Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations
Abstract
Quinoa is an Andean seed crop of many potential uses. In 2009 a field trial was carried out to explore the potential for quinoa growing in climatic conditions of South Eastern Europe. Even under rainfed conditions, without fertilization, a seed yield as high as 1.721 t ha⁻¹ was obtained. Seed quality was remarkably good, with protein content ranging from 15.16 to 17.41 % on a dry weight basis, depending on whether seeds were processed. Amino acid and mineral composition revealed the potential of quinoa seeds as a valuable ingredient in the preparation of highly nutritious foods. Quinoa seeds had higher contents of most essential amino acids, especially lysine, than wheat flour. Dehulled quinoa seeds, devoid of saponins, were included into wheat bread formulations, with up to 20%, which resulted in a positive effect on the rheological characteristics of dough. Furthermore, protein content in bread was increased by around 2%. Sensory characteristics of breads were excellent also at the 20% supplementation level. The study of bread supplemented with quinoa seeds could enable the development of a range of new baking products with enhanced nutritional value.
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Incorporating quinoa seeds into bread increases nutritional content, i.e., 2% higher protein and 1% higher oil and fiber content, along with excellent sensory characteristics in the fortified bread.
“The result showed increased nutritional content, i.e., 2% higher protein and 1% higher oil and fiber content, along with excellent sensory characteristics in the fortified bread [128].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [128]
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- Authors
- Stikic, R., Glamoclija, D., Demin, M., Vucelic-Radovic, B., Jovanovic, Z., Milojkovic-Opsenica, D., Jacobsen, S.-E., & Milovanovic, M.
- Affiliations
- University of Belgrade (RS)
- University of Copenhagen (DK)
- Venue
- Journal of Cereal Science
- Publisher
- Elsevier BV
- Published
- 2012-03
- Volume
- 55
- Issue
- 2
- Pages
- 132-138
- ISSN
- 0733-5210 (ISSN-L)
- OpenAlex
- W2027283760
- Cited by
- 290
- References
- 28
- Citations by year
- 2026: 8 · 2025: 13 · 2024: 14 · 2023: 39 · 2022: 23 · 2021: 31 · 2020: 23 · 2019: 37 · 2018: 21 · 2017: 20 · 2016: 17 · 2015: 16 · 2014: 17 · 2013: 9 · 2012: 2
- FWCI
- 13.10
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Cereal Science (publishedVersion)
- AgroSpace (University of Belgrade, Faculty of Agriculture) (publishedVersion)
- AgroSpace (University of Belgrade, Faculty of Agriculture) (submittedVersion)
- Cherry (Univesrity of Belgrade, Faculty of Chemistry) (submittedVersion)
- Research at the University of Copenhagen (University of Copenhagen) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- quinoa, bread formulation, seed yield, protein content, amino acid composition, mineral composition, saponins, dough rheology, sensory evaluation, wheat flour substitution, nutritional value, rainfed agriculture, Southeastern Europe
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