The amino acid composition and the physicochemical and functional properties of quinoa protein isolates were evaluated. Protein isolates were prepared from quinoa seed by alkaline solubilization (at pH 9, called Q9, and at pH 11, called Q11) followed by isoelectric precipitation and spray drying. Q9 and Q11 had high levels of essential amino acids, with high levels of lysine. Both isolates show...

This study aimed at addressing the effect of quinoa sprouting on saponins which are considered main responsible for bitterness and astringency, consequently taste. Whole was sprouted 12, 24, 48, 72 h 22 °C dried 55 6 h. Quinoa taste assessed by electronic tongue mainly related to amount that were evaluated thin layer chromatography (TLC) mass spectrometry (MS). Sprouting decreased with changes ...

Quinoa (Chenopodium quinoa) is a seed crop of the Andean highlands and Araucanian coastal regions of South America that has recently expanded in use and production beyond its native range. This is largely due to its superb nutritional value, consisting of protein that is rich in essential amino acids along with vitamins and minerals. Quinoa also presents a remarkable degree of tolerance to sali...

The effects of soil drying on leaf water relations and gas exchange were studied in quinoa grown in pots with sandy soil and in lysimeter plots with sandy loam in the field. Midday values of leaf water potential (cl), leaf osmotic potential (cp), relative water content (RWC), leaf conductance (gl), light saturated net photosynthesis (Asat), and specific leaf area (SLA) were determined in fully ...

The water-extractable (QWP) and the alkali-extractable (QAP) polysaccharides from quinoa (named QWP and QAP, respectively) and their four polysaccharide sub-fractions (QWP-1, QWP-2, QAP-1 and QAP-2), were isolated and purified by anion-exchange and gel filtration chromatography. QWP-1 and QWP-2 were composed of Rha, Ara, Gal and GalA. QAP-1 and QAP-2 were composed of Rha, Ara, Man, Gal and GalA...

Quinoa is a plant seed well known scientifically as Chenopodium quinoa. It super food. In the present study white bold quinoa variety was analyzed for physical, functional, cooking and nutritional properties. Thousand kernel weight (2.24g), length (2.2125mm), hydration capacity (0.16g/1000 kernel) bulk density 0.74g/ml. Lightness of grains 87.56 L*. Grains had 157.3 per cent water holding capac...

Quinoa is recognized as a crop of great value in terms of tolerance to abiotic stresses and there is growing interest to introduce it in marginal agricultural production systems worldwide. Also, quinoa is one of the most nutritious food crops currently known and the nutritive properties of the crop are seen as a mean to fight malnutrition globally. Various quinoa cultivars have been screened fo...

Quinoa cultivation has been expanded around the world in the last decade and is considered an exceptional crop with the potential of contributing to food security worldwide. The exceptional nutritional value of quinoa seeds relies on their high protein content, their amino acid profile that includes a good balance of essential amino acids, the mineral composition and the presence of antioxidant...