Changes in structural, functional and antioxidant properties induced by high pressure on quinoa flour

The quinoa flour (QF) dispersions (flour/water=1:2) were subjected to high-pressure treatment (300, 450 and 600 MPa for 15 min) at ambient temperature, and thereafter, assessed for the structural changes using rheometry, calorimetry, microscopy, and diffractometry. The pressurization influenced the hydration property of QF significantly. The quinoa starch gelatinized completely by melting the amylopectin crystallites at 600 MPa as confirmed by the thermal, rheological and diffractometric studies. The mechanical rigidity of the pressure-induced gel improved considerably by increasing the pressure level. Further heating to the HP-treated QF dispersions (< 600 MPa) improved the mechanical rigidity significantly. The protein denaturation peaks remained unaffected by the pressure treatment. The antioxidant activity of QF increased at 450 MPa. The results obtained in this research could be useful for the development of quinoa-based food product under high-pressure.