Physical, chemical and nutritional characteristics of puffed quinoa

Zapana, Franklyn; Bruijn, Johannes de; Vidal, Leslie; Melín, Pedro; González, María Eugenia; Cabrera‐Barjas, Gustavo; Williams, Pamela; Bórquez, Rodrigo

doi:10.1111/ijfs.14290

Cited by 34 publications

(38 citation statements)

References 32 publications

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“…At the same time, the repose angle showed the following descending order 70.44°> 67.55°> 56.62° for the samples QPI, QPI‐HD, and QPI‐FL, respectively, indicating that the latter sample had a lower angle of internal friction and therefore greater fluidity, which may be related with a smaller particle size (Zhou, Xu, Yu, & Zulli, ). These results are consistent with those reported for puffed quinoa undergoing extrusion and microwaves in which it was found that its microstructure and its mechanical and functional properties were affected (Zapana et al, ).…”

Section: Resultssupporting

confidence: 92%

Influence of heat denaturation and freezing–lyophilization on physicochemical and functional properties of quinoa protein isolate

et al. 2020

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Backgrounds and objectives Quinoa protein isolate has been shown to confer significant health benefits. However, it is necessary to evaluate the effect of processing on its properties. Therefore, the aim of this work was to evaluate the influence of heat denaturation or freezing followed by lyophilization on the physicochemical and functional properties of the quinoa protein isolate. Findings Freezing–lyophilization of quinoa protein isolate (QPI‐FL) exhibited a higher foaming capacity and emulsifying capacity at pH 10, and the oil retention capacity was ten times greater that exhibited by the unmodified quinoa protein isolate (QPI), while the particle size and water and oil retention capacity in the modified protein isolate by heat denaturation (QPI‐HD) were twice as compared to QPI. The pH had a significant effect on all physicochemical and functional properties. The flow properties and the micrograph analysis of modified protein isolates revealed greater porosity in comparison with those of the unmodified protein isolate. QPI‐FL showed higher water adsorption capacity at high water activity and a greater displacement in the thermal transitions. Conclusions In general, heating did not significantly affect the functional properties of the quinoa protein isolate, while the freezing–lyophilization improved them, which may be of interest in the processes of foods that include in their process the heating or freezing. Significance and novelty Quinoa protein isolate can be added to different food products with the purpose of improving its composition. However, heating and freezing are two frequent operations in most processes that could affect their properties.

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Section: Resultssupporting

confidence: 92%

Influence of heat denaturation and freezing–lyophilization on physicochemical and functional properties of quinoa protein isolate

et al. 2020

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“…EI is one of the major parameters and was used to evaluate the puffing degree of grain after microwave heating (Zapana et al., 2020). The effects of different microwave power treatment on EI of FER are summarized in Table 1.…”

Section: Resultsmentioning

confidence: 99%

“…Microwave heating involves an electromagnetic field focusing on the center of the sample, which may lead to local charring Mom et al (2020). andZapana et al (2020), respectively, observed the same trend in microwaved rice snack and puffed quinoa.…”

mentioning

confidence: 83%

“…However, the surface of the FER was still less porous. The sample exhibited more wrinkles and some uneven size air holes on the surface when the microwave power was 560 W, and microwave treatment at 700 W leads to more and greater porosity than that of 560 W. Previous investigators documented that microwave could produce a porous structure for pretreated quinoa and barley grains with a suitable moisture content (Altan, 2014;Zapana et al, 2020). Rapid heating of microwave caused the water to evaporate, which established pressure inside the kernels and this caused them to puff, subsequently creating a loosened structure.…”

Section: Microstructure Of Fermentioning

confidence: 99%

“…Zapana et al. (2020) compared the effect of microwave puffing and other puffing technologies on product quality of puffed quinoa, and developed a promising quinoa snack. Altan (2014) expanded hull‐less barley by microwave, and the outcome showed that microwave expansion caused a porous structure.…”

Section: Introductionmentioning

confidence: 99%

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Quality improvement of fresh extruded rice ‐ shaped kernels by microwave‐aided puffing technology

Wang

Liu

et al. 2020

J. Food Process. Preserv.

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Extrusion technology is one of the modern technologies in food industry (Sayanjali et al., 2019), which is a highly efficient processing method at low cost by combining several unit operations such as mixing, cooking, and forming (Gopirajah & Muthukumarappan, 2018). In our previous study, a kind of fresh extruded rice-shaped kernels (FER) with oat, rice flour, and defatted flaxseed meal was prepared. Oat is a good food material being rich in nutrients, such as protein, unsaturated fatty acids, and dietary fiber (DF), which is considered a healthy cereal and often has been used in extruded food (Sandrin et al., 2018). Rice is easy to digest, white color, mild flavor, nonallergenic, and good processability, which is commonly used to change raw material rheology properties and produce gluten-free foods (Kang et al., 2015). Defatted flaxseed meal, the main by-product of the flaxseed oil extraction process, used to be wasted as simple animal feed in China. Nowadays, flaxseed is considered to be the richest source of plant lignans, which are polyphenolic compounds and have shown a wide spectrum of health beneficial effects including antioxidative, antiviral, and antitumorigenic

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Innovatively processed quinoa (Chenopodium quinoaWilld.) food: chemistry, structure and end‐use characteristics

Kuktaite

Repo‐Carrasco‐Valencia

Mendoza

et al. 2021

J Sci Food Agric

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BACKGROUND: Quinoa (Chenopodium quinoa Willd.) flour and processed traditional Peruvian quinoa breakfast foods were studied to evaluate the effect of extrusion and post-processing on protein properties, morphology and nutritional characteristics (amino acids and dietary fibers). RESULTS:The extrusion increased quinoa protein crosslinking and aggregation observed by size exclusion high-performance liquid chromatography and the amount of soluble fibers, as well as decreasing the amounts of insoluble fibers in the processed foods. The post-processing drying resulted in additional crosslinking of large protein fractions in the quinoa products. The microstructure of the extruded quinoa breakfast flakes and heat-post-processed samples studied by scanning electron microscopy and X-ray tomography differed greatly; post-drying induced formation of aerated protein microstructures in the heattreated samples. Nanostructures revealed by small-angle and wide-angle X-ray scattering indicated that extrusion imparted morphological changes in the quinoa protein and starch (dominance of V-type). Overall, extrusion processing only reduced the content of most of the essential amino acids to a minor extent; the content of valine and methionine was reduced to a slightly greater extent, but the final products met the requirements of the Food and Drug Organization.CONCLUSION: This study presents innovative examples on how extrusion processing and post-processing heat treatment can be used to produce attractive future food alternatives, such as breakfast cereal flakes and porridge powder, from quinoa grains. Extrusion of quinoa flour into Peruvian foods was shown to be mostly impacted by the processing temperature and processing conditions used. Protein crosslinking increased due to extrusion and post-processing heating. Starch crystallinity decreased most when the product was dried after processing.

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Physical, chemical and nutritional characteristics of puffed quinoa

Cited by 34 publications

References 32 publications

Influence of heat denaturation and freezing–lyophilization on physicochemical and functional properties of quinoa protein isolate

Influence of heat denaturation and freezing–lyophilization on physicochemical and functional properties of quinoa protein isolate

Quality improvement of fresh extruded rice ‐ shaped kernels by microwave‐aided puffing technology

Innovatively processed quinoa (Chenopodium quinoaWilld.) food: chemistry, structure and end‐use characteristics

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