Minodora  Iovan, Florina Radu, Lia Rotaru <br>Amaranthus Hypocondriacus and Chenopodium Quinoa,Ingredients with High Nutritive Value in Gluten-Free Sweet Products Formulations

Minodora Iovan, Florina Radu, Lia Rotaru
Amaranthus Hypocondriacus and Chenopodium Quinoa,Ingredients with High Nutritive Value in Gluten-Free Sweet Products Formulations

Abstract:

The nutritional quality of proteins in blends of amaranth-rice and quinoa-rice flours, has been determined by amino acid assay and by AOAC Official Method protein pattern. 100% whole rice flour was used as control. Afterwards, the whole rice flour was replaced by 10, 20 and 30% amaranth and quinoa flour, respectively, in order to prepare two sorts of gluten free sweet products (cookies and muffins). The effect of cooking (at 180oC for 20 min) on proteins and amino acid compositions of gluten-free cookies and muffins was studied, also. The amino acid composition of the protein in both flour blends of amaranth and quinoa show similar patterns. The first limiting amino acids were the aromatic amino acids tyrosine + phenylalanine, giving a chemical score of 86 for protein in 30% quinoa flour blends and 85 for protein in amaranth blends, respectively. Threonine was the next limiting amino acid followed by lysine. Based on different solubility in water, saline, and buffer, flour blends proteins were fractionated on as albumin-1 (Albu-1), albumin-2 (Albu-2), globulin (Glob), and glutelin (Glu) and were identified by AOAC Official Method protein pattern. Albu-1 was high in lysine (3.4-6.6 g 100 g-1 protein), while Albu-2, had a high leucine content (4.2-6.9 g 100 g - 1 protein). Glu fractions were well-balanced in their essential amino acids with the exception of methionine. The levels of tyrosine, threonine and tryptophan were in several cases negatively affected by the cooking procedure. Keywords: amaranth, quinoa, protein, amino acids, gluten-free sweet products

Issue: 2016, Volume 67, Issue 5

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