Quinoa as a biologically active additive in food: chemical composition, properties and prospects of use
N. P. Derkacheva,
L. A. Novikova,
S. V. Nedomolkina,
A. A. Derkanosova,
G. N. Egorova,
E. E. Kurchaeva https://doi.org/10.20914/2310-1202-2024-3-152-157
Abstract
Quinoa (Chenopodium album) is an annual plant of the Amaranth family, rich in nutrients, used as a biologically active additive in food products. This unpretentious plant contains vitamins A, C, group B, minerals (calcium, iron, magnesium) and antioxidants (flavonoids and phenolic compounds) that support the immune system, improve digestion and have anti-inflammatory properties. Quinoa seeds contain more protein and complex carbohydrates than leaves, which makes them an excellent source of nutrition for maintaining muscle mass and normalizing the digestive tract. Sprouted quinoa seeds increase the bioavailability of nutrients and active enzymes, which helps improve digestion and antioxidant protection. Quinoa has found use in cooking — fresh leaves are added to salads and soups, and the seeds are ground into flour for baking. However, it is worth considering the high content of oxalates and nitrates in the plant, which requires moderation in use and thermal treatment.
About the Authors
N. P. Derkacheva
Voronezh State University of Engineering Technologies
senior lecturer, physical culture and sports department, Revolution Av., 19 Voronezh, 394036, Russia
L. A. Novikova
Voronezh State University of Engineering Technologies
senior lecturer, physical culture and sports department, Revolution Ave., 19, Voronezh, 394000, Russia
S. V. Nedomolkina
Voronezh State University of Engineering Technologies
senior lecturer, physical culture and sports department, Revolution Ave., 19, Voronezh, 394000, Russia
A. A. Derkanosova
Voronezh State University of Engineering Technologies
Dr. Sci. (Engin.), professor, service and restaurant business department, Revolution Ave., 19, Voronezh, 394000, Russia
G. N. Egorova
Voronezh State University of Engineering Technologies
Cand. Sci. (Ped.), associate, industrial ecology and technosphere safety department, Revolution Ave., 19, Voronezh, 394000, Russia
E. E. Kurchaeva
Voronezh State Agrarian University named after Emperor Peter the Great
Dr. Sci. (Agric.), professor, private animal science department, Michurina Street, 1 Voronezh, 394087, Russia
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Review
For citations:
Derkacheva N.P., Novikova L.A., Nedomolkina S.V., Derkanosova A.A., Egorova G.N., Kurchaeva E.E. Quinoa as a biologically active additive in food: chemical composition, properties and prospects of use. Proceedings of the Voronezh State University of Engineering Technologies. 2024;86(3):152-157. (In Russ.) https://doi.org/10.20914/2310-1202-2024-3-152-157
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