Chemical composition of local and commercial quinoa (chenopodium quinoa wild) seeds, flours and their utilization in a fermented milk product

ADRIANA NOEMÍ RAMÓN; CAROLINA CURTI; PAULA VIDAL; ENZO GONCALVEZ DE OLIVEIRA; RAMIRO CURTI; NOELIA FERNANDA PAZ; FERNANDO VILLALVA

Granada

Congreso; 17th International Congress of Dietetics; 2016

International Confederation of Dietetic Associations

Introduction: Nowadays, there is a renewed interest in quinoa because of the ethical and cultural appreciation of this ancientcrop and considerations associated with its nutritional quality. The aim of this study was to evaluate the chemical compositionof local and commercial quinoa seeds, flours and their utilization in a fermented dairy product (FDP). Methods: Local quinoaseeds Accession N° CHEN60 (LQS) from Abralaite of Colanzulí, Department of Iruya, Province of Salta, Argentina, commercialquinoa seeds (CQS) and flour (CQF) were used. Saponins of LQS were removed by washing in cool water, oven dried, groundedand sieved into Mesh 60 to obtain flour (LQF). Carbohydrates (Fehling-Causse-Bonnans), protein (Kjeldahl), fat (Soxhlet),moisture and ash (AOAC) were determined. Three FDP were formulated with milk, Lactobacillus delbrueckii susp. Bulgaricus andStreptococcus salivarius susp. termophilus (HANSEN), sugar, vanilla and three concentrations of LQF (1, 3 and 5g%) to selectpreferred. Rank test with 100 consumers and Newell MacFarlane tables were used. Statistical analysis was carried out byANOVA and Duncan test. Results: Moisture and carbohydrates were higher in CQS and CQF (13.6a, 10.05b and 60.66c, 60.72cg%). LQS and LQF fat content were 6.03 and 5.60g% still lower than commercial. A higher protein value was determined in LQS(16.41g%). Ash content ranged from 0.95g% (CQS) to 2.26g% (LQF). No significant differences in preference (P>0,05%) betweenFDP at 1 and 3% (175ª and 198ª) were found but not among these and FDP at 5% (253b). Conclusions, discussion and/orpractical application: Data shows differences in chemical composition of local and commercial grains, probably due to seedvariety, crop conditions and grinding methods used. LQF can be used in the formulation of FDP at 1%.