RT info:eu-repo/semantics/article
T1 Protein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions
A1 García Solaesa, Ángela
A1 Villanueva Barrero, Marina
A1 Vela Corona, Antonio José
A1 Ronda Balbás, María Felicidad
K1 Quinoa cv. Titicaca
K1 Particle size
K1 Milling fractions
K1 Functional properties
K1 Thermal properties
K1 Gels viscoelasticity
K1 3309 Tecnología de Los Alimentos
K1 3309.11 Fabricación de Harina
AB 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.
PB Elsevier
SN 0268-005X
YR 2020
FD 2020
LK http://uvadoc.uva.es/handle/10324/45381
UL http://uvadoc.uva.es/handle/10324/45381
LA spa
NO Food Hydrocolloids, 2020, Volume 105, 105770
NO Producción Científica
DS UVaDOC
RD 23-nov-2024