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https://www.readbyqxmd.com/read/28530552/physicochemical-properties-and-starch-digestibility-of-whole-grain-sorghums-millet-quinoa-and-amaranth-flours-as-affected-by-starch-and-non-starch-constituents
#1
Sathaporn Srichuwong, Delphine Curti, Sean Austin, Roberto King, Lisa Lamothe, Hugo Gloria-Hernandez
Minor grains such as sorghum, millet, quinoa and amaranth can be alternatives to wheat and corn as ingredients for whole grain and gluten-free products. In this study, influences of starch structures and other grain constituents on physicochemical properties and starch digestibility of whole flours made from these grains were investigated. Starches were classified into two groups according to their amylopectin branch chain-length: (i) quinoa, amaranth, wheat (shorter chains); and (ii) sorghum, millet, corn (longer chains)...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28504128/combined-emulsifying-capacity-of-polysaccharide-particles-of-different-size-and-shape
#2
María Matos, Ali Marefati, Romain Bordes, Gemma Gutiérrez, Marilyn Rayner
The aim of this study is to understand mixed systems of two types of particles with different size and shape, quinoa starch granules (NQ) and cellulose nanocrystals (CNC), to stabilize oil-in-water (O/W) emulsions. This study considers the extent of Pickering stabilization with respect to which particle type dominates at droplet interfaces and how stability is affected by the addition of one particle type to already formed emulsions, or combining both, simultaneously. Results demonstrate that the order of addition has an influence allowing to predominantly have NQ particles at the interface when both types are added simultaneously...
August 1, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/28490074/determination-of-heat-set-gelation-capacity-of-a-quinoa-protein-isolate-chenopodium-quinoa-by-dynamic-oscillatory-rheological-analysis
#3
Elaine Kaspchak, Marco Aurelio Schüler de Oliveira, Fernanda Fogagnoli Simas, Célia Regina Cavicchiolo Franco, Joana Léa Meira Silveira, Marcos Rogério Mafra, Luciana Igarashi-Mafra
This work aimed to study the influence of pH (3.5 and 7.0) and CaCl2 and MgCl2 addition on heat-set gelation of a quinoa protein isolate at 10% and 15% (w/w). The protein isolate obtained was composed mainly of 11S globulin as was observed by electrophoresis and mass spectrometry analysis. Heat-set gelation occurred at both pH values studied. Nevertheless, the gels formed at pH 3.5 were more viscoelastic and denser than those formed at pH 7.0, that was coarser and presented syneresis. The CaCl2 and MgCl2 addition increased the gel strength during rheological analysis at pH 3...
October 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28489823/corrigendum-the-genome-of-chenopodium-quinoa
#4
David E Jarvis, Yung Shwen Ho, Damien J Lightfoot, Sandra M Schmöckel, Bo Li, Theo J A Borm, Hajime Ohyanagi, Katsuhiko Mineta, Craig T Michell, Noha Saber, Najeh M Kharbatia, Ryan R Rupper, Aaron R Sharp, Nadine Dally, Berin A Boughton, Yong H Woo, Ge Gao, Elio G W M Schijlen, Xiujie Guo, Afaque A Momin, Sónia Negrão, Salim Al-Babili, Christoph Gehring, Ute Roessner, Christian Jung, Kevin Murphy, Stefan T Arold, Takashi Gojobori, C Gerard van der Linden, Eibertus N van Loo, Eric N Jellen, Peter J Maughan, Mark Tester
This corrects the article DOI: 10.1038/nature21370.
May 10, 2017: Nature
https://www.readbyqxmd.com/read/28482234/proteomic-approach-to-investigate-the-impact-of-different-dietary-supplementation-on-lamb-meat-tenderness
#5
Antonella Della Malva, Rosaria Marino, Antonella Santillo, Giovanni Annicchiarico, Mariangela Caroprese, Agostino Sevi, Marzia Albenzio
The aim of this study was to evaluate the effect of dietary supplementation of linseed and/or quinoa on tenderness and on proteome of lamb meat. Thirty-two Italian Merino lambs were distributed into 4 groups with different diet: control (CO) with no supplemental fat, linseed (LS), quinoa (QS) and QS+LS diets. Meat obtained by lamb fed linseed showed the lowest values of WBSF (P<0.001), hardness (P<0.01), gumminess (P<0.01) and chewiness (P<0.01). Proteomic changes of myofibrillar and sarcoplasmic proteins were estimated with SDS-PAGE, Western Blot and Two-Dimensional Gel Electrophoresis...
April 29, 2017: Meat Science
https://www.readbyqxmd.com/read/28460943/ancestral-andean-grain-quinoa-as-source-of-lactic-acid-bacteria-capable-to-degrade-phytate-and-produce-b-group-vitamins
#6
Silvana L Carrizo, Cecilia E Montes de Oca, Jonathan E Laiño, Nadia E Suarez, Graciela Vignolo, Jean Guy LeBlanc, Graciela Rollán
The lactic acid bacteria (LAB) microbiota of quinoa grains (QG) and spontaneous sourdough (QSS) was evaluated. Different strains of Lactobacillus (L.) plantarum (7), L. rhamnosus (5), L. sakei (1), Pediococcus (Ped.) pentosaceus (9), Leuconostoc (Leuc.) mesenteroides (1), Enterococcus (E.) casseliflavus (2), E. mundtii (3), E. hirae (1), E. gallinarum (12), Enterococcus sp. (1), and E. hermanniensis (2) were isolated, identified and characterized. Only four strains isolated from QSS and eight strains isolated from QG showed amylolytic activity...
November 2016: Food Research International
https://www.readbyqxmd.com/read/28449582/review-of-the-assignment-of-the-absolute-configuration-by-nmr-using-chiral-derivatizing-agents-a-practical-guide-the-assignment-of-the-absolute-configuration-by-nmr-using-chiral-derivatizing-agents-a-practical-guide-by-jos%C3%A3-m-seco-emilio-qui%C3%A3-o%C3%A3-and-ricardo
#7
https://www.readbyqxmd.com/read/28396270/structural-thermal-and-rheological-properties-of-starches-isolated-from-indian-quinoa-varieties
#8
Khan Nadiya Jan, P S Panesar, J C Rana, Sukhcharn Singh
In this study starches isolated from Indian quinoa varieties were examined for physicochemical, morphological, thermal and rheological properties. Among isolated starches V1 showed higher starch yield and lower purity (48.45% and 98.32%) than V2 (41.28 and 98.53%). The amylose content was higher for V1 (12.10%) than V2 (9.46%). Swelling powers and solubility of the starches increased with increasing temperature. Peak viscosity (386.4 RVU) was higher for V1. In contrast V2 showed higher pasting temperature (72...
April 8, 2017: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/28386266/increased-night-temperature-negatively-affects-grain-yield-biomass-and-grain-number-in-chilean-quinoa
#9
Jurka Lesjak, Daniel F Calderini
Quinoa high nutritive value increases interest worldwide, especially as a crop that could potentially feature in different cropping systems, however, climate change, particularly rising temperatures, challenges this and other crop species. Currently, only limited knowledge exists regarding the grain yield and other key traits response to higher temperatures of this crop, especially to increased night temperatures. In this context, the main objective of this study was to evaluate the effect of increased night temperature on quinoa yield, grain number, individual grain weight and processes involved in crop growth under the environmental conditions (control treatment) and night thermal increase at two phases: flowering (T1) and grain filling (T2) in southern Chile...
2017: Frontiers in Plant Science
https://www.readbyqxmd.com/read/28372225/carotenoid-and-color-changes-in-traditionally-flaked-and-extruded-products
#10
Mario Cueto, Abel Farroni, Regine Schoenlechner, Gerhard Schleining, Pilar Buera
The objective of this study was to evaluate the impact of process and formulation on individual carotenoid loss in traditionally prepared cornflakes and those prepared by extrusion. The first step in the traditional process (maize grits cooking) promoted a 60% lutein content reduction and 40% in zeaxanthin loss, showing lutein more susceptibility to isomerization and decomposition. After toasting, the last step, the total loss averaged 80% for both compounds. The extruded maize in a plain formulation showed a 35% lutein and zeaxanthin reduction...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28370110/steady-dynamic-and-structural-deformation-three-interval-thixotropy-test-characteristics-of-gluten-free-tarhana-soup-prepared-with-different-concentrations-of-quinoa-flour
#11
M Kürşat Demir, Gözde Kutlu, Mustafa T Yilmaz
Celiac disease is among the most important health problems and the most important feature of this disease is its being the only lifelong food allergy. To overcome this problem, some gluten-free and starch based food products have been generally introduced to the market; however, these products are starch based with low nutritive value. Therefore, it is important to enrich such products for individuals who are obliged to be nourished by gluten-free diet. In this study, wheat flour was replaced with quinoa flour (QF) in the production of tarhana...
April 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28347301/does-social-distinction-contribute-to-socioeconomic-inequalities-in-diet-the-case-of-superfoods-consumption
#12
Joost Oude Groeniger, Frank J van Lenthe, Mariëlle A Beenackers, Carlijn B M Kamphuis
BACKGROUND: The key mechanisms underlying socioeconomic inequalities in dietary intake are still poorly understood, hampering the development of interventions. An important, but sparsely mentioned mechanism is that of 'social distinction', whereby those in a higher socioeconomic position adopt dietary patterns by which they can distinguish themselves from lower socioeconomic groups. We investigated the importance of distinction as a mechanism, by testing the socioeconomic gradient in the consumption of so-called 'superfoods' and the contribution of a well-established indicator of distinction, cultural participation...
March 27, 2017: International Journal of Behavioral Nutrition and Physical Activity
https://www.readbyqxmd.com/read/28337209/transcriptional-responses-of-chilean-quinoa-chenopodium-quinoa-willd-under-water-deficit-conditions-uncovers-aba-independent-expression-patterns
#13
Andrea Morales, Andres Zurita-Silva, Jonathan Maldonado, Herman Silva
HIGHLIGHTS R49 genotype displayed best performance on selected physiological parameters and highest tolerance to drought.R49 drought over-represented transcripts has exhibited 19% of genes (306 contigs) that presented no homology to published databases.Expression pattern for canonical responses to drought such as ABA biosynthesis and other genes induced in response to drought were assessed by qPCR. Global freshwater shortage is one of the biggest challenges of our time, often associated to misuse, increased consumption demands and the effects of climate change, paralleled with the desertification of vast areas...
2017: Frontiers in Plant Science
https://www.readbyqxmd.com/read/28325341/amylopectin-molecular-structure-in-relation-to-physicochemical-properties-of-quinoa-starch
#14
Guantian Li, Fan Zhu
Structure-function relationships of starch components remain a subject of research interest. Quinoa starch has very small granules (∼2μm) with unique properties. In this study, nine quinoa starches varied greatly in composition, structure, and physicochemical properties were selected for the analysis of structure-function relationships. Pearson correlation analysis revealed that the properties related to gelatinization such as swelling power, water solubility index, crystallinity, pasting, and thermal properties are much affected by the amylopectin chain profile and amylose content...
May 15, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/28317736/evaluation-of-phenolic-profile-and-antioxidant-capacity-in-gluten-free-flours
#15
Gabriele Rocchetti, Giulia Chiodelli, Gianluca Giuberti, Francesco Masoero, Marco Trevisan, Luigi Lucini
The characterization of phenolic fingerprints in common gluten-free flours is still scarce. Total phenolic and anthocyanin contents, antioxidant capacity and the entire phenolic profile were investigated for extracts from chickpea, sorghum, quinoa, black rice, lentil, amaranth, brown rice, oat and white rice flours, using soft wheat flour as a comparison. The highest phenolic content was found in black rice, followed by quinoa extracts (147.9 and 87.2mg gallic acid equivalents 100g(-1), respectively). Consistently, antioxidant capacity was highest in black rice and quinoa flours (34mmol trolox equivalents 100g(-1)), while anthocyanins were highest in black rice flour...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28289421/preliminary-studies-of-the-performance-of-quinoa-chenopodium-quinoa-willd-genotypes-under-irrigated-and-rainfed-conditions-of-central-malawi
#16
Moses F A Maliro, Veronica F Guwela, Jacinta Nyaika, Kevin M Murphy
The goal of sustainable intensification of agriculture in Malawi has led to the evaluation of innovative, regionally novel or under-utilized crop species. Quinoa (Chenopodium quinoa Willd.) has the potential to provide a drought tolerant, nutritious alternative to maize. We evaluated 11 diverse varieties of quinoa for their yield and agronomic performance at two locations, Bunda and Bembeke, in Malawi. The varieties originated from Ecuador, Chile and Bolivia in South America; the United States and Canada in North America; and, Denmark in Europe, and were chosen based on their variation in morphological and agronomic traits, and their potential for adaptation to the climate of Malawi...
2017: Frontiers in Plant Science
https://www.readbyqxmd.com/read/28274868/chemical-characterization-antioxidant-immune-regulating-and-anticancer-activities-of-a-novel-bioactive-polysaccharide-from-chenopodium-quinoa-seeds
#17
Yichen Hu, Jinming Zhang, Liang Zou, Chaomei Fu, Peng Li, Gang Zhao
Chenopodium quinoa, a promising nutraceutical cereal, has attracted increasing research interest, yet its polysaccharides remains to get few systematic studies. In this study, we employed orthogonal experimental design to optimize the ultrasound-assisted extraction process for highest yield of C. quinoa polysaccharides. A novel C. quinoa polysaccharide (CQP) fraction with high content and low molecular weight (8852Da) was subsequently purified by column chromatography, constituted by galacturonic acid and glucose monosaccharides...
June 2017: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/28267866/lexicon-development-consumer-acceptance-and-drivers-of-liking-of-quinoa-varieties
#18
Geyang Wu, Carolyn F Ross, Craig F Morris, Kevin M Murphy
Quinoa is becoming increasingly popular, with an expanding number of commercially available varieties. To compare the sensory properties of these quinoa varieties, a common sensory lexicon needs to be developed. Thus, the objective of this study was to develop a lexicon of cooked quinoa and examine consumer acceptance of diverse varieties. A trained panel (n = 9) developed aroma, taste/flavor, texture, and color descriptors to describe the sensory properties of 21 quinoa varieties. In addition, texture of the cooked quinoa was determined using a texture analyzer...
April 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28239982/phytochemicals-in-quinoa-and-amaranth-grains-and-their-antioxidant-anti-inflammatory-and-potential-health-beneficial-effects-a-review
#19
REVIEW
Yao Tang, Rong Tsao
Quinoa (Chenopodium quinoa Willd.) and amaranth (Amaranthus cruentus L.) are pseudocereal grains rich in both macronutrients and micronutrients including vitamins and minerals. The proteins are particularly of high nutritional quality due to the outstanding balance of essential amino acids. However, recent research strongly suggests that nonessential nutrients such as phytochemicals of quinoa and amaranth may also have potential health beneficial effects. This review focuses on the phytochemical composition of quinoa and amaranth seeds, the antioxidant and anti-inflammatory activities of hydrophilic (e...
February 26, 2017: Molecular Nutrition & Food Research
https://www.readbyqxmd.com/read/28231117/compositional-analysis-of-whole-grains-processed-grains-grain-co-products-and-other-carbohydrate-sources-with-applicability-to-pet-animal-nutrition
#20
Alison N Beloshapka, Preston R Buff, George C Fahey, Kelly S Swanson
Our objective was to measure the proximate, starch, amino acid, and mineral compositions of grains, grain co-products, and other carbohydrate sources with potential use in pet foods. Thirty-two samples from barley (barley flake, cut barley, ground pearled barley, malted barley, whole pearled barley, pearled barley flakes, and steamed rolled barley); oats (groats, ground oatmeal, ground steamed groats, instant oats, oat bran, oat fiber, oat flour, quick oats, regular rolled oats, steamed rolled oat groats, and steel cut groats); rice (brown rice, polished rice, defatted rice bran, and rice flour); and miscellaneous carbohydrate sources (canary grass seed, hulled millet, whole millet, quinoa, organic spelt hull pellets, potato flake, sorghum, whole wheat, and whole yellow corn) were analyzed...
March 25, 2016: Foods (Basel, Switzerland)
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