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Simple sequence repeat development, polymorphism and genetic mapping in quinoa (Chenopodium quinoa Willd.) /Jarvis, David, January 2006 (has links) (PDF)
Thesis (M.S.)--Brigham Young University. Dept of Plant and Animal Sciences, 2006. / Includes bibliographical references (p. 65-74).
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Elaboración y caracterización de dos bebidas proteicas, una a base de quinua malteada y la otra a base de quinua sin maltear (chenopodium quinoa)Alvarez Carita, Yenny Cecilia 17 January 2013 (has links)
El presente trabajo de investigación estuvo orientado a elaborar y caracterizar dos bebidas proteicas a base de quinua malteada y quinua sin maltear (Chenopodium quinoa) mediante análisis proximales, fisicoquímicos, microbiológicos y sensoriales. Se empleó quinua de la variedad Blanca de Junín procedente del INIA-Cusco. La evaluación sensorial fue realizada mediante el Test de Preferencia de la Escala Hedónica.
Se aplicaron diseños experimentales en el proceso de malteo de la quinua y evaluación sensorial de los productos terminados. Los resultados fueron analizados mediante un análisis de varianza a un α = 5%.
La caracterización de la quinua reportó: bajo contenido de saponina (< 0,06%), alto poder germinativo (> 90%), % acidez = 0,16, pH = 3,95, buena calidad sanitaria y una composición proximal de: humedad 13,49%, proteínas 10,23%, lípidos 6,28%, cenizas 2,56%, fibra 2,80% y carbohidratos 67,44%.
El malteo de la quinua reportó como condiciones óptimas un tiempo de 4 h y cantidad de agua de 1:1,5 en relación grano: agua, en la etapa de remojo; y un tiempo de 3 días en la etapa de germinado. Alcanzándose un alto grado de germinación y una mayor conversión de azúcares reductores (5,11%). El malteo elevó el valor nutricional de la malta de quinua; siendo esta igual a: humedad 7,02%, proteínas 10,59%, lípidos 6,62%, cenizas 2,80%, fibra 2,82% y carbohidratos 72,97%.
La caracterización de las bebidas proteicas reportó en promedio: % acidez = 0,20, pH = 4,025, buena calidad sanitaria y una composición proximal de humedad 87,35%, proteínas 0,81%, lípidos 0,51%, cenizas 0,21%, fibra 0,21% y carbohidratos 11,13%.
Se detectaron diferencias significativas entre ambas bebidas con relación al color, olor y sabor; resultando la bebida proteica a base de quinua malteada la de mayor aceptación.
Ambas bebidas proteicas presentaron características nutricionales, microbiológicas y sensoriales aceptables. Lo que demuestra que pueden ser empleadas como una alternativa en la alimentación.
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Effects of accelerated aging on lipid oxidation in quinoa (Chenopodium quinoa)Ng, Su Chuen. January 2003 (has links) (PDF)
Thesis--PlanA (M.S.)--University of Wisconsin--Stout, 2003. / Includes bibliographical references.
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Mineral deficiency symptoms in Chenopodium quinoa WilldRivero Larrabure, Juan Antonio, 1924- January 1948 (has links)
No description available.
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Elaboración de tres mezclas nutritivas en base a amaranto (Amaranthus caudatus) y otros cultivos andinos, para niños en edad escolar (Cochabamaba, Bolivia)Delgadillo Barriga, Sandra Carola. January 2002 (has links)
Thesis (Lic. Biología)--Universidad Mayor de San Simón, Facultad de Ciencias y Tecnología, Carrera de Biología, 2002. / Reproduced from copy at BYU's Benson Institute. Includes bibliographical references (leaves 83-90).
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Assessment of Chenopodium quinoa Willd. genetic diversity in the USDA and CIP-FAQ collections using SSR's and SNP's /Christensen, Shawn A., January 2005 (has links) (PDF)
Thesis (M.S.)--Brigham Young University. Dept. of Plant and Animal Sciences, 2005. / Includes bibliographical references (p. 40-41).
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Propiedades viscoelásticas y reológicas estacionarias de suspensiones de almidón nativo de quínoaOrtega Baeza, María Francisca January 2008 (has links)
No description available.
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Efecto de adición de enzima transglutaminasa en el desarrollo de pan a base de harina de quínoa (Chenopodium quinoa Willd)Vergara Olivares, Paulina María January 2011 (has links)
Memoria para optar al Título Profesional de Ingeniero en Alimentos / La quínoa es un pseudo cereal de alto valor nutritivo y escasamente utilizado en la
industria alimentaria. Este trabajo busca emplear la quínoa en la elaboración de pan,
alimento ampliamente consumido en Chile (80kg/año, por habitante), adicionando en
su formulación enzima Transglutaminasa (Tg), con el fin de entrecruzar las proteínas
de la harina de quínoa, y crear una red proteica que suple la ausencia de gluten.Se
realizaron 9muestras, de formulaciones diferentes, en las que se varió la cantidad de
enzima Tg (0U, 1U y 10 U) y el tiempo de acción de la misma (15, 30 y 45 minutos), el
diseño se realizó con repetición del punto central. Las muestras desarrolladas fueron
caracterizadas físicamente mediante Análisis de perfil de textura, observándose
diferencias significativas, para los parámetros dureza y gomosidad, entre las muestras
que contenían enzima Tg y las que no. También se midió el volumen y la altura de las
muestras luego del horneo, observándose nuevamente diferencias significativas entre
la altura de las muestras que contenían enzima y las que no lo hacían. Estas últimas
presentaron valores que no superaron los 1,4 cm mientras que las muestras que
contenían enzima promediaron los 1,8 cm. Mediante el Método de Superficie de
Respuesta se determinó la formula que presentó mayor aceptabilidad desde el punto
de vista sensorial entre los consumidores, esta fue: 52,56% Agua; 43,8% harina de
quínoa; 1,31% levadura; 0,88% sal; 0,88% azúcar; 0,58% enzima Transglutaminasa.
Esta formulación fue desarrollada y caracterizada nutricionalmente, obteniéndose que
por 100 g aporta 237 kcal, presenta 11,8g de proteínas, 45,8 g de carbohidratos, 0,7g
de materia grasa, 3,1g de cenizas y 38,5g de humedad. Además presenta Aw 0,95 y
pH 5,5, parámetros que indican una corta vida útil. Ésta fue determinada y comparada
con la vida útil de otras dos muestras, una elaborada con harina de Quínoa sin adición
de harina Tg, y otra elaborada bajo el mismo proceso pero con harina de trigo integral.
Ésta se prolongó por tres días para los tres productos evaluados.
De acuerdo a los resultados obtenidos se puede concluir que es posible la
elaboración de pan de harina de quínoa empleando enzima Transglutaminasa, y que
ésta mejora sus características organolépticas y reológicas, frente al pan de harina de
quínoa que no contiene enzima Tg / Quinoa is a high nutritional value pseudocereal, barely used in fodd industry. This
work focuses to employ quinoa in the elaboration of bread, who is highly consumed in
Chile (80kg/year, per habitant), adding in his formulation transglutaminase enzyme (tg),
with the purpose of crosslink the proteins of the flour, creating a protein network, who
can replace the gluten absence. Nine samples were developed, from different
formulations, variating the enzyme quantity (0U, 1U y 10 U) and the time of expose to
the enzyme activity (15, 30 y 45 min). The samples were physical characterized by
Textural Profile Analyses and significant differences were observed between samples
that contained Tg enzyme and the samples that did not, on hardness and gumminess
parameters. The volume and the height of the samples developed were measured after
baking, and significant differences were detected again. The samples without Tg
enzyme did not exceed 1.4 cm of height while the samples with Tge enzyme averaged
1.8 cm of height. Through Response Surface Method, the formulation was optimized,
and the preferred formula by the consumers was: 52.56% water, 43.8% quinoa flour,
1.31% yeast, 0.88% salt, 0.88% sugar, 0.58% enzyme transglutaminase. This
formulation was developed and characterized nutritionally, obtaining that provides 237
kcal 100 g, has 11.8 g protein, 45.8 g carbohydrate, 0.7 g fat, 3.1 g ash and 38.5 g
moisture. It also presents Aw 0.95 and pH 5.5, parameters that indicate a short life. The
shelf life of the product was determined, and it was compared with two others samples;
the first one was elaborated with quinoa flour without enzyme transglutaminase, and the
second one was elaborated with wheat integral flour. The shelf life lasted for three days
for the three products developed. According to results, it can be concluded that is
possible to elaborate bread from quinoa flour employing transglutaminase enzyme, and
that this enzyme improves the organoleptic and rheological properties of the bread,
comparing quinoa flour bread containing no transglutaminase enzyme
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Influence of environment and genotype on accumulation of selected antioxidants in quinoa (Chenopodium quinoa Willd.) =:Vliv prostředí a genotypu na akumulaci vybraných antioxidantů u merlíku chilského – quinoa (Chenopodium quinoa Willd.) /Granda Cruz, Leiter January 2018 (has links)
The homogeneity of crops used for human nutrition is the reason why diets often do not meet the requirements for a nutritionally balanced food and can cause health problems. Because of that, more studies should be carried out in order to clarify nutritional aspects of underutilized crops or varieties and encourage their consumption. Quinoa (Chenopodium quinoa Willd.), for example, contains several compounds whose functional properties can improve nutritional quality of human diet. Thus, the content of selected compounds - vitamins and antioxidants - was determined in seeds of several quinoa varieties and compared with selected varieties of barley and wheat. Target analytes - vitamin E isomers, vitamin B1 (thiamine), vitamin B2 (riboflavin) and vitamin B6 (pyridoxine) were determined by HPLC with fluorescence detection. The activity of the antioxidant enzyme superoxide dismutase (SOD) was determined using a commercial set based on the inhibition of the reaction of colour complex formation. Grain characteristics were obtained using imaging techniques. The content of target analytes was evaluated in the seeds of six quinoa genotypes grown in two different localities in the Czech Republic (Žabčice and Olomouc). At the same time, the ability of these varieties to adapt for growing conditions was assessed. The quinoa genotypes revealed a wide range of the content of monitored substances, depending on environmental conditions. Small-scale experiments with the "Titicaca" variety carried out in the Czech Republic enabled the specification of several recommendations for quinoa breeding described in this paper. The results unambiguously demonstrated the potential of quinoa use for overall improvement of human diet quality and further confirmed the effect of different genotypes and growth conditions on the content of functional substances in quinoa, as well as the assumptions of adaptation possibilities of some of its varieties to mild climatic conditions.
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Alimento tipo “snack” expandido a base de quinoa (Chenopodium quinoa Willd) / Food type "snack" expanded based in (Chenopodium quinoa Willd)Mora, David Marcelo Peralbo 09 September 2013 (has links)
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Previous issue date: 2013-09-09 / No presente trabalho, foram desenvolvidos snacks expandidos à base de quinoa, pelo processo de extrusão termoplástica. A quinoa (Chenopodium quinoa) é um pseudocereal de importante potencial agronômico e alto valor nutricional, apresentando elevado teor de proteína. As matérias-primas foram caracterizadas quanto a sua composição centesimal e cor. Para verificar quais variáveis influenciariam as propriedades dos snacks expandidos, foi realizado um delineamento composto central rotacional (DCCR) cujas variáveis independentes foram (X1) teor de quinoa; (X2) umidade inicial de mistura e (X3) temperatura da 3a zona de extrusão. As variáveis dependentes avaliadas foram: índice de expansão radial (IER); densidade aparente (DA); dureza; índice se solubilidade em água (ISA); índice de absorção de água (IAA); e as propriedades de pasta, viscosidade máxima (VM) e tendência à retrogradarão (TR). Os resultados foram analisados por metodologia de superfície de resposta. Não se encontraram efeitos significativos para a variável temperatura da 3a zona de extrusão. O baixo conteúdo de umidade, em combinação com baixos teores de quinoa resultaram em produtos de alta expansão e baixa densidade aparente. A diminuição no teor de quinoa e umidade inicial de mistura ocasionaram aumento da dureza do snack. Os valores de ISA estão inversamente relacionados com o teor de quinoa e umidade da mistura, e o maior valor de IAA foi obtido com níveis médios para as variáveis avaliadas, correspondente ao ponto central do delineamento. A VM aumenta quanto maior a umidade inicial da mistura, e os maiores valores para TR foram observados com mais baixo teor de quinoa (36 %) e alta umidade de mistura (16 %). Com base nestes resultados, seis tratamentos foram selecionados e caracterizados quanto a sua composição centesimal e cor e depois submetidos a teste de aceitação sensorial para os atributos sabor, textura e impressão global. Os tratamentos escolhidos contem um alto teor de proteína e lipídeos principalmente, já na composição da cor presentaram tom amarelo e sub-tom vermelho, e a farinha de quinoa se mostrou mais escura que a de milho mas isto não influiu diretamente na luminosidade dos snacks, obtendo-se valores no intervalo de 79,80 a 81,30. Na análise se aceitação sensorial, os tratamentos selecionados receberam notas medias de 5 a 7 na escala hedônica de 9 pontos, localizando-se na categoria “indiferente” a “gostei moderadamente”, sendo o snack de maior aceitação processado com 60% de quinoa, 13% de umidade inicial de mistura e temperatura de 140°C na 3a zona de extrusão. / In the present work, were developed by thermoplastic extrusion process expanded snacks made from quinoa. A Quinoa, (Chenopodium quinoa Willd), is a pseudocereal with important agronomic potential and a high nutritional value, with high protein content. The raw materials were characterized for their chemistry composition and color. To check which parameters influence the properties of snacks expanded, there was a central composite rotational design (DCCR) whose independent variables (X1) content of quinoa ; (X2) initial moisture mixing and (X3) Temperature of the 3 th extruder zone. The dependent variables evaluated were: (i) the radial expansion index (IER) , (ii) the apparent density (DA) ( iii ) hardness (iv) water solubility index (ISA) (v) water absorption index (IAA), and properties of fluids (vi) maximum viscosity (VM) and (vii) set back (TR) . The results were analyzed by response surface methodology. No significant effects were found for the variable Temperature of the 3 th extruder zone. The low moisture content, in combination with low levels of quinoa resulted in high-growth and low density. While a decrement in the content of quinoa and initial moisture mixing caused increasing hardness. ISA values are inversely related to the content of quinoa and initial moisture mix, and the highest value of IAA was obtained with average levels for the variables evaluated , corresponding to the central point of the design. The answer VM increases when the initial moisture mixing increase too, and the highest values for TR were obtained under conditions of low content of quinoa (36 %), and high humidity mixing (16 %). Based on these results, six treatments were selected and analyzed for their chemical composition, color and testing sensory of acceptance for this attributes, flavor, texture and overall impression. The treatments chosen contains a high content of protein and lipids. In your color composition they were tone yellow and sub - tone red, a quinoa flour was more dark than corn but this did not affect directly the luminosity of snacks, getting values were in the range 79,80 to 81,30 . In the analyzing for sensory acceptance, the treatments selected obtained scores 5-7 on a hedonic 9 point scale, locating the category "indifferent " to " like moderately " , and the greater acceptance of snack processed with 60 % of quinoa, 13 % of initial moisture of the mixture and 140 ° C in the 3 th extrusion zone. / Dissertação antiga.
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