1993년 형성된 비아 캄페시나(Vía Campesina)는 근대화되고 세계화 된 식량 생산 체제(food regime)의 발전 과정에서 소외되고 배제된 토 지, 물, 종자, 산림 등과 같은 생태 환경뿐만 아니라 그 과정에서 배제 혹은 착취되어 온 영세 농민들의 권리 회복을 주창해 온 전 세계적 농 민 조직이다. 특히 20세기 후반 이후 비아 캄페시나의 ‘농민의 삶’ 회 복 주장에 전 세계의 농민과 다양한 농민 조직들이 동참한 배경에는 식량 생산 체제의 세계화에 따라 농민의 삶이 회복하기 어려울 정도로 파괴되어 농촌과 도시의 빈민층으로 전락하거나, 곳곳에서 생태 환경이 파괴됨을 공동으로 목격하고 경험하였기 때문이다. 본 연구의 목적은 볼리비아의 전통적 농업 지역인 알티플라노(altiplano) 지역에서 전통 적으로 자가소비를 위해 생산되어 온 생계 작물인 퀴노아(quinoa)가 상업 작물로서 전환되는 기회를 맞이하면서, ‘농민의 삶’ 회복을 시도 한 알티플라노 농민들이 처한 딜레마에 관해 분석하는 것이다. 즉, 그 동안 글로벌 식량 체제는 농민들의 삶을 유지하는 데 부정적인 영향을 미치는 주된 요인으로 다뤄져 왔는데, 글로벌 식량 체제 아래서 새롭게 만들어진 기회 구조가 농민의 삶 회복에 어떤 영향을 미쳤는지, 그 과 정에서의 딜레마는 무엇인지에 대해 논의한다.

The present study aimed to evaluate the effects of roasting temperature on the quality characteristics and biological activity of quinoa. Quinoa was roasted at 160, 200, and 220oC for 20 min. The lightness (L*) of quinoa decreased, however, the redness (a*) increased as the roasting temperature increased. The yellowness (b*) was the highest at 160oC and decreased at 200 and 220oC. The highest contents of total polyphenol, flavonoid, and quercetin were observed at 220oC, the highest roasting temperature. The highest radical scavenging activities of 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (73.65%) and α,α-diphenyl-β-picrylhydrazyl free radicals (47.82%) were found in roasted quinoa at 220oC. The α- glucosidase activity was inhibited by 62.13% at this temperature. The roasted quinoa at 220oC also showed a significant cytoprotective effect against oxidative stress in HepG2 cells. These results could be useful in the development of food products using quinoa.

The purpose of this study was to compare differences in the main food components of quinoa (Chenopodium quinoa Willd.) cultivated in Hongcheon after steaming, boiling, and roasting. Among the general components, crude protein, fat, and ash content were the highest in raw quinoa. Dry matter and carbohydrate content was the highest in steamed quinoa, while total dietary fiber content was highest in roasted quinoa. Total amino acid contents were the highest in boiled quinoa and lowest in steamed quinoa. Fatty acid content was highest in raw quinoa and lowest in boiled quinoa. The mineral (calcium, potassium, and phosphorus) and vitamin content was most enriched in raw quinoa, while iron, magnesium, zinc, and manganese were highest in boiled quinoa. For free sugars, the fructose and sucrose levels were highest in raw quinoa, while glucose level was highest in roasted quinoa. The water-soluble vitamin and free sugar contents were lowest in boiled quinoa. In summary, nutritional levels of vitamins vulnerable to heat and unsaturated fatty acids decreased after cooking with heat, while those of amino acids and saturated fatty acids increased after cooking with heat, although there were variables based on different cooking methods.

The purpose of this study was to compare differences in the main food components between Korean and imported quinoa from Peru, the U.S., and Thailand. Proximate composition of Korean quinoa showed highest crude protein and crude ash, while Korean quinoa had lowest moisture. Total amino acid content was higher in Korean quinoa than in imported quinoa. Fatty acid content was highest in quinoa cultivated in the U.S. and Wonju. Quinoa cultivated in Wonju was rich in palmitic acid, lignoceric acid, linoleic acid, eicosadienoic acid, erucic acid, and nervonic acid. Mineral content was higher in Korean quinoa than in imported quinoa. Quinoa cultivated in Wonju showed highest contents of P, Mg, Zn, while quinoa cultivated in Hongcheon showed the highest content of Na. Citric acid was found the major organic acid in quinoa. Citric acid content was highest in quinoa imported from the U.S. and lowest in quinoa cultivated in Hongcheon. Among free sugar, raffinose and glucose contents were highest in quinoa cultivated in Hongcheon, The results of this study show Korean quinoa has high contents of protein, amino acids, fatty acids, minerals and free sugar, offering essential amino acids in an excellent balance.

작물 생육 모델은 작물의 생육을 이해하고 통합하기 위해 유용한 도구이다. 완전제어형 식물공장에서 엽채류로 활용하기 위한 퀴노아(Chenopodium quinoa Willd.)의 초장, 광합성률, 생장 모델을 예측하기 위한 모 델을 1차식, 2차식 및 비선형 및 선형지수 등식을 사용하여 개발하였다. 식물 생육과 수량은 정식 후 5일간격으로 측정하였다. 광합성과 생장 곡선 모델을 계산하였다. 초장과 정식 후 일수(DAT)간의 선형 및 곡선 관계를 얻었으나, 초장을 정확하게 예측하기 위한 모델은 선형 등식이었다. 광합성률 모델을 비선형 등식을 선택하였다. 광보상점, 광포화점, 및 호흡률은 각각 29, 813 and 3.4 μmol·m-2·s-1였다. 지상부 생체중과 건물중은 선형관계를 보였다. 지상부 건물중의 회귀계수는 0.75 (R2=0.921***)였다. 선형지수 수식을 사용하여 시간 함수에 따른 퀴노아의 지상부 건물중 증가를 비선형 회귀식으로 수행하였다. 작물생장률과 상대생장률은 각각 22.9 g·m-2·d-1 and 0.28 g·g-1·d-1였다. 이러한 모델들은 정확하게 퀴노아의 초장, 광합성률, 지상부 생체중과 건물중을 예측할 수 있다.

In this study, the quality characteristics of cheonggukjang with addition of different quinoa were investigated. We evaluated the quality and sensory characteristics of cheonggukjang, including the pH, amino nitrogen, slime contents, color value, and total aerobic bacteria. Moreover, The anti-oxidant activities were measured as total polyphenol content, 1,1- diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and superoxide dismutase (SOD) activity. The pH and amino nitrogen content were noted to significantly increase during the fermentation period in all the samples. The slime content of cheonggukjang added with quinoa increased with increased fermentation time, but cheonggukjang with addition of 20% of quinoa was decreased. The L value and b value decreased significantly with increased fermentation time, but the a value increased significantly. The microbial tests of cheonggukjang with addition of quinoa showed that the aerobic micro-organisms count was 7.45~9.10 Log cfu/g. Total polyphenol contents increased in all groups during the fermentation period, and activity increased with an increased percentage of added quinoa. The DPPH radical scavenging activity and SOD-like activity of cheonggukjang (with addition of quinoa) were also significantly higher than those of the control. The sensory quality of quinoa 10% cheonggukjang was stronger in flavor, and taste, and demonstrated a higher level of overall acceptability, when compared to the other groups.

In this study, the quality characteristics of noodles containing different amounts of germinated black quinoa were investigated. The powder of black quinoa with the highest antioxidative activation was selected; and composite flour was prepared with 0%, 5%, 10%, 15%, and 20% of germinated black quinoa powder to produce the noodles. We evaluated the quality and sensory characteristics of the noodles, including pH, salinity, water absorption rate, volumetric expansion rate, turbidity, chromaticity, extensibility, and texture. With regards to the quality characteristics of noodles with added germinated black quinoa, the pH and salinity decreased with increasing percentage of added germinated black quinoa (p<0.001). Increasing the percentage of added germinated black quinoa resulted in decreased water absorption (p<0.01) and volumetric expansion rates and increased turbidity of the cooked noodles (p<0.001). In terms of the chromaticity, L and b values decreased and a value increased with the increasing percentage of added germinated black quinoa (p<0.001). For the texture, hardness (p<0.001), adhesiveness (p<0.01), springiness (p<0.01), chewiness (p<0.001), gumminess (p<0.001), and cohesiveness (p<0.05) decreased as the percentage of added germinated black quinoa increased; while extensibility (p<0.001) increased. Consumer testing results indicated that the noodles with 15% of added germinated black quinoa showed the best results. Collectively, the evaluation of quality characteristics and consumer acceptability indicated that adding 15% of germinated black quinoa to produce noodles is optimal.