Nutrimental Content and Functional Properties of Quinoa Flour from Chile and Mexico

Abstract Knowledge related to the genetic improvement of quinoa has been increasing in recent years, demonstrating an effective advance in obtaining morphological characteristics meant to achieve uniformity in the quantity and quality of the production obtained in the field. For this research, quino...

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Autores principales:	Vázquez-Luna,Alma, Fuentes,Francisco, Rivadeneyra,Eduardo, Hernández,Carmen, Díaz-Sobac,Rafael
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal 2019
Materias:	Functional properties nutrimental content quinoa
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202019000200144
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spelling	oai:scielo:S0718-162020190002001442019-10-07Nutrimental Content and Functional Properties of Quinoa Flour from Chile and MexicoVázquez-Luna,AlmaFuentes,FranciscoRivadeneyra,EduardoHernández,CarmenDíaz-Sobac,Rafael Functional properties nutrimental content quinoa Abstract Knowledge related to the genetic improvement of quinoa has been increasing in recent years, demonstrating an effective advance in obtaining morphological characteristics meant to achieve uniformity in the quantity and quality of the production obtained in the field. For this research, quinoa flour harvested in Mexico and Chile, the latter of which was genetically improved, was obtained and characterized. Next, the determination of moisture, fats, fiber, carbohydrates, acidity, ash, proteins, polyphenols, and flavonoids was performed. Functional properties were also evaluated, and a microbiological count was made. No differences were observed in the odor and color of the flours, nor was there a change in moisture during 6 months of storage. The initial percentages of acidity, fats, proteins and ashes were higher in Chilean flour (2.25, 10.99, 10.69 and 3.54%, respectively), while flour from Mexico presented 1.75, 7.64, 8.4 and 3.17%, respectively. Regarding raw fiber and carbohydrates, the results obtained were lower for Chilean flour (2.78 and 59.78%, respectively), while Mexican flour showed 4.08 and 66.67%, respectively. The content of flavonoids and polyphenols in Chilean flour were higher than those of Mexico. The results obtained reveal that the nutritional content of Chilean quinoa flour was better than that of Mexico. The growth of molds and yeasts was observed in the 6th month for the Mexican flour; however, the values did not exceed the limits of the OMN (Official Mexican Norm) 247.info:eu-repo/semantics/openAccessPontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería ForestalCiencia e investigación agraria v.46 n.2 20192019-08-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202019000200144en10.7764/rcia.v46i2.2099
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Functional properties nutrimental content quinoa
spellingShingle	Functional properties nutrimental content quinoa Vázquez-Luna,Alma Fuentes,Francisco Rivadeneyra,Eduardo Hernández,Carmen Díaz-Sobac,Rafael Nutrimental Content and Functional Properties of Quinoa Flour from Chile and Mexico
description	Abstract Knowledge related to the genetic improvement of quinoa has been increasing in recent years, demonstrating an effective advance in obtaining morphological characteristics meant to achieve uniformity in the quantity and quality of the production obtained in the field. For this research, quinoa flour harvested in Mexico and Chile, the latter of which was genetically improved, was obtained and characterized. Next, the determination of moisture, fats, fiber, carbohydrates, acidity, ash, proteins, polyphenols, and flavonoids was performed. Functional properties were also evaluated, and a microbiological count was made. No differences were observed in the odor and color of the flours, nor was there a change in moisture during 6 months of storage. The initial percentages of acidity, fats, proteins and ashes were higher in Chilean flour (2.25, 10.99, 10.69 and 3.54%, respectively), while flour from Mexico presented 1.75, 7.64, 8.4 and 3.17%, respectively. Regarding raw fiber and carbohydrates, the results obtained were lower for Chilean flour (2.78 and 59.78%, respectively), while Mexican flour showed 4.08 and 66.67%, respectively. The content of flavonoids and polyphenols in Chilean flour were higher than those of Mexico. The results obtained reveal that the nutritional content of Chilean quinoa flour was better than that of Mexico. The growth of molds and yeasts was observed in the 6th month for the Mexican flour; however, the values did not exceed the limits of the OMN (Official Mexican Norm) 247.
author	Vázquez-Luna,Alma Fuentes,Francisco Rivadeneyra,Eduardo Hernández,Carmen Díaz-Sobac,Rafael
author_facet	Vázquez-Luna,Alma Fuentes,Francisco Rivadeneyra,Eduardo Hernández,Carmen Díaz-Sobac,Rafael
author_sort	Vázquez-Luna,Alma
title	Nutrimental Content and Functional Properties of Quinoa Flour from Chile and Mexico
title_short	Nutrimental Content and Functional Properties of Quinoa Flour from Chile and Mexico
title_full	Nutrimental Content and Functional Properties of Quinoa Flour from Chile and Mexico
title_fullStr	Nutrimental Content and Functional Properties of Quinoa Flour from Chile and Mexico
title_full_unstemmed	Nutrimental Content and Functional Properties of Quinoa Flour from Chile and Mexico
title_sort	nutrimental content and functional properties of quinoa flour from chile and mexico
publisher	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
publishDate	2019
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202019000200144
work_keys_str_mv	AT vazquezlunaalma nutrimentalcontentandfunctionalpropertiesofquinoaflourfromchileandmexico AT fuentesfrancisco nutrimentalcontentandfunctionalpropertiesofquinoaflourfromchileandmexico AT rivadeneyraeduardo nutrimentalcontentandfunctionalpropertiesofquinoaflourfromchileandmexico AT hernandezcarmen nutrimentalcontentandfunctionalpropertiesofquinoaflourfromchileandmexico AT diazsobacrafael nutrimentalcontentandfunctionalpropertiesofquinoaflourfromchileandmexico
_version_	1714202187284873216

Nutrimental Content and Functional Properties of Quinoa Flour from Chile and Mexico

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