Uso de harina de hojas de quínoa (Chenopodium quinoa) como ingrediente innovador, para la elaboración de alimentos de uso humano

Abstract

Quinoa (Chenopodium quinoa) is a widely cultivated pseudo-cereal in Andean countries, with high genetic variability, adaptability and low production cost, reason why their grains are a highly important source of food in countries such as Bolivia and Equator, where quinoa leaves are also used as vegetables. In this context, the idea of dehydrating quinoa leaves arises as new ingredient alternative for human consumption. On the first stage of study, yield on green quinoa leaves cultivated at the Bernardo O´Higgins region was measured, later; collected leaves were dehydrated and grounded in order to make quinoa leaves flour. On the second stage, quinoa leaves flour was used to prepare oat biscuits with decreasing amounts of quinoa leaves flour at 20, 15 and 10% respectively. The results indicate that there are differences in acceptability depending on the level of incorporation of leaf meal. Additionally, the willingness of the participants to purchase other products that included quinoa leaf meal was evaluated.