Quinoa: Chemistry and Technology

Front Cover
Quinoa
Copyright Page
Contents
About the author
Preface
1 Development of quinoa grain as a sustainable crop
1.1 Introduction
1.2 Genetic diversity of quinoa
1.3 Cultivation of quinoa in different environmental conditions
1.4 Collaborations for quinoa development
1.5 Development of quinoa in different countries
1.6 Organic quinoa
1.7 Quinoa greens
1.8 Growing quinoa in outer space
1.9 Quinoa seed storage
1.10 Ecological and socioeconomic concerns of growing quinoa
1.11 Conclusions
References
2 Structure and nutrient composition of quinoa grain
2.1 Introduction
2.2 Quinoa grain structure
2.3 Chemical composition of quinoa grain
2.4 Interpretation and comparability of the data on proximate composition of quinoa
2.5 Proteins and amino acids of quinoa
2.6 Lipids of quinoa
2.7 Carbohydrates of quinoa
2.8 Minerals, organic acids, vitamins, and carotenoids of quinoa
2.8.1 Minerals
2.8.2 Phytic acid and organic acids
2.8.3 Vitamins
2.8.4 Carotenoids
2.9 Conclusions
References
3 Quinoa grain milling
3.1 Introduction
3.2 Quinoa milling processes
3.2.1 Dry milling
3.2.2 Wet milling
3.2.3 Alternatives to the conventional milling processes
3.2.4 Other factors affecting the quality of quinoa milling fractions
3.2.5 Milling devices
3.3 Effect of milling on chemical and physicochemical properties of quinoa milling fractions
3.3.1 Effect of milling on nutritional and chemical composition and particle size
3.3.1.1 Dry milling
3.3.1.2 Wet milling
3.3.2 Effect of milling on physicochemical and functional properties
3.3.3 Comparison between wet and dry milling of quinoa grain
3.4 Conclusions
References
4 Quinoa starch
4.1 Introduction
4.2 Quinoa starch isolation
4.3 Quinoa starch composition
4.4 Structure of quinoa starch
4.4.1 Shape and size of starch granules
4.4.2 Polymorphism
4.4.3 Chemical structure
4.4.3.1 Amylose
4.4.3.2 Amylopectin
4.5 Physicochemical and functional characteristics of quinoa starch
4.5.1 Thermal property
4.5.2 Swelling and solubility
4.5.3 Rheological properties
4.5.4 Retrogradation property
4.5.4.1 Gel textural property
4.5.4.2 Syneresis of starch gels
4.5.5 Starch digestibility
4.6 Conclusions
References
5 Quinoa dietary fiber and nonstarch polysaccharides
5.1 Introduction
5.2 Dietary fiber composition of quinoa
5.3 Isolation of fiber fractions and polysaccharides of quinoa
5.3.1 Structure of fiber polysaccharides of quinoa
5.3.1.1 Chemical structure
5.3.1.2 Physical structure
5.4 Physicochemical properties of dietary fiber of quinoa
5.4.1 Thermal and rheological properties
5.4.2 Water- and oil-holding capacities
5.4.3 Glucose, cholesterol, and bile acid adsorption capacity
5.5 Biological properties of fiber polysaccharides and fractions of quinoa
5.5.1 Antioxidant activity
5.5.2 Inhibition on food digestion
5.5.3 Antidiabetic activity
5.5.4 Cholesterol and bile acid adsorption
5.5.5 Anticancer property
5.5.6 Gastro-protection
5.5.7 Immunomodulation
5.5.8 Fermentative properties and gut microbiota
5.6 Discussion
5.7 Conclusions
References
6 Quinoa protein
6.1 Introduction
6.2 Composition, fractionation, and structure of quinoa proteins
6.3 Quinoa protein isolates
6.4 Functional properties of quinoa proteins and peptides
6.4.1 Solubility
6.4.2 Gelling property
6.4.3 Emulsifying property
6.4.4 Foaming property
6.4.5 Water and oil-binding property
6.4.6 Thermal property
6.4.7 Digestibility
6.5 Biological properties of quinoa proteins and peptides
6.5.1 Antioxidant activity
6.5.2 Antihaemolytic activity
6.5.3 Antibacterial activity
6.5.4 Antihypertension property
6.5.5 Adipogenesis inhibition
6.5.6 Antidiabetic capacity
6.5.7 Anticancer capacity
6.5.8 Antiinflammatory
6.5.9 Safety of quinoa protein, hydrolysates, and peptides
6.6 Effect of modifications and processing on physicochemical, functional, and biological properties of quinoa protein and ...
6.6.1 Physical treatments
6.6.1.1 Fractionation
6.6.1.2 Ultrasound
6.6.1.3 High-pressure homogenization
6.6.1.4 Heating and drying
6.6.2 Chemical and enzymatic treatments
6.6.2.1 Oxidation
6.6.2.2 Sprouting
6.6.2.3 Enzyme hydrolysis
6.6.3 Interactions of quinoa protein and peptides with other components
6.7 Conclusions
References
7 Quinoa lipids
7.1 Introduction
7.2 Extraction of quinoa lipids
7.3 Analysis of lipid content and fatty acid composition in quinoa grain
7.4 Composition of different types of lipids including neutral and polar lipids in quinoa
7.5 Triacylglycerol composition of quinoa lipids
7.6 Fatty acid composition of quinoa lipids
7.7 Unsaponifiable lipidic fraction of quinoa lipids
7.8 Melting properties of quinoa lipids
7.9 Effect of processing on quinoa lipid composition
7.9.1 Effect of thermal processing
7.9.2 Effect of aging and oxidation
7.9.3 Effect of germination
7.9.4 Effect of electron beam irradiation
7.10 Effect of lipids on physicochemical properties of quinoa flour
7.11 Quinoa seed oil
7.12 Oils of quinoa leaves
7.13 Conclusions
References
8 Polyphenols, saponins, and other bioactive components of quinoa
8.1 Introduction
8.2 Composition of polyphenols and saponins in quinoa
8.2.1 Extraction of phenolics from quinoa
8.2.2 Phenolic acids and derivatives in quinoa
8.2.3 Flavonoids and derivatives in quinoa
8.2.4 Saponins in quinoa
8.2.5 Phytoecdysteroids, betalains, and other minor components in quinoa
8.3 Biological activities of polyphenols, saponins, and other bioactive compounds in quinoa
8.3.1 Phenolics-related biological activities
8.3.1.1 Antioxidant activity
8.3.1.2 Anticancer
8.3.1.3 Antiobesity and antihypoglycemia
8.3.1.4 Liver protection
8.3.2 Saponins-related biological activities
8.3.2.1 Antibacterial activity
8.3.2.2 Gut microbiota regulation
8.3.2.3 Anticancer
8.3.2.4 Pancreatic lipase inhibition and hypocholesterolemia
8.3.2.5 Immunoadjuvant activity
8.3.2.6 Membrane and skin permeability
8.3.2.7 Toxicity
8.3.3 Biological activities related to other bioactive compounds (phytoecdysteroids, betalains, and alkylresorcinols)
8.3.4 General discussion on biological activities of quinoa minor components
8.4 Effect of processing on chemical composition and biological activities of polyphenols and saponins in quinoa
8.4.1 Drying
8.4.2 Simulated gastrointestinal digestion
8.4.3 Germination and fermentation
8.4.4 Home cooking methods
8.4.5 Milling
8.4.6 Ultrasound, high hydrostatic pressure, and electron beam irradiation treatments
8.4.7 Ultrasound-assisted extraction and microwave-assisted hydrolysis
8.5 Conclusions
References
9 Health and nutritional effects of quinoa
9.1 Introduction
9.2 In vitro studies on health and nutritional effects of quinoa
9.2.1 Whole quinoa seeds
9.2.1.1 Fermentation property
9.2.2 Quinoa extracts
9.2.2.1 Skin care function
9.2.2.2 Antioxidant activity
9.2.2.3 Antiinflammatory property
9.2.2.4 Antiplatelet effect
9.2.2.5 Intestinal barrier function
9.2.2.6 Cyto-protection
9.2.3 Quinoa proteins
9.2.3.1 Immuno-nutritional property
9.2.3.2 Antiinflammatory property
9.2.3.3 Anticancer property
9.2.3.4 Antiviral property
9.2.3.5 Antihypertensive property
9.2.3.6 Antidiabetic property
9.2.4 Quinoa polysaccharide
9.3 In vivo studies on health and nutritional effects of quinoa
9.3.1 Quinoa seeds and flours
9.3.1.1 Hypercholesterolemia
9.3.1.2 Hepatoprotection
9.3.1.3 Antiobesity and antidiabetes
9.3.1.4 Antihypertension
9.3.1.5 Lipid profile and immune regulating
9.3.1.6 Immunonutritional property
9.3.1.7 Mitigating chemical toxicity
9.3.2 Quinoa protein
9.3.2.1 Immunonutritional, antihypertensive, and gut microbiota modulating properties
9.3.3 Quinoa extracts
9.3.3.1 Hypolipidemia
9.3.3.2 Hepatoprotection
9.3.3.3 Neuroprotection
9.3.4 Quinoa polysaccharide
9.3.4.1 Immunity-improving
9.3.4.2 Gut microbiota and hyperlipidemia regulation
9.3.5 Quinoa phytoecdysteroid extract
9.3.5.1 Healthspan improvement
9.4 Human trials on health and nutritional effects of quinoa
9.4.1 Metabolic improvement
9.4.2 Glycemic control
9.4.3 Plasma lipid profile improvement
9.4.4 Reduction of cardiovascular disease risk
9.5 Component-biofunction relationships of quinoa
9.6 Negative health effects of quinoa
9.6.1 Quinoa allergy revealed by clinical reports
9.6.2 Contaminated quinoa
9.6.3 Intestinal permeability
9.7 Research gaps on health effects of quinoa
9.8 Conclusions
References
10 Domestic cooking and sensory properties of quinoa
10.1 Introduction
10.2 Consumer preference for quinoa
10.3 Domestic cooking of quinoa
10.3.1 Boiling
10.3.2 Steaming
10.3.3 Baking and roasting
10.3.4 High-pressure assisted cooking
10.3.5 Combined cooking methods
10.4 Sensory properties of cooked quinoa
10.4.1 Taste
10.4.2 Aroma
10.4.3 Texture
10.4.4 Interplay among different sensory attributes of quinoa
10.5 Conclusions
References
11 Thermal, nonthermal, and biotechnological processing of quinoa
11.1 Introduction
11.2 Nonthermal processing and modifications of quinoa seeds and flours
11.2.1 Washing
11.2.2 High hydrostatic pressure treatment
11.2.3 Cold plasma modification
11.2.4 Ultrasound modification
11.2.5 Electron beam irradiation
11.3 Thermal processing of quinoa seeds and flours
11.3.1 Extrusion
11.3.2 Boiling, steaming, and roasting
11.3.3 Heating under pressure
11.3.4 Drying
11.3.5 Microwave heating
11.3.6 Popping
11.4 Bioprocessing of quinoa seeds and flours
11.4.1 Fermentation
11.4.2 Malting
11.4.3 Germination
11.5 Conclusions
References
12 Quinoa-based food product development
12.1 Introduction
12.2 Gluten-containing products with quinoa
12.2.1 Cupcake
12.2.2 Tarhana and kishk
12.2.3 Biscuit and cookie
12.2.4 Bread
12.2.5 Pasta and noodle
12.2.6 Meat-based product
12.2.7 Beer
12.3 Quinoa-based gluten-free products
12.3.1 Intermediate products including composite flour, gel, and extract
12.3.2 Film and coating
12.3.3 Sprout
12.3.4 Infant food
12.3.5 Snack food
12.3.6 Biscuit and cookie
12.3.7 Cake
12.3.8 Bread
12.3.9 Pasta
12.3.10 Tempe
12.3.11 Probiotic and fermented drinks and yogurt
12.3.12 Cheese and cream analog
12.3.13 Milk substitute and porridge
12.3.14 Fish- and meat-based products
12.3.15 Beer
12.4 Labeling and increasing price issues of quinoa-based gluten-free products
12.5 Conclusions
References
13 Food and nonfood applications of quinoa fractionated products
13.1 Introduction
13.2 Food and nutraceutical applications of quinoa protein
13.2.1 Functional food ingredient and food component interactions
13.2.2 Nutraceutical ingredients
13.2.3 Encapsulation of bioactive compounds
13.2.4 Emulsion stabilizers
13.2.5 Films and coatings
13.3 Food and nonfood applications of quinoa starch
13.3.1 Films and coatings
13.3.2 Applications in meat products
13.3.3 Production of nanoparticles
13.3.4 Encapsulation of bioactive compounds
13.3.5 Emulsions
13.4 Food, nutraceutical, and nonfood applications of quinoa dietary fiber and nonstarch polysaccharides
13.5 Food and nonfood applications of quinoa lipids
13.6 Food, nutraceutical and nonfood applications of quinoa saponin, polyphenol, and other extracts
13.6.1 Food and nutraceutical applications of saponins
13.6.2 Nonfood applications of saponins
13.6.2.1 Cosmetics
13.6.2.2 Agricultural applications
13.6.2.3 Pesticide
13.6.2.4 Oil recovery for fossil fuel
13.6.3 Applications of compounds other than saponins in quinoa
13.7 Lack of comparative studies between quinoa-based fractionated products and products from other food grains
13.8 Lack of studies on the impact of quinoa fractionation on the environment
13.9 Conclusions
References
Index
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