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dc.contributor.authorGarcía Solaesa, Ángela 
dc.contributor.authorVillanueva Barrero, Marina
dc.contributor.authorBeltrán, Sagrario
dc.contributor.authorRonda Balbás, María Felicidad 
dc.date.accessioned2019-11-08T12:20:53Z
dc.date.available2019-11-08T12:20:53Z
dc.date.issued2019
dc.identifier.citationFood and Bioprocess Technology, SEP 2019, vol. 12, n. 9, p. 1593-1602es
dc.identifier.issn1935-5130es
dc.identifier.urihttp://uvadoc.uva.es/handle/10324/39094
dc.descriptionProducción Científicaes
dc.description.abstractQuinoa has recently been considered as an alternative oilseed crop due to the quality and quantity of its lipid fraction. Supercritical fluid extraction (SFE) was used as a green process to extract quinoa oil without solvent residues. Defatted quinoa flour is a potentially valuable raw material whose performance as food ingredient needs to be established. Structural, physicochemical, pasting, and thermal properties of quinoa (cv. Titicaca) defatted by supercritical CO2 extraction (DQ-SCCO2) were characterized. In vitro starch enzymatic susceptibility was also evaluated. Full fatted quinoa (NDQ) and quinoa defatted by hexane extraction (DQ-HX) were also evaluated in parallel. DQ-SCCO2 showed a disrupted and microporous structure due to the pressurization/depressurization of CO2 in SFE. However, its viscometric profile was very similar to that of NDQ, while that of DQ-HX was significantly lower. This denotes a physical/thermal modification of the flour as a result of the higher temperature applied during hexane extraction, 68 degrees C, versus 40 degrees C in SFE. Defatted samples showed lower pasting temperatures (4-5 degrees C) and higher amylopectin retrogradation extent than NDQ. Quinoa showed a very high enzymatic susceptibility regardless its lipid content; 90% of the starch was hydrolyzed by digestive enzymes in 20 min in the three samples. However, defatted quinoa had lower slowly digestible starch content than NDQ, being the lowest value for DQ-SCCO2 sample. The work confirms the feasibility of using DQ-SCCO2 as a raw material in food applications, free of solvent residues, and with a technological quality superior to that obtained by extraction with organic solvents.es
dc.format.mimetypeapplication/pdfes
dc.language.isospaes
dc.publisherSpringeres
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subject.classificationQuinoaes
dc.subject.classificationSupercritical CO2 oil extractiones
dc.subject.classificationPasting propertieses
dc.subject.classificationThermal propertieses
dc.subject.classificationSEMes
dc.subject.classificationIn vitro starch enzymatic hydrolysises
dc.titleCharacterization of quinoa defatted by supercritical carbon dioxide. Starch enzymatic susceptibility and structural, pasting and thermal propertieses
dc.typeinfo:eu-repo/semantics/articlees
dc.identifier.doi10.1007/s11947-019-02329-4es
dc.relation.publisherversionhttps://link.springer.com/article/10.1007/s11947-019-02329-4es
dc.identifier.publicationfirstpage1593es
dc.identifier.publicationissue9es
dc.identifier.publicationlastpage1602es
dc.identifier.publicationtitleFood and Bioprocess Technologyes
dc.identifier.publicationvolume12es
dc.peerreviewedSIes
dc.description.projectMinisterio de Economia y Competitividad and the European Regional Development Fund (FEDER) AGL2015-63849-C2-2-Res
dc.description.projectJunta de Castilla y Leon/FEDER VA072P17es
dc.identifier.essn1935-5149es
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.type.hasVersioninfo:eu-repo/semantics/draftes
dc.subject.unesco3309 Tecnología de Los Alimentoses


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