Analysis of quinoa roller millstreams: Physical, chemical, and functional properties

Abstract

The objective of present study is to assess the performance of roller milling on quinoa grains, aiming to produce distinct mill stream fractions from perisperm and evaluate its composition and functionalities. During the roller milling process, quinoa yielded three break and three reduction flour streams, as well as coarse bran, fine bran, and germ. Among flour streams, C1 accounted for 49.61% while C2 represented 23.62% of total straight run flour (SRF). Notably, quinoa flour streams exhibited brighter colour and finer granulation similar to wheat flour. Content of ash, protein, and fat increased with successive break flour streams (B1 to B3), displaying a similar trend for reduction flour streams (C1 to C3). Starch damage was higher for last reduction flour streams. Roller milling of quinoa resulted in distinct flour streams from the perisperm, showing physical properties similar to wheat flour. These mill streams varied in yield, nutritional properties, and flour functionalities.