Evaluation of the functionality of bread loaves prepared with quinoa flakes through biological tests

Gewehr, Márcia Flach; Pagno, Carlos Henrique; Danelli, Daiane; Melo, Lívia Marchi de; Flôres, Simone Hickmann; Jong, Erna Vogt de

doi:10.1590/S1984-82502016000200012

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Brazilian Journal of Pharmaceutical Sciences

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Articles • Braz. J. Pharm. Sci. 52 (2) • Apr-Jun 2016 • https://doi.org/10.1590/S1984-82502016000200012 copy

Evaluation of the functionality of bread loaves prepared with quinoa flakes through biological tests

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

The aim of this study was to evaluate quinoa flakes and bread prepared with the pseudocereal with regard to nutritional aspects by determining chemical composition, content of tocopherols and fatty acid composition as well as to possible beneficial effects in Wistar rats given commercial feed supplemented or not with quinoa flakes and cholesterol. The following parameters were determined: weight gain, food intake, liver weight, fat in liver and lipid profile in blood and liver. The results showed that processing affected the nutritional characteristics of bread because there was a significant increase in dietary fiber content but reduction in soluble fiber. Increased fiber did not influence food intake or weight gain. Regarding fat in liver of rats, the group that consumed bread without quinoa but with cholesterol showed higher lipid content. The addition of quinoa increased significantly the level of all types of tocopherols, especially in the group of animals that consumed 20% quinoa bread, improving the lipid profile both in blood and liver, largely due to a reduction in oxidized LDL.

Uniterms:
Quinoa flakes/nutritional evaluation; Quinoa flakes/beneficial effects; Composition; Bread/processing/effects; Bread/ nutritional evaluation; Tocopherols

Group	Feed	Bread without quinoa (g)	Bread with 15% quinoa	Bread with 20% quinoa	Cholesterol (g)
GP	Nuvital	0.26	-	-	-
GPC	Nuvital	0.26	-	-	0.1
GP15C	Nuvital	-	0.26	-	0.1
GP20C	Nuvital	-	-	0.26	0.1
GC	Nuvital	-	-	-	0.1

Chemical composition (g/100 g)	Quinoa flakes	Standard (P)	P15%	P20%
Moisture	11.93 ± 0.06	36.55 ± 0.03ª	34.58 ± 0.04^c	35.37 ± 0.03^b
Carbohydrates	60.95 ± 0.02	50.08 ± 0.04^a	49.30 ± 0.03^b	47.36 ± 0.04^c
Protein	11.73 ± 0.04	8.46 ± 0.05^c	10.29 ± 0.05^b	11.25 ± 0.05^a
Lipíds	4.88 ± 0.07	0.83 ± 0.05^b	1.21 ± 0.02^a	1.12 ± 0.05^a
Total dietary fiber	8.65 ± 0.07	2.15 ± 0.03^c	2.56 ± 0.04^b	2.74 ± 0.03^a
Soluble dietary fiber	4.80 ± 0.05	1.09 ± 0.04^a	0.75 ± 0.04^b	1.00 ± 0.10^a
Insoluble dietary fiber	3.85 ± 0.04	1.06 ± 0.03^b	1.81 ± 0.02^a	1.74 ± 0.05^a
Ash	1.86 ± 0.06	1.93 ± 0.07^b	2.06 ± 0.12ª^b	2.16 ± 0.06ª

	Quinoa flakes	Standard (P)	P15%	P20%
Total lipids (g/100 g - wet weight)	4.88	0.83	1.21	1.12
Composition of fatty acids (g/100 g - wet weight)				1.12
Saturated	1.29 ± 0.06	0.40 ± 0.02^b	0.57 ± 0.03^a	0.53 ± 0.03^a
Palmitic	0.85 ± 0,04	0.32 ± 0.02^b	0.37 ± 0.02^a	0.37 ± 0.02^a
Stearic	0.10 ± 0.01	0.07 ± 0.01^b	0.16 ± 0.01^a	0.13 ± 0.01^a
Monounsaturated	2.28 ± 0.11	0.26 ± 0.01^b	0.36 ± 0.02^a	0.34 ± 0.02^a
Oleic	2.08 ± 0.10	0.26 ± 0.01^b	0.34 ± 0.02^a	0.33 ± 0.02^a
Polyunsaturated	0.97 ± 0.05	0.13 ± 0.01^a	0.14 ± 0.01^a	0.14 ± 0.01^a
Linolenic	0.03 ± 0.001	-	0.01 ± 0.001^a	0.01 ± 0.001^a
Linoleic	0.82 ± 0.04	0.13 ± 0.01^a	0.13 ± 0.01^a	0.12 ± 0.01^a

Tocopherols (mg/100 g)	Quinoa flakes	Standard	P20%
α (Alpha)	2.14	0.764 ± 0.30^b	0.950 ± 0.34^a
β (Beta)	0.43	<0.08^a	<0.08^a
γ (Gamma)	2.95	1.747 ± 0.87^b	2.320 ± 0.90^a
δ (Delta)	0.56	0.093 ± 0.37^b	0.015 ± 0.59^a

GROUP	WG (g)	FI (g)	FER
GP	167.5 ± 20.6^a	952.0 ± 104.0^a	0.18 ± 0.01^a
GPC	171.6 ± 23.3^a	999.4 ± 125.0^a	0.17 ± 0.01^a
GP15C	165.6 ± 18.3^a	945.4 ± 94.9^a	0.18 ± 0.01^a
GP20C	156.4 ± 23.4^a	958.5 ± 92.7^a	0.16 ± 0.02^a
GC	159.8 ± 24.9^a	932.7± 89.2^a	0.17 ± 0.01^a

GROUP	AST (units/mL)	Weight of liver (%)	Fat in liver (%)
GP	95.69 ± 11.15^a	3.35 ± 0.23^a	4.08 ± 0.84^b
GPC	115.97 ± 5.54^a	3.25 ± 0.45^a	5.22 ± 0.51^a
GP15C	114.17 ± 12.97^a	3.22 ± 0.19^a	3.44 ± 0.63^b
GP20C	109.58 ± 11.56^a	3.12 ± 0.25^a	3.73 ± 0.35^b
GC	105.28 ± 12.02^a	3.40 ± 0.43^a	4.10 ± 0.37^b

GROUP	Oxidized LDL (mg/dL)	Triglycerídes (mg/dL)	LDL (mg/dL)	HDL (mg/dL)	Cholesterol Total (mg/dL)
GP	85.11 ± 8.69^ab	67.66 ± 5.76^b	36.83 ± 5.12^a	35.40 ± 3.11^b	85.76 ± 8.76^ab
GPC	89.69 ± 6.90^a	90.75 ± 4.93^a	37.88 ± 4.03^a	34.72 ± 2.41^b	90.24 ± 6.91^a
GP15C	71.68 ± 4.99^b	36.91 ± 6.71^c	24.90 ± 3.03^bc	39.96 ± 3.29^ab	72.24 ± 5.06^bc
GP20C	71.69 ± 3.46^b	36.06 ± 6.72^c	18.59 ± 5.92^c	42.48 ± 1.75^a	68.38 ± 8.66^c
GC	83.76 ± 8.84^ab	69.68 ± 10.67^b	30.72 ± 4.03^ab	39.65 ± 3.54^ab	84.31 ± 8.86^abc

GROUP	Triglycerides (mg/dL)	Total cholesterol (mg/dL)
GP	35.04 ± 7.91^b	20.71 ± 1.35^c
GPC	77.53 ± 3.70^a	32.06 ± 1.59^a
GP15C	42.94 ± 6.24^b	21.10 ± 2.25^c
GP20C	45.07 ± 4.96^b	20.08 ± 2.19^c
GC	47.84 ± 11.06^b	26.98 ± 3.62^b

Universidade de São Paulo, Faculdade de Ciências Farmacêuticas Av. Prof. Lineu Prestes, n. 580, 05508-000 S. Paulo/SP Brasil, Tel.: (55 11) 3091-3824 - São Paulo - SP - Brazil
E-mail: bjps@usp.br

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[1] *Correspondence: S. H. Flores. Instituto de Ciência e Tecnologia de Alimentos. Universidade Federal do Rio Grande do Sul. Caixa Postal 15090 - 91501-970 - Porto Alegre - RS, Brazil. E-mail: simone.flores@ufrgs.br