RT info:eu-repo/semantics/article
T1 Microwave modification of quinoa grains at constant and varying water content modulates changes in structural and physico-chemical properties of the resulting flours
A1 Vicente Fernández, Ainhoa
A1 Villanueva Barrero, Marina
A1 Caballero Calvo, Pedro Antonio
A1 Muñoz Muñoz, José María
A1 Ronda Balbás, María Felicidad
K1 Quinoa
K1 Heat moisture treatment
K1 Microwave treatment
K1 Techno-functional properties
K1 Thermal properties
K1 3309 Tecnología de Los Alimentos
K1 3309.11 Fabricación de Harina
AB Microwave-assisted heat moisture treatment (MWT) was applied to quinoa grains, a nutritious gluten-free pseudocereal of great interest in food product development, to achieve the physical modification of the quinoa flour. The effect of treating quinoa grains at different initial water contents (WC; 10%, 20%, and 30%) in two operational systems was compared: one open at atmospheric pressure and variable WC (V system), and the other in hermetic containers at constant WC (C system). The morphological structure of the obtained flours and their techno-functional, rheological, and thermal properties were evaluated. MWT proved to be effective in modifying these properties, the main effects probably being caused by protein denaturation and aggregation, and intragranular molecular rearrangements of starch, with disruption of short-range molecular order and even the partial collapse of starch granules in the samples treated at the highest WC. The greatest differences were observed for the 20 and 30% WC treated-samples, particularly when using C system, which increased their water absorption capacity and decreased their foaming, emulsion, and gel-forming capacities. Based on these results, the control of WC and its evolution during MWT of quinoa grains appears to be a viable and effective approach to adapt flour functionality to the needs of food production, allowing a wider range of flour properties depending on the MWT conditions.
PB MDPI
SN 2304-8158
YR 2023
FD 2023
LK https://uvadoc.uva.es/handle/10324/61895
UL https://uvadoc.uva.es/handle/10324/61895
LA eng
NO Foods, 2023, vol. 12, n. 7, 1421
NO Producción Científica
DS UVaDOC
RD 14-oct-2024