scholarly journals Optimization study of pasta extruded with quinoa flour (Chenopodium quinoa willd)

2021 ◽  
Vol 19 (1) ◽  
pp. 220-227
Author(s):  
Olga Lucía Torres Vargas ◽  
Mariana Lema González ◽  
Yessica Viviana Galeano Loaiza
Keyword(s):  
Chenopodium Quinoa ◽  
Optimization Study ◽  
Quinoa Flour

scholarly journals Hyper-protein quinoa flour (Chenopodium Quinoa Wild): Monitoring and study of structural and rheological properties

LWT ◽  
2020 ◽  
Vol 121 ◽  
pp. 108952
Author(s):  
Diego Fernando Roa-Acosta ◽  
Jesus Eduardo Bravo-Gómez ◽  
Miguel Angel García-Parra ◽  
Raúl Rodríguez-Herrera ◽  
Jose Fernando Solanilla-Duque
Keyword(s):  
Rheological Properties ◽  
Chenopodium Quinoa ◽  
Quinoa Flour

Utilization of quinoa flour (Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties

2020 ◽  
pp. 108201322094009 ◽  
Author(s):  
Berat Demir ◽  
Nermin Bilgiçli
Keyword(s):  
Guar Gum ◽  
Chenopodium Quinoa ◽  
Nutritional Composition ◽  
Structural Defects ◽  
Total Phenolic ◽  
Control Group ◽  
Gluten Free ◽  
Mean Values ◽  
Cooking Properties ◽  
Quinoa Flour

In this study, raw and germinated quinoa seed flour was utilized in gluten-free pasta formulation. Rice:corn semolina (50:50) blend was used in gluten-free pasta as a control group. Quinoa flours were replaced with rice:corn semolina blend at different (0–30%) ratios in gluten-free pasta formulation. Guar gum (3%) was also used to tolerate structural defects caused by gluten deficiency. Trials were conducted according to (2 × 4) × 2 factorial design. Color values, cooking properties, and chemical and sensory attributes of gluten-free pasta samples were determined. Quinoa flour type and quinoa flour addition ratio factors significantly (p < 0.05) affected the L*, a* color values and all of the cooking properties of the gluten-free pasta samples. Utilization of germinated quinoa flour in gluten-free pasta revealed lower water uptake, volume increase, firmness, and higher cooking loss values than that of raw quinoa flour. Quinoa flour especially improved the mean values of protein, total phenolic content, antioxidant activity from 8.1%, 0.7 mg GAE/g, and 13.4%, up to 12.7%, 1.5 mg GAE/g, and 28.8%, respectively. A significant (p < 0.05) increment was observed in Ca, Fe, K, Mg, P, and Z content of the gluten-free pasta and all addition ratios of quinoa flour. As a result, increasing amount of quinoa flour enriched the nutritional composition of gluten-free pasta but high utilization ratio resulted in slight sensory losses.

scholarly journals Volume, firmness and crumb characteristics of gluten-free bread based on extruded quinoa flour and lactic acid

2020 ◽  
Vol 23 ◽  
Author(s):  
Elvia Murgueytio ◽  
Stalin Santacruz
Keyword(s):  
Lactic Acid ◽  
Specific Volume ◽  
Water Solubility ◽  
Chenopodium Quinoa ◽  
Control Sample ◽  
Cell Number ◽  
Gluten Free ◽  
Average Cell Size ◽  
Average Cell ◽  
Quinoa Flour

Abstract Coeliac disease forces on the developing of gluten-free products. Gluten-free cereals may be modified by techniques like cooking-extrusion or by adding compounds like lactic acid in order to obtain mixtures with adequate viscoelastic properties for the developing of baked products. The present work studies the elaboration of gluten-free bread with extruded quinoa (Chenopodium quinoa Willd) flour and lactic acid. The influence of feeding humidity (18% and 25%) and temperature of extrusion (60 °C and 95 °C) on water absorption index (WAI) and water solubility index (WSI) of extruded flours was investigated. The results showed that feeding humidity led to changes on WAI. Baking process was studied by varying the amount of lactic acid added during bread baking. The specific volume, firmness and crumb characteristics (average cell size and cell number per mm2) of bread were determined. A control sample based on commercial gluten-free flour and no lactic acid was used. The results showed that lactic acid content did not affect bread firmness. Bread prepared with extruded flours at 95 °C, 25% feeding moisture had higher firmness (p < 0.05) than bread prepared with other extruded flours and control sample. Low level of lactic acid (0.2%) led to bread with high specific volume. The use of an extruded quinoa flour with low levels of lactic acid led to a gluten-free bread with a high specific volume and low firmness.

scholarly journals Evaluación de parámetros físico-químicos y organolépticos de una leche fermentada enriquecida con quinua (Chenopodium quinoa)

2019 ◽  
pp. 35
Author(s):  
Jandry Antonio Bravo Mera ◽  
Gema Carolina Vera Verduga ◽  
Virginia Vanessa Andrade Andrade ◽  
Wagner Antonio Gorozabel Muñoz ◽  
Jordán Javier García Mendoza
Keyword(s):  
Chenopodium Quinoa ◽  
Physicochemical Characteristics ◽  
Fermented Milk ◽  
Control Treatment ◽  
Significance Level ◽  
Palabras Clave ◽  
Significant Difference ◽  
Randomized Experimental Design ◽  
Quinoa Flour ◽  
Organoleptic Parameters

Evaluation of physico-chemical and organoleptic parameters of a fermented milk enriched with quinoa (Chenopodium quinoa) Resumen La harina de quinua presenta diversos aportes nutricionales requeridos en la alimentación, lo cual hace de este producto una alternativa viable para ser involucrado en diferentes procesos de interés agroindustrial. El objetivo del presente estudio fue evaluar los parámetros físico-químicos y organolépticos de una leche fermentada (yogurt) enriquecida con harina de quinua. Se utilizó un diseño experimental completamente al azar con un nivel de significancia de p<0,05 utilizando la prueba de Duncan. El factor en estudio fue la adición de harina de quinua en niveles del 1%(T1), 3%(T2) y 5%(T3) más un tratamiento testigo T0 (0% quinua). Las variables evaluadas fueron (proteína, grasa, pH y acidez) además mediante un panel sensorial se analizaron los atributos sensoriales (sabor, olor, color, textura y apariencia general). Los resultados indicaron que el T2 con 3% harina de quinua fue el de mayor aceptación, los cuales presentaron valores de proteína de 5,1%; grasa 3,2%, pH 4,89 y la acidez fue no significativo entre los tratamiento teniendo un C.V. de 3,88. El análisis sensorial presentó diferencia  significativa al 5% en todos los tratamientos. Se logró determinar que la harina de quinua influyó sobre las características físico-químicas ya que todas las formulaciones estuvieron dentro de los límites permisibles por la INEN 2395:2011. Palabras clave: Leche fermentada; quinua; análisis organoléptico; proteína; grasa. Abstract Quinoa flour has various nutritional contributions required in food, which makes this product a viable alternative to be involved in different processes of agroindustrial interest. The objective of this study was to evaluate the physicochemical and organoleptic parameters of fermented milk (yogurt) enriched with quinoa flour. A completely randomized experimental design with a significance level of p <0.05 was used using the Duncan test. The factor under study was the addition of quinoa flour at levels of 1% (T1), 3% (T2) and 5% (T3) plus a T0 control treatment (0% quinoa). The variables evaluated were (protein, fat, pH and acidity), in addition, a sensory panel analyzed the sensory attributes (taste, smell, color, texture and general appearance). The results indicated that T2 with 3% quinoa flour was the most widely accepted, which presented protein values ​​of 5.1%; 3.2% fat, pH 4.89 and acidity was not significant among the treatments having a C.V. of 3.88. The sensory analysis showed a significant difference at 5% in all treatments. It was possible to determine that quinoa flour influenced the physicochemical characteristics since all the formulations were within the limits allowed by INEN 2395: 2011. Keywords: Fermented milk; quinoa organoleptic analysis; protein; grease.

scholarly journals Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Olga L. Torres ◽  
Mariana Lema ◽  
Yessica V. Galeano
Keyword(s):  
Water Absorption ◽  
Raw Materials ◽  
Rupture Strength ◽  
Chenopodium Quinoa ◽  
Protein Composition ◽  
Extrusion Process ◽  
Raw Material ◽  
Strength Increase ◽  
Drying Time ◽  
Quinoa Flour

Quinoa is a promising raw material for the production of foods with high nutritional quality. This study used quinoa flour (Chenopodium quinoa Willd.), egg white, and yucca starch to obtain an extruded pasta. By means of a proximate analysis, the nutritional content of the raw materials, uncooked and cooked pasta, was evaluated. The effects of quinoa flour on the protein composition, physical properties (color, texture, loss through cooking, water absorption, and swelling indices), moisture, DSC, and SEM were evaluated through its comparison with a commercial pasta (control) formulated with quinoa (PCQ). The values obtained during the study were subjected to a simple analysis of variance (ANOVA) to determine the interaction between the factors and the variables by using a statistical program. Incorporation of quinoa flour in the formulations (F1, F2, and F3) increased notoriously the protein content ( p < 0.05 ) and decreased the carbohydrate content, and no significant differences were observed for lipids and ash. The energy value increased due to the essential amino acids present in quinoa. The values obtained for L ∗ , a ∗ , and b ∗ increased with the increase in quinoa flour, and significant differences for b ∗ ( p < 0.05 ) were attributed to the characteristic color of quinoa, drying time, and moisture content. The lack of molecular interaction between starch and protein due to the conditions used in the extrusion process influenced the decrease in rupture strength, increase in the water absorption and swelling indices, and losses due to cooking (8 g/100 g) within an acceptable range. Consequently, affected by the enthalpy of fusion, the starch granules of the quinoa flour did not gelatinize, as observed in the SEM micrographs. The results obtained and the parameters used in the extrusion process influenced the characteristics of the pasta, indicating that quinoa flour is a promising raw material for obtaining gluten-free products.

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