Nutritional and technological properties of a quinoa (Chenopodium quinoa Willd.) spray-dried powdered extract

Abstract

The relevance of an appropriate nutrition requires innovation in the design of food ingredients. The goal of this work was to obtain a powdered extract of quinoa by using spray-drying. To this aim, quinoa flour was suspended in water to obtain a soluble fraction mainly composed of proteins, starch, fiber, lipids, antioxidants and minerals. The spray-drying conditions of this quinoa soluble fraction were setup in terms of inlet temperatures (150, 160, 170 and 180°C) and feed flow (4.5, 7.5, 10.5 mL/min). The obtained powders were characterized by determining the proximate composition, antioxidant activity, microstructure, fatty acids' profile, and starch and proteins' structures. A correlation among the drying parameters and the chemical and functional attributes of the powders was addressed using principal component analysis. From a technological viewpoint the use of moderate feed flows (7.5 mL/min) and high inlet temperatures (180°C) was the best combination to obtain high powder yields (85% d.b.), low a w (0.047 ± 0.005) and high solids content (0.956 ± 0.005). The drying temperature positively affected the structure of starch, improving swelling and favoring moderate agglomeration which increases the encapsulation properties of quinoa. These results support the use of spray-drying as a suitable method to obtain powdered extracts of quinoa without affecting the nutritional value, thus supporting their use as functional ingredients in the formulation of ready-to-eat foods.

Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds

“…The total carbohydrates content in quinoa could vary between 48.6 and 68.1% of dry matter weight and 45.16-59.78%, respectively, as reported by [50,51]. Starch, the major carbohydrate of quinoa, ranges between 32 and 69% of total carbohydrates [52] and is followed by total dietary fiber (7-9.7%) [50] and fermentable sugars (2% from the total carbohydrate amount), as reported by [53].…”

“…Many research data show that quinoa flour is as an important nutritional natural food source due to its valuable bioactive compounds such as B vitamin group (especially folic acid, named B9 vitamin), minerals, and essential amino acids [9,50,52,55]. Total folate content of quinoa is reported to be by about ten times higher than in wheat [56].…”

“…On the other side, [84] reported that LAB might produce 12β-glucan during the growth process and metabolism, which could positively influence the viscosity and the water holding capacity of quinoa flour. Gelation, water-holding, and foaming capacity represent the main technological applications of quinoa flour [52]. Water absorption capacity of quinoa flour is one of the most important physicochemical properties of carbohydrates content being influenced by the intermolecular association between starchy polymers [51].…”

“…Gelation, water-holding, and foaming capacity represent the main technological applications of quinoa flour [52]. Water absorption capacity of quinoa flour is one of the most important physicochemical properties of carbohydrates content being influenced by the intermolecular association between starchy polymers [51].…”

In vitro Antioxidant and Antibacterial Activities of Quinoa Flavonoids Extracted by Ethanol-Ammonium Sulfate Aqueous Two-Phase System

“…Evidence indicates that flavonoids have the potential to reduce the risk of cervical cancer, lung cancer, leukemia, breast cancer, colorectal cancer and prostate cancer (Brend et al 2012;Orfali et al 2016;Filho et al 2017;Sezgin and Sanlier 2019). Flavonoids have strong antioxidant effects, can eliminate harmful superoxide radical groups in the human body and have physiological activities such as anti-aging, enhancing immunity and so on (Perez Vizcaino andFraga 2018, Abotaleb et al 2019;Lavanya et al 2019;Romano et al 2020). As a result, more and more researchers are turning their attention to the active components of quinoa.…”