Which quinoa is the healthiest?
By
Dr Fernanda Papa Spada (PhD)
Author bio
Dr Fernanda Papa Spada (PhD) is a Food Scientist with expertise in Food Technology, eggs, meat, fruits, vegetable, and volatile compounds. She writes and reviews content on these topics.
Dr Spada’s Highlights:
Research at the University of São Paulo
PhD in Food Science and Technology at the University of São Paulo/ Brazil and six-month visitor Recherche at Reading University/ United Kingdom.
Bachelor of Food Science at the University of São Paulo/ Brazil and a one-year scholarship at the Agrosup and Institute of Agronomic Research (INRA) Dijon/ France.
The most important qualities that could be presented are determination and persistence. I am always willing to learn and have new goals. I have abilities to work in group, and technical abilities in languages (French and English), and in many computational tools such as data analysis and bio-statistical advanced analysis.
Professional Experience:
Dr Spada is PhD in Food Science and Technology. I have a partnership with the “Flavor center”; at the University of Reading-UK specialising in analysis chromatography olfactometry (GCO) and technical aids for identifying volatile compounds (GCMS and SPE).
Dr Fernanda Spada did her interuniversity exchange graduation (Brazil/France) in Food Science at USP/ESALQ and the Institut National de la Recherche Agronomique (INRA-Dijon). In mid-2010 she returned to USP / ESALQ in 2012 and completed her Master’s in food science and technology, focusing on products with reduced fat and high sensory acceptance from consumer groups at different ages.
Education:
2019 – 2022 Post-doctorate
Faculty of Pharmaceutical Sciences, FCF/USP, Brazil
Knowledge area: Science and Technology of the Food
2013 – 2017 Doctorate Food Science.
Luiz de Queiroz College of Agriculture, ESALQ, Brazil
with Sandwich Doctorate in University of Reading
Title: Roasted jackfruit seed as a potential substitute for chocolate aroma: obtainment, composition, olfactometry, and application, Year of degree: 2017
2011 – 2013 Masters in Food Science.
Luiz de Queiroz College of Agriculture, ESALQ, Brazil
Title: Reducing fat levels in mortadella bologna and its sensory influence on tasters of different ages, Year of Degree: 2013
2005 – 2010 Undergraduate in Food Science.
Luiz de Queiroz College of Agriculture, ESALQ/USP, Brazil
Title: Analysis of the water-soluble fraction in human milk and its impact on infants’ taste preferences.
Relevant Published Work:
Articles Published in Scientific Journals
- SPADA, F. P.; LAZARINI, J. G.; BATISTA, P. S.; SARTORI, A. G. O.; SALIBA, A. S. M. C.; AMARAL, J. E. P. G.; PURGATTO, E.; ALENCAR, S. M.
Cocoa powder and fermented jackfruit seed flour: a comparative cell-based study on their potential antioxidant and anti-inflammatory activities after simulated gastrointestinal digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. Impact factor (2021 JCR): 4,1250, v.xx, p.10.1002/jsfa.12, 2023.
Home page: [https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsfa.12568]
- SPADA, FERNANDA PAPA; DE ALENCAR, SEVERINO MATIAS; PURGATTO, EDUARDO
Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder. Future Foods., v.6, p.100158, 2022.
Home page: [https://www.sciencedirect.com/science/article/pii/S2666833522000466]
- GIOVANINI DE OLIVEIRA SARTORI, ALAN; PAPA SPADA, FERNANDA; PENA RIBEIRO, VICTOR; ROSALEN, PEDRO LUIZ; IKEGAKI, MASAHARU; KENUPP BASTOS, JAIRO; DE ALENCAR, SEVERINO MATIAS. An insight into the botanical origins of propolis from permanent preservation and reforestation areas of southern Brazil. Scientific Reports. Impact factor (2021 JCR): 4,9960, v.11, p.22043 (2021), 2021.
Home page: [https://doi.org/10.1038/s41598-021-01709-1]
- SPADA, FERNANDA PAPA; BALAGIANNIS, DIMITRIOS P.; PURGATTO, EDUARDO; DO ALENCAR, SEVERINO MATIAS; CANNIATTI-BRAZACA, SOLANGE GUIDOLIN; PARKER, JANE K. Characterisation of the chocolate aroma in roast jackfruit seeds. FOOD CHEMISTRY. Impact factor (2021 JCR): 9,2310, v.354, p.129537, 2021.
Home page: [https://www.sciencedirect.com/science/article/abs/pii/S0308814621005434]
- SPADA, F. P.; MANDRO, GABRIELA FERNANDA; DA MATTA, MANOEL DIVINO; CANNIATTI-BRAZACA, S. G. Functional properties and sensory aroma of roasted jackfruit seed flours compared to cocoa and commercial chocolate powder. Food Bioscience. Impact factor (2021 JCR): 5,3180, v.37, p.100683, 2020.
Home page: [https://www.sciencedirect.com/science/article/pii/S2212429220310208]
- SPADA, F. P.; SILVA, P. P. M.; MANDRO, G. F.; MARGIOTTA, G. B.; SPOTO, M. H. F.; BRAZACA, S. G. C. Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder. PLoS One. Impact factor (2021 JCR): 3,7520, v.13, p.e0197654, 2018.
Home page: [https://doi.org/10.1371/journal.pone.0197654] or
[https://journals.plos.org/plosone/article/authors?id=10.1371/journal.pone.0197654]
- SPADA, FERNANDA PAPA; ZERBETO, LAIS MASSON; RAGAZI, GABRIEL BERNARDES CABREIRA; GUTIERREZ, ÉRIKA MARIA ROEL; DE SOUZA, MIRIAM COELHO; PARKER, JANE K.; CANNIATTI BRAZACA, SOLANGE GUIDOLIN. Optimization of Chocolate Aroma Production in Roasted Jackfruit Seeds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. Impact factor (2021 JCR): 5,8950, v.21, p.2017 – 1208, 2017.
Home page: [ http://pubs.acs.org/doi/abs/10.1021/acs.jafc.6b04836]
- SELANI, M.; SHIRADO, G. A. N.; MARGIOTTA, G. B.; SPADA, F. P.; PIEDADE, S. M. S.; CASTILLO, C.J.C.; BRAZACA, S. G. C. Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger. Meat Science. Impact factor (2021 JCR): 7,0770, v.112, p.69 – 76, 2016.
Home page: [http://www.sciencedirect.com/science/article/pii/S0309174015301157]
- SPADA, F. P.; SELANI, M.; COELHO, A.A.D.; SAVINO, V.J.M.; RODELLA, A. A.; SOUZA, M.C.; Fávia Salgado Fischer; LEMES, D. E. A.; Solange Guidolin Canniatti. Influence of natural and synthetic carotenoids on the color of egg yolk. SCIENTIA AGRICOLA. Impact factor (2015 JCR): 0,9540, v.73, p.234 – 242, 2016.
Home page: [https://doi.org/10.1590/0103-9016-2014-0337]
- SALDANA, E.; LEMOS, A. L. C.; SELANI, M.; SPADA, F. P.; ALMEIDA, M. A.; CASTILLO, C.J.C. Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids. SCIENTIA AGRICOLA. Impact factor (2015 JCR): 0,9540, v.72, p.495 – 503, 2015.
Home page:
[http://www.scielo.br/scielo.php?pid=S0103-90162015000600495&script=sci_arttext]
Conference Papers:
- SPADA, FERNANDA PAPA; GIOVANINI DE OLIVEIRA SARTORI, ALAN; ALENCAR, S. M.; PURGATTO, EDUARDO. Brown propolis as an authentical functional ingredient to food industry, 2021. (Symposium, Presentations in Events). Additional references: Canada/English. Home page: http://www.pangbornsymposium.com/; Canada; Vancouver; Pangborn2021; Elsevier.
- SPADA, FERNANDA PAPA; SALIBA, A. S. M. C.; DE ALENCAR, SEVERINO MATIAS; PURGATTO, E. Evaluating the peculiar aroma of Syzygium malaccense, 2021. (Symposium,Presentations in Events). Additional references: China/English. Online; SenseAsia2021; Elsevier.
- SPADA, F. P.; BATISTA, P. S.; PURGATTO, E.; JACOMINO, A. P.; ALENCAR, S. M. Evaluating the peculiar aroma of Eugenia pyriformis Cambess, 2020. (Congress,Presentations in Events). Additional references: Holanda/English. Netherlands – Online; Netherlands; Evento: Eurosense; Elsevier.
- SPADA, F. P.; ALENCAR, S. M.; PURGATTO, E. Production of natural chocolate aroma by jackfruit seeds applied and their application in beverages, 2020. (Congress,Presentations in Events). Additional references: Holanda/English. Netherlands – Online; Netherlands; Eurosense; Elsevier.
- SPADA, FERNANDA PAPA. The use of jackfruit seeds as a chocolate aroma in food, beverages and make-be products., 2020. (Conference or lecture, Presentations in Events). Additional references: Great Britain/English. England; London; 29th World Conference on Food and Beverages; Food Tec Conferences.
- SPADA, F. P.; METHVEN, L.; Solange Guidolin Canniatti; PARKER, J. K. Jackfruit seed as a potential substitute for chocolate aroma, 2015. (Congress,Presentations in Events). Additional references: Great Britain /English. Home page: https://www.northumbria.ac.uk/about-us/news-events/events/2015/07/3rd-nursten-postgraduate-flavour-symposium/; Local: Newcastle; Newcastle; Evento: 3rd Nursten Postgraduate Flavour Symposium; Northumbria University.
Other References:
Reading University -SPADA 2017
https://centaur.reading.ac.uk/68248/1/FINAL%20Paper%20Jack%20I%20-22nd%20Jan%202017.pdf
Confectionery News – SPADA 2017
PubMed SPADA 2023 https://pubmed.ncbi.nlm.nih.gov/36960787/
EUREKALERT – SPADA 2018 – https://www.eurekalert.org/news-releases/506333
LIVEKINDLY – SPADA 2018 – https://www.livekindly.com/chocolatey-aroma-jackfruit-seeds/
DAILY NEWS – SPADA 2018 – http://dailynews.lk/2018/11/05/tc/167435/jackfruit-seed-may-soon-be-substitute-cocoa?page=16
You can view some of Dr. Spada’s research, as well as links to her professional profile:
In this article, we will explore the question, “Which quinoa is the healthiest?” We will also delve into other significant topics, including how to consume it and proper storage methods for quinoa.
Which quinoa is the healthiest?
All three types of quinoa (white, black, and red) are nutritious and offer significant health benefits. White quinoa, being the most popular, has the lowest carbohydrate and calorie content among the three (1). It can be used as a rice substitute and serves as a versatile base for various salad recipes.
Red quinoa is similar to white quinoa in terms of health benefits (1). It is lower in fat and higher in carbohydrates, providing greater energy and endurance. Red quinoa takes longer to cook and has a more pronounced flavor compared to white quinoa. It complements salads, just like white quinoa, and pairs well with fruits and nuts.
Black quinoa shares the same nutrients and properties as the original variety but contains an additional element, lithium (1 and 2). It requires a longer cooking time compared to the other two types. Black quinoa has a crispy texture, resembling that of grains, and it pairs well with creamy oatmeal.
Overall, each type of quinoa offers unique characteristics and can be incorporated into a healthy diet (1 and 2) with various culinary possibilities.
What are the benefits of consuming quinoa?
This grain rich in health advantages is considered as a good companion for individuals seeking to lose weight through a balanced diet and may be ingested in three forms: flour, flakes, and grains.
They are packed with beneficial compounds like flavonoids, which are good for your health. Studies confirmed that quinoa is safe to eat regularly. Interestingly, all three quinoa colors showed similar effects against bacteria and fungi (1 and 2).
Quinoa is not only nutritious but also contains molecules like tocopherols and organic acids that offer additional health benefits. So, including quinoa in your meals is a smart and healthy choice.
How to consume quinoa?
Quinoa flour is utilized in the preparation of cakes, breads, pies, and other delectable meals. Grain quinoa can be used to supplement or even replace typical grains such as white rice or beans.
Quinoa flakes are versatile and can be used in various ways. They are perfect for making porridge, mixing with fruits, adding to yogurt, and blending with milk.
One of the advantages of quinoa flakes is that they are gluten-free, making them suitable for individuals with celiac disease (3). They do not contain gliadins, the proteins responsible for gluten formation found in wheat. Incorporating quinoa flakes into meal planning and including them in your daily diet can help foster healthy eating habits.
How to store quinoa?
Quinoa can be stored uncooked at room temperature or cooked in the refrigerator and freezer. Inappropriate storage conditions can lead to the quick spoilage of quinoa.
Allow quinoa to cool to room temperature before storing it in the refrigerator or freezer (4).
Moisture and grain temperature, air temperature and humidity in the storage environment, initial grain quality after harvest, and the presence of insects are some of the factors that influence the nutritional quality of grains during storage (5).
What are the risks of eating spoiled quinoa?
Cooked quinoa: Consuming spoiled cooked quinoa can lead to digestive issues such as nausea, vomiting, or diarrhea. In some cases, spoiled quinoa may also contain microorganisms (Bacillus cereus), which can cause foodborne illnesses (6).
Uncooked quinoa: mycotoxins are toxic substances produced by fungi. These toxins are commonly found in grains and cereals. Especially during transportation and improper storage, creating favorable conditions for the growth of fungi that produce mycotoxins (7).
It is important to ensure that green tea is stored properly and consumed within its recommended shelf life to minimize the risk of consuming spoiled quinoa.
Conclusion
In this article, we have addressed the question, ‘Which quinoa is the healthiest?’ Yes, quinoa is healthiest. Quinoa is a versatile grain that can be stored uncooked at room temperature or cooked and stored in the refrigerator or freezer. It offers flexibility in meal preparation and pairs well with fruits.
references
1. Pereira E, Encina-Zelada C, Barros L, Gonzales-Barron U, Cadavez V, C.F.R. Ferreira I. Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food. Food Chem [Internet]. 2019;280:110–4. Available from: https://www.sciencedirect.com/science/article/pii/S0308814618321721
2. Pereira E, Cadavez V, Barros L, Encina-Zelada C, Stojković D, Sokovic M, et al. Chenopodium quinoa Willd. (quinoa) grains: A good source of phenolic compounds. Food Res Int [Internet]. 2020;137:109574. Available from: https://www.sciencedirect.com/science/article/pii/S0963996920305998
3. Melini V, Melini F. Functional Components and Anti-Nutritional Factors in Gluten-Free Grains: A Focus on Quinoa Seeds. Foods [Internet] 2021;10(2):351. Available from: http://dx.doi.org/10.3390/foods10020351
4. USDA. Food Safety and Inspection Service [Internet]. [cited 2023 May 29]. Available from: https://www.fsis.usda.gov/shared/data/EN/FoodKeeper-Data.xls
5. Kibar H, Sönmez F, Temel S. Effect of storage conditions on nutritional quality and color characteristics of quinoa varieties. J Stored Prod Res. 2021;91.https://doi.org/10.1016/j.jspr.2020.101761
6. Linscott AJ. Food-Borne Illnesses. Clin Microbiol Newsl [Internet]. 2011;33(6):41–5. Available from: http://dx.doi.org/10.1016/j.clinmicnews.2011.02.004
7. Kamala K, Kumar VP. Food Products and Food Contamination [Internet]. Microbial Contamination and Food Degradation. Elsevier Inc.; 2018. 1–19 p. Available from: http://dx.doi.org/10.1016/B978-0-12-811515-2/00001-9
