esencialmente en la investigación de productos naturales y de sus análogos sintéticos. El presente trabajo pretende sistematizar los conocimientos sobre las bases moleculares de la actividad citotóxica de los compuestos quinoides y su uso como agente antitumoral. Se realizó una revisión de artículos originales, de corte experimental, publicados en la década 2004-2014 en algunas bases de datos de la Biblioteca Virtual de Salud (BVS). Se constató que numerosos estudios han avalado la capacidad de los productos quinoides de inhibir el crecimiento celular, sustentado en sus posibilidades de dañar al ADN por estrés oxidativo y de interactuar de modo biorreductivo con otras biomoléculas. Además, que la potencia de la citotoxicidad de los compuestos quinoides se incrementa ante cadenas laterales alquiladas y anillos aromatizados unidos al motivo quinona. Las evidencias experimentales sugieren un promisorio futuro de estas moléculas como agentes antitumorales, en base a su citotoxicidad y elevada selectividad ante líneas celulares neoplásicas(AU)

The search and identification of new active compounds for cancer therapy has focused mainly on research of natural products and their synthetic analogs. This paper aims to systematize the knowledge of the molecular basis of the cytotoxic activity of the quinoid compounds and their use as an antitumor agent. A review was performed on original articles, experimental section, published in the 2004-2014 decade in some databases of the Virtual Health Library (VHL). Numerous studies have supported the ability of quinoid products inhibiting cell growth, based on their ability to damage DNA by oxidative stress and thus have a biorreductive interaction with other biomolecules. Furthermore, the power of cytotoxicity increases quinoid compounds alkylated with side chains attached to rings and quinone flavored motif. Experimental evidence suggests a promising future of these molecules as antitumor agents, based on their high selectivity and cytotoxicity against neoplastic cell lines(AU)

Evaluation of the functionality of bread loaves prepared with quinoa flakes through biological tests

ABSTRACT The aim of this study was to evaluate quinoa flakes and bread prepared with the pseudocereal with regard to nutritional aspects by determining chemical composition, content of tocopherols and fatty acid composition as well as to possible beneficial effects in Wistar rats given commercial feed supplemented or not with quinoa flakes and cholesterol. The following parameters were determined: weight gain, food intake, liver weight, fat in liver and lipid profile in blood and liver. The results showed that processing affected the nutritional characteristics of bread because there was a significant increase in dietary fiber content but reduction in soluble fiber. Increased fiber did not influence food intake or weight gain. Regarding fat in liver of rats, the group that consumed bread without quinoa but with cholesterol showed higher lipid content. The addition of quinoa increased significantly the level of all types of tocopherols, especially in the group of animals that consumed 20% quinoa bread, improving the lipid profile both in blood and liver, largely due to a reduction in oxidized LDL.

RESUMO O objetivo deste estudo foi avaliar os flocos de quinoa e os pães elaborados com o pseudocereal, tanto em relação a aspectos nutricionais por meio da análise da composição centesimal, do teor de tocoferóis, composição em ácidos graxos, quanto aos possíveis efeitos benéficos, através de experimento com ratos Wistar, consumindo ração comercial, suplementados ou não com flocos de quinoa e colesterol. Foram determinados: ganho de peso, consumo de alimento, peso e gordura do fígado e perfil lipídico do sangue e do fígado. Pelos resultados, verificou-se que o processamento afetou as características nutricionais dos pães, pois houve aumento significativo no teor de fibras totais, porém redução nas fibras solúveis. O aumento de fibras não influenciou no consumo alimentar nem no ganho de peso. Em relação à gordura do fígado dos ratos, o grupo que consumiu pão sem quinoa com colesterol apresentou maior teor de lipídios. A adição de quinoa incrementou significativamente o teor de alguns tipos de tocoferóis, principalmente no grupo de animais que consumiu o pão com 20% de quinoa, melhorando o perfil lipídico, tanto do sangue quanto do fígado, principalmente devido à redução do LDLoxidado.

Proceso de elaboración de hojuelas cocidas de quínoa (Chenopodium quinoa Willd) / Process of elaboration of cooked quinoa flakes

El objetivo del trabajo fue revalorizar el cultivo de la quínoa (Chenopodium quinoa Willd) y promover su difusión entre los productores de la zona andina del noroeste argentino. Se utilizó un método sencillo para la obtención de hojuelas cocidas de quínoa variedad Real Rosada, aplicable a las condiciones climáticas de la región. El proceso incluye desaponificación del grano utilizando el escarificado y lavado en forma combinada. Se logró disminuir el contenido de saponinas hasta 0,1%, nivel aceptable para consumo humano. Se adaptó un método para cuantificar las saponinas, el cual aportó una alternativa para su extracción y purificación para otros usos. Se determinó la cinética de secado del grano cocido para ajustar la humedad para el laminado. El coeficiente efectivo de difusión determinado para el secado del grano fue 4,49x10-05 m2/s. Las hojuelas obtenidas se secaron hasta humedad de equilibrio. El producto final presentó la siguiente composición: proteínas 11,7%, lípidos 2,1%, hidratos de carbono totales 71,7%, cenizas 2,5% y agua 12,0%. Las hojuelas presentaron características nutricionales de Digestibilidad 89,89% y Valor Biológico 85,07%. Debido a todas las características mencionadas este producto es apto para consumo directo o para incluirlo en alimentos formulados y representa un aporte al agregado de valor de la cadena productiva de cultivos andinos(AU)

Process of elaboration of cooked quinoa flakes. The purpose of this work was to revalue the quinoa (Chenopodium quinoa Willd) cultivation and promote their diffusion among producers in the Andean region of northwestern Argentina. Quinoa Real Rosada grains, variety reintroduced in the region was used. It was used a simple process to obtain cooked quinoa flakes, applicable to the climatic conditions of the region. The process includes grain desaponification using the scarifying and washing combined. It was possible to reduce the content of saponins to 0.1%, acceptable level for human consumption. A method for quantifying the saponins was adapted, which provided an alternative for its extraction and purification for other uses. The kinetics of drying of cooked grain was determined in order to adjust moisture to the laminate. The effective diffusion coefficient determined for grain drying was 4,49x10-05 m2/s. Obtained flakes was dried to equilibrium moisture. The final product had protein content 11.7%, fat 2.1%, total carbohydrates 71.7%, ash 2.5% and 12.0% water. The flakes showed Digestibility 89.89% and Biological value 85.07% Because of all the characteristics mentioned this product is suitable for direct consumption or for inclusion in formulated foods and represents a contribution to add value to the productive chain of Andean crops(AU)