Komosa ryżowa nie tylko skarb Inków

• Autorzy: Pacesz A. , Sip A.

Identyfikatory

DOI

10.15199/65.2018.6.5

Warianty tytułu

EN

Quinoa – not just inka’s treasure

• Języki publikacji: PL

Abstrakty

PL

Komosa jest cennym źródłem bardzo dobrze zbilansowanego białka. Charakteryzuje się przy tym niskim indeksem glikemicznym i jest całkowicie pozbawiona glutenu. Wartościowymi składnikami komosy są także niensycone kwasy tłuszczowe, błonnik, witaminy (C, B2, kwas foliowy, witamina E i karoten), sole mineralne (wapń, żelazo, cynk), a także związki o właściwościach antyoksydacyjnych. Komosa jest zatem dobrym składnikiem diety, zwłaszcza wegetarian oraz osób cierpiących na celiakię. W obrocie handlowym jest dostępna w postaci prażonej, ekspandowanej, płatków śniadaniowych, kaszy, mąki oraz mleka. Surowiec ten jest wykorzystywany m.in. do produkcji pieczywa, makaronu, przekąsek bezglutenowych oraz bezmlecznych deserów i puddingów. Komosa może być także poddawana fermentacji, która dodatkowo podnosi jej wartość żywieniową.

EN

Quinoa is a valuable source of a very well-balanced protein. Moreover, it is characterised by a low glycemic index and no-gluten content. Other important quinoa components include unsaturated fatty acids, fiber, vitamins (C, B2, folic acid, vitamin E and carotene), minerals (Ca, Fe, Zn) and also anti-oxidants. Quinoa is a good component of the diet especially for vegetarians and celiac patients. On the market it is available as roasted or expanded grains, component of cereals as well as groats, flour or plant milk. Quinoa is used as raw material for production of bakery goods, pasta, gluten-free snacks and dairy-free puddings. It can also be fermented to improve its nutritional value.

Słowa kluczowe

PL

komosa; wartość odżywcza; fermentacja

EN

quinoa; nutritional value; fermentation

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2018
• Tom: T. 72, nr 6
• Strony: 23--27
• Opis fizyczny: Bibliogr. 44 poz.

Twórcy

autor

Pacesz A.

• Katedra Biotechnologii i Mikrobiologii Żywności, Wydział Nauk o Żywności i Żywieniu, Uniwersytet Przyrodniczy w Poznaniu

autor

Sip A.

• Katedra Biotechnologii i Mikrobiologii Żywności, Wydział Nauk o Żywności i Żywieniu, Uniwersytet Przyrodniczy w Poznaniu

Bibliografia

• [1] Axel Claudia, Brid Brosnan, Emanuele Zannini, Ambrose Furey, Aidan Coffey, Elke K. Arendt. 2016. „Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread”. International Journal of Food Microbiology 239 : 86-94.
• [2] Swinkels J.J.M. 1985. Starch Conversion Technology. W Sources of starch, its chemistry and physics, 15-46. New York. Marcel Dekker.
• [3] Bhargava Atul, Shukla Sudhir, Ohri Deepak. 2006. "Chenopodium quinoa – An Indian perspective". Industrial Crops and Products 23 (1) : 73-87.
• [4] Bilgiçli Nermin, İbanoğlu Şenol. 2015. "Effect of pseudo cereal flours on some physical, chemical and sensory properties of bread". Journal of Food Science and Technology 52 (11) : 7525-7529.
• [5] Bogdan Paulina, Edyta Kordialik Bogacka. 2016. "Aktywność przeciwutleniająca piw produkowanych z dodatkiem niesłodowanej komosy i amarantusa". Żywność. Nauka. Technologia. Jakość 3 (106) : 118-126.
• [6] Chillo Stefania, Valentina Civica, Mariapia Iannettia, N. Suriano, Marianna Mastromatteo, Matteo A. Del Nobile. 2009. "Properties of quinoa and oat spaghetti loaded with carboxymethylcellulose sodium salt and pregelatinized starch as structuring agents". Carbohydrate Polymers 78 (4) : 932-937.
• [7] Czarnecki Zbigniew, Maria Czarnecka, Agata Śpiewak. 2004. "Changes in high molecular weight beta-glucans and beta-glucanase activity during germination of barley". Technologia Alimentaria. ACTA Scientiarum Polonorum 3 (2) : 137-145.
• [8] Dini Antonio, Luca Rastrelli, Paola Saturnino, Schettino Oreste. 1992. "A compositional study of Chenopodium quinoa seeds". Nahrung 36 : 400-404.
• [9] Elgeti Dana, Sebastian D. Nordlohne, Maike Föste, Marina Besl, Martin H. Linden, Volker Heinz, Mario Jekle, Thomas Becker. 2014. "Volume and texture improvement of gluten-free bread using quinoa white flour". Journal of Cereal Science 59 : 41-47.
• [10] Föste Maike, Dana Elgeti, Anna-Katharina Brunner, Mario Jekle, Thomas Becker. 2015. "Isolation of quinoa protein by milling fractionation and solvent extraction". Food and Bioproducts Processing 96 : 20-26.
• [11] Gawlik-Dziki Urszula, Michał Świeca, Dariusz Dziki, Justyna Tomiło, Barbara Baraniak. 2012. "Leaves of quinoa (Chenopodium quinoa Willd.) as a source of natural source inhibitors of xanthine oxidase". Bromatologia i Chemia Toksykologiczna 45 (3) : 482-487.
• [12] Gawlik-Dziki Urszula, Dariusz Dziki, Michał Świeca, Łukasz Sęczyk, Renata Różyło, Urszula Szymanowska. 2015. "Bread enriched with Chenopodium quinoa leaves powder – The procedures for assessing the fortification efficiency". Food Science and Technology 62 (2) : 1226-1234.
• [13] Gee J. M., K.R. Price, G.M. Wortley, Richard F. Hurrell, I.T. Johnson 1993. "Saponins of quinoa (Chenopodium quinoa): Effects of processing on their abundance in quinoa products and their biological effects on intestinal mucosal tissue". Journal of the Science of Food and Agriculture 63 : 201-209.
• [14] Gęsiński Krzysztof. 2006. "Ocena wzrostu i kwitnienia komosy ryżowej (Chenopodium quinoa Willd.) w warunkach Polski". Acta Agrobotanica 59 (1) : 487-496.
• [15] Gęsiński Krzysztof. 2008. "Evaluation of the development and yielding potential of Chenopodium quinoa Willd. under the climatic conditions of Europe. Part Two: Yielding potential of Chenopodium quinoa under different conditios". Acta Agrobotanica 61 (1) : 185-189.
• [16] Graf1 Brittany L., Patricio Rojas-Silva, Leonel E. Rojo, Jose Delatorre-Herrera, Manuel E. Baldeón, Ilya Raskin. 2015. "Innovations in Health Value and Functional Food Development of Quinoa (Chenopodium quinoa Willd.)". Comprehensive Reviews in Food Science and Food Safety 14 (4) : 431-445.
• [17] Harland Barbara F., J. Harland. 1980. "Fermentative reduction of phytate in rye, white and whole wheat bread". Cereal Chemistry 57 (3) : 226-229.
• [18] Hemalatha P., Dikki Pedenla Bomzan, B.V. Sathyendra Rao, Yadahally N. Sreerama. 2016. "Distribution of phenolic antioxidants in whole and milled fractions of quinoa and their inhibitory effects on α-amylase and α-glucosidase activities". Food Chemistry 199 : 330-338.
• [19] Jan Romee, Dramesh Saxena, Sukhcharn Singh. 2016. "Pasting, thermal, morphological, rheological and structural characteristics of Chenopodium (Chenopodium album) starch". Food Science and Technology 66 : 267-274.
• [20] Kizelsztein Pablo, Dmitry Govorko, Slavko Komarnytsky, Alysa Evans, Zhong Wang, William T. Cefalu, Ilya Raskin. 2009. "20-Hydroxyecdysone decreases weight and hyperglycemia in a diet-induced obesity mice model". America Journal of Physiology- Endocrinology and Metabolism 296 (3) : E433-E439.
• [21] Koziol Michael J. 1992. "Chemical composition and nutritional value of quinoa (Chenopodium quinoa Willd.)". Journal of Food Composition 5 : 35-68.
• [22] Kowieska Agnieszka, Izabela Jaskowska, Przemysław Lipiński. 2010. "Zawartość frakcji węglowodanowych i aminokwasów w ziarnie pszenicy wyprodukowanym w dwóch następujących po sobie latach". Acta Scientarum Polonorum, Zootechnica 9 (4) : 35-146.
• [23] Lamothe Lisa M., Sathapom Srichuwong, Bradley L. Reuhs, Bruce R. Hamaker. 2015. "Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) provide dietary fibres high in pectic and xyloglucans". Food Chemistry 167 : 490-496.
• [24] Marangoni Franca, Andrea Poli. 2010. "Phytosterols and cardiovascular health". Pharmacological Research 61 (3) : 193-199.
• [25] Mastromatteo Marcella, Stefania Chillo, Mariapia Iannetti, Valentina Civica, Matteo Alessandro Del Nobile. 2011. "Formulation optimisation of gluten-free functional spaghetti based on quinoa, maize and soy flours". International Journal of Food Science and Technology 46 : 1201-1208.
• [26] Mujica Angelo. 1994. Andean grains and legumes. W Neglected Crops: 1492 from a different perspective, 131-148. Rome: FAO.
• [27] Nowak Verena, Du Juan, Charrondière Ruth U. 2016. "Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.). Food Chemistry 193(15) : 47-54.
• [28] de O. Pineli Lívia de L., Raquel B.A. Botelho, Renata P. Zandonadi, Juliana L. Solorzano, Guilherme T. de Oliveira, Caio Eduardo G. Reis, Danielle da S. Teixeira. 2015. "Low glycemic index and increased protein content in a novel quinoa milk". Food Science and Technology 63 (2) : 1261-1267.
• [29] Qin Xiaoliang, Fengxia Zhang Cong Liu, HanYu, Bengao Cao, Shuiquan Tian, Yuncheng Liao, Kadambot H.M. Siddique. 2015. "Wheat yield improvements in China: Past trends and future directions". Field Crops Research 177 : 117-124.
• [30] Ramos Diaz Jose Martin, Jussi-Petteri Suuronen, Kevin C. Deegan, Ritva Serimaa, Hely Tuorila, Kirsi Jouppila. 2015. "Physical and sensory characteristics of corn-based extruded snacks containing amaranth, quinoa and kañiwa flour". Food Science and Technology 64 (2) : 1047-1056.
• [31] Ranhotra Gurbachan S., Janette A. Gelroth, B.K.L. Glaser, J. Klaus, D.L. Johnson. 1993. "Composition and protein quality of quinoa". Cereal Chemistry 70: 303-305.
• [32] Rickard Sharon E., Lilian U. Thompson. 1997. Interactions and biological effects of phytic acid. W Antinutrients and Phytochemicals in Food, 294-312. Canada: American Chemical Society.
• [33] Rizzello Carlo Giuseppe, Anna Lorussoa, Vito Russoa, Daniela Pinto, Barbara Marzani, Marco Gobbetti. 2017. "Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria". International Journal of Food Microbiology 241 (16) : 252-261.
• [34] Ryan Eileen, Karen Galvin, Tom P. O’Connor, Anita R . Maguire, Nora M. O’Brien 2007. "Phytosterol, Squalene, Tocopherol Content and Fatty Acid Profile of Selected Seeds, Grains, and Legumes". Plant Foods for Human Nutrition 62 (3) : 85-91.
• [35] Rayner Marilyn, Anna Timgren, Malin Sjöö, Petr Dejmek. 2012. "Quinoa starch granules: a candidate for stabilising food grade Pickering emulsions". Journal of the Science of Food and Agriculture 92 (9) : 1841-1847.
• [36] Ruales Jenny, Bamboo M. Nair. 1992. "Nutritional quality of the protein in quinoa (Chenopodium quinoa Willd.) seeds". Plant Foods for Human Nutrition 42 : 1-12.
• [37] Schumacher Andrea B., Adriano Brandelli, Fernanda C. Macedo, Luiza Pieta, Tâmmila V. Klug, Erna V. de Jong. 2010. "Chemical and sensory evaluation of dark chocolate with addition of quinoa (Chenopodium quinoa Willd.)". Journal of Food Science and Technology 47 (2) : 202-206.
• [38] Starzyńska-Janiszewska Anna, Robert Duliński, Bożena Stodolak, Barbara Mickowska, Agnieszka Wikiera. 2016. "Prolonged tempe-type fermentation in order to improve bioactive potential and nutritional parameters of quinoa seeds". Journal of Cereal Science 71 : 116-121.
• [39] Świeca Michał, Łukasz Sęczyk, Urszula Gawlik-Dziki, Dariusz Dziki. 2014. "Bread enriched with quinoa leaves - the influence of protein-phenolics interactions on the nutritional and antioxidant quality". Food Chemistry 162 : 54-62.
• [40] Taverna Lívia Giolo, Magali Leonel, Martha Maria Mischan. 2012. "Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks". Ciência e Technologia de Alimentos 32 : 826-834.
• [41] Vega Gálvez Antonio, Margarita Miranda, Judith Vergara, Elsa Uribe, Luis Puente, Enrique A. Martínez. 2010. Nutrition facts and functional potential of quinoa (Chenopodium quinoa Willd.), an ancient Andean grain: a review. Journal of the Science of Food and Agriculture 90 : 2541-2547.
• [42] Vogelmann Stephanie A., Marcus Seitter, Ulrike Singer, Marcus J. Brandt, Christian. Hertel. 2009. "Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters". International Journal of Food Microbiology 130 : 205-212.
• [43] Zweytick Gernot, Berghofer Emmerich. 2009. Production of gluten-free beer. W Gluten-Free Food Science and Technology, 181-199. UK: Wiley-Blackwell, Oxford.
• [44] FAO. 2011. Quinoa: an ancient crop to contribute to world food security. Available from: http://www.fao.org/docrep/017/aq287e/aq287e.pdf. Accessed 2014 August 8).

Uwagi

Opracowanie rekordu w ramach umowy 509/P-DUN/2018 ze środków MNiSW przeznaczonych na działalność upowszechniającą naukę (2018).