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

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.

摘要
本研究旨在评估以假谷物（pseudocereal）制备的藜麦片与面包的营养学特性，具体通过测定其化学成分、生育酚（tocopherols）含量及脂肪酸组成，并探究喂食添加或未添加藜麦片与胆固醇的商品饲料的Wistar大鼠的潜在获益效果。
本次研究测定了以下指标：体重增量、食物摄入量、肝脏重量、肝脏脂肪含量，以及血液与肝脏的脂质谱。
研究结果表明，加工工艺会影响面包的营养学特性：其总膳食纤维含量显著升高，但可溶性膳食纤维含量显著降低。总膳食纤维水平的提升并未对食物摄入量或体重增量产生显著影响。针对大鼠肝脏脂肪含量而言，仅喂食添加胆固醇而非藜麦的饲料组，其大鼠肝脏脂质水平更高。添加藜麦可显著提升各类生育酚的水平，尤其在喂食20%藜麦面包的动物组中，该处理可改善血液与肝脏的脂质谱，这一效果在很大程度上源于氧化型低密度脂蛋白（oxidized LDL）水平的降低。