期刊
FOOD HYDROCOLLOIDS
卷 105, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2020.105770
关键词
Quinoa cv. Titicaca; Particle size; Milling fractions; Functional properties; Thermal properties; Gels viscoelasticity
资金
- Ministerio de Economia y Competitividad [AGL2015-63849-C2-2-R]
- European Regional Development Fund (FEDER) [AGL2015-63849-C2-2-R]
- Junta de Castilla y Leon/FEDER [VA072P17]
- Junta de Castilla y Leon
The quality of quinoa flour is greatly determined by its non-starch components, mainly protein and lipids. Dry fractionation has an important impact on the composition and physicochemical properties of quinoa flour and grits. Quinoa cv. Titicaca, the most extensively grown in Europe and little studied so far, was used in this work. Hydration, techno-functional, rheological and thermal properties of three quinoa fractions obtained by dry fractionation (fine, medium and coarse) were evaluated and related to their particle size and composition. The medium fraction (similar to 500 mu m) was enriched in protein (50%) and lipids (80%) and depleted in starch (30%) with respect to the original grain; while the coarse fraction (similar to 1000 mu m) was enriched in starch (7%) and reduced in protein (15%). The fine fraction showed the most similar functional, pasting and rheological properties to the whole grain quinoa flour. The coarse fraction led to the most consistent gels, with the elastic (G') and viscous (G '') moduli being ten and twenty times higher than those found in the other quinoa fractions and the whole grain flour. The degree of retrogradation as well as the formation of the amylose-lipid complex were markedly affected by the particle size and not so by the composition of each fraction. This work allows to conclude 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.
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