Search Results (37)

Quinoa (Chenopodium quinoa Willd.), a crop native to the Andean region, exhibits variable performance in yield components under rainfed Mediterranean conditions. Consequently, identifying varieties that demonstrate stability in key agronomic traits—regardless of environmental fluctuations—is essential for enhancing crop reliability and productivity. In this work, new five varieties belonging to the sea-level ecotype (Pangal, Nieves, Pincoya, Chucao and Regalona), with superior performance to local materials used by farmers in terms of uniformity, stability, yield characteristics, grain diameter, thousand-grain weight, protein percentage, and saponins, were established in three environments (Pichilemu 34°29′ S/72°01′ W, Coihueco 36°42′ S/72°42′ W, Cañete 37°51′ S/73°24′ W) during two consecutive seasons (2019/2020, 2020/2021). Data analysis confirmed narrow variability among the varieties analyzed and between season and environment in all characteristics evaluated. The Pichilemu area (close to the coast) was the most productive over the two years of cultivation studied, with grain yields reaching 2975 kg·ha⁻¹. In the Cañete (coastal) and Coihueco (foothill) environments, grain yields were 2892 and 2453 kg·ha⁻¹, respectively. The Pangal variety (pearl) had the highest grain yield, reaching 3162 kg·ha⁻¹ in all environments. Nieves (white) variety had the best grain diameter (GD = 1.88 mm) and the best thousand-grain weight (TGW = 3.10 g). Regarding grain protein concentration, the Pincoya (black) variety had the highest score (GP = 16.31%). The lowest concentration of Saponin was obtained in Chucao (red) variety (GS = 1.46%). The Additive Main Effects and Multiplicative Interaction (AMMI) analysis did not identify any variety that exhibited greater yield and stability. Consequently, over the two years of study, the Nieves and Pangal varieties presented the best yield in the Pichilemu environment, with 3673 and 3788 kg·ha⁻¹, respectively. These varieties also stood out in the Cañete environment as obtaining the best yields (3547 and 3169 kg·ha⁻¹); however, they did not obtain the highest yield in the Coihueco environment. The Chucao variety was considered to have greater stability obtaining average yield in all study environments. This study presents a comprehensive phenotypic characterization of newly developed varieties, offering insights into their adaptive relationships with Mediterranean environments. To further elucidate the influence of environmental stressors on agronomic performance and grain quality traits, future trials are recommended in more extreme ecological settings. Full article

Quinoa (Chenopodium quinoa), a gluten-free pseudocereal of increasing interest in food applications, remain underutilized due to limited knowledge of its nutritional and techno-functional properties, particularly following processing. This study investigated the impact of roasting on these properties of tri-color quinoa. Roasting resulted in non-significant increases in the content of protein, lipid, and starch fractions, while carbohydrate and energy contents increased significantly (p < 0.05) by 3.74 and 3.30%, respectively, compared to native tri-color quinoa flour (NTQF). Notably, total dietary fiber, phytic acid, and oxalate contents were decreased by 13.11, 36.05, and 28.78%, respectively, contributing to improvements in in vitro protein digestibility and in vitro protein digestibility-corrected amino acid score in roasted tri-color quinoa flour (RTQF). Although lysine remained the limiting amino acid, its content increased in RTQF. Techno-functional properties were also affected by roasting; water and oil absorption capacities increased by 24.26 and 2.76% (p < 0.05), while emulsifying, foaming, and swelling capacities declined by 47.58, 34.96, and 17.74%, respectively (p < 0.05). RTQF exhibited consistently lower protein solubility across all pH tested, and higher a least gelation concentration, likely due to protein denaturation. Color analysis showed darker (L*), redder (a*), and more yellow (b*) hues in RTQF, with minor but perceptible color difference (ΔE = 1.26) relative to NTQF. Scanning electron microscopy revealed greater starch disruption, increased porosity and fragmentation in RTQF than NTQF. FTIR confirmed structural alterations, with the spectrum of RTQF showing less intense bands and higher transmittance compared to NTQF, associated thermal modification of carbohydrate, moisture content and other components. These findings suggest that dry roasting can be used to modify the nutritional and techno-functional properties of tri-color quinoa, offering expanded opportunities for tailored food applications. Full article

The aim of this study was to conduct a comparative analysis of the effects of native quinoa grain with a high saponin content and quinoa grain subjected to preliminary saponin removal with low saponin content on growth, meat quality, biochemical blood composition, and the expression of genes related to muscle growth, gut health, and nutrient transport in broiler chickens. The control group of chickens received a standard diet. The SAP group feed contained quinoa grain without saponin removal (saponin level—5.20%) at 3% of the “Starter” feed mass and 5% of the “Grower” and “Finisher” feeds, maintaining the same nutritional values as the control group. The SAP-FREE group feed contained quinoa grain that was pre-treated to remove saponins by washing with water for 60 min at a temperature of 50 °C (saponin level—0.24%) in the same amount as the SAP group. The research results indicated certain advantages of unprocessed quinoa grain in relation to saponin content. Specifically, in the SAP group, the broiler performance index was at the same level as the control, while the SAP-FREE group had a high mortality rate (10%), resulting in a performance index that was 23.82 units lower than the control. The use of quinoa grain with high saponin content promoted better development of thigh muscles by 9.6% compared to the control (p = 0.008) and increased yields of wing, neck, and back muscles by 2.9 abs.% (p = 0.007) compared to the use of purified quinoa grain. The fat yield decreased by 1.7 abs.% (p = 0.015) with saponin-free quinoa compared to the control and by 2% (p = 0.008) compared to the high saponin group, making this feeding system viable for producing dietary meat. Upon stopping the feeding of purified quinoa, chickens showed a 34.0% increase in AST activity (p = 0.019) and a 15.7% increase in creatinine levels (p = 0.008), likely indicating intensified protein metabolism upon cessation of the inhibiting factor of purified quinoa. Molecular genetic studies revealed a 1.6-fold increase in IGF1 gene expression (p = 0.014) in breast muscle and a 69.12-fold increase (p = 0.010) in AvBD9 in the cecum due to high-saponin quinoa grain, while purified quinoa increased GHR gene expression by 3.29 times (p = 0.039) in breast muscle and decreased IRF7 activity to 2^−ΔΔCT = 0.54 (p = 0.017). The expression of transporter protein genes decreased to low or undetectable levels, indicating the presence of anti-nutritional factors and the need for further research on feeding quinoa with the addition of proteases. Thus, high-saponin quinoa grain, unlike purified quinoa, positively influences gut health and bird survival, maintaining performance levels similar to the control, suggesting the feasibility of using unprocessed quinoa in poultry nutrition, thus avoiding additional costs in feed preparation. Full article

Currently, there is an increasing demand for plant-based and low-fat snacks. Non-conventional starch and grains are alternative ingredients. Environmentally friendly processing, such as liquid nitrogen and microwaves, can be used to obtain modified starch, as well as hot air frying to cook snacks. The aim of this work was to evaluate the impact of eco-friendly physical modification of starch from Oxalis tuberosa in a low-fat snack processed by hot air frying. First, native starch (NS) was treated with liquid nitrogen (LNS) and liquid nitrogen/microwaves (LNMS), and the amylose/amylopectin content and functional properties were determined. The snacks were formulated with NS or modified starches, amaranth flour, quinoa flour, corn, onion powder, salt, and water; the ingredients were mixed and placed in an electric pasta maker and cooked by hot air frying. The hardness, hedonic test, colorimetric parameters, acrylamide, proximal composition, and fatty acid profile were analyzed. All starches showed similar values of amylose and amylopectin content. LNMS starch had the lowest water solubility index as compared to NS and LNS. The snacks with the starch modified with liquid nitrogen showed the highest values of hardness as well as the highest score for the texture from a hedonic test. The snacks with modified starches showed a lower browning index than the snack formulated with NS. Acrylamide was not detected in any snacks. The lipid value of the snacks with modified starch was 1.9–2.70 g/100 g of sample, providing ω-9, ω-6, and ω-3 fatty acids. All snacks contained 7.7 g of protein/100 g of sample. These low-fat and plant-based snacks are a healthy option made by environmentally friendly technologies. Full article

Underutilized starch sources are gaining increasing recognition. However, the inherent functional deficiencies of native starch have limited its application in food industry. To counteract the deficiencies in its native characteristics, starch can be modified by acetylation. Two waxy starches (proso millet and amaranth) and four non-waxy starches (foxtail millet, quinoa, buckwheat, and oat) were modified by acetic anhydride and vinyl acetate, respectively. Degree of substitution of acetylated starches revealed that granule size did not significantly affect acetylation efficiency in starches from different plant origins. Acetylation increased peak and final viscosity of starches, with vinyl acetate exhibiting a more pronounced effect than acetic anhydride. Acetic anhydride decreased K and increased n values of non-waxy starches, showing reduced thickening ability. In contrast, vinyl acetate modification showed opposite trends, suggesting increased viscosity and pseudoplasticity. For non-waxy starches, G′_25°C, G′_0.1Hz, G′_20Hz and gel hardness decreased after acetylation, indicating that acetylation contributed to a less solid and less elastic gel network. The extent of change in vinyl acetate modification was more pronounced than that of acetic anhydride. For waxy starch, vinyl acetate modification decreased tan δ_25°C and increased gel hardness. In summary, acetylation reagent type was the major factor determining the pasting properties of acetylated starch, but the presence or absence of amylose would influence the rheological and gel properties of acetic anhydride and vinyl acetate modified starches. These findings could help unlock the potential applications of acetylated underutilized starches in the food industry. Full article

Quinoa (Chenopodium quinoa, Amaranthaceae) is a pseudocereal native to the Andes of South America that contains high protein content and adequate nutrient levels. Peru possesses an abundant morphological diversity of quinoas and is among the top producers and exporters worldwide of this precious crop. However, knowledge about the genetic and population components of quinoa from the Peruvian Andes is still limited. Here, we used 13 microsatellite markers to determine the genetic diversity and population structure of 105 landraces of quinoa cultivated in 11 provinces of Ayacucho, the southern Peruvian Andes. A total of 285 bands were manually scored, generating a 105 × 285 presence/absence data set. Principal coordinate analysis, similar to a dendrogram using the UPGMA clustering algorithm, showed that quinoa from Ayacucho is grouped into three clusters without a clear geographic component. Estimation of the genetic diversity indices was conducted considering the three populations (C1: south 1, C2: south 2, C3: north) determined by STRUCTURE analysis, showing mean expected heterozygosity was 0.08, which may be attributed to high rates of inbreeding and genetic drift, as Ayacucho suffered decades of sociopolitical violence, promoting the migration of farmers. The highest population divergence (F_ST) was exhibited for C2 and C3 (0.03), whereas the lowest was for C1 and C3 (0.02). Analysis of molecular variance revealed the greatest variation within populations (80.07%) and indicated that variability between populations is 19.93%. Microsatellite markers were effective; however, more studies of the genetic components of quinoa from other Peruvian Andean localities are still needed. We expect that this work will help pave the way towards the development of modern breeding programs of quinoa in Peru, with accurate strategies for the conservation of this nutritious crop. Full article

Quinoa (Chenopodium quinoa Willd.), as one of the quasi-cereal crop plants with high nutritional value and yield potential, especially in stressful environments, has recently been proposed as a suitable alternative plant for sustainable nutrition of the world’s growing population. In Iran, this plant has been considered as a valuable crop for several years, but since quinoa is native to the South American region, therefore, while assessing the compatibility of different imported cultivars, it is necessary to introduce stable high-yielding cultivars for different regions of the country. The objective of the current study was to investigate the GEI and the adaptability and stability of grain yield of 20 Bolivian and Peruvian quinoa genotypes. The experiment layout was a randomized complete block design with three replications in Kuhdasht and Poldokhtar counties, Lorestan province, Iran, during two cropping years, 2020 and 2021. To evaluate the stability of genotypes, the methods of Roemer’s environmental variance, Francis and Kannenberg’s coefficient of variation, Shukla’s stability variance, Wricke’s equivalence, the regression coefficient of Finlay and Wilkinson, the deviation from regression line of Eberhart and Russell, the intra-location variance of Lin and Binns and the GGE-Biplot were used. The results of combined analysis of variance showed a significant difference between genotypes and environments as well as the genotype × environment interaction at 1% probability level. The results of stability analysis of the genotypes using different methods were also very different, but in total, using all studied stability criteria along with grain yield, four genotypes 7, 10, 14, and 15 were identified as the most stable and productive genotypes. In addition to low-yield fluctuations and mean grain yield of more than 3000 kg.ha⁻¹, these genotypes had other suitable characteristics such as dwarfism, early maturity and low saponin content, and are introduced as the superior genotypes of this experiment for cultivation in the studied areas. Full article

Quinoa (Chenopodium quinoa Willd.) landraces have been cultivated ancestrally in the Andean highlands of Ecuador, where they have had great social and nutritional importance for the native population. Currently, there is scarce information on its genetic diversity and conservation status, and none on the changes that may have occurred in recent decades. In this study, we assessed the genetic diversity of 268 accessions (1340 samples; five per accession) of quinoa landraces collected at two different times (1978–1988 and 2014–2015) in three representative Ecuadorian Andean provinces for this crop (Imbabura, Cotopaxi and Chimborazo) using eight simple sequence repeat (SSR) markers. A total of 124 alleles were found, with a range of 11–24 per locus (mean = 15.5). Averages of expected heterozygosity (H_e) and Shannon information index (I) were 0.763 and 1.821, respectively. The most informative loci were 3_QAAT050 and 7_QAAT100, with discrimination power (D) values above 92%. Moreover, 1055 different genotypes were found, of which 939 were unique genotypes. This high level of genetic diversity could be explained by the intensive exchange of seeds between farmers in the Andean region. In addition, no significant differences were found in the main genetic diversity parameters between collections and/or provinces. If there is no significant quantitative loss of genetic diversity over the last four decades, this would indicate that indigenous farming communities of this Andean region are preserving their ancestral quinoa germplasm reasonably well. Furthermore, two genetic groups were found with a genetic distance of 0.337. Samples in these groups appear to be related to their provincial origin. This may be due to the different ways in which quinoa landraces are managed and conserved in the different Andean provinces. The results obtained may be very useful for the suitable management and conservation of this ancestral plant genetic resource, both on farm by indigenous farming communities and ex situ by the Germplasm Bank of the Ecuadorian National Institute for Agricultural Research (INIAP). Full article

The giant squid (Dosidicus gigas) is a marine product from the Pacific Ocean. Its by-products can be used to obtain bioactive products such as collagen, proteins, and others. This work aimed to develop cookies enriched with Quinoa (Chenopodium quinoa) and native collagen from pota nape high in protein content, minerals, and antioxidants. Four formulations (4, 8, 12 and 16% collagen) were developed and compared with the control sample. The results showed higher protein (11.7 ± 0.3–20.8 ± 0.4%) content, lower moisture (4.7 ± 0.1–5.6 ± 0.2%), higher ash (3.0 ± 0.1–3.83 ± 0.09%), lower fat (15.29 ± 0.05–15.8 ± 0.1), and lower carbohydrate (53.89 ± 1.05–65.39 ± 0.82%) content than the control sample. Also, the cookies showed a significant content of polyphenols (618 ± 24–934 ± 23 µg gallic acid equivalent (GAE)/g), antioxidant activity (8182 ± 59–8369 ± 73 µg trolox/g) and in vitro digestibility (70.8 ± 0.1–73.6 ± 0.5%) than the control sample. The cookies also had a high mineral content: calcium (3893 ± 19 mg/kg), potassium (3222 ± 16 mg/kg), and magnesium (2108 ± 11 mg/kg). In addition, the cookies presented an adequate balance of amino acids, principally of aspartic acid, glutamic acid, serine, glycine, threonine, arginine, alanine, proline, valine, phenylalanine, and leucine. The cookies complied with the Peruvian legislation of the Healthy Law about the promotion of healthy eating for children and adolescents and with the microbiological requirements. Finally, the cookies showed a sensory acceptance of 77.8% and a shelf life of 184 days determined by the Rancimat method. The native collagen from pota nape could be used with quinoa flour to develop functional foods to help reduce child malnutrition. Full article

In Peru’s Andean region, a diversity of seeds and tubers with high nutritional value and health benefits are grown. Nevertheless, chronic malnutrition and obesity emphasize the need to take advantage of our agricultural wealth to improve public health and ensure sustainable development. The aim of this study was to develop an instant puree with native potatoes (Solanum andigenum) and black mashua (Tropaeolum tuberosum) fortified with black quinoa (Chenopodium quinoa). This study employed a simplex centroid mixture design. The proximal compositions of the three formulations developed were as follows: moisture content of 9.37 ± 0.13% to 9.45 ± 0.06%, ash content of 3.34 ± 0.02% to 3.79 ± 0.17%, protein content of 9.48 ± 0.25% to 11.16 ± 0.38% and total carbohydrate content of 72.81 ± 0.35% to 74.98 ± 0.22%. The samples showed significantly higher antioxidant (7280 ± 113.5 µg trolox/g powder to 12914 ± 604 µg trolox/g powder) and phenolic (3444 ± 241 µg gallic acid equivalent (GAE) /g powder to 7044 ± 322 µg GAE/g powder) content than the control sample. Also, the results of the techno-functional properties of the samples were as follows: water absorption capacity 3.56 ± 0.92 g H₂O/g to 3.95 ± 0.07 g H₂O/g, solubility 14.45 ± 0.07% to 17.88 ± 0.15% and in vitro protein digestibility 70.27 ± 0.05% to 71.61 ± 0.8%. The samples demonstrated an adequate balance of amino acids compared with the control sample. The sensory characteristics of rehydrated powders were determined. Therefore, in a fast-paced world where convenience food options are part of a continuously expanding market, a nutritionally improved instant puree from ancestral crops is not only more nutritious and tastier but also contributes to sustainability and promotes culinary diversity. Full article

The production of functional foods has aroused growing interest due to its proven health benefits and potential to improve quality of life. One of the products that have gained importance due to its practicality is enriched beverages. Kefir, a fermented beverage traditionally produced from cow’s milk, is cultivated using kefir grains containing a symbiotic culture of bacteria and yeast, which has great nutritional power and benefits the microbiota. In this research, an enriched powdered milk beverage with a high protein content is prepared due to the incorporation of lupine (Lupinus mutabilis), kiwicha (Amaranthus caudatus), and quinoa (Chenopodium quinoa). The beverage prepared shows a 48% increase in protein content compared to commercialized kefir. After the beverage was obtained, it was freeze-dried to preserve its nutritional and functional properties. The resulting beverage, kefir milk powder, enriched with native Andean grains such as lupin, kiwicha, and quinoa, presents a sustainable and nutrient-rich option that contributes to dietary diversification. Full article

The growing global demand for healthy, gluten-free snacks has driven the food industry to explore innovative products that fit consumer preferences. This study focused on developing a gluten-free, energy-dense, and crunchy snack called Quispiño, made from quinoa (Chenopodium quinoa Willd.), an ancient crop native to the Andes and particularly significant in Puno, Peru. Natural and desaponified quinoa samples were compared, revealing decreased carbohydrate content (69.75 g to 64.02 g per 100 g) and protein content (13.27 g to 12.90 g per 100 g) after desaponification. Moisture remained around 11.5%, while fiber content significantly decreased in the desaponified quinoa (from 4.39 g to 2.76 g per 100 g). The extrusion process influenced the color of the extrudates, reducing the L* value (from 75.28 to a range of 63.70–69.12), indicating darkening due to the Maillard reaction. Moisture in the extrudates ranged from 3.08% to 6.12%, while firmness varied between 7.25 N and 25.86 N, significantly influencing extrusion temperature. The water solubility index (WSI) ranged from 0.17% to 71.61%, with high values attributed to starch dextrinization during extrusion. The water absorption index (WAI) showed a significant increase, highlighting the physical changes induced by extrusion. The sectional expansion index (SEI) also varied considerably, ranging from 7.33 to 13.08, reflecting the impact of the extrusion process on the final product structure. The optimal sample was identified and subjected to an acceptability test with an untrained panel of 45 evaluators who assessed flavor, color, odor, appearance, and texture. The best-performing treatment was further analyzed for proximate composition, calcium, and iron content to compare with the raw material. The results demonstrate the potential of quinoa as a key ingredient in developing new, expanded, gluten-free snacks that meet the growing demand for nutritious and appealing food products in the global market. Full article

This project studied the use of lentil protein (LP) and quinoa protein (QP) in their native and modified states as carrier material in the encapsulation process by the ionic gelation technique of annatto seed extract. Soy protein (SP) was used as a model of carrier material and encapsulated bioactive compounds, respectively. The plant proteins were modified by enzymatic hydrolysis, N acylation, and N-cationization to improve their encapsulating properties. Additionally, the secondary structure, differential scanning calorimetry (DSC), solubility as a function of pH, isoelectric point (pI), molecular weight (MW), the content of free thiol groups (SH), the absorption capacity of water (WHC) and fat (FAC), emulsifier activity (EAI), emulsifier stability (ESI), and gelation temperature (Tg) were assessed on proteins in native and modified states. The results obtained demonstrated that in a native state, LP (80.52% and 63.82%) showed higher encapsulation efficiency than QP (73.63% and 45.77%), both for the hydrophilic dye and for the annatto extract. Structural modifications on proteins improve some functional properties, such as solubility, WHC, FAC, EAI, and ESI. However, enzymatic hydrolysis on the proteins decreased the gels’ formation, the annatto extract’s encapsulated efficiency, and the hydrophilic dye by the ionic gelation method. On the other hand, the modifications of N-acylation and N-cationization increased but did not generate statistically significant differences (p-value > 0.05) in the encapsulation efficiency of both the annatto extract and the hydrophilic dye compared to those obtained with native proteins. This research contributes to understanding how plant proteins (LP and QP) can be modified to enhance their encapsulating and solubility properties. The better encapsulation of bioactive compounds (like annatto extract) can improve product self-life, potentially benefiting the development of functional ingredients for the food industry. Full article

The consumption of fisheries and aquaculture products has been increasing in recent decades, and it is necessary to strike a balance between production and sustainability in aquaculture; this is essential homework to support the demand for human food. This study aimed to investigate the sensory and nutritional characteristics of a sausage made from the fillet of the native fish Old Blue (Andinoacara rivulatus) to stimulate the local economy. A multifactorial A*B*C design was used, with Factor A being rearing systems (wild and farmed), Factor B being types of protein (quinoa meal and soybean meal), and Factor C being lipids of animal (pork fat) and vegetable (sunflower oil) origin. Highly significant differences were observed in all formulas, according to Tukey (p < 0.05). The highest protein percentage was with soybean flour at 11.24%, while quinoa flour had 10.80% of the product. In sensory characteristics, the best attributes were for texture in the mouth with a hedonic scale from 0 to 5, with 4.2 firmness being mostly acceptable, odor at 4.5, the aromatic attribute with the highest and best value, and color was the clearest at 4.3 acceptability. The flavor was 4.3, mostly more pleasant according to the tasters. The yield of farmed fillets was 23.16% compared to wild 13.89%, and the balance of sausage yield was 393 g with a yield of 76.33% of the total weight. Microbiological analysis of the sausage with the native species showed the absence of pathogenic microorganisms. A commercial shelf life of 30 days was also established for the sausage, demonstrating an added value through this processing, allowing its exploitation in areas further away from the fishing sites and, thus, a greater possibility of social development in the area. Full article

Quinoa (Chenopodium quinoa Willd.) is an ancestral crop in the Ecuadorian Andean region, and its landraces have always been of great social and food importance for the native population. Currently, there is no updated information about their phenotypic diversity and conservation status nor about the changes that have occurred in the last decades. A total of 268 accessions of quinoa landraces collected at two different times (1978–1988 and 2014–2015) in three representative Ecuadorian Andean provinces (Imbabura, Cotopaxi and Chimborazo) were evaluated for forty agro-morphological (17 quantitative and 23 qualitative) traits. Most of the quantitative traits showed high variability, some of them with great importance for commercialization and germplasm selection for breeding programs (e.g., panicle width, grain width, 1000-grain weight or seed yield per plant). Ten quantitative and eleven qualitative descriptors were significantly different between both collections. Regarding the presence/absence of saponin, all the accessions collected four decades ago had saponin, while it was found in only 18% of accessions collected more recently. The phenotypic relationships in the dendrogram did not show clustered accessions by their geographical origin or by collection. A selection index allowed us to detect a few accessions recently collected in Chimborazo with high promises for future breeding programs, with high seed yields per plant values and a reduced or no saponin content. The agro-morphological information obtained may be very useful for the suitable management and conservation of this ancestral plant genetic resource, both on the farm by indigenous farming communities and ex situ by the Germplasm Bank of the Ecuadorian National Institute for Agricultural Research (INIAP). Full article