ANEXO 08 Ph.D. Regine Schonlechner. University of Natural Resources and Life Sciences, Department of Food Science and Technology, Austria. Nutritional and Functional Properties of Amaranth and Quinoa.
Nutritional and Functional Properties of Amaranth and Quinoa Ass.Prof.Dr. Regine Schönlechner Institute of Food Technology, Department of Food Sciences and Technology, University of Natural Resources and Life Sciences, Vienna, Austria Overview Introduction Chemical and functional properties Processing aspects
Classification of Starch-Rich Kernels and Seeds STARCH-RICH KERNELS AND SEEDS CEREALS NON-CEREALS BREAD CEREALS NON-BREAD CEREALS PSEUDO- CEREALS LEGUMES WHEAT RYE LITTLE USED BUCK- WHEAT AMARANTH QUINOA EINKORN TRITICALE EMMER KAMUT SPELT WHEAT RICE MAIZE BARLEY OAT MILLET SORGHUM Amaranth, Quinoa - Botanical Structure Embryo Perisperm QUINOA AMARANTH Endosperm WHEAT different structure, different properties, different nutritional composition
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Products on the Market 250 Launches of new products/year 200 150 100 50 0 quinoa amaranth 1982 1985 1988 1991 1994 1997 2000 2003 2006 2009 2012 Immense increase after the year 2000 Datamonitor, 2013 New products launched by region - amaranth South and Central America Europe Asia-Pacific North Middle East America and Africa 1986 6 - - - - 6 1987 8 - - - - 8 1989 4-1 - - 5 1993 8 - - 1-9 1994 6 - - - - 6 Total 1995 6 - - 1-7 2000 7 - - - - 7 2001 7-1 - - 8 2002 11-1 1-13 2003 12-1 1-14 2004 13-5 2-20 2005 13 2 2 1-18 2006 9 6 11 5-31 2007 13 24 19 6-62 2008 14 23 24 6 1 68 2009 22 27 24 6 2 81 2010 25 37 36 8 2 108 2011 18 39 23 14-94 2012 33 33 31 11 1 109 2013 32 18 15 12 1 78 Total 267 209 194 75 7 752
New products launched by region - quinoa South and Central America Asia-Pacific Europe North Middle East America and Africa 1987 4 - - - - 4 1991 4 - - - - 4 1995 5 - - - - 5 1996 2 - - 4-6 1997 7 - - - - 7 Total 1999 5-1 2 1 9 2000 6 - - 3-9 2001 13-1 3-17 2002 11-2 1-14 2003 20-1 2-23 2004 12-1 7-20 2005 17-7 8-32 2006 26 3 6 27 1 63 2007 44 11 11 26 4 96 2008 25 27 7 62 2 123 2009 45 23 7 49 1 125 2010 70 43 6 70 2 191 2011 55 44 8 72 1 180 2012 67 40 13 55 3 178 2013 82 43 10 47 1 183 Total 520 234 81 438 16 1289 New products launched - main countries amaranth 35 30 25 20 15 10 5 0 United States Canada Peru Germany Bolivia China Italy Argentina Mexico Russia United Kingdom Uruguay Australia Austria Brazil Colombia France Netherlands Spain 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19
New products launched - main countries quinoa 70 60 50 40 30 20 10 0 United States United Kingdom France Canada Bolivia Italy Brazil Spain Peru Argentina Germany Australia Colombia Norway Ecuador Netherlands Finland Japan Belgium 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 Chemical and functional properties
Gross Chemical Composition 100 90 80 70 60 50 40 30 20 10 0 90.00 80.00 70.00 60.00 50.00 40.00 30.00 20.00 10.00 0.00 Fat [% TS] Ash [% TS] Protein [% TS] Starch [% TS]
Content of sugars 2.50 2.32 2.00 1.50 1.41 1.00 0.50 0.01 0.02 0.08 0.07 0.18 0.20 0.11 0.00 Amaranth and quinoa have a high amount of glucose Fructose [% TS] Glucose [% TS] Saccharose [% TS] Protein Amaranth and quinoa are dicotyledoneae and therefore their storage protein composition - namely 25S albumins and 11S globulins - is similar to legumes. They do not contain prolamins, like the true cereals. Advantage: Both plants can be considered as gluten-free raw materials. Therefore, they are appropriate for production of gluten-free food for people suffering on coeliac disease. Disadvantage: These proteins do not possess dough forming or baking properties. Allergenic properties: Both seeds are considered to have a low allergenic potential, but recently first cases of anaphylaxis have been published. More studies needed in this respect
Lipids The fat content of pseudocereals is significantly higher than that of cereals. The fat is characterised by a high content of unsaturated fatty acids. Amaranth contains a high amount of squalene, a highly unsaturated open-chain triterpen. Squalenes are widely used in pharmaceutical and cosmetic applications. The content in amaranth ranges from 2-8%, whereas in other plant oils it is found in much lower amounts, e.g. olive oil (0.1-0.5%). Amaranth oil and squalene has cholesterol-lowering effect by increasing faecal elimination of steroids through interference with cholesterol absorption. Starch With a diameter of only 1-3 µm amaranth and quinoa starch granules are among the smallest known. Typical is also their low amylose content of max. 10%. This small starch granules, as well as the lower amylose content have an important influence on the physical properties of starch, which has effects on processing.
Amaranth Starch Comparison Wheat Starch Amaranth Starch
Quinoa Starch 5 µm Quinoa Starch
Dietary Fibre Compounds 14 12 10 8 6 4 2 0 Dietary Fibre compared to cereals (2013) 20.00 18.00 17.43 16.79 total DF [%dm] insoluble DF [%dm] soluble DF [%dm] 16.00 14.00 12.00 10.00 13.13 11.84 9.95 9.27 10.89 8.94 13.83 13.41 10.71 9.93 12.67 12.75 11.45 10.57 8.00 6.00 4.74 7.21 6.65 4.00 4.35 3.61 3.37 2.00 0.00 1.02 1.02 0.39 0.01 1.29 0.68 0.55 1.95 0.77 1.22 2.18 rice 1 rice 2 wheat durum emmer einkorn wheat rye 1 rye 2 maize amaranth quinoa
Total Phenolic Content (TPC) and Ferric Reducing/Antioxidant Power (FRAP) 600 500 400 total phenolic content (TPC) ferric reducing antioxidant power (FRAP) 300 200 100 0 Folate Folate - vitamin B group: water soluble, they catalyse as coenzyms redox reactions. Biosynthesis of porphyrins, pyrimidine and purine bases of nucleic acid. Biosynthesis of methionine from homocysteine (in cooperation with Vitamin B12) Daily Recommendation: 300 µg folic acid (DACH, US-RDA) (decreased from 400µg) (600 µg for pregnant and 500 µg lactating women) 200 µg (EU-RDA)
Lack of Folate neural tube defects in foetus Decreased haemoglobin and nucleic acid synthesis Impaired synthesis of thrombocytes high serum homocysteine levels: increased cardiovascular diseases arteriosclerosis defects in nervous system depressions increased prevalence of tumours Prevalance of folate deficiency It has been recognized that the folate status in humans is insufficient throughout the populations worldwide. For example: Austria: Only 40-70% of the daily recommended allowance is met. Particularly affected from insufficient supply are women and men older than 50 and women younger than 19, as well as pregnant and lactating women. Folate fortification (of wheat flour) in many countries mandatory: United States (1998) Canada about 20 LA countries also Peru
Sources of folate High folate content in yeast (1200 µg/100g) wheat bran (400-500 µg/100g) pig liver (220 µg/100g) vegetables and legumes (e.g. broccoli, chickpea) cereals and cereal products are generally recognised as important food sources of folate. Folate losses Folate one of the most unstable vitamins: sensitive against oxidation, UV-light, increased temperature storage and processing losses: 35-70% Loss during bread baking: 12-35 % Loss in other cereal products and during storage of flour and products not well known
Folate study Determination of total folate in 21 varieties: 8 wheat, 1 rye, 1 oat, 1 maize, 4 barley, 1 buckwheat, 4 amaranth, 1 quinoa Determination in wholemeal flour, flour fraction, bran fraction Determination of total folate content in consumer end-products ( evaluation of total folate losses): Storage of flour for 3 months at 20 C, 50% RH Production of bread, pasta and cookies Method for determination of total folate content: Microbiological asay (VitaFast Microbiological microtiter plate test), R-Biopharm AG, Germany folate [µg/100g dm] in wholemeal flour 140 120 x 10 100 80 60 x 4-5 40 20 0 wheat (antonius) wheat KW1 wheat PW1 winter wheat durum wheat einkorn emmer wheat spelt wheat rye oat maize bl. naked barley-11 bl. nak. barley-17 bl. nak.barley-4 y.nak. barley - taiga buckwheat amaranth com. amar amaranth AT amaranth NT quinoa
300 250 200 Folate current analytical method Folate [µg/ 100 g dm] 260 265 230 150 100 124 50 51 58 0 wheat (CAPO) buckwheat amaranth quinoa (Zeno) quinoa (Titicaca) quinoa (Carmen) 200 180 160 140 120 100 80 60 40 20 0 Folate [µg/100g dm] in wholemeal flour, flour and bran fraction wholemeal flour flour fraction bran fraction ~ 57% of wholemeal flour ~ 124% of wholemeal flour
140 Storage of flour 20 C, 50% RH, 3 months 120 100 80 month 0 month 3 60 40 20 0 wheat* rye* amaranth* buckwheat* quinoa* Loss of total folate during 3 months of storage was 33.5% (ranging from 18.6-45.8%), in six out of eight samples the loss was statistically significant* (p < 0.05). Total folate content in bread 100 90 80 70 60 50 40 30 20 10 0 quinoa buckwheat amaranth theoretical value [µg/100g] determined value [µg/100g] Average loss 50.8% (48-55%)
Total folate content in noodles 120 100 80 60 40 20 0 quinoa buckwheat amaranth theoretical value [µg/100g] determined value [µg/100g] Average loss 23.9% (14-36%) Total folate content in cookies 80 70 60 50 40 30 20 10 0 quinoa buckwheat amaranth theoretical value [µg/100g] determined value [µg/100g] Average loss 15.8% (15.5-16.8%)
Functional properties Amaranth and quinoa have different physical properties compared to cereals. Due to the high content of amylopectin and small starch granule size: higher viscosity good freeze-thaw stability higher water-binding capacity higher swelling power how less retrogradation excellent ability as thickening agent Pasting properties quinoa amaranth wheat Amaranth has higher peak viscosity than quinoa, both have higher peak viscosity than wheat
Pasting properties Quinoa, 3 varieties Viscosity (RVU) 750 700 650 600 550 500 450 400 350 300 250 200 150 100 50 0 100 90 80 70 60 50 40 30 20 10 0 0 250 500 750 1000 1250 1500 Time (s) Temperature ( C) Ingapirca raw Tunkahuan raw Imbaya raw Temperature Freeze thaw stability Freeze-Thaw stability [g water separated/g starch gel] 45 40 35 30 25 20 15 10 5 0 Cycle 1 Cycle 2 Cycle 3 Cycle 4 amaranth quinoa buckwheat Amaranth has an excellent freeze-thaw stability
Processing Challenges for Using Amaranth and Quinoa for Food Processing new unknown taste - different to wheat/cereals Lack of research: Still too little knowledge about structure, functional properties, etc. not enough knowledge about physiological effects in humans no gluten: price most products (bread and pasta) were developed for wheat (due to low yield, low availability, hinders commercial food production) niche product different botanical structure
Bakery products Due to missing gluten: No typical cereal bakery products (bread, cakes, crackers, etc.) from 100% amaranth and quinoa (in the same quality) Possibilities/strategies: Blending with wheat or other cereals: up to 20 % no major problem 100%: process adapatation necessary, end product quality is different Challenge: Most processes and methods (analytical, rheological the field of baking have been developed for cereals and WHEAT in particular. They cannot be applied for amaranth and quinoa. Bakery products from amaranth and quinoa requires creative approaches. Gluten-free products Demand for gluten-free products is high to increased prevalence of coeliac disease (1-2% of the population), wheat allergy (<1%) and gluten sensitivity (5-9%). The challenge is to replace the gluten network by appripriate means (ingredients, technology), in order to obtain products with good sensory and nutritional quality. two possibilities for production of gluten-free products removal of gluten from gluten-containing raw materials gluten-free wheat starch gluten-free raw materials gluten-free cereals amaranth, quinoa, buckweat legumes or roots
Raw Materials Used for Gluten-free Products oat, 2% sorghum, 1% millet, 2% maize, 7% quinoa, 4% amaranth, 1% buckwheat, 4% corn, 33% rice, 46% Product Launch Analytics, Datamonitor Popping of Amaranth amaranth grains Like maize, the seeds of amaranth can be popped through intense, short and dry heat (without addition of fat). This was practised by the South Americans before Columbus and therefore presents one of the oldest food processes for amaranth. optimised conditions: 14 % seed moisture content popped seeds
Non-dairy Milk-like Products Fat-rich raw materials Starch-rich raw materials Soybean Nut-based beverages e.g. almonds hemp Oat (amazake) Amaranth Quinoa Buckwheat Beverage Amaranth Beverage produced from popped amaranth by starch hydrolysis and starch degradation contains whole seed nutritional composition good new taste 100 % vegetable appropriate for people with lactose or gluten intolerance DLWT
Buckwheat Beverage Quinoa Beverage
Gluten-free pasta A big challenge, as gluten plays a key role for quality Lack in research, only about 20 scientific papers published on GF pasta in the last decade (excluding patents) What is the (technological) problem? - Poor cooking quality - No/low elasticity Principal possibilities to replace gluten in pasta: - Addition of proteins (egg white protein), gums, emulsifiers - Modify macromolecular starch organisation (very little research) - Use of heat treated flours - Adopt non-conventional pasta making processes Production of Noodles from Amaranth, Quinoa and Buckwheat Amaranth: least suitable for noodle production texture firmness, cooking time and cooking tolerance Quinoa: noodles are better agglutinated, but cooking loss and taste Buckwheat: texture firmness, cooking loss combination of all three pseudocereal flours within optimised recipe (lowered moisture content, addition of albumen, emulsifier, enzymes and eventually xanthan): negative effects could be minimised noodles of good textural quality future tasks: sensory properties, colour, elasticity DLWT
Application of high temperature drying in gluten-free pasta (Jana Mäschle, 2012) General: Usual drying conditions for pasta: 60 C HT drying: above 60 C, UHT drying: above 85 C. Effects of HT and UHT: reduces processing time, improves hygiene and cooking quality (e.g. cooking loss, stickiness, firmness, cooking tolerance), pasta elasticity, higher extend of protein denaturation, reduces swelling of starch Important: RH not too low, prevent Maillard reaction (red-brown colour in pasta, occurs at the end of drying period at low moisture), cooling period (avoid stress within pasta structure) Cooking quality, texture firmness and elastic properties of gluten-free pasta were increased to a significant extend. HT or UHT seems to be promising for improving gluten-free pasta quality, but still they do not reach the quality of wheat pasta. further research is ongoing
Gluten-free Bread with Amaranth Basic recipe:: 40% amaranth flour, 60% gluten-free flour mixture (maize starch, potato starch, rice flour, locust bean gum), egg white, fat, enzymes, salt, emulsifier (DATEM) Variied parameters: egg white, fat, water content 2,5 egg white 2 fat 80 water 0 egg white 0 fat 80 water 5 egg white 0 fat 80 water 0 egg white 4 fat 80 water 5 egg white 4 fat 80 water Water content has a great influence on bread quality Egg white and fat contribute to bread structure (texture and porosity) but improve mainly the sensory properties Optimal for amaranth bread: 2% egg white, 2% fat, 80% water Biscuits from Amaranth, Quinoa and Buckwheat with White Bean production of short dough biscuits from amaranth, quinoa or buckwheat flour with addition of white bean flour: 0-100%
Biscuits Sensory Evaluation Overall taste crispness texture 100 WB buckwheat amaranth quinoa aftertaste Overall impression saltness yellow - gray-green bitterness Overall appearance sweetness Overall smell typical smell Biscuits from Amaranth, Quinoa and Buckwheat in Combination with White Bean Principally biscuits of good quality could be produced from pseudocereals and white bean. Crispness: buckwheat > quinoa > amaranth addition of white bean increased crispness addition of popped amaranth flour increased texture and taste of amaranth biscuits Taste: buckwheat > amaranth >> quinoa
white bean: 0% 25% 50% 75% 100% amaranth biscuits white bean: 0% 25% 50% 75% 100% quinoa biscuits white bean: 0% 25% 50% 75% 100% buckwheat biscuits Conclusions Amaranth and quinoa have an outstanding nutritional value we should all eat them much more. The show interesting functional properties, which allows the development of a large range of products pursued. Still intensive research is necessary to develop food products, which meet the taste of the consumer.
Pilot Plant at the Department of Food Science and Technology; BOKU- University, Vienna Gracias