RT info:eu-repo/semantics/article
T1 Characterization of quinoa defatted by supercritical carbon dioxide. Starch enzymatic susceptibility and structural, pasting and thermal properties
A1 García Solaesa, Ángela
A1 Villanueva Barrero, Marina
A1 Beltrán, Sagrario
A1 Ronda Balbás, María Felicidad
K1 Quinoa
K1 Supercritical CO2 oil extraction
K1 Pasting properties
K1 Thermal properties
K1 SEM
K1 In vitro starch enzymatic hydrolysis
K1 3309 Tecnología de Los Alimentos
AB Quinoa 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.
PB Springer
SN 1935-5130
YR 2019
FD 2019
LK http://uvadoc.uva.es/handle/10324/39094
UL http://uvadoc.uva.es/handle/10324/39094
LA spa
NO Food and Bioprocess Technology, SEP 2019, vol. 12, n. 9, p. 1593-1602
NO Producción Científica
DS UVaDOC
RD 19-sep-2024