Preliminary Characterization of Structural and Rheological Behavior of the Quinoa Hyperprotein-Defatted Flour

Abstract

Protein functional properties are related to physical and chemical parameters that influence protein behavior in food systems during processing, storage and consumption. The structural and rheological properties of three quinoa hyperprotein flours (without defatting, WD, chemically defatted, CD, and mechanically defatted, MD) were evaluated. The values of the fluidity index (n) were significantly different (p < 0.05), which was associated with changes in protein or starch structures due to solvent treatments or heating of the flour during pressing. In addition, a strong dependence of the consistency index (k) on the shear rate was observed. For dispersions with a concentration of 12% (w/v), CD and WD had a significantly lower setback value than MD. The viscosity peak was affected by the presence of lipid molecules. Greater changes were evident in the β-sheet (1,610 and 1,625 cm−1) and β-spin (1,685 and 1,695 cm−1) structures. The changes identified in these structures were associated with the defatting treatment. Consequently, the intensity ratio 2,920/1,633 cm−1 was more sensitive to changes in the fat content of the flours. It was shown that defatting conditions increase the protein adsorption kinetics and that the viscoelastic properties of the protein increase when the flour has a lower fat content. Hyperprotein quinoa flour could be used to improve the protein content of products such as snacks, pastas, ice cream, bakery products, meat extenders, among others, due to its foaming, gelling or emulsifying capacity. The objective of this work was to study the effect of two types of defatting of hyperprotein quinoa flour on its structural and rheological properties.

Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten-free and high protein foods.

“…Finally, using the Savistky-Golay function, the data were smoothed in the GraphPad Prism 8.0.1 program (RRID:SCR_002798). 18,19 Flow profile Flow properties were performed according to the methodology of Ref. 18 with modifications.…”

“…This positive correlation of starch content with peak viscosity is consistent with research on different commercial cereal, pseudo-cereal, root, and legume flours. 44 Comparing SIF-DM flour with SIF-WM, the defatting method produces flour with higher viscosity, because of the interaction of water with proteins and starch, 19 considering that SIF-DM has 72.62% protein.…”

Physical and culinary analysis of long gluten-free extruded pasta based on high protein quinoa flour

“…As explained above, this behavior is due to the absence of HHP and the lack of starch in this formulation, evidencing that the presence and synergy between both biopolymers (intermolecular interactions) is necessary to improve these culinary properties, as evidenced above. The protein denaturation contributes to gel formation, where the protein-protein interaction allows a better-structured network due to the formation of protein aggregates as protein (Ortiz-Gómez et al, 2022b).…”

Physicochemical, rheological and structural properties of flours from six quinoa cultivars grown in Colombia

“…For the rheological analysis, aqueous dispersions of each flour were prepared at a concentration of 12 g•100 mL −1 . A sequential test involving a flow test, a pasting test and another flow test was programmed to evaluate the flow behavior before and after the heating process (Polo María et al, 2021;Ortiz Gómez et al, 2022). An AR 1,500 rheometer, TA Instruments, New Castel, USA, equipped with a pasting cell for starch analysis (SPC) were used.…”

“…Where τ represents the shear stress, k the consistency index, γ the shear rate, and n is the flow index. A Newtonian flow type was determined for values of n=1, pseudoplastic for n<1 and dilatant for n>1 (Nieto-Calvache et al, 2020;Ortiz Gómez et al, 2022).…”