Abstract
Quinoa (Chenopodium quinoa Willd) is a native food plant of the Andean region of South America. Quinoa seeds have remarkable nutritional properties, not only from its high protein content, but also from its good amino acid balance. The aim of the study was evaluate the influence of quinoa seed moisture content (10, 12, 14, 16 and 18%) and temperature (-20, 3, 20 and 40°C, with the initial grain moisture content of 10.5%) on grinding process. Especially the particle size distributions and grinding energy indices were determined. The results showed that the increase of seed moisture content from 10 to 16% caused an increase the specific grinding energy from 6.9 to 8.3 kJ·kg-1, beside of this as the moisture increased the average particle also increased. The highest changes were observed in the fraction of coarse particles (above 1.0 mm). Interestingly, the mass fraction of fine particles (below 0.2 mm also increased). Other grinding indices also confirmed an increase the grinding energy requirements with the increase seed moisture content. The temperature of seed has little influence on quinoa grinding process. The highest grinding energy requirements were observed when the frozen seeds were ground.
Highlights
Quinoa (Chenopodium quinoa Willd) have been cultivated and consumed by humans for the last 50007000 years
The particle size distributions of the ground quinoa are given in Table 1 and 2
The results reveal that as the seed moisture content increased the fractions of the coarse and fine particles increased ground material was characterized mostly by the significantly higher fraction (P < 0.05) of the fine particles
Summary
Quinoa (Chenopodium quinoa Willd) have been cultivated and consumed by humans for the last 50007000 years. Quinoa seeds have been traditionally consumed as food by the native population of the Andes region Seeds of this plant contains of many health advantages and exceptional nutritional value such as: minerals, vitamins, fatty acids, antioxidants and a high concentration of protein in addition it is considered as an important source for dietary fiber and other bioactive compounds [1]. Due to this fact the functional properties of quinoa grains can make contribution to avoid risk of many diseases by using it as food product for humankind. Quinoa is gluten free and it is an important feature that explains the baker’s and brewer’s increasing interest in using quinoa for production products for celiac people [3]
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