Abstract
Replacement of refined wheat flour with milling fractions of quinoa seeds represents a useful way for the formulation of value-added baked products with beneficial characteristics to consumers. The aim of this study was to assess the chemical composition and physical properties of different particle sizes of quinoa flour on Falling number index (FN) and dough rheological properties determined by Mixolab in a planned research based on design of experiment by using full factorial design. The ash and protein contents were higher in medium particle size, whereas the carbohydrates presented a lower value, this fraction having also the highest water absorption and water retention capacity. The reduction of particles led to an increased swelling capacity and a decreased bulk density. The particle size significantly influenced the FN values in linear and quadratic terms (p < 0.05), showing a decrease with the particle size increasing. Particle size decrease significantly increased water absorption and the rate of protein weakening due to heat (C1–2), whereas starch gelatinization rate (C3–2), starch breakdown rate related to amylase activity (C3–4) and starch retrogradation speed (C5–4) decreased. By increasing the amount of quinoa flour (QF) in wheat flour, the dough stability and the torques C2, C3, C4 and C5 followed a decreased trend, whereas water absorption and dough development time rose. Optimization, determined by particle size and level of QF added in wheat flour based on which of the combination gives the best rheological properties, showed that the composite flour containing 8.98% quinoa flour of medium particle size was the most suitable.
Highlights
Quinoa (Chenopodium quinoa Willd) is a pseudocereal with large applications in the food industry and represent a current trend in the human diet because it has excellent nutritional and nutraceutical value and is a gluten-free grain [1,2]
The same results of moisture of different particle sizes of quinoa flours in different fractions was observed by Ahmed et al (2019) [28] and for rye and barley flours [49]
Milling fractions of quinoa seeds revealed variations in chemical composition and functionality depending on particle size
Summary
Quinoa (Chenopodium quinoa Willd) is a pseudocereal with large applications in the food industry and represent a current trend in the human diet because it has excellent nutritional and nutraceutical value and is a gluten-free grain [1,2]. It can be used for functional food development due to its functional and rheological properties, sensory characteristics, nutrient profile and stability [3]. The most important carbohydrate from quinoa seed is starch, which varies between 52.2–69.2% of the dry matter [4,7,8], and having as low as 11% amylose content [9]. Total fiber content in quinoa seeds varies from 7.0 to
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
