SavedAdd your journal

Journals / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi / 2020 / Cilt: 10 - Sayı: 2

Investigation of Some Quinoa (Chenopodium Quinoa) Genotypes in Terms of Quality Criteria

Ali KOÇ
Metin Durmuş ÇETİN
Pages
1396–1409
Publication Date
2020-06-01
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Protein content is between 12.07% -13.19%, saponin content is between 0.82-1.87%, fat content is between 5.7-6.3%, vitamin C content is between 4.62-10.3 (mg kg-1), changed.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Quinoa is a rapidly growing plant in the world in the last 20 years.
📊
Key Findings & Data:In this study, some quality criterion contents (Moisture, protein, saponin, fat, vitamin C, vitamin B, amino acid, mineral substance) of 20 genotypes belonging to quinoa, which is considered as a new plant for our country, were examined.
💡
Conclusion & Impact:Protein content is between 12.07% -13.19%, saponin content is between 0.82-1.87%, fat content is between 5.7-6.3%, vitamin C content is between 4.62-10.3 (mg kg-1), changed.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Quinoa · Protein · Saponin

Abstract

Quinoa is a rapidly growing plant in the world in the last 20 years. The main reasons for this are that the nutritional contents are important for human health and food benefits. In this study, some quality criterion contents (Moisture, protein, saponin, fat, vitamin C, vitamin B, amino acid, mineral substance) of 20 genotypes belonging to quinoa, which is considered as a new plant for our country, were examined. Protein content is between 12.07% -13.19%, saponin content is between 0.82-1.87%, fat content is between 5.7-6.3%, vitamin C content is between 4.62-10.3 (mg kg-1), changed.

Özet

Quinoa is a rapidly growing plant in the world in the last 20 years. The main reasons for this are that the nutritional contents are important for human health and food benefits. In this study, some quality criterion contents (Moisture, protein, saponin, fat, vitamin C, vitamin B, amino acid, mineral substance) of 20 genotypes belonging to quinoa, which is considered as a new plant for our country, were examined. Protein content is between 12.07% -13.19%, saponin content is between 0.82-1.87%, fat content is between 5.7-6.3%, vitamin C content is between 4.62-10.3 (mg kg-1), changed.

🔖

Cite This Article

KOÇ, A., ÇETİN, M. D. (2020). Investigation of Some Quinoa (Chenopodium Quinoa) Genotypes in Terms of Quality Criteria. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, Cilt: 10 - Sayı: 2, 1396–1409. https://ajindex.com/articles/257249

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (8)

  1. AAFRD, 2005. Quinoa The Next Cinderella Crop for Alberta? Alberta Agriculture, Food and Rural Development. Retrieved on March 13, 2019 from: https://www1.agric. gov. ab. ca/$department/deptdocs. nsf/all/afu9961/$FILE/quinoa_final_report_june_05.pdf Abugoch JLE, 2009. Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties. Advances in Food and Nutrition Research. 2009;58:1-31. doi: 10.1016/S1043-4526(09)58001-1.
  2. Alvarez-Jubete L, Arendt EK, Gallagher E, 2009. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients. International Journal of Food Sciences and Nutrition, 60(4), 240-257
  3. Alvarez Jubete L, Arend, EK, Gallagher E, 2010. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends Food Science Technology, 21, 106-113. Anonymous, 1980. ICC Standard No: 105/1. Method for the determinations of crude protein in cereals and cereal products for food and for Feed. Standard Methods of the International Association for Cereal Chemistry (ICC). Verlag Moritz Schafer. Detmold AOAC, 2005. Official methods of analysis of international. The association of official agricultural chemists. Suite 500 481 North frederick avenue Gaithersburg, Mary Land 20877-2417,
  4. USA. Balcı AB, Çetin MD, 2017. Kinoa’nın (Chenopodium quinoa Willd.) insan ve balık beslenmesindeki yeri. 2nd International Academic Research Congress (INES), 18-21
  5. October, Alanya, 2256-2260. (in Turkish) Barakat MZ, El-Wahab, MFA, El-Sadr MM, 1955. Action of N-bromosuccinimide on ascorbic acid. Biochemistry Department, Faculty of Medicine, Abbassia, Cairo, Egypt. Analytical Chemistry 27:536-540.
  6. Bayram M, Pekacar S, Deliorman Orhan D D, 2018. Kinoa ve Sağlık Üzerine Etkileri Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi 2018; 7(2): 47 -57. (in Turkish) Bhargava A, Shukla S, Ohri D, 2007. Genetic variability and interrelationship among various morphological and quality traits in quinoa (Chenopodium quinoa Willd.). Field Crops Research, 101:104–116. doi: 10.1016/j.fcr.2006.10.001 Bhargava A, Shukla S, Ohri D, 2006. Chenopodium quinoa-an Indian perspective. Industrial Crops and Products, 23, 73-87.
  7. Bilgiçli N, İbanoğlu Ş, 2015. Effect of pseudo cereal flours on some physical, chemical and sensory properties of bread. Journal of Food Science and Technology, 52: 7525-7529.
  8. Brady K, Ho CT, Rosen RT Sang, S, Karwe MV, 2007. Effects of processing on the nutraceutical profile of quinoa. Food Chemistr