Techno-functional Properties Research Articles

Gluten-free baked products formulated with Jerusalem artichoke (Helianthus tuberosus) flour

Gluten-free baked products (GFBPs) usually present unbalanced nutritional and unappealing organoleptic characteristics (e.g. excessive hardness and pale color) when compared to cereal-based products containing gluten. Jerusalem artichoke tubers store inulin and fructooligosaccharides, compounds with nutritional and functional attributes suitable for the diets of persons with diabetes and obesity. This work proposes to improve the nutritional and organoleptic characteristics of GFBPs formulated from a base gluten-free premix of maize and cassava starch, and rice flour, by partial substitution (0–70%) of both starches with Jerusalem artichoke flour (JAF). JAF proximate composition and technofunctional properties were evaluated, standing out its high water retention capacity (3.30 ± 0.21 g/g), which was 2 and 3 times higher than that of rice flour and corn and cassava starches, respectively. Firstly, a sweep of replacement percentages for cassava and corn starches with JAF was conducted. The GFBPs formulations assayed were: rice flour (30%), cassava starch (0–30%), maize starch (0–40%), and JAF (0–70%). From color and texture results, the formulations containing 20 (T20) and 40% (T40) of substitution were selected and scaled up, and the respective GFBPs were characterized by moisture content, aw, color, weight, volume, alveolar distribution, and crumb and crust texture properties. The luminosity (L*) of the dough and crust decreased significantly (p < 0.05) with increasing JAF content (from 88.10 ± 0.96 to 44.31 ± 0.74 and from 81.19 ± 1.59 to 35.25 ± 1.50, respectively). Hardness was significantly reduced (p < 0.05) by JAF replacement in T40 compared to the control, from 4.68 ± 1.60 to 1.71 ± 0.34 N for the crumb and from 31.67 ± 9.81 to 3.00 ± 3.31 N for the crust. The T20 samples presented greater alveolar area and circularity of the alveoli, resulting in a GFBP with better textural and organoleptic attributes. Both formulations were acceptable when subjected to a sensory analysis, but consumers showed greater preference for the samples with 40% JAF.

Techno-functional properties of quality protein maize (QPM) (Zea mays L.) protein concentrates

Nowadays, new strategies and alternatives are being implemented to improve the protein quality of foods containing essential amino acids, like quality protein maize (QPM). The techno-functional properties of protein concentrate from QPM maize: Sac Beh (SB), Chichen Itza (ChI), and Blanco Uxmal (BU); non-nixtamalized (NN) and nixtamalized (N), were evaluated in the present work. The non-nixtamalized varieties showed higher amounts of protein in the QPM ChI (86.81%) and nitrogen solubility of 64.94% as the pH increased to 9. The emulsifying capacity was higher at pH 5 (60.74%). The non-nixtamalized SB samples showed higher foaming stability (1.82%) at pH 7, and the non-nixtamalized BU samples had higher foaming capacity at pH 5 (60.74%). Water holding capacities ranging from 1.2 to 3.13 g/g were achieved. The non-nixtamalized QPM concentrates had higher water and oil holding capacities. There was a predominance of elastic character over viscous character (G' &gt; G'') in all treatments behaving as weak gels, which were affected in alkaline conditions by decreasing the modulus value. The techno-functional properties were affected by the processing method. These results could be beneficial for providing a better understanding of the properties of QPM proteins, allowing innovative ways of utilising these proteins as an ingredient in food systems.

Impact of thermosonication at neutral pH on the structural characteristics of faba bean protein isolate dispersions and their physicochemical and techno-functional properties

The effect of thermosonication (TS) (90 °C, 10–30 min) on faba bean protein isolate (FPI) at pH 7 was investigated. The microstructural and techno-functional properties of TS-treated FPI were compared with native FPI or FPI treated with conventional prolonged heating (CH, up to 8 h) at 90 °C. TS treatment effectively converted FPI to amorphous aggregates containing predominant β-sheet secondary structures, as determined by Thioflavin T (ThT) fluorescence and circular dichroism (CD). According to sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE), these amorphous aggregates could be formed by disulfide bonds. Additionally, TS treatment is efficient in disrupting large protein aggregates of FPI, thus improving their solubility. Both TS and CH treatments induced formation of viscoelastic FPI hydrogels, whose gel strength depends on the type and time of treatment. Hydrogels formation is likely to arise from the entanglement and interaction of protein aggregates as revealed by small angle neutron scattering (SANS) and scanning electron microscopy (SEM). TS-treated FPI was also used to prepare O/W emulsions and whose structural and physical properties were compared with those stabilised by untreated FPI. At all oil volume fractions (φ = 0.2, 0.5, and 0.7) and FPI concentrations (1, 3, and 5 wt %), emulsions stabilised by TS-treated FPI exhibited smaller oil droplet size, greater mechanical strength and superior stability compared to those stabilised by untreated FPI. The study suggests that TS treatment is promising in improving techno-functional properties of FPI; further studies are needed to exploit TS-treated plant proteins as a novel food ingredient in food product development.

Fibrillisation of faba bean protein isolate by thermosonication for process efficacy: Microstructural characteristics, assembly behaviour, and physicochemical properties

The effect of thermosonication (TS) (90 °C, 10–30 min) on the fibrillisation of faba bean protein isolate (FPI) was studied. The self-assembly behaviour, microstructural characteristics and techno-functional (gelation and emulsification) properties of FPI fibrils obtained from TS treatment were compared with those obtained from conventional prolonged heating (CH) at 90 °C up to 8 h. Compared to CH treatment, TS treatment was shown to significantly accelerate the formation of FPI fibrils with prominent β-sheet structures as revealed by Thioflavin T (ThT) fluorescence, Fourier-transform infrared spectroscopy (FTIR) and circular dichroism (CD). The characteristics of fibril building blocks were analysed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and liquid chromatography linked to tandem mass spectrometry (LC-MS/MS) to obtain the differences between TS and CH induced fibrillisation of FPI. Transmission electron microscopy (TEM) and small-angle neutron scattering (SANS) showed that 4 h CH and 10 min TS treatments resulted in the fibrils with similar radius (from 5 to 10 nm). Furthermore, SANS indicated that TS treatment induced the formation of an entangled FPI fibrillar network, which could lead to the observed viscoelastic properties of FPI at a high concentration (10 wt%). Finally, high internal phase O/W emulsions (HIPE, φ = 0.75) stabilised by 30 min TS induced FPI fibrils (3 wt%) demonstrated a stronger gel strength and smaller oil droplet size compared to those prepared with untreated FPI, suggesting a superior emulsification capability of FPI fibrils. This finding demonstrates that TS treatment is a promising and efficient method for fibrillisation of plant proteins with the resultant fibrils generating excellent gelation and emulsification properties.

Characterization of flours from some underutilized carbohydrate sources of Thailand for potential food applications

Northern Thailand's underutilized crop flours were examined for morphology, chemical composition, thermal, and techno-functional properties to broaden carbohydrate sources and assess their potential as plant-based food analogs and other food ingredients. Samples were as follows: Elephant foot yam (A), and Purple yam or Greater yam (DA-P), Water yam (DA-W), Five-leaf yam (DP), D. daunaea Prain & Burkill (DD), and Lesser yam (DE). Scanning electron micrographs revealed varied starch granule shapes and size ranging from 9 to 31 mm. XRD showed A-type crystallinity for sample A, B-type for DA-P, DA-W, DP, and DE, and C-type for DD. DP flour has the highest protein and starch content. DD and DE flours had the highest fat and fiber content with the least amylose content. DP, DA-P, and A flours displayed excellent thickening capacity, whereas DD and DE flours exhibited low viscosity and resistance to disintegration induced by heat and shear. DA-W flour exhibits moderate physicochemical properties, rendering it versatile for a multitude of applications. Gelatinization enthalpy (ΔH) ranged from 3.46 J/g to 8.14 J/g, indicating DA-P granular structure had more crystallites while A flour had lower thermostability. All flours exhibited unique characteristics, offering diverse options as texturizing agents for food analog formulation.

Incorporation of Sea Spaghetti (Himanthalia elongata) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response.

Seaweed is a naturally rich source of nutrients and exhibits techno-functional properties that are under study for their potential as ingredients in meat products. However, seaweed is associated with a particular flavor profile, and optimization of the sensory profile should be conducted alongside technical performance. This study investigated the feasibility of the application of sea spaghetti (Himanthalia elongata) in the production of low-salt beef patties and recorded the associated sensory profile and consumer hedonic-emotional response. Eight beef patty formulations with varying salt (0-1%) and seaweed (0-5%) contents were subjected to quantitative descriptive analysis via a trained sensory panel (n = 8) and six the formulations were selected for consumer testing (liking, emotional associations, saltiness perception, and purchase intent) by a group of 105 Irish resident consumers. The trained panel results showed that the intensity of seaweed odor, flavor, and visual presence in burgers was negatively related to the intensity of beef odor and flavor and that seaweed addition (5%) significantly increased the saltiness perception of low-salt burgers. Burgers with 1% added seaweed, although perceived by consumers as less salty, could substitute NaCl in low-salt beef patties without deterioration of their liking among regular burger consumers. Consumers associated all seaweed-containing samples, especially those containing 1% of sea spaghetti, with being good, pleasant, satisfied, and warm. The higher inclusion of sea spaghetti (2.5%) led to significantly lower overall liking and reduced purchase intent, while consumers associated this formulation with emotions such as being more adventurous, aggressive, and wild. Consumers who rejected seaweed burgers had the highest level of food neophobia and avoided foods with additives. The results demonstrate that 1% sea spaghetti seaweed can be successfully incorporated into low-salt beef patties, resulting in hedonic and emotional benefits without significantly increasing the salt content.

Effect of different physical pre-treatments on physicochemical and techno-functional properties, and on the antinutritional factors of lentils (Lens culinaris spp)

Lentils have a valuable physicochemical profile, which can be affected by the presence of antinutrients that may impair the benefits arising from their consumption. Different treatments can be used to reduce these undesirable compounds, although they can also affect the general composition and behaviour of the lentils. Thus, the effect of different processing methods on the physicochemical and techno-functional properties, as well as on the antinutritional factors of different lentil varieties was studied. Phytic acid was eliminated during germination, while tannins and trypsin inhibitors are mostly affected by cooking. Functional properties were also altered by processing, these being dependent on the concentration of different nutrients in lentils. All the studied treatments affected the physicochemical profile of lentils and their functional properties. Cooking and germination appear to be the most effective in reducing antinutritional factors and improving the physicochemical profile of the lentils, meeting the current nutritional demands of today's society.

Effect of microwave-assisted treatment on proximate, techno-functional, thermal, structural, and storage properties of TGN (Cyperus esculentus L.) flour.

The use of the emerging technique of microwave-assisted roasting on TGN (TGN) flour was investigated. Tiger nuts were subjected to microwave irradiation at 450, 600, and 900 W each at 5, 10, and 15 min, and milled to flour. The flours were analyzed for proximate, bioactive, techno-functional, morphological, thermal, and storage effects on their composition. An untreated sample was the control. The results revealed that microwave treatment significantly (P < 0.05) elicited various modifications in the proximate composition and techno-functional properties. The treatment improved the bioactive composition of phenolic content together with the antioxidant activity of the flour. Progressive microwave treatment of TGNs resulted in flours with darker colors and reduced pasting parameters. Structural modification of starch granules, protein denaturation, and starch-protein complexes occasioned by microwave treatment were evidenced in the functional group analysis, including morphological agglomeration, increased particle size, and thermal properties. Treatment also enhanced the microbiological qualities of flour after 8 weeks of storage. This study shows that microwave treatment produces excellent physical modifications that lead to improvements in the nutritional, functional, sensory, and color properties, and safety attributes of TGN flour for food application. This is a development that could present opportunities for novel food formulation by the food industry and related industries. © 2024 Society of Chemical Industry.

Enzymatic Modification of Cow, Buffalo and Goat Milk Proteins and their Effect on Anti-Oxidant Activity and Digestibility

Aim: Buffalo milk and goat milk were enzymatically hydrolyzed to have 5, 10 and 15 per cent DH to improve the techno-functional properties of milk proteins in order to utilize in production of channa based dairy products. Study Design: A significant contribution to total milk production of India comes from buffalo milk and followed by cow and goat milk. Inspite of that, Buffalo milk and goat milk are not being utilized for many products in view of their inherent problems associated in production of Chhana based dairy products. Buffalo milk and goat milk were enzymatically hydrolyzed to have 5, 10 and 15 per cent DH to improve the techno-functional properties of milk proteins in order to utilize in production of products. Place and Duration of Study: Karnataka Veterinary Animal and Fisheries Sciences University (KVAFSU), Dairy Science College, Hebbal, Bangalore Karnataka, India Methodology: The Goat milk samples were collected from Sinchana Goat and sheep farm, Marenahalli village (Bengaluru Rural Dist) and Buffalo milk was obtained from country Delight Pvt. Ltd., J. P. Nagar, Bengaluru, Karnataka. Cow milk used in this investigation was collected from SEDP, Dairy Science College, Hebbal, Bangalore. Commercially available pure Neutrase enzyme was purchased from DSM Nutritional Products India Pvt. Ltd, Bangalore. All the glassware used were soaked in chromic acid solution, repeatedly washed with water, rinsed with distilled water and dried before use. For microbiological analysis dried test tubes, conical flask, pipettes were cotton plugged and sterilized in hot air oven. The chemicals and reagents used in this study were mainly of analytical grade procured from Prince Laboratory Company Pvt limited, Bangalore. The protein molecular weight markers were used for the electrophoretic study were procured from Bangalore Genei Pvt Ltd. Results: Highest protein content was noted in buffalo casein hydrolysate (83.0 %) than cow (81.0 %) and goat (81.16 %) and lowest nitrogen and ash content was observed in goat casein hydrolysate (13.65 %) and (15.20 %) respectively. (Akshya pl include few lines of enzymatic modification on anti-oxidant property and digestibility copy from discussions) Conclusion: Though buffalo milk contributes nearly half of the total milk production of India and goat milk carries both nutritional and therapeutic benefits, the potential utilization of both these milks are very much limited due to the inherent problems associated with them. This investigation has shown that by enzymatically hydrolyzing buffalo milk and goat milk to 5 per cent DH results significant improvement in physico-chemical and functional attributes Rasagulla which is on par with cow’s milk protein hydrolysates. Recommendation: Scavenging activity or anti-oxidant activity and Digestibility of hydrolysates has been studied as influenced by the extent of enzymatic modification in this study.

A review of techno-functional properties of legume proteins and their potential for development of new products

A review of techno-functional properties of legume proteins and their potential for development of new products

Valorisation of tomato seeds: investigating the effects of defatting on the physico-chemical, rheological, structural and techno-functional properties

Valorisation of tomato seeds: investigating the effects of defatting on the physico-chemical, rheological, structural and techno-functional properties

Pasture feeding improves the nutritional, textural, and techno-functional characteristics of butter

There is an increasing consumer desire for pasture-derived dairy products, as outdoor pasture-based feeding systems are perceived as a natural environment for animals. Despite this, the number of grazing animals globally has declined as a result of the higher milk yields achieved by indoor TMR feeding systems, in addition to the changing climatic conditions and lower grazing knowledge and infrastructure. This has led to the development of pasture-fed standards, stipulating the necessity of pasture and its minimum requirements as the primary feed source for products advertising such claims, with various requirements depending on the region for which it was produced. This work investigates the differences in the composition and techno-functional properties of butters produced from high, medium and no pasture allowance diets during early, mid, and late lactation. Butters were produced using milks collected from 3 feeding systems: outdoor pasture grazing (high pasture allowance); indoor TMR (no pasture allowance); and a partial mixed ration (medium pasture allowance) system, which involved outdoor pasture grazing during the day and indoor TMR feeding at night. Butters were manufactured during early, mid, and late lactation. Creams derived from TMR feeding systems exhibited the highest milk fat globule size. The fatty acid profiles of butters also differed significantly as a function of diet and could be readily discriminated by partial least squares analysis. The most important fatty acids in such an analysis, as indicated by their highest variable importance projection scores, were CLA C18:2 cis-9,trans-11 (rumenic acid), C16:1n-7 trans (trans-palmitoleic acid), C18:1 trans (elaidic acid), C18:3n-3 (α-linolenic acid), and C18:2n-6 (linoleic acid). Increasing pasture allowances resulted in reduced crystallization temperatures and hardness of butters and concurrently increasing the "yellow" color. Yellow color was strongly correlated with Raman peaks commonly associated with carotenoids. The milk fat globule size of cream decreased with advancing stage of lactation and churning time of cream was lowest in early lactation. Differences in the fatty acid and triglyceride contents of butter as a result of lactation and dietary effects demonstrated significant correlations with the hardness, rheological, melting, and crystallization profiles of the butters. This work highlighted the improved nutritional profile and functional properties of butter with increasing dietary pasture allowance, primarily as a result of increasing proportions of unsaturated fatty acids. Biomarkers of pasture feeding (response in milk proportionate to the pasture allowance) associated with the pasture-fed status of butters were also identified as a result of the significant changes in the fatty acid profile with increasing pasture allowance. This was achieved through the use of 3 authentic feeding systems with varying pasture allowances, commonly operated by farmers around the world and conducted across 3 stages of lactation.

Influence of the processing on composition, protein structure and techno-functional properties of mealworm protein concentrates produced by isoelectric precipitation and ultrafiltration/diafiltration

Edible insects represent a great alternative protein source but food neophobia remains the main barrier to consumption. However, the incorporation of insects as protein-rich ingredients, such as protein concentrates, could increase acceptance. In this study, two methods, isoelectric precipitation and ultrafiltration-diafiltration, were applied to produce mealworm protein concentrates, which were compared in terms of composition, protein structure and techno-functional properties. The results showed that the protein content of the isoelectric precipitation concentrate was higher than ultrafiltration-diafiltration (80 versus 72%) but ash (1.91 versus 3.82%) and soluble sugar (1.43 versus 8.22%) contents were lower. Moreover, the protein structure was affected by the processing method, where the ultrafiltration-diafiltration concentrate exhibited a higher surface hydrophobicity (493.5 versus 106.78 a.u) and a lower denaturation temperature (161.32 versus 181.44 °C). Finally, the ultrafiltration-diafiltration concentrate exhibited higher solubility (87 versus 41%) and emulsifying properties at pH 7 compared to the concentrate obtained by isoelectric precipitation.

Phylogenetic identification of microbes from fermented botanicals used in gluten-free composite flour mixes

Phylogenetic information on microbial communities involved in fermenting botanicals has important implications for the food industry since it can provide a valuable perspective on the diversity, composition, and techno-functional properties and characteristics of the final product. Microbial phylogenetic analysis illustrates the evolutionary history of microbes through visual representational graphs (phylogenetic trees) showing the beginning and advancement of their assemblage.&#x0D; In this study, we used molecular methods to determine the phylogenetic identities of microbes occurring in spontaneously fermented sweet potato, maize, and pigeon pea samples after a 72-hourly evaluation every 12 h. The sequences obtained were edited using the bioinformatics algorithm against similar sequences downloaded from the National Center for Biotechnology Information (NCBI) database using BLASTN and aligned using ClustalX. The neighbor-joining technique was applied to extrapolate the chronicle of the isolates evolution.&#x0D; Molecular identification from the BLASTN results showed the following bacterial isolates: Lysinibacillus macrolides, Klebsiella pneumoniae, Lactococcus lactis, Providencia stuartii, Enterobacter cloacae, Limosilactobacillus fermentum, Lactobacillus fermentum, Staphylococcus edaphicus, and Bacillus flexus, as well as the following fungal isolates: Trichosporon asahii, Mucor irregularis, Cladosporium tenuissimum, and Aspergillus niger. The sequences obtained from the isolates produced an exact match with the NCBI non-redundant nucleotide (nr/nt) database. L. lactis had the highest percentage occurrence for bacteria (38.46%), while T. asahii and A. niger showed the highest occurrence for fungi (37.50%).&#x0D; Identifying and characterizing the microorganisms involved in the fermentation process would allow optimizing fermentation conditions to enhance the quality and nutritional value of the final products.

Impact of ultracentrifugal milling on the thermo-rheological, functional, and physicochemical properties of yellow and green pea flour

Pea seeds conversion into flour enhance their incorporation into diverse food systems. However, milling impacts changes in the flour's physicochemical and technofunctional properties. In this study, the impact of ultracentrifugal milling on the thermal, rheological, functional and physicochemical properties of flour from yellow and green pea varieties was investigated. Pea seeds were milled to maximum particle sizes of 0.25, 0.50 and 1.00 mm based on different screen aperture fitted to the ultracentrifugal mill. Scanning electron microscopy showed that flour samples milled with the 0.25 mm screen aperture had higher disentangled protein particles but more damaged starch particles compared to the 0.50 and 1.00 mm screens. The FTIR analysis indicated similar spectra with varying functional groups at corresponding wavelengths but different absorbance intensity. At 2853 cm−1 wavelength, additional peak for cellulose was detected in 0.25 mm milling condition but absent in other samples. Flour milled to 0.25 and 0.50 mm maximum particle size had the most desirable outcomes to rheological and thermal attributes. Principal component analysis score plots elucidated relationship between milling conditions, flour functionality and pea variety with PC1 at 46.64% and PC2 at 34.53%. These findings demonstrate that milling conditions can be a potential tool to manipulate pea flour functionality.

Supercritical CO2 Treatment to Modify Techno-Functional Properties of Proteins Extracted from Tomato Seeds.

Tomato seeds are a rich source of protein that can be utilized for various industrial food purposes. This study delves into the effects of using supercritical CO2 (scCO2) on the structure and techno-functional properties of proteins extracted from defatted tomato seeds. The defatted meal was obtained using hexane (TSMH) and scCO2 (TSMC), and proteins were extracted using water (PEWH and PEWC) and saline solution (PESH and PESC). The results showed that scCO2 treatment significantly improved the techno-functional properties of protein extracts, such as oil-holding capacity and foaming capacity (especially for PEWC). Moreover, emulsifying capacity and stability were enhanced for PEWC and PESC, ranging between 4.8 and 46.7% and 11.3 and 96.3%, respectively. This was made possible by the changes in helix structure content induced by scCO2 treatment, which increased for PEWC (5.2%) and decreased for PESC (8.0%). Additionally, 2D electrophoresis revealed that scCO2 hydrolyzed alkaline proteins in the extracts. These findings demonstrate the potential of scCO2 treatment in producing modified proteins for food applications.

Effect of thermal and defatting treatments on the composition, protein profile and structure of house cricket (Acheta domesticus) protein extracts

This study investigated the impact of blanching (100 °C, 40 s), defatting method (maceration, Soxhlet) and solvent polarity (hexane, ethanol) on the profile, structure and solubility of house cricket protein extracts. Blanching and Soxhlet using ethanol impacted the protein profile, with a lower content of myosin heavy chain and a higher abundance of low molecular weight proteins (<25 kDa). Moreover, ethanol induced aggregation of non-blanched cricket proteins, with a 13–72% reduction in protein recovery yield. The protein secondary structure of non-blanched extracts was also affected by ethanol with 18% more β-sheets. Furthermore, blanching resulted in a lower protein surface hydrophobicity by a factor of 3 to 7, with no impact of solvent polarity. Finally, the solubility of protein extracts remained >75%, regardless of the blanching and defatting methods. These findings, combined with the evaluation of techno-functional properties, could be used for the development of cricket-based protein ingredients for food formulations.

A-10 kGy of γ-irradiation enhanced the techno-functional properties of psyllium seed's fiber via maximizing the surface and altering the structure

A-10 kGy of γ-irradiation enhanced the techno-functional properties of psyllium seed's fiber via maximizing the surface and altering the structure

Semi-industrial ultrasound-assisted extraction of grape-seed proteins.

To manage industrial waste in accordance with the circular bioeconomy concept it is sometimes necessary to handle grape seeds, an abundant by-product of the wine-making process. This study presents a process based on ultrasound technology for the extraction of grape-seed proteins, due to their nutritional and techno-functional properties. The protein content of extracts obtained under silent and lab-scale conditions was compared with that obtained under semi-industrial ultrasound conditions, and the chemical composition (carbohydrates, total phenols, and lipids) and the elemental profiles of the final, up-scaled downstream extracts were characterized. This work found that the maximum amount of protein in the final product was 378.31 g.kg-1 of the extract. Chemical characterization revealed that each 1 kg of extract had an average content of 326.19 g gallic acid equivalent as total phenols, 162.57 g glucose equivalent as carbohydrates, and 382.76 g of lipophilic compounds. Furthermore, when the extract was checked for hazardous elements, none were found in levels that could be considered a risk for human health. The proposed semi-industrial strategy has the potential to contribute greatly to the valorization of grape seeds through the preparation of a protein-rich extract that can be used as an alternative to synthetic wine stabilizers and for the development of novel food and nutraceutical products. © 2024 Society of Chemical Industry.

Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures.

Wheat flour is a common raw material in the food industry; however, Andean grains, such as quinoa and kiwicha, are gaining popularity due to their quality proteins, fiber, and bioactive compounds. A trend has been observed toward the enrichment of products with these Andean flours, with them even being used to develop gluten-free foods. However, evaluating interactions between raw materials during industrial processes can be complicated due to the diversity of inputs. This study focused on evaluating the technofunctional and rheological properties of wheat, quinoa and kiwicha flours using a simple lattice mixture design. Seven treatments were obtained, including pure flours and ternary mixtures. Analyses of particle size distribution, water absorption index, subjective water absorption capacity, soluble material index, swelling power, apparent density and physicochemical properties were performed. Additionally, color analysis, photomicrographs and Raman spectroscopy were carried out. The results indicate significant differences in properties such as particle size, water absorption and rheological properties between the flours and their mixtures. Variations in color and microstructure were observed, while Raman spectroscopy provided information on molecular composition. These findings contribute to the understanding of the behavior of Andean flours in baking and pastry making, facilitating their application in innovative food products.