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KİNOA: BESİNSEL VE ANTİBESİNSEL ÖZELLİKLERİ

Year 2016, Volume: 2 Issue: 3, 104 - 111, 07.04.2016

Mustafa Kürşad Demir , Mehmet Kılınç

https://doi.org/10.3153/JFHS16011

Abstract

Her geçen gün
değişen beslenme alışkanlıklarına rağmen tahıl ve ürünleri dünya nüfusunun
beslenmesinde önemli bir yer tutmaya devam etmektedir. Ancak buğday, çavdar,
arpa, tritikale ve yulaf gibi tahıllar ile bunların işlenmiş ürünleri bazı
insanlarda rahatsızlıklara neden olabilmektedir. Bu rahatsızlıklardan birisi
olan Çölyak hastalığı, glutene karşı hassasiyet nedeniyle bağırsakta meydana
gelen emilim bozukluğu olup, bu hastalığın en önemli özelliği; yaşam boyu
sürebilen tek gıda alerjisi olmasıdır. Bu nedenle günümüzde en sık rastlanan
beslenmeye dayalı genetik hastalık olarak kabul edilmektedir. Bu problemle başa
çıkmak için, genel olarak nişasta bazlı, glutensiz olarak satışa sunulan bazı
gıda ürünleri piyasaya sürülmektedir ancak bu ürünler nişasta bazlı olduğundan
besleyici değeri düşük ürünlerdir. Bu nedenle glutensiz diyet ile beslenmek
zorunda kalan bireyler için bu tür ürünlerin zenginleştirilmesi de önem arz
etmektedir. Glutensiz bir ürün olan kinoa’ya son birkaç yılda ilgili giderek
artmıştır. Kinoa; biyolojik değeri yüksek proteinleri, düşük glisemik indeksli
karbonhidratları ve yine sahip oldukları fitosteroidleri, Omega-3 ve 6 yağ
asitleri nedeniyle, insan sağlığı açısından önemli faydalar sağlayan, tahıl
benzeri (pseudocereal) bir üründür. Özellikle de, doymamış yağ asitlerini ve
esansiyel aminoasitlerini yüksek miktarda içerirler. Bunların yanı sıra,
mineral maddeler, vitaminler ve biyoaktif bileşenler gibi önemli mikro-besinsel
bileşenlerini de yeterli ve dengeli miktarda içerirler. Ayrıca diyet lifinin de
önemli bir kaynağıdır. 

Keywords

Kinoa Glutensiz ürün Beslenme

References

  • Alvarez-Jubete, L., Arendt, E. K. & 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.
  • Alvarez-Jubete, L., Arendt, E.K. & Gallagher, E. (2010). Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends Food Science Technology, 21, 106-113.
  • Battais, F., Courcoux, P., Popineau, Y., Kanny, G., Moneret-Vautrin, D.A. & Denery-Paini, S. (2005). Food allergy to wheat: differences in immunoglobulin E-binding proteins as a function of age or symptoms. Journal of Cereal Science, 42, 109-117.
  • Berti, C., Riso, P., Monti, L.D. & Porrini, M. (2004). In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts, European Journal of Nutrition, 43(4), 198-204.
  • Bhargava, A., Shukla, S. & Ohri, D. (2006). Chenopodium quinoa-an Indian perspective. Industrial Crops and Products, 23, 73-87.
  • Butterworth, J.R., Banfield, L.M., Iqbal, T.H. & Cooper, B.T. (2004). Factors relating to compliance with a gluten-free diet in patients with celiac disease: comparion of white Caucasian and South Asian patients. Clinical Nutrition, 23(5), 1127-1134.
  • Chauhan, G.S., Eskin, N.A.M. & Tkachuk, R. (1992). Nutritients and antinutrients in quinoa seed. Cereal Chemistry, 69(1), 85-88.
  • Coulter L.A. & Lorenz, K. (1991). Extruded corn grits-quinoa blends: I. Proximate composition, nutritional properties and sensory evaluation. Journal of Food Processing and Preservation, 15, 231-242.
  • Demir, M.K. (2014). Use of Quinoa Flour in The Production of Gluten-Free Tarhana. Food Science and Technology Research, 20(5), 1087-1092.
  • Doğan, H. & Karwe, M.V. (2003). Physicochemical properties of quinoa extrudates. Food Science and Technology International, 9(2), 101-114.
  • Ertekin, V., Selimoglu, M.A., Kardas, F. & Aktas, E. (2005). Prevalence of celiac disease in Turkish children. Journal of Clinical Gastroenterology, 39(8), 689-691.
  • Garcia, M. (2003). Agroclimatic study and drought resistance analysis of quinoa for an irrigation strategy in the Bolivian Altiplano. Dissertationes de Agricultura Faculty of Applied Biological Sciences, K.U. Leuven, Belgium.
  • Gee, J.M., Price, K.R., Ridout, C.L., Wortley, G.M., Hurrell, R.F. & Johnson, I.T. (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.
  • Geerts, S., Raes, D., Garcia, M., Taboada, C., Miranda, R., Cusicanqui, J., Mhizhac T. & Vacher, J. (2009). Modeling the potential for closing quinoa yield gaps under varying water availability in the Bolivian Altiplano. Agricultural Water Management, 96(11), 1652-1658.
  • Gross, R., Koch, F., Malaga, I., De Miranda, A. F., Schoeneberger, H. & Trugo, L.C. (1989). Chemical composition and protein quality of some local Andean food sources. Food Chemistry, 34 (1), 25-34.
  • Guzman-Maldonado S.H. & Paredes-Lopez O. (1998). Functional products of plants indigenous to Latin America: Amaranth, quinoa, common beans and botanicals. Functional Foods: Biochemical and Processing Aspects. Lancaster: Technomic Publishing Company.
  • Jacobsen, S.E. (2003). The worldwide potential for Quinoa (Chenopodium quinoa Willd.). Food Reviews International, 19, 167–177.
  • Jacobsen, S.E., Monteros, C., Christiansen, J.L., Bravo, L.A., Corcuera, L.J. & Mujica, A. (2005). Plant responses of quinoa (Chenopodium quinoa Willd.) to frost at various phenological stages. European Journal of Agronomy, 22, 131–139.
  • Jancurová, M., Minarovicová, L. & Dandar, A. (2009). Quinoa-a review. Czech Journal of Food Sciences, 27(2), 71-79.
  • Karyotis, T.H., Iliadis, C., Noulas, C. & Mitsibonas, T.H. (2003). Preliminary research on seed production and nutrient content for certain quinoa varieties in a saline-sodic soil, Journal of Agronomy and Crop Science, 189(6), 402-408.
  • Kaya, İ.Ç. (2010). Akdeniz Bölgesinde Damla Sistemiyle Tatlı ve Tuzlu Su Kullanılarak Uygulanan Farklı Sulama Stratejilerinin Quinoa Bitkisinin Verimiyle Toprakta Tuz Birikimine Etkileri ve Saltmed Modelinin Test Edilmesi. Yüksek Lisans Tezi, Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Tarımsal Yapılar ve Sulama Anabilim Dalı, 122 Sayfa, Adana.
  • Koning, F. (2003). The molecular basis of celiac disease. Journal of Molecular Recognation, 16, 333-336.
  • Koyun, S. (2013). Güvenli Gıda: Quinoa (Chenopodium quinoa Willd.). Mesleki Bilimler Dergisi, 2(2), 85-88.
  • Kozioł, M.J. (1992). Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd.). Journal of Food Composition and Analysis, 5(1), 35-68.
  • Lee, A. & Newman, J.M. (2003). Celiac diet: Its impact on quality of life. Journal of The American Dietetic Association, 103(11), 1533-1535.
  • Lindeboom, N. (2005). Studies on the characterization, biosynthesis and isolation of starch and protein from quinoa (Chenopodium quinoa willd.). Degree of Doctor of Philosophy in the Department of Applied Microbiology and Food Science University of Saskatchewan Saskatoon.
  • Mikulikova, D. & Kraic, J. (2006). Natural sources of health-promoting starch. Journal of Food and Nutrition Research, 45, 69-76.
  • Miranda, M., Vega-Gálvez, A., Quispe-Fuentes, I., Rodríguez, M.J., Maureira, H. & Martínez, E.A. (2012). Nutritional aspects of six quinoa (Chenopodium quinoa Willd.) ecotypes from three geographical areas of Chile. Chilean Journal of Agricultural Research, 72(2), 175-181.
  • Moncada, G.W., González Martín, M.I., Escuredo, O., Fischer, S. & Míguez, M. (2013). Multivariate calibration by near infrared spectroscopy for the determination of the vitamin E and the antioxidant properties of quinoa. Talanta, 116, 65-70.
  • Ng, S.C., Anderson, A., Coker, J. & Ondrus, M. (2007). Characterization of lipid oxidation products in quinoa (Chenopodium quinoa). Food Chemistry, 101(1), 185-192.
  • Oelke, E.A., Putnam, D.H. & Teynor, T.M. & Oplinger, E.S. (1992). Alternative Field Crops Manual. http://www.hort.purdue.edu/newcrop/afcm/quinoa.html (accessed: 12 Ocak 2015).
  • Özkaya, B. (1999). Tahılların neden olduğu alerjiler ve önemi-2. Food Hi-Tech, Mart, 82-88.
  • Park H. S. & Morita, N. (2004). Changes of bound lipids and composition of fatty acids in germination of quinoa seeds. Food Science and Technology Research, 10(3), 303-306.
  • Paśko, P., Bartoń, H., Zagrodzki, P., Gorinstein, S., Fołta, M. & Zachwieja, Z. (2009). Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth. Food Chemistry, 115(3), 994-998.
  • Pearsall, D.M. (1992). The origins of plant cultivation in South America.. In C. W. Cowan & P. J. Watson (Eds.) The Origins of Agriculture The Origins of Agriculture Washington, DC: Smithsonian Institute Press.
  • Przybylski, R., Chauhan, G.S. & Eskin, N.A.M. (1994). Characterization of quinoa (Chenopodium quinoa) lipids. Food Chemistry, 51(2), 187-192.
  • Ranhotra, G.S., Gelroth, J.A., Glaser, B.K., Lorenz, K.J. & Johnson, D.L. (1993). Composition and protein nutritional quality of quinoa. Cereal Chemistry, 70, 303-305.
  • Repo-Carrasco, R., Espinoza, C., Jacobsen, S.E. (2003). Nutritional value and use of the Andean crops quinoa (Chenopodium quinoa) and kañiwa (Chenopodiumpallidicaule). Food Reviews International, 19(1-2), 179-189.
  • Repo-Carrasco-Valencia, R.A.M. & Serna, L.A. (2011). Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components. Food Science and Technology (Campinas), 31(1), 225-230.
  • Ridout, C.L., Price, K.R., Dupont, M.S., Parker, M.L. & Fenwick, G.R. (1991). Quinoa saponins-analysis and preliminary investigations into the effects of reduction by processing. Journal of the Science of Food and Agriculture, 54(2), 165-176.
  • Ruales, J. & Nair, B.M. (1992). Nutritional quality of the protein in quinoa (Chenopodium quinoa Willd) seeds. Plant Foods for Human Nutrition, 42(1), 1-11.
  • Ruales, J. & Nair, B.M. (1993a). Content of fat, vitamins and minerals in quinoa (Chenopodium quinoa, Willd) seeds. Food Chemistry, 48(2), 131-136.
  • Ruales, J. & Nair, B.M. (1993b). Saponins, phytic acid, tannins and protease inhibitors in quinoa (Chenopodium quinoa, Willd) seeds. Food Chemistry, 48(2), 137-143.
  • Ruiz, K.B., Biondi, S., Oses, R., Acuña-Rodríguez, I.S., Antognoni, F., Martinez-Mosqueira, E.A., Coulibaly, A., Murillo, A. C., Pinto, M., Silva, A.Z., Bazile, D., Jacobsen, S.E. & Molina-Montenegro, M.A. (2014). Quinoa biodiversity and sustainability for food security under climate change, A review. Agronomy for Sustainable Development, 34(2), 349-359.
  • Schoenlechner, R., Siebendhandl, S. & Berghofer, E. (2008). Pseudocereals, gluten-free cereal products. In E. K. Arendt & Bello D. F. (Eds.), Food science and technology international series, (pp.161-189).
  • Tan, M. & Yöndem, Z. (2013). İnsan ve hayvan beslenmesinde yeni bir bitki: Kinoa (Chenopodium quinoa Willd.). Alınteri Zirai Bilimler Dergisi, 25, 62-66.
  • Thompson, T. (2000). Folate, iron, and dietary fiber contents of the gluten-free diet. Journal of the American Dietetic Association, 100, 1389-1395.
  • Thompson, T., Dennis, M., Higgins, L.A., Lee, A.R. & Sharrett, M.K. (2005). Gluten-free diet survey: are Americans with coeliac disease consuming recommended amounts of fibre, iron calcium and grain foods. Journal of Human Nutrition and Dietetics, 18, 163-169.
  • Türksoy, S. & Özkaya B. (2006). Gluten ve Çölyak hastalığı. Türkiye 9. Gıda Kongresi, 24-26 Mayıs 2006, Bolu, sayfa: 807-810.
  • Valencia-Chamorro S.A. (2003). Quinoa. Encyclopedia of Food Science and Nutrition. Amsterdam: Academic Press.
  • Vega-Gálvez, A., Miranda, M., Vergara, J., Uribe, E., Puente, L. & Martínez, E. A. (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(15), 2541-2547.

QUINOA: NUTRITIONAL AND ANTI-NUTRITIONAL CHARACTERISTICS

Year 2016, Volume: 2 Issue: 3, 104 - 111, 07.04.2016

Mustafa Kürşad Demir , Mehmet Kılınç

https://doi.org/10.3153/JFHS16011

Abstract

Due to changing dietary habits
in every passing day, cereal and cereal products have hold an important place
in nutrition of the world population. However, the cereals such as wheat, rye,
barley, triticale and oat and their processed products have caused some health
problems in humans. Celiac disease which is one of such health problems is an
intestinal malabsorption due to sensitivity against gluten and the most
important feature of this disease is its being the only lifelong food allergy.
For this reason, it is admitted as the most prevalent genetic disease based on
nutrition. In order to overcome this problem, some gluten-free and starch based
food products have been generally introduced to the market; however, these
products are starch based with low nutritive value. Therefore, it is important
to enrich such products for individuals who are obliged to be nourished by
gluten-free diet. A special interest has been recently paid to quinoa, a
gluten-free product. Quinoa is a pseudo-cereal product providing significant
benefits in terms of human health since it contains high biological valued
proteins, low-glycemic indexed carbohydrates and again fitosteroids, omega-3
and 6 fatty acids. When compared to other common cereal varieties, they are
known to have better nutritional compositions. Especially, they contain high
amounts of unsaturated essential oils and essential aminoacids. In addition,
they contain adequate and balanced amounts of some micro-nutritional compounds
such as mineral substances, vitamins and bioactive compounds. Furthermore, they
are a significant source of dietary fibers. 

Keywords

Quinoa Gluten-free product Nutrition

References

  • Alvarez-Jubete, L., Arendt, E. K. & 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.
  • Alvarez-Jubete, L., Arendt, E.K. & Gallagher, E. (2010). Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends Food Science Technology, 21, 106-113.
  • Battais, F., Courcoux, P., Popineau, Y., Kanny, G., Moneret-Vautrin, D.A. & Denery-Paini, S. (2005). Food allergy to wheat: differences in immunoglobulin E-binding proteins as a function of age or symptoms. Journal of Cereal Science, 42, 109-117.
  • Berti, C., Riso, P., Monti, L.D. & Porrini, M. (2004). In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts, European Journal of Nutrition, 43(4), 198-204.
  • Bhargava, A., Shukla, S. & Ohri, D. (2006). Chenopodium quinoa-an Indian perspective. Industrial Crops and Products, 23, 73-87.
  • Butterworth, J.R., Banfield, L.M., Iqbal, T.H. & Cooper, B.T. (2004). Factors relating to compliance with a gluten-free diet in patients with celiac disease: comparion of white Caucasian and South Asian patients. Clinical Nutrition, 23(5), 1127-1134.
  • Chauhan, G.S., Eskin, N.A.M. & Tkachuk, R. (1992). Nutritients and antinutrients in quinoa seed. Cereal Chemistry, 69(1), 85-88.
  • Coulter L.A. & Lorenz, K. (1991). Extruded corn grits-quinoa blends: I. Proximate composition, nutritional properties and sensory evaluation. Journal of Food Processing and Preservation, 15, 231-242.
  • Demir, M.K. (2014). Use of Quinoa Flour in The Production of Gluten-Free Tarhana. Food Science and Technology Research, 20(5), 1087-1092.
  • Doğan, H. & Karwe, M.V. (2003). Physicochemical properties of quinoa extrudates. Food Science and Technology International, 9(2), 101-114.
  • Ertekin, V., Selimoglu, M.A., Kardas, F. & Aktas, E. (2005). Prevalence of celiac disease in Turkish children. Journal of Clinical Gastroenterology, 39(8), 689-691.
  • Garcia, M. (2003). Agroclimatic study and drought resistance analysis of quinoa for an irrigation strategy in the Bolivian Altiplano. Dissertationes de Agricultura Faculty of Applied Biological Sciences, K.U. Leuven, Belgium.
  • Gee, J.M., Price, K.R., Ridout, C.L., Wortley, G.M., Hurrell, R.F. & Johnson, I.T. (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.
  • Geerts, S., Raes, D., Garcia, M., Taboada, C., Miranda, R., Cusicanqui, J., Mhizhac T. & Vacher, J. (2009). Modeling the potential for closing quinoa yield gaps under varying water availability in the Bolivian Altiplano. Agricultural Water Management, 96(11), 1652-1658.
  • Gross, R., Koch, F., Malaga, I., De Miranda, A. F., Schoeneberger, H. & Trugo, L.C. (1989). Chemical composition and protein quality of some local Andean food sources. Food Chemistry, 34 (1), 25-34.
  • Guzman-Maldonado S.H. & Paredes-Lopez O. (1998). Functional products of plants indigenous to Latin America: Amaranth, quinoa, common beans and botanicals. Functional Foods: Biochemical and Processing Aspects. Lancaster: Technomic Publishing Company.
  • Jacobsen, S.E. (2003). The worldwide potential for Quinoa (Chenopodium quinoa Willd.). Food Reviews International, 19, 167–177.
  • Jacobsen, S.E., Monteros, C., Christiansen, J.L., Bravo, L.A., Corcuera, L.J. & Mujica, A. (2005). Plant responses of quinoa (Chenopodium quinoa Willd.) to frost at various phenological stages. European Journal of Agronomy, 22, 131–139.
  • Jancurová, M., Minarovicová, L. & Dandar, A. (2009). Quinoa-a review. Czech Journal of Food Sciences, 27(2), 71-79.
  • Karyotis, T.H., Iliadis, C., Noulas, C. & Mitsibonas, T.H. (2003). Preliminary research on seed production and nutrient content for certain quinoa varieties in a saline-sodic soil, Journal of Agronomy and Crop Science, 189(6), 402-408.
  • Kaya, İ.Ç. (2010). Akdeniz Bölgesinde Damla Sistemiyle Tatlı ve Tuzlu Su Kullanılarak Uygulanan Farklı Sulama Stratejilerinin Quinoa Bitkisinin Verimiyle Toprakta Tuz Birikimine Etkileri ve Saltmed Modelinin Test Edilmesi. Yüksek Lisans Tezi, Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Tarımsal Yapılar ve Sulama Anabilim Dalı, 122 Sayfa, Adana.
  • Koning, F. (2003). The molecular basis of celiac disease. Journal of Molecular Recognation, 16, 333-336.
  • Koyun, S. (2013). Güvenli Gıda: Quinoa (Chenopodium quinoa Willd.). Mesleki Bilimler Dergisi, 2(2), 85-88.
  • Kozioł, M.J. (1992). Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd.). Journal of Food Composition and Analysis, 5(1), 35-68.
  • Lee, A. & Newman, J.M. (2003). Celiac diet: Its impact on quality of life. Journal of The American Dietetic Association, 103(11), 1533-1535.
  • Lindeboom, N. (2005). Studies on the characterization, biosynthesis and isolation of starch and protein from quinoa (Chenopodium quinoa willd.). Degree of Doctor of Philosophy in the Department of Applied Microbiology and Food Science University of Saskatchewan Saskatoon.
  • Mikulikova, D. & Kraic, J. (2006). Natural sources of health-promoting starch. Journal of Food and Nutrition Research, 45, 69-76.
  • Miranda, M., Vega-Gálvez, A., Quispe-Fuentes, I., Rodríguez, M.J., Maureira, H. & Martínez, E.A. (2012). Nutritional aspects of six quinoa (Chenopodium quinoa Willd.) ecotypes from three geographical areas of Chile. Chilean Journal of Agricultural Research, 72(2), 175-181.
  • Moncada, G.W., González Martín, M.I., Escuredo, O., Fischer, S. & Míguez, M. (2013). Multivariate calibration by near infrared spectroscopy for the determination of the vitamin E and the antioxidant properties of quinoa. Talanta, 116, 65-70.
  • Ng, S.C., Anderson, A., Coker, J. & Ondrus, M. (2007). Characterization of lipid oxidation products in quinoa (Chenopodium quinoa). Food Chemistry, 101(1), 185-192.
  • Oelke, E.A., Putnam, D.H. & Teynor, T.M. & Oplinger, E.S. (1992). Alternative Field Crops Manual. http://www.hort.purdue.edu/newcrop/afcm/quinoa.html (accessed: 12 Ocak 2015).
  • Özkaya, B. (1999). Tahılların neden olduğu alerjiler ve önemi-2. Food Hi-Tech, Mart, 82-88.
  • Park H. S. & Morita, N. (2004). Changes of bound lipids and composition of fatty acids in germination of quinoa seeds. Food Science and Technology Research, 10(3), 303-306.
  • Paśko, P., Bartoń, H., Zagrodzki, P., Gorinstein, S., Fołta, M. & Zachwieja, Z. (2009). Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth. Food Chemistry, 115(3), 994-998.
  • Pearsall, D.M. (1992). The origins of plant cultivation in South America.. In C. W. Cowan & P. J. Watson (Eds.) The Origins of Agriculture The Origins of Agriculture Washington, DC: Smithsonian Institute Press.
  • Przybylski, R., Chauhan, G.S. & Eskin, N.A.M. (1994). Characterization of quinoa (Chenopodium quinoa) lipids. Food Chemistry, 51(2), 187-192.
  • Ranhotra, G.S., Gelroth, J.A., Glaser, B.K., Lorenz, K.J. & Johnson, D.L. (1993). Composition and protein nutritional quality of quinoa. Cereal Chemistry, 70, 303-305.
  • Repo-Carrasco, R., Espinoza, C., Jacobsen, S.E. (2003). Nutritional value and use of the Andean crops quinoa (Chenopodium quinoa) and kañiwa (Chenopodiumpallidicaule). Food Reviews International, 19(1-2), 179-189.
  • Repo-Carrasco-Valencia, R.A.M. & Serna, L.A. (2011). Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components. Food Science and Technology (Campinas), 31(1), 225-230.
  • Ridout, C.L., Price, K.R., Dupont, M.S., Parker, M.L. & Fenwick, G.R. (1991). Quinoa saponins-analysis and preliminary investigations into the effects of reduction by processing. Journal of the Science of Food and Agriculture, 54(2), 165-176.
  • Ruales, J. & Nair, B.M. (1992). Nutritional quality of the protein in quinoa (Chenopodium quinoa Willd) seeds. Plant Foods for Human Nutrition, 42(1), 1-11.
  • Ruales, J. & Nair, B.M. (1993a). Content of fat, vitamins and minerals in quinoa (Chenopodium quinoa, Willd) seeds. Food Chemistry, 48(2), 131-136.
  • Ruales, J. & Nair, B.M. (1993b). Saponins, phytic acid, tannins and protease inhibitors in quinoa (Chenopodium quinoa, Willd) seeds. Food Chemistry, 48(2), 137-143.
  • Ruiz, K.B., Biondi, S., Oses, R., Acuña-Rodríguez, I.S., Antognoni, F., Martinez-Mosqueira, E.A., Coulibaly, A., Murillo, A. C., Pinto, M., Silva, A.Z., Bazile, D., Jacobsen, S.E. & Molina-Montenegro, M.A. (2014). Quinoa biodiversity and sustainability for food security under climate change, A review. Agronomy for Sustainable Development, 34(2), 349-359.
  • Schoenlechner, R., Siebendhandl, S. & Berghofer, E. (2008). Pseudocereals, gluten-free cereal products. In E. K. Arendt & Bello D. F. (Eds.), Food science and technology international series, (pp.161-189).
  • Tan, M. & Yöndem, Z. (2013). İnsan ve hayvan beslenmesinde yeni bir bitki: Kinoa (Chenopodium quinoa Willd.). Alınteri Zirai Bilimler Dergisi, 25, 62-66.
  • Thompson, T. (2000). Folate, iron, and dietary fiber contents of the gluten-free diet. Journal of the American Dietetic Association, 100, 1389-1395.
  • Thompson, T., Dennis, M., Higgins, L.A., Lee, A.R. & Sharrett, M.K. (2005). Gluten-free diet survey: are Americans with coeliac disease consuming recommended amounts of fibre, iron calcium and grain foods. Journal of Human Nutrition and Dietetics, 18, 163-169.
  • Türksoy, S. & Özkaya B. (2006). Gluten ve Çölyak hastalığı. Türkiye 9. Gıda Kongresi, 24-26 Mayıs 2006, Bolu, sayfa: 807-810.
  • Valencia-Chamorro S.A. (2003). Quinoa. Encyclopedia of Food Science and Nutrition. Amsterdam: Academic Press.
  • Vega-Gálvez, A., Miranda, M., Vergara, J., Uribe, E., Puente, L. & Martínez, E. A. (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(15), 2541-2547.
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Mustafa Kürşad Demir

Mehmet Kılınç

Publication Date April 7, 2016
Submission Date March 6, 2016
Published in Issue Year 2016Volume: 2 Issue: 3

Cite

APA Demir, M. K., & Kılınç, M. (2016). QUINOA: NUTRITIONAL AND ANTI-NUTRITIONAL CHARACTERISTICS. Food and Health, 2(3), 104-111. https://doi.org/10.3153/JFHS16011
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