Physiochemical and Technological Properties of Some Colored Quinoa Varieties | ||
| Food Technology Research Journal | ||
| Volume 9, Issue 2, September 2025, Pages 147-163 PDF (851.77 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ftrj.2025.461806 | ||
| Authors | ||
| Omaima M. Dewidar* 1; Amera, T. Mohammed2; Fatma, S. Aboud3 | ||
| 1Department of Crops Technology Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||
| 2Crops Technology Research Department, Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt | ||
| 3Closed Agricultural Methods Research Department, Central Laboratory for Agricultural Climate (CLAC), Agricultural Research Center, Giza, Egypt | ||
| Abstract | ||
| Quinoa (Chenopodium quinoa Willd) is a promising seed due to its exceptional nutritional profile. This study evaluated different colored quinoa seed varieties; white, red, black, and their mixtures with a focus on their potential as functional foods and the benefits of calcium fortification. The investigation included assessments of physical, chemical, color, and phyto-chemical properties of the raw seeds, as well as changes in saponin content after soaking and poaching. Poached and calcium-fortified quinoa samples were then examined for their nutri-tional composition, sensory attributes, and storage stability after 15 day in the refrigerator at 5°C. Results showed that white quinoa had the highest lightness (L*) and yellowness (b*), total carbohydrate content and sensory acceptance after poached and calcium fortification.while red quinoa was higher hectoliter weight, redness value, and anthocyanin contents, as well as it was richer in protein and fat (15.17 and 7.56%, respectively) and black quinoa contained more fiber (6.08%), antioxidants (47.90%), Ca and Fe. The saponin levels significantly decreased after the soaking and poaching process. Calcium fortification enhanced mineral content without negatively affecting sensory quality. All samples remained microbiologically safe and within acceptable pH limits during refrigerated storage. The findings support the use of colored quinoa, particularly in combination, for the development of calcium-fortified functional food products with improved nutritional and health benefits. It could be recommended to produce poached colord quinoa products for age (3-10 years), where it provides children with a part of their daily requirements of protein, energy, calcium, iron and zinc. | ||
| Keywords | ||
| Poached; calcium; Fortified; supports; functional food | ||
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