Pseudocereals

Claudia Monika Haros, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Valencia, Spain.Regine Schoenlechner, University of Natural Resources and Life Sciences, Department of Food Science and Technology, Vienna, Austria.

• List of Contributors xiPreface xiii1 Origin, Production and Utilization of Pseudocereals 1Amanda Di Fabio and Gloria Parraga1.1 Quinoa – Chenopodium quinoa Willd (Amaranthaceae) 11.1.1 Introduction 11.1.2 Origin and History 11.1.3 Botanical Characteristics / Species / Varieties 31.1.3.1 Species / Varieties 31.1.3.2 Botanical Description 31.1.4 Cultivation 51.1.4.1 Growth and Development 51.1.4.2 Climatic Requirements 61.1.4.3 Soil and Crop Management 61.1.4.4 Diseases 81.1.5 World Production of Quinoa 101.2 Amaranth – Amaranthus hypochondriacus L., Amaranthus cruentus L., and Amaranthus caudatus L. (Amaranthaceae) 111.2.1 Introduction 111.2.2 Origin and History 111.2.3 Botanical Characteristics / Species / Varieties 121.2.4 Cultivation 131.2.4.1 Growth and Development 131.2.4.2 Climatic Requirements 151.2.4.3 Soil and Crop Management 161.2.4.4 Diseases 171.2.5 World Production of Amaranth 171.3 Buckwheat – Fagopyrum esculentum Moench 171.3.1 Introduction 171.3.2 Origin and History 181.3.3 Botanical Characteristics / Species / Varieties 181.3.4 Pseudocereal Culture 191.3.4.1 Growth and Development 191.3.4.2 Climatic Requirements 191.3.4.3 Soil and Crop Management 191.3.4.4 Diseases and Pests 231.3.5 World Production of Buckwheat 23Acknowledgements 24References 242 Structure and Composition of Kernels 28María Reguera and Claudia Monika Haros2.1 Introduction 282.2 Gross Structural Features 282.3 Physical Properties 302.4 Kernel Structures 332.5 Chemical Composition of Kernels 372.5.1 Proteins 372.5.2 Carbohydrates 382.5.3 Lipids 392.5.4 Minerals 392.5.5 Vitamins 402.5.6 Bioactive Compounds 402.5.7 Antinutritional Factors 412.5.7.1 Saponins 412.5.7.2 Phytic Acid 422.5.7.3 Protease Inhibitors 422.5.7.4 Oxalates 432.6 Conclusions 43Acknowledgements 43References 433 Carbohydrates of Kernels 49Ritva Repo-Carrasco-Valencia and Jenny Valdez Arana3.1 Introduction 493.2 Simple Carbohydrates and Oligosaccharides in Quinoa, Kañiwa, Amaranth and Buckwheat 503.3 Complex Carbohydrates / Starch / Nonstarch Polysaccharides 533.3.1 Quinoa and Kañiwa 533.3.2 Amaranth 593.3.3 Buckwheat 623.4 Conclusion 64References 654 Dietary Fibre and Bioactive Compounds of Kernels 71Ritva Repo-Carrasco-Valencia4.1 Introduction 714.2 Dietary Fibre 714.2.1 Dietary Fibre in Andean Grains 724.2.2 Dietary Fibre in Buckwheat 764.3 Bioactive Compounds 774.3.1 Bioactive Compounds in Amaranth 774.3.2 Bioactive Compounds in Quinoa and Kañiwa 794.3.3 Bioactive Compounds in Buckwheat 844.4 Conclusions 86References 875 Proteins and Amino Acids of Kernels 94Stefano D’Amico, Regine Schoenlechner, Sandor Tömösköszi and Bernadett Langó5.1 Introduction 945.2 Amaranth 945.2.1 Storage Proteins 945.2.2 Amino Acids 965.2.3 Nutritional Quality 975.2.4 Allergy and Coeliac Disease 985.2.5 Functional Properties of Proteins 995.2.6 Enzyme Inhibitors 1005.3 Quinoa 1005.3.1 Storage Proteins 1005.3.2 Amino Acids 1035.3.3 Nutritional Quality 1035.3.4 Allergy and Coeliac Disease 1055.3.5 Functional Properties of Proteins 1065.4 Buckwheat 1065.4.1 Protein Content 1065.4.2 Amino Acid Composition 1065.4.3 Protein Composition 1085.4.4 Allergy 1095.5 Conclusion 110References 1106 Lipids of Kernels 119Silvia Valencia-Chamorro, Pedro Maldonado-Alvarado and Cristina Sotomayor-Grijalva6.1 Introduction 1196.2 Oil Content 1196.2.1 Oil Content of Quinoa, Amaranth and Buckwheat 1206.2.2 Lipid Analysis 1216.2.3 Factors Influencing Oil Content of Quinoa, Amaranth and Buckwheat 1216.3 Fatty Acid Composition 1236.3.1 Fatty Acid Composition of Quinoa, Amaranth and Buckwheat 1236.3.2 Saturated Fatty Acids 1256.3.3 Unsaturated Fatty Acids 1256.3.4 Properties of Fatty Acids 1266.4 Lipid Class Composition 1276.4.1 Neutral Lipids (Glycerides) in Quinoa, Amaranth and Buckwheat 1276.4.2 Polar Lipids (Phospholipids) in Quinoa, Amaranth and Buckwheat 1286.5 Distribution of Lipids in the Kernels 1296.5.1 Distribution of Fatty Acids (Bran and Hull, Germ, Endosperm) 1316.5.2 Distribution of Lipid Class (Bran and Hull, Germ, Endosperm) 1316.6 Other Relevant Compounds in Pseudocereal Oils 1326.6.1 Tocopherols 1326.6.2 Squalene 1336.7 Conclusions 133References 1347 Pseudocereal Dry and Wet Milling: Processes, Products and Applications 140Claudia Monika Haros and Małgorzata Wronkowska7.1 Introduction 1407.2 Separation of Kernel Components 1417.2.1 Dry Milling 1427.2.2 Wet Milling 1457.2.2.1 General Description of the Industrial Wet Milling Process 1467.2.2.2 Amaranth 1497.2.2.3 Quinoa 1507.2.2.4 Buckwheat 1537.3 Industrial Applications and General Food Uses 1537.4 Conclusion 157Acknowledgements 157References 1578 Food Uses of Whole Pseudocereals 163Claudia Monika Haros and Juan Mario Sanz-Penella8.1 Introduction 1638.2 Bakery Products 1668.2.1 Bread 1668.2.2 Biscuits, Cookies and Cakes 1758.2.3 Others 1778.3 Snacks and Breakfast Cereals 1788.4 Beverages / Drinks 1798.5 The Most Popular Traditional Foods 1808.6 Pasta Products 1818.7 Infant Food 1828.8 Others 1838.9 Conclusion 183Acknowledgments 183References 1849 Pseudocereals in Gluten-Free Products 193Regine Schoenlechner9.1 Introduction 1939.1.1 Gluten-Related Disorders – Coeliac Disease and Gluten Sensitivity 1949.2 The Gluten-Free Diet and General Aspects of Gluten-Free Processing 1959.2.1 Definition of ‘Gluten Free’ 1959.2.2 Gluten-Free Processing – General Aspects 1969.3 Potential of Pseudocereals for Gluten-Free Processing 1989.4 Gluten-Free Bread Baking with Pseudocereals 1999.5 Use of Pseudocereals in Pasta 2039.6 Other Products 2069.6.1 Cookies and Biscuits 2069.6.2 Snack Products – Granolas and Breakfast Cereals 2079.6.3 Beverages and Beer 2089.7 Market Today 2099.8 Conclusion 210References 21110 Nutritional and Health Implications of Pseudocereal Intake 217Juan Antonio Giménez-Bastida, Swaantje Hamdi and José Moisés Laparra Llopis10.1 Introduction 21710.2 Pseudocereals in Allergy and Coeliac Disease 21810.3 Prebiotic Effect of Pseudocereals 22010.4 Potential of Pseudocereals in Type-2 Diabetes: Glycaemic Index (GI) 22110.5 Micronutrient Availability 22210.6 Hypocholesterolemic Properties 22310.7 Antioxidant Activity of Pseudocereals 22410.8 Potential of Pseudocereals against Cancer 22410.9 Conclusions 226References 226Index 233