Analysis of Nutrient Composition and Comprehensive Evaluation of Quality of Different Varieties of Quinoa
The effects of varieties on quinoa composition and comprehensive evaluation of quinoa quality were investigated using the Dabaili,Gongzha No.4 and Qingli No.2.as raw materials.The results showed that Dabaili had the highest crude protein,total amino acid,total starch,Gongzha No.4 had the highest ash and fat,while Qingli No.2 had the highest crude fiber amylopectin and phenolic contents.The essential amino acid content and amino acid score values of Gongzha No.4 were better than Dabaili and Qingli No.2.The unsatu-rated fatty acids in quinoa were mainly oleic acid and linoleic acid,while the saturated fatty acids were mainly palmitic acid.The Ω-6/Ω-3 ratio of Gongzha No.4 was closest to the optimal ratio,while the atherogenic index(AI)and thrombogenic index(TI)indices of Dabaili were relatively lowest.The main minerals in qui-noa were K,Mg,and Ca,and they were more abundant in Dabaili.Qingli No.2 had the highest phenolic con-tent and its antioxidant capacity was optimal.The quality characteristics of different varieties of quinoa could be clearly distinguished in the PCA diagram.The study can provide theoretical references for quinoa quality e-valuation,resource selection and processing application.
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