Production and evaluation of vegetarian milk from quinoa seeds (Chenopodium quinoa Willd.).

Production and evaluation of vegetarian milk from quinoa seeds

(Chenopodium quinoa Willd.).

 

Salwa, S. Gabal

 

Food Technology Research Institute. Agricultural Research Center, Giza, Egypt.

 

Abstract

 

Innovative beverages that serve well to the dietary requirement for children and adults as vegetarian quinoa milk were prepared in this study. These beverages recorded overall-acceptability score of 7.3 and 8.0 on the hedonic scale, which is means, moderately like and very like for quinoa like-milk and calcium fortified quinoa like-milk respectively. Moreover, some chemical and physical properties (pH, total soluble solids , separation rate and viscosity) for quinoa milk and calcium fortified like-milk seems to be closed to similar vegetarian milk products. Quinoa seeds contain valuable amount of crude protein (14.90%), crude ether extract (6.97%), ash (2.63%), carbohydrate (64.91%), crude fiber (2.71%) and energy value (307.61Kcal./100g). These important components make these seeds suitable for fortification of  the diets. The crude protein contents of quinoa milk and calcium fortified quinoa milk were 1.40% and 1.37, the crude ether extract contents were 1.58% and 1.60%, the ash contents were 0.22% and 0.35%,the carbohydrate contents were 3.39% and 3.70% and the energy values were 33.06 Kcal. and  37.32Kcal/ 100g, respectively.. The calcium fortified quinoa like- milk was higher in calcium and magnesium contents (163. and 67.11mg/100g ) than the quinoa milk (58.23 and 64.23mg/100g), respectively. Also the quinoa seeds and its beverages had satisfied amounts of essential amino acids such lysine (6.51, 0.64 and 0.58%), leucine (6.57, 0.73and 0.69%), phenylalanine (6.47, 0.46 and 0.44%) and methionine (4.43, 0.28 and 0.24%),respectively. The seeds and the both beverages had total phenolic components contents (101.35, 16.47 and 28.54 mg /100g) and antioxidants activity (87.90, 55.60 and 84.09%), respectively. The protein efficiency ratio, protein digestibility and nitrogen balance of the protein quality in quinoa like-milk and calcium fortified like-milk beverages closed to the casein quality in animal studies. The determination of calcium and magnesium in the blood serum of rats showed a significant increase of two minerals for the different groups. The rats which fed on the calcium fortified quinoa milk recorded the highest minerals contents.

 

Introduction

 

Traditional foods of natives were replaced with foreign crops such as quinoa which one of the pseudo-cereal oldest crops (Valencia-Chamorro, 2003).Quinoa seeds has been selected by FAO as one of the corps appropriated to offer food security in this century (FAO, 1998). Antonio (2011) stated that Bolivia government approved the quinoa law in March, 2011 which defined to prove ownership right over the variety Royal Quinoa. Compared with other cereals, quinoa seeds have a higher amount protein and nutritional value. Quinoa seeds enclosed  about 10% - 18% crude protein, 4.5% - 8.75% crude ether extract, 54.1% - 64.2%  carbohydrates, 2.4% - 3.65% h, and from 2.1% - 4.9% crude fiber,( Przybylski et al., 1994) , (Ruales and Nair1993)

 

The protein content in quinoa seeds are higher than most of cereal and less than legumes. Quinoa seeds are concerned a gluten-free grain. People with gluten intolerance (celiac disease) are preferred quinoa as a good food source for its nutritional value. The quinoa seeds are easy-to-prepare and flavorful diet. The amino acids that make up the protein are high in lysine, methionine and cystine,   which are not considerable in vegetable foods. Compared with casein, raw quinoa recorded 78–93% of the protein efficiency ratio (PER), fortunately it increase by cooking, and become 102–105%. The seeds have high quality lipids, rich in essential fatty acids (linolenic 52% and linolenic 40%) and triglycerides represented for over 50% (Przybylski et al., 1994) , ( Ruales and Nair, 1993).

 

Quinoa seeds have higher levels of energy, fiber, calcium, phosphorus and iron than the common cereals. The polyphenols effects are great, these effects relate to the activity of the anti-oxidants which role as anti-carcinogenic agents and immune resistance to cancer (Dini et al. 2005). Quinoa flour can be added to maize or wheat flour. Several levels of quinoa flour substitution have been reported, for instance, in bread, noodles and pasta, biscuits and substituted milk (Valencia-Chamorro, 2003).

 

Cereal-based non-dairy milk beverages have a huge potential as functional food. Plant milk substitutes are suspensions of dissolved cereal in water non-dairy milk seemed as cow's milk in appearance. They are processed by extracting the cereal in water and filtrating  the liquid phase to  produce the final non dairy milk beverages (Goodland and Anhang, 2009).Due to the high nutritional quality of quinoa protein, the processing of  non-dairy beverages can serve as inexpensive alternate to poor people in developing country and the countries which suffer of insufficient milk supply. In Eastern Asia, China population may have an inadequate intake of magnesium(57%), less than 5% of population meet the adequate calcium intake in 2002 .Therefore, there is necessary to fortification the non- dairy beverages with calcium and magnesium which may be appropriate for some people (Liang et al., 2018) .

 

Plant -based milk substitutes became medical or life style choice because of highly nutritional value specially the good quality of protein, minerals and polyphenols. Without causing any type of food allergy, diarrhea or bloating to celiac and lactose intolerant patients. And also because of its importance for  diabetics people. Thus the aim of this study was production and evaluation of vegetarian like- milk beverages from quinoa seeds. 

 

Material and Methods

 

The seeds of quinoa were purchased from the local market, Alex. Egypt. The seeds were cleaned of dust and other extraneous materials and stored at room temperature in glass containers. Arabic gum, liquid vanilla, edible almond flavor, olive oil, corn starch, casein and corn oil were purchased from the local market, Alex. Egypt. Salt mixture and vitamin mixture were obtained from El-Gomhorya Company, Cairo, Egypt. Male Albino rats Spargue Dawley strain (24 rats) weighing (100-120g) were obtained from house experimental animal, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt. Quinoa like- milk beverages procedure are shown in Fig. (1) as described by (Livia et al.2015), (Pathomrungsiyounggul et al. 2010) and (William et al. 2005).

 

 

 

Sensory evaluation

The two vegetarian like- milk beverages samples formulated in the present study were served to 10  untrained panelists consisting of students of the University of Alexandria, using a  point Hedonic scale (1=dislike extremely to 9=like extremely). The samples and commercial control were evaluated corresponding color, taste, odor, texture and overall acceptability (Meilgaard et al., 1991).

 

Chemical and Physical properties

 1-  pH values  were measured using a digital  pH meter at 20°C according to methods of AOAC (2007).

2-  The total soluble solids content of samples was determined by a digital refrectometer (PR101, Tokyo, Japan) according to the method followed by Kim et al. (2012).                                              

3-  Separation rate (%) was determined as followed;- Quinoa like-milk beverages (5ml) were diluted with distilled water and volume was made up to 10ml. It was then centrifuged at 11000 rpm for 25minutes. The supernatant was then separated and the separation rate was determined in triplicates as described by Kaur and Tanwar (2016).

4- The viscosity was measured according to AOAC (2007) with Lund a Brookfield viscometer. All measuring of viscosity were repeated three times in order to ensure the collected data.

 

Chemical composition

1- The samples were analyzed for moisture, crude protein, (N × 6.25) crude ether extract, ash and . Crude fibers according to AOAC (2007) method. Carbohydrates were estimated by difference .

2- The caloric values were calculated from the sum of the percentages of crude protein and total carbohydrates multiplied by a factor of 4 (Kcal.g^-1) plus the crude fat content multiplied by 9 (Kcal.g^-1) according to Zambrona et al. (2004).

3- Minerals (zinc, iron, magnesium, calcium and manganese) contents were determined by dry ashing according to produce of the AOAC (2007) using an atomic absorption (Model 2380, USA).

 

Amino acids analysis

The samples were analyzed for the  amino acids most commonly found in grains and legumes. The method used for the essential and non-essential amino acids was as described by AOAC (2007). The samples were analyzed for amino acids using Automated Amino Acid Analyzer (model: L-8500A, Hitachi, Japan). Areas of amino acid standards were used to quantify each amino acid in representative sample.

 

Total phenolic compounds content

The total phenolic compounds content was assayed by the Folin-Ciocalteu method as described by Ranilla et al. (2008). The results were expressed as mg GAE/g of sample weight, where GAE stands for Gallic Acid Equivalents.

 

Antioxidants potential

The  antioxidant potential were determined by radical scavenging activity using the DPPH method according to Ranilla et al. (2008). Percentage inhibition was calculated according to the formula:

 % inhibition₌Absorption of  control^_Absorption of test sample x100

                                Absorption of control

 

 

 

The biological evaluation

Basal diet consisted of 70% corn starch, 15% casein, 5% corn oil, 4% salt mixture, 1% vitamin mixture and 5% cellulose (AOAC, 2007). Experimental animal design:-Male Albino rats (24 rats) average weight 60 g were housed in aerated cages under hygienic condition and feed on basal diet for one week for adaptation. After this week a total rats were weighed and divided to three groups of eight rats for each. The first group was the control which fed on the basal diet. The rats within the second and third groups obtained the basal diet beside three ml of each experimental quinoa like-milk beverage and calcium fortified quinoa like-milk beverage, respectively every day for one month (30 days).

 

1- Protein quality was assessed by the protein efficiency ratio (PER) method. Protein nutritive value was also assessed based on protein digestibility (protein intake corrected for fecal protein losses) and nitrogen balance (nitrogen intake corrected for fecal and urinary nitrogen losses) studies conducted.

The PER= body weight gain / protein intake.

The PER(corrected value) = PER / PER for control group x 2.5

Where 2.5 is the PER for casein

Protein digestibility = (nitrogen intake – fecal nitrogen) / nitrogen intake ×100

Nitrogen Balance = (nitrogen intake) - (fecal nitrogen + urinary nitrogen) / nitrogen intake) ×100

Simultaneously for these studies, rats were housed in metabolic cages to enable quantitative fecal and urinary collection. These collections were made throughout the four week study period (Ranhotra et al., 1993).

 

2- Calcium and magnesium determination :After 4 weeks on test diets, rats were anaesthetized with chloroform, and blood was drawn from the abdominal aorta. The clotted blood was centrifuged, and the serum obtained was analyzed for Ca and Mg by spectrophotometer (Spekol 11 No. 849101) as described by (Meng et al., 2017) using analytical kits (Pointe Scientific Inc, Michigan, USA).

 

Statistical Analysis

Data were expressed as mean ± SD. A one-way analysis of variance (ANOVA) and Duncan's multiple range test to separate the treatment means, the F ratio of one-way ANOVA is significant when P value ≤ 0.05. The analysis was computed using the SpSS11.5 program (Steel and Torrie, 1980).

 

Results and Discussion

 

Sensory properties                 

Evaluation of quinoa-like milk and calcium fortified like-milk beverages characteristics were 7.0, 7.0, 7.5, 8.0 and 7.30 compared to 7.50, 8.0, 8.0, 8.5 and 8.0 for color, taste , odor, texture and overall- acceptability, respectively as the data present in Table (1). References' evaluation of quinoa beverage showed by (Thuresson et al. 2015) that 61 participants gave a mean value of 5.5, which is “Neither like nor dislike and “Like slightly” according   the hedonic scale. Whereas the overall acceptability of quinoa beverages, as described by (Kaur and Tanwar, 2016) ranged from extremely dislike to moderately like, with the acceptability being;- Raw quinoa milk beverage was lower than soaked quinoa milk.

 

 

Chemical and Physical properties

            In Table (2) the values of pH in quinoa-like milk and calcium fortified quinoa-like milk products were 6.2 and 6.5, respectively. The total soluble solids were 8.95% Brix and 9.06% Brix. The separation rate measurement is considered to be a good indicator of heat stability of the products, the separation rate in the plain and fortified products were 5.34 % and 6.19 % per an hour, respectively. Finally, the viscosity of quinoa-like milk and calcium fortified quinoa-like milk products were 13.0 and 17.0 cp. Mäkinen (2014) evaluated that pH values of quinoa and soy milk substitute were 6.40 and 6.80, respectively. Whereas pH values of oat and rice milk were more than 7. Also, the rates of separation showed large variation between the non-dairy milk substitute themselves and  the dairy milk. The dairy milk was very stable with a separation  rate of 1.58 %/h. Soy and quinoa milks clarified  a good stability with values <10 %/ h. Meanwhile oat and rice milks separated rapidly. Soy, quinoa and rice milks formed both sediment and cream layers, while oat milk left a very clear serum and the quinoa milk which had a significantly higher viscosity.

 

Kaur and tanwar, (2016) showed that total soluble solid content (%) varied from 9.08 to 9.69%, The serum separation reduced by addition of 0.5% xanthan gum (w/v). The viscosity of quinoa beverages varied from 17.02 cp to 18.12 cp.  On the other side, Thuresson, et al. (2015) showed that the viscosity of quinoa milk was 5.5cp whereas precooked quinoa flour quinoa beverage was 13cP. Pathomrungsiyounggul et al. (2010) showed that the calcium fortified soymilk by calcium carbonate did not significantly affect calcium ion, resulting in no coagulation and no change in absolute viscosity of soymilk.

The chemical composition

            The data in table (3) show the chemical composition of quinoa seeds, quinoa like- milk and calcium fortified quinoa like-milk which were 93.25 and 92.85% moisture, 1.40 and 1.37% protein, 1.5 8 and 1.60% fat, 0.22 and 0.35% ash , 3.39 and 3.70% carbohydrate, 0.164 and 0.126% fiber and 33.06 and 37.32  Kcal/100g. Sousa et al., (2017) found that the quinoa beverages 's chemical composition were 0.22% protein, 2.32% fat and 0.17% ash. .Also, Jeske et al., (2017) showed that quinoa beverage's chemical composition was 0.22% protein, 2.32% fat and 0.17% ash whereas the  organic soya(whole bean), original soya and calcium soya as plant-based milk substitutes  were recorded 3.16%, 2.16% and 2.72% protein, 1.77%, 1.48% and 2.16% fat and 0.29%, 0.99% and 0.61% ash . In other type of quinoa beverage according to the method of  Thuresson  et al.,( 2015) showed to the quinoa beverage moisture was 90.46%, protein was 1.43%, carbohydrate was 7.33%, fat was 0.49%, fiber was 0.16% and  ash was 0.29%, the calculated energy value was 39.45Kcal/100g.  Kaur and Tanwar (2016) showed that the chemical  composition  of raw quinoa and soaked quinoa beverages  were 0.68% and 1.2% protein, 16.2% and 15.5% carbohydrate, 0.93% and 0.81% fat and 0.13% and 0.11% ash and the calculated energy values were 75.89 and 74.09Kcal/100g, respectively.

                                                                                        

The minerals content in quinoa seeds and its beverages are shown in table (4). There are high levels of minerals (calcium, magnesium, iron, zinc and manganese) in quinoa seeds and quinoa-like milk and calcium fortified like-milk beverages, The calcium and magnesium levels were increased in calcium fortified like-milk beverage 2.799 and 1.044 fold higher than the quinoa like-milk beverage. The iron, zinc and manganese values were increased 1.01, 1.04 and 1.00 fold, respectively in calcium fortified like-milk beverage more than the quinoa like-milk beverage. The minerals levels in quinoa seeds were higher 0.786, 2.885, 1.980, 2.672 and 3.265 fold than that found in calcium fortified like-milk beverage for calcium, magnesium, iron, zinc and manganese, respectively.

 

The highest values of calcium and magnesium (163.04 and 67.11mg/100g) referred to the fortification of quinoa beverage by 999mg calcium  carbonate and 300mg magnesium citrate. Koziol (1992) showed that quinoa is a good source of minerals. It contains more calcium (1487 mg/100g dry wt.), magnesium (2496 mg/100g dry wt.), iron (132mg/100g dry wt.), and zinc (44mg/100g dry wt.) than common cereals. The varied in minerals contents may depend on the variety, growing conditions and processing conditions. Reilly et al., (2006) reported that,  the medical conditions support the non- dairy milk substitutes fortification by valuable source of calcium for individuals that under special conditions to produce soy milk for elementary schools as the selection of a calcium rich beverage.

 

Amino acids composition

            Quinoa seeds, quinoa like-milk and calcium fortified quinoa like-milk beverages were high in essential amino acids as found in Table (5). The percentages of amino acids in seeds were higher than the value of the same amino acids in the beverages,  that is referring to the content of protein in seeds, which was higher than the beverages. According to (James , 2009)  the quinoa protein provide the consumers  by 180% of histidine, 274% of isoleucine, 338% of lysine, 212% of methionine + cysteine, 320% of phenylalanine + tyrosine, 331% of threonine and 323% of valine and it recommended as protein sources.

Quinoa seeds have a good balance of the amino acids that make up the protein. The quinoa's protein is high in lysine, an amino acid which is not overly abundant in the vegetable kingdom. Quinoa protein is especially high in lysine (6.0 g/100 g protein), the limiting amino acid in most cereal grains (Friedman, 1996 and Valencia-Chamorro, 2003). 

 

Cysteine and methionine amino acids are high in protein of quinoa seeds compared to other seeds (Schlick and Bubenheim, 1996). Also,( Koziol ,1992) found that phenylalanine, methionine and histidine are higher in quinoa protein than the dairy- milk protein.

 

 Total phenol content and antioxidants potential

Total phenol content in quinoa seeds, quinoa like- milk and calcium fortified quinoa like_ milk beverages are 101.35, 16.47 and 28.54 mg Gallic acid/100g as showed in Table (6). Thuresson et al. (2015) stated that quinoa beverage   had total phenol content (152mg Gallic acid/100ml). On the other side, the quinoa seed recorded the highest antioxidant activity(87.90%) followed by calcium fortified quinoa like-milk(84.09%) and finally quinoa like-milk(55.60%).That is consistent with the results of (Kaur and Tanwar, 2016) who  illustrated that the antioxidants activity were ranged from 52 to 92% in different quinoa beverages. The non-dairy milk substitutes have biological value, For example, replacing low fat cow’s milk with oat or soy milks  was decreased the plasma cholesterol and low density lipoprotein (LDL) concentrations after a 4 week consumption period that due to the high anti-oxidative capacity of such seeds in healthy subjects (Önning et al., 1998).

 

 

Biological evaluation

Fig (2) show the growth response of groups which were fed on basil diet only, basil diet and quinoa like-milk and basil diet and fortified quinoa like-milk. The growth response to the different diets  increased with the increased the period of feeding. The highest growth response was found on  the third group which was fed on basil diet and calcium fortified quinoa like- milk, followed by the second group which was fed on basil diet and   quinoa like- milk. The lowest growth response was found on the control group (casein diet).

 

The protein efficiency ratio (PER) of the different three diets were nearly closed as showed in Table (7), the relatively highest was the third group which fed on basil diet and calcium fortified like-milk beverage diet.

 

The corrected PER value of quinoa beverages was higher than control group, that was occurred probably a cause the both of them adequate met the lysine requirement of rats. Also the apparent protein digestibility values were closed and they were 87.45% for quinoa like-milk group, 88.58% for calcium fortified quinoa like-milk group and 90.35% for control group , the highest value was for basil diet but without significant different. Grain derived food was usually less well- digested than the animal derived food, for this reason may be the digestibility of casein was highest.

 

The nitrogen balance was still slightly lower in rats fed on quinoa beverage diets than basil diet, these results was agreed with the results of ( Ranhotra  et al., 1993) and he concluded that the quality of quinoa protein equal the quality of casein and the supplementation the products with quinoa seeds can effectively enhance the quality of the final products, and in own opinions the replacement the animal milk by the quinoa is a good choice for some types of consumers, those who are suffering from some diseases such as celiac or lactose intolerance.  

 

The results in Table (8) showed that the variations in calcium and magnesium content in the serum of the rats fed on control diet, control diet with quinoa like-milk or control diet with calcium fortified quinoa like- milk. The calcium contents were different significantly between the third and control groups but the magnesium contents were not different significantly for all groups.

 

The calcium contents were the highest in the group which fed on basil diet with calcium fortified quinoa like-milk (3.77 µg/ml serum) and they were the lowest in group which fed on control diet only (2.88 µg/ml serum), at the end of fed period. Windisch and Kirchgessner,(1999) found that the Ca concentration did not change with the time period and Ca supplemented diets.

 

These findings illustrated the effectiveness of Ca homeostasis), which is mainly regulated by the parathyroid hormone, calcitonin and calcitriol over a wide range of calcium intake. Ahmed et al. (2012) stated that there was an interaction of calcium, iron and zinc with each other in fortified bread. It is concluded from the study that Ca, Fe and Zn fortified diets were relatively higher in absorption of Ca, Fe and Zn as compared to unfortified bread diet. Hence multiple fortification of wheat flour with Ca, Fe and Zn can be recommended to help the targeted population and it is a possible mean of addressing deficiencies of two or more micronutrients.  

Table (1): Sensory properties of quinoa like-milk and calcium fortified quinoa like-milk beverages.

Means with the same letter are not significantly different at P < 0.05 level.

 

Table (2): some chemical and physical properties of quinoa like-milk and calcium fortified quinoa like-milk beverages.

Means with the same letter are not significantly different at P < 0.05 level.

 

 

 

 

 

 

 

 

 

 

 

 

 

Table(3): Chemical composition of quinoa seeds, quinoa like-milk and calcium fortified quinoa like- milk beverages g/100g.

*Calculated by difference, values followed by the same letter in a row are not significantly different at P ≤ 0.05.

 

Table(4):  minerals contents of  quinoa seeds, quinoa like-milk and calcium fortified quinoa like- milk beverages (mg/100g).

 

 

 

 

 

 

 

 

 

 

Table(5): Amino acids compositions of quinoa seeds(g/100g protein), quinoa like- milk and calcium fortified quinoa like- milk (g/100g sample).

AA: amino acids, QS: quinoa seeds, QM: quinoa milk, CQM: calcium quinoa milk.

 

Table (6):  Total phenolic contents (mg Gallic acid /100g) and antioxidants potentials (%) of quinoa seeds, quinoa like- milk and calcium fortified quinoa like- milk beverages.

Means with the same letter are not significantly different at P < 0.05 level.

 

 

 

 

 

 

 

 

Table (7): Protein quality of quinoa like- milk and calcium fortified quinoa like- milk beverages compared to the control group in rats.

Means with the same letter are not significantly different at P < 0.05 level.

 

 

Table (8): Calcium and magnesium in serum (μg/ml) of male rats fed on quinoa like- milk and calcium fortified quinoa like-milk beverages compared to the control group .

Means with the same letter are not significantly different at P < 0.05 level.          

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fig(1) Flow diagram showing the procedure of raw and calcium fortified quinoa like- milk beverages.

 

 

 

 

 

Fig2:Growth response of rats fed on basil diet, basil diet and quinoa like-milk or basil diet and calcium fortified quinoa like –milk diet.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

References

 

Ahmed, A.; Anjum, F.M.; Randhawa, M.A.; Farooq, U.; Akhtar, S. and Sultan, M.T. (2012).

Effect of multiple fortification on the bioavailability of mineral in wheat meal bread. Journal of Food Science Technology, 49, 737-744.

 

Antonio, K. (2011).

The challenges of developing a sustainable Agro-industry in Bolivia; the quinoa market. MSC in international development policy, Duke University.

 

AOAC (2007).

Official Methods of Analysis of   the A.O.A.C. International 18^th Ed. Gaithersburg, Maryland, USA.

 

Dini, I.; Tenore, G.C. and Dini, A. (2005).

Nutritional and anti-nutritional composition of Kancolla seeds: an interesting and underexploited Andin food plant. Food Chemistry, 92: 125–132.

 

Food and Agriculture Organization- FAO (1998).

Underutilized Andean food crops. Rome: FAO.

 

Freidman, M. (1996).

Nutritional value of protein from different food sources. Journal of Agriculture Food Chemistry, 44(1):6-29.

 

 

 

Goodland, R. and Anhang, J. (2009).

Livestock and climate change. What if the key actors in climate change were pigs, chickens and cows? Worldwatch Institute, Washington DC.10– 19.

 

James, L.A.E. (2009).

Quinoa (Chenopodium quinoa Willd.): Composition, chemistry, nutritional and functional properties. Advanced Food Nutrition Research, 58: 1-3.

 

Jeske,S.; Zannini, E. Arendt, E.K.( 2017).

Evaluation of   Physicochemical and glycemic Properties of Commercial Plant-Based Milk Substitutes. Plant Foods Human Nutrition, 72: 26–33.

 

Kaur, I. and Tanwar, B. (2016).

Quinoa beverages: formulation, processing and potential health benefits. Romanian Journal of Diabetes Nutrition Metabolism Disorder, 23, 2:215-225.

                              

Kim, D-M.; Le,e H.and Yoo S-H.( 2012). 

Compositional changes and physical properties of soymilk prepared with pre-soaked-fermented soybean.  Journal of   Korean Society for Applied Biological Chemistry, 55: 121- 126.

 

Koziol, J. (1992).

Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd).Journal of food composition and analysis, 5:35-68.

 

Liang, Y.; Chen. B.; Li, X. and Dimler, S.R. (2018).

Fortification of concentrated milk protein beverages with soy proteins: Impact of divalent cations and heating treatment on the physical stability. Journal of Food Processing and Technology, 9: 735.

 

Livia de L.; de O. Pineli; Raquel, B.A. Botelho; Renata, P. Zandonadi; Juliana, L. Solorzano; Guilherme, T. de Oliveira; Caio Eduardo G. Reis and Danielle da S. Teixeira (2015).

Low glycemic index and increased protein content in a novel quinoa milk. Food Science and Technology, 63:1261-1267.

    

Mäkinen, O. (2014).

Studies on quinoa (Chenopodium quinoa) for novel food and beverage applications. PhD Thesis, University College Cork.

 

Meilgaard, M.; Cille, G. V. and Cam, B. T. (1991).

Sensory Evaluation Techniques, 2nd   ed. CRC Press Inc., Boca Raton, Florida, pp 22 – 45.

 

Meng, G.Y.; Rajion, M. A.; Jafari,S. ; Ebrahimi, M. and Torshizi, M. A. K. (2017).

Effect of Feeding Enriched Mutton on Blood Lipid-Mineral Parameters and Cardio Vessel Changes in Male Sprague-Dawley Rats. Journal of   Veterinary Science and Technology, 8:449-455.

 

 

 

 

Önning, G.; Akesson, B.; Oste, R. and Lundquist, I. (1998).

Effect of consumption of oat milk, soya milk or cow's milk on plasma lipid and anti-oxidative capacity in healthy subjects. Annual Nutrition Metabolism, 42(4):211-220.

 

Pathomrungsiyounggul, P.; Grandisan, A. S. and Lewis, M. J. (2010).

Effect of calcium carbonate, calcium citrate, tricalcium phosphate, calcium gluconate and calcium lactate on some physicochemical properties of soymilk. Intr. Journal of Food Science and Technology, 45:2234-2240.  

 

Przybylski, R.; Chauhan, G.S.and Eskin, N.A.M. (1994):

Characterization of quinoa (Chenopodium quinoa) lipids. Food Chemistry, 51: 187–192.

 

Ranhotra,G.S.; Gelroth, J. A.; Glaser, B. K.; Loranz, K. J. and Johnson, D.L. (1993).

Composition and nutritional of protein quality of quinoa. Cereal chemistry, 70 (3):303-305.

                                                                                        

Ranilla, L. G.; Kwon,Y. I.; Genovese, M. I.; Lajolo, F.M. and Shetty K.(2008).

Antidiabetes and antihypertension potential of commonly consumed carbohydrate sweeteners using in vitro models. Journal of Medicinal Food 11: 337–348.

 

 

 

 

Reilly, J.K.; Lanou, A.J.; Barnard, N.D.; Seidl, K. and Green, A.A. (2006).

Acceptability of soy milk as a calcium-rich beverage in elementary school children. Journal American Diet Association, 106(4):590-593.

 

Ruales, J. and Nair, B. M. (1993).

Content of fat, vitamins and minerals in quinoa (Chenopodium quinoa, Willd) seeds. Food Chemistry, 48: 131–136.

 

 Schlick, G. andBubenheim, D. L. (1996).

Quinoa: Candidate crop for NASA's Controlled Ecological Life Support Systems. p. 632-640. In: J. Janick (ed.), Progress in new crops. ASHS Press, Arlington, VA.

 

Sousa, A. and Kopf-Bolanz, K. A. (2017).

Nutritional implications of an increasing consumption of non-dairy plant-based beverages instead of cow’s milk in Switzerland. Journal of   Advances Dairy Research, 5:4.

 

Steel, R. G. and Torrie , J. H.( 1980).

Principle and procedures of statistics 2 ^nd ed. McGraw Hill, New York, U.S.A.

 

Thuresson, C.; Böök, O.; Aventure A.B. andAndersson, R. (2015).

Development and studies on a gluten free, liquid suspension based on quinoa (Chenopodium quinoa). Independent project in Food Science – Master Thesis. http://stud.epsilon.slu.se

 

 

Valencia-Chamorro, S.A. (2003):

Quinoa. In: Caballero, B.: Encyclopedia of Food Sci. and Nutrition, 8:4895-4902.

 

Wiiliams R. P. W.; D 'Ath, L. and Augustin, M. A. (2005).

Production of calcium- fortified milk powders using soluble calcium salts. Lait, 85:369-381.

 

Windisch, W. and Kirchgessner, M. (1999).

 Zinc absorption and excretion in adult rats at zinc deficiency induced by dietary phytate additions: I. Quantitative zinc metabolism of Zn-65 labelled adult rats at zinc deficiency. Journal of Animal Physiology and Animal Nutrition, 82:106–115.

 

Zambrano, F.; Despinoy, P.; Ormenese, R. C. S. C. and Faria, E. V. (2004).

The use of guar and xanthan gums in the production of "light" low fat cakes. International Journal of Food Science and Technology, 39: 959-966.

 

 

 

 

 

 

 

 

 

 

 

انتاج وتقييم اللبن النباتي من بذور الکينوا

 

سلوى سلامة جبل

معهد بحوث تکنولوجيا الأغذية مرکز البحوث الزراعية – الجيزة- مصر

 

الملخص العربي

 

في هذة الدراسة تم اعداد مشروبات جديدة من بذور الکينوا تفي بالاحتياجات الغذائية للأطفال والبالغين ( لبن کينوا النباتي) وقد اظهرت نتائج التقييم الحسي  قبول هذه المشروبات بدرجة  تقبل عام   7,3 ، 8 لکل من  مشروب شبيه لبن الکينوا ومشروب شبيه لبن الکينوا المدعم بالکالسيوم. علاوة على ذلک سجلت درجة pH ، المواد الصلبة الکلية ، معدل الفصل وکذلک اللزوجة لهذه المشروبات قيم  قريبة لشبيهاتها من منتجات اللبن النباتي الأخرى. بذور الکينوا  تحتوي على کميات قيمة من البروتين الخام (14,90%), مستخلص الأثير الخام (6,97 %),الرماد الخام (2,63%),کربوهيدرات (64,91%), ألياف خام (2,71%) وقيمة طاقة (307,61 کيلو کالوري/ 100 جم), ايضا محتوى البروتين الخام لمشروبات الکينوا والکينوا المدعمه بالکالسيوم کانت (1,40 % ، 1,37 %) محتوى مسستخلص الأثير الخام کانت (1,58 % ، 1,60 %) , محتوى الرماد کانت( 0,292 %  ،   0,348%) ,محتوى الألياف الخام کانت( 0,164، % 0,126 )محتوى الکربوهيدرات کانت( 3,31 %، 3,71 % ), قيم الطاقة کانت (33,06، 37,32  کيلو کالوري /100 جم,) على التوالي .وکذلک کانت بذور الکينوا ومشروباتها غنية في العديد من العناصر,ولوحظ أن شيبة لبن کينوا المدعم بالکالسيوم  کان أعلى  في محتويات الکالسيوم  والماغنسيوم (163,04 ، 67,11 مجم/ 100جم) عن مثيلاتها في شبية لبن الکينوا (58,23 ، 64,23 مجم/ 100جم), على التوالي. أيضا بذور الکينوا ومشروباتها  تحتوي على کميات مرضية من الأحماض الأمينية الأساسية مثل ليسين(6,51 ، 0,64 و 0.58 % ) ليوسين (6,57، 0,73 و 0,69 % ), فينيل ألانين ( 6,47، 0,46 و  0,44 %)  و مثيونين ( 4,43 ، 0,28 و 0,24 %), على التوالي. کما لوحظ أن البذور وکلا المشروبين سجلت قيم مرکبات فينولية کلية ( 101,35 ,16,47 و 28,54  مجم / 100جم)  و نسبة نشاط مضادات أکسدة  (87,90 , 55,60 و84,09%) ,على التوالي. و من خلال الدراسات البيولوجية لمشروبات الکينوا الشبية باللبن استخدمت العوامل المحددة لجودة البروتين (کفاءة البروتين وهضمية البروتين وتوازن البروتين) فوجد أن هذه القيم تتقارب مع المجموعة  الضابطة (کنترول). وجد زيادة معنوية في الکالسيوم والماغنسيوم . بين المجاميع المختلفه وسجلت مجموعة الفئران المغذاه على لبن الکينوا المدعم بالکالسيوم أعلى محتوى من تلک العنصرين.

Article View: 628