PHYSICO-CHEMICAL ANALYSIS AND PROTEIN FRACTIONS COMPOSITION OF DIFFERENT QUINOA CULTIVARS

MUFARI, J.R.; CERVILLA, N.S; MIRANDA VILLA, P.; CALANDRI, E.L.; BERGESSE, A.E.

ACTA ALIMENTARIA (BUDAPEST)

AKADEMIAI KIADO RT

Lugar: Budapest; Año: 2018 vol. 47 p. 462 - 469

0139-3006

Proximate composition and physical parameters in nine quinoa cultivars were determined in order to establish differences among them and to contribute to their characterization. Faro, Pichaman and Baer varieties were used. The aim of this research was to evaluate the physical and chemical properties and to characterize the protein fractions. All the analysed properties significant differences between the cultivars were showed. The physical measurments (weight, shape, size and density) could be useful to improve the technology associated with conditioning, transport and storage of the grain. The protein content ranged from 15 to 18%, fat 6 to 8%, carbohydrates 70 to 74% and ash from 3.5 to 4.4%, showing an outstanding nutritional profile. The relative quantity of soluble proteins (albumines and globulines) ranged from 40 to 65%, except in Faro variety, which presented 16%. The relative percentage of insoluble protein (prolamines and glutelines) ranged from 25 to 34%. The obtained information in this research could be useful to determinate the seed-quality, automate the production, improve the cultivation practices and technologies, and develope food products with enhanced nutritional qualities.