SUBPROJECT 1 // IATA
Quinoa (Chenopodium quinoa) and chia (Salvia hispanica)
Development of novel ingredients from Quinoa and Chia for food formulation: Evaluation of Nutritional and health features
Quinoa (Chenopodium quinoa) and chia (Salvia hispanica) seeds, known today as “Ancient Grains” have provided man with essential nutrients and energy for centuries.
The grains, of different origin have unique techno-functional, nutritional and health properties due to their high content in omega-3-rich oil, proteins of high biological value, high proportion of minerals, dietary fiber and bioactive compounds. Currently, they are available only in the form of whole or ground grain in a small number of products, so the development and optimization of processes to isolate individual components from quinoa and chia seeds represent an interesting, practically unexplored, alternative for Food Science and Technology.
Furthermore, the techno-functional properties of starch granules isolated by wet milling of pseudocereals could provide such an alternative, and be used to develop food products with low glycemic index and/or new starches for people with dysfunctional glucose metabolism.
The overall objective of this project is to re-evaluate quinoa and chia seeds through their comprehensive use. This will be done through the application of their co-products or milled grain products in innovative products, sensory accepted and with health impact. To achieve the main objective, a number of specific objectives are established, which broadly include: the development and optimization of methods for processing the grains to obtain their individual components, nutritional characterization and antioxidant properties for subsequent inclusion in bakery products. Furthermore, studies on in vitro and in vivo biological activity will be addressed in the products obtained to assess the applicability of chia and quinoa co-products in the developing of new bakery products more nutritious and healthy. These studies will be extended to meat products made with chia and quinoa ingredients since this investigation will be carried out within the framework of a coordinated project with a group specialized in the industrialization of animal products group.industrialización de productos de origen animal.
Claudia Monika Haros, Ph.D
Institute of Agrochemistry and Food Technology
Spanish Council for Scientific Research
Av. Agustín Escardino, 7 – Parque Científico
46980 – Paterna, Valencia – Spain
Phone: +34 96 390 00 22 // Fax: +34 96 363 63 01