Nutritional losses during cooking of Chenopodium quinoa Will | 76218


Nutritional losses during cooking of Chenopodium quinoa Willd seeds under pressure steam

Author(s): Cervilla, N. S.; Mufari, J. R.; Calandri, E. L.; Guzmán, C. A

Quinoa is a pseudo - cereal native to the South American Andes, cultivated since ancient times and has gained importance as food in recent times. While the protein content is higher than in the traditional grains, which makes a major food quinoa, is the amino acid in protein quality with outstanding lysine and histidine. Boiled and steamed, both at atmospheric pressure and kettle (steam): In this paper protein losses caused during cooking of seeds of four cooking methods were compared. Cooking with steam under pressure, allowed proper cooking the grain with low nutritional losses. For the latter alternative, the losses in Total Solids (TS), protein, Free Reducing Sugars (FRS), glucose, and minerals such as Ca and Mg, 5 batches of quinoa seeds are presented. The ST was found between 222.62 and 292.45 mg/100 g of seeds, the values in this range FRS, glucose, proteins and minerals are housed. The FRS and protein loss was between 0.09-0.14 for the first protein and between 19.74 to 31.22 mg/100 g of grain. The results allowed us to verify the adequacy addressed the method of steaming and pressure quinoa grains, in order to preserve its nutritional properties and gelatinize the starch to increase its digestibility.

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Journal Highlights
  • Blood Glucose
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  • Cholesterol, Dehydration
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  • Electrolytes
  • Clinical Nutrition Studies
  • energy balance
  • Diet quality
  • Clinical Nutrition and Hospital Dietetics