2024-03-28T09:12:37Zhttps://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/453812021-08-01T21:15:52Zcom_10324_1166com_10324_931com_10324_894col_10324_1338
Protein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions
García Solaesa, Ángela
Villanueva Barrero, Marina
Vela Corona, Antonio José
Ronda Balbás, María Felicidad
Quinoa cv. Titicaca
Particle size
Milling fractions
Functional properties
Thermal properties
Gels viscoelasticity
3309 Tecnología de Los Alimentos
3309.11 Fabricación de Harina
Producción Científica
Separated particle fractions of quinoa flour showed wide variations in the proximate composition and functionality. The fine fraction showed the most similar functional, pasting and rheological properties to the whole grain quinoa flour. The medium size fraction, with the desired particle size for pasta making and an efficient supercritical oil extraction (~500 μm) resulted to be richer in protein, lipids and ash while the coarse fraction was enriched in carbohydrates. Techno-functional, pasting and thermal properties of the quinoa fractions were strongly influenced by their different particle size and composition. However, the rheological properties of gels made from the fine and medium fractions were very similar to each other despite their different composition, and in turn, very similar to those of gels made from whole quinoa. On the contrary, the coarse fraction led to much more consistent gels with elastic and viscous moduli ten and twenty times higher than the standard, whole grain quinoa flour. Therefore, it can be concluded that dry fractionation of quinoa grains is a feasible procedure to tailoring the nutritional profile of the flour and its techno-functional and rheological properties.
Ministerio de Economía y Competitividad and the European Regional Development Fund (FEDER) (AGL2015-63849-C2-2-R)
Junta de Castilla y León/FEDER (VA072P17)
2021-02-23T19:55:22Z
2021-02-23T19:55:22Z
2020
info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
https://doi.org/10.1016/j.foodhyd.2020.105770
Food Hydrocolloids, 2020, Volume 105, 105770
0268-005X
http://uvadoc.uva.es/handle/10324/45381
Food Hydrocolloids
105
spa
https://www.sciencedirect.com/science/article/pii/S0268005X19327079?via%3Dihub
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
© 2020 Elsevier
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Elsevier