RESUMO

Chenopodium quinoa Willd. it is an Andean cereal of great importance for human consumption due to its high nutritional value. In Colombia there is a high phenotypic and genotypic variability within quinoa crops, which has not been studied and has been maintained by the same farmers cycle after production cycle. The objective of this study was to carry out an interpopulation characterization of quinoa cultivated in different producing municipalities of the department of Boyacá, in Colombia, for which 19 morphological descriptors were used, which were evaluated in situ in nine municipalities and analyzed through descriptive statistics, principal component analysis, correlation and conglomerates. In the evaluation of the quantitative traits for all the populations, it was observed that the most variable descriptors were Number of teeth lower leaf (DHI), Lower leaf length (LHI), Width upper leaf (AHI) and Number of teeth upper leaf (DHS). Great segregation between and within individuals of Blanca de Jericó and Piartal was observed for panicle and leaf color and shape, stem color, presence of teeth, and axils on upper and lower leaves. A classification key is proposed that allows in the field to be able to morphologically differentiate the genotypes of Piartal and Blanca de Jericó. This research shows that among the most cultivated genotypes in the department of Boyacá, there is still an important phenotypic diversity given at the inter and intra-individual level, due to the phenological state and the agroclimatological conditions of the different producing regions.

Chenopodium quinoa Willd. é um cereal andino de grande importância para a alimentação humana por causa do seu alto valor nutricional. Na Colômbia, existe uma alta variabilidade fenotípica e genotípica nos cultivos de quinoa, que não foi estudada e tem sido mantida pelo mesmo produtor ciclo após ciclo de produção. O objetivo deste estudo foi realizar uma caracterização interpopulacional da quinoa cultivada em diferentes municípios produtores do departamento de Boyacá, na Colômbia. Para tanto, foram utilizados 19 descritores morfológicos, avaliados in situ em nove municípios e analisados por meio de estatísticas descritivas, análise de componentes principais, correlação e conglomerados. Na avaliação dos caracteres quantitativos para todas as populações, observou-se que os descritores mais variáveis foram: número de dentes da folha inferior (DHI), comprimento da folha inferior (LHI), largura da folha superior (AHI) e número de dentes da folha superior (DHS). Entre os indivíduos de Blanca de Jericó e Piartal e dentro deles, observou-se grande segregação quanto à cor, formato da panícula e folha, cor do caule, presença de dentes e axilas nas folhas superiores e inferiores. É proposta uma chave de classificação que permite no campo poder diferenciar morfologicamente os genótipos de Piartal e Blanca de Jericó. Esta pesquisa mostra que, entre os genótipos mais cultivados no departamento de Boyacá, ainda existe uma importante diversidade fenotípica em nível inter e intraindividual, em razão do estado fenológico e das condições agroclimatológicas das diferentes regiões produtoras.

Assuntos

RESUMO

BACKGROUND: There is renewed interest in quinoa as a potential source of vegetable oils; however, there is no information about how environmental conditions affect its fatty acid composition, a critical indicator of its oil quality. The fatty acid concentrations of four cultivars adapted to temperate environments were compared at three sowing dates to evaluate the effect of environmental conditions during the seed-filling period on the variation in oil quality. RESULTS: The interaction between cultivar and sowing date was the main source of variation explaining the changes in the lipid content and fatty acid concentrations in quinoa. Most of the variation in the concentration of unsaturated fatty acids was attributed to the temperature and solar radiation during the seed-filling period; cultivar-specific responses to photo-thermal conditions were observed among the sea-level quinoa cultivars evaluated. CONCLUSION: The lipid content and concentration of fatty acids in quinoa are affected by sowing date. This effect is exerted through changes in temperature and solar radiation conditions. This managing practice can therefore be used to achieve quinoa oil with different qualities. © 2019 Society of Chemical Industry.

Assuntos

RESUMO

O aumento da demanda por alimentos saudáveis está estimulando inovações e o desenvolvimento de novos produtos na indústria de alimentos. O amaranto (Amaranthus cruenthus L.) e a quinoa (Chenopodium quinoa W.) são pseudocereais que apresentam proteínas de elevado valor biológico e ácidos graxos insaturados além de outros compostos que atuam como antioxidantes. A maca (Lepidium meyenii W.), uma raiz anual ou bienal, é usada como ingrediente alimentar devido ao seu valor nutricional e conteúdo de fitoquímicos. Neste trabalho, objetivou-se avaliar o efeito da adição das farinhas destas cullturas em diferentes níveis sobre as propriedades físico-químicas, reológicas e sensoriais de panetone. Farinhas mistas de trigo e amaranto, quinoa ou maca nas porcentagens de 10 %, 20 %, 30 % e 40 % de adição, foram avaliadas durante as diferentes etapas de produção: misturas de farinhas, massa fermentada, massa assada e produto acabado. A adição favoreceu o escurecimento gradual das farinhas e variação no tamanho médio das partículas. Nas massas, foi observada a diminuição gradativa dos valores de estabilidade ao amassamento e tempo de desenvolvimento com diminuição da extensibilidade e aumento da resistência das massas. Nas massas fermentadas, a adição de 10 e 20 % de farinha de amaranto ou quinoa e 30 % de farinha de amaranto, não incrementou significativamente (p > 0,05) a firmeza da massa. No entanto, as formulações contendo farinha de maca mostraram aumento significativo (p < 0,05) no ponto de quebra, firmeza, consistência, coesividade e viscosidade da massa. O aumento da resistência com diminuição gradativa da extensibilidade das massas também foi observado. Nas massas assadas, houve diminuição da área total de células com aumento no número de células de gás de menor tamanho em amostras com adição de farinha de maca e amaranto. As formulações com 10 % de farinha de maca, 10 e 20 % de farinha de amaranto ou quinoa e 30 % de farinha de amaranto, apresentaram os melhores resultados, com valores de volume, altura, cor e firmeza próximos à formulação controle. A análise sensorial mostrou que o produto elaborado com adição de 30 % de farinha de amaranto apresentou a melhor aceitabilidade e intenção de compra. Dentro das condições experimentais, o panetone contendo 30 % de farinha de amaranto foi o mais promissor pela boa aceitabilidade do consumidor, podendo contribuir para incrementar a qualidade do produto. O panetone com 10 % de adição de farinha de maca também apresentou valores interessantes com pouca diferença se comparado com aquele enriquecido com farinha de amaranto. Na amostra contendo farinha de quinoa, a substituição com menos de 20 % de adição melhoraria a aceitabilidade do panetone enriquecido

The increased demand for healthy foods is stimulating innovation and new product development in the food industry. Amaranth (Amaranthus cruenthus L.) and quinoa (Chenopodium quinoa W.) are pseudocereals which have proteins with high biological value and unsaturated fatty acids, as well as other compounds which act as antioxidants. Maca (Lepidium meyenii W.), an annual or biennial root, is used as a food ingredient for human consumption due to its nutritional value and phytochemical content. The objective of this study was to evaluate the effect of amaranth, quinoa and maca flour addition at different levels on the physical-chemical, rheological and sensory properties of panettone. Composite flours of wheat and amaranth, quinoa or maca flours in percentages of 10 %, 20 %, 30 % and 40 % addition were evaluated during the different stages of production: flour blends, fermented dough, baked dough and finished product. The addition promoted a gradual flour darkening and tendency to yellow and red colors. In the dough, the gradual decrease in stability values to kneading and development time with decreased extensibility and increased dough resistance, were observed. In fermented doughs, the addition of 10 % - 20 % amaranth or quinoa flour and 30 % amaranth flour, did not increased significantly (p > 0.05) the dough firmness. However, formulations containing maca flour showed a significant increase (p < 0.05) of break point, firmness, consistency, cohesiveness and viscosity of the dough. Furthermore, it was also observed an increase in dough resistance with a gradual decrease in extensibility. In baked samples, there was a decrease of the total cell area with increased number of smaller gas cells in samples with maca and amaranth flour addition. Better results were observed in formulations with 10% maca flour, 10 - 20 % amaranth or quinoa flour and 30 % amaranth flour with values of volume, height, color and firmness close to the control. Sensorial analysis showed that sample containing 30 % addition of amaranth flour showed the better acceptability and purchase intention by consumers. Within these experimental conditions, panettone containing 30 % amaranth flour was the most promising for the good acceptability of the consumer and may contribute to improve the quality of the product. Sample with 10 % maca flour addition also showed interesting values with few differences when compared to that enriched with amaranth flour. In sample containing quinoa flour, wheat flour substitution with less than 20 % would improve the acceptability of the enriched panettone

Assuntos

RESUMO

BACKGROUND: Quinoa is a good source of protein and can be used as a nutritional ingredient in food products. This study analyses how much growing region and/or seasonal climate might affect grain yield and nutritional quality of quinoa seeds. RESULTS: Seeds of ten quinoa cultivars from the Andean highlands (Bolivia/Argentina site) and Argentinean Northwest (Encalilla site) were analysed for seed yield, protein content and amino acid composition. Grain yields of five cultivars growing at Encalilla were higher, and four were lower, compared with data from the Bolivia/Argentina site. Protein contents ranged from 91.5 to 155.3 and from 96.2 to 154.6 g kg(-1) dry mass for Encalilla and Bolivia/Argentina seeds respectively, while essential amino acid concentrations ranged from 179.9 to 357.2 and from 233.7 to 374.5 g kg(-1) protein respectively. Significant positive correlations were found between the content of essential amino acids and protein percentage. CONCLUSION: It appears that there are clear variations in seed yield, total protein content and amino acid composition among cultivars from the two sites. Essential amino acid composition was more affected than grain yield and protein level. The study revealed that both environmental and climatic factors influence the nutritional composition of quinoa cultivars growing in different agroecological regions.

Assuntos

RESUMO

Morphological and physiological responses of seedlings to different solar UV-B irradiances were evaluated in two varieties of quinoa (Chenopodium quinoa Willd.), a crop species from Andean region of South America. Cristalina and Chucapaca varieties were grown at 1965m a.s.l in a glasshouse under natural light conditions for 18 days, and then transferred to outdoors under near-ambient (+UV-B) and strongly reduced (-UV-B) solar UV-B radiation. Exposition to -UV-B increased cotyledon area and seedling height in Cristalina variety whereas leaf number decreased compared to +UV-B. By contrast Chucapaca variety was not affected by UV-B treatments. Seedling fresh weight (FW), root length and leaf thickness did not show significant differences between +UV-B and -UV-B treatments. Mesophyll tissue was slightly affected by solar UV-B reduction. Chlorophyll content was differentially affected by UV-B treatments. Under +UV-B the highest value was observed in Cristalina variety, while in Chucapaca it was observed under -UV-B treatment. Chlorophyll content was slightly higher in leaves than in cotyledons, but there was no difference in the distribution pattern. Chlorophyll a/b ratio and carotenoid content did not show significant differences between UV-B treatments. Leaf UVB-absorbing compounds showed significant differences between UV-B treatments in Chucapaca only, while there were no significant differences in Cristalina variety. UVB-absorbing compounds of cotyledons did not show significant differences between +UV-B and -UV-B treatments. Sucrose, glucose and fructose showed different distribution patterns in cotyledons and leaves of the two varieties under near-ambient and strongly reduced UV-B. Results demonstrated that varieties of quinoa exhibit different morphological and physiological responses to changes in solar UV-B irradiance, but these responses cannot be used to predict the sensitivity to solar UV-B during a short-term exposition. Also, this study can be useful to learn about the plasticity of metabolic pathways involved in plant's tolerance to solar UV-B radiation.

Assuntos

Assuntos

Assuntos