The potential use of modified quinoa protein isolates in cupcakes: physicochemical properties, structure and stability of cupcakes

Abstract

The objective of this study was to evaluate the physicochemical, textural, sensory and microbiological stability of cupcakes added with different proportions of modified quinoa protein isolate.

Exploration on bioactive properties of quinoa protein hydrolysate and peptides: a review

“…Quinoa protein also has good performance in the functionality characteristics, including foam stability, emulsion stability, water/oil holding capacity, gelation property, and film-forming ability (Steffolani et al 2016;Shen, Tang, and Li 2021). Great efforts made on the characterization and modification of quinoa protein functionality facilitate its application in the food industry, which can be used as ingredients in food formulation to exert a strong influence on processing properties of food matrixes and sensory qualities of food products (Jeske et al 2018;Duran, Spelzini, and Boeris 2019;López-Alarcón et al 2019;Vera et al 2019;Bahmanyar et al 2021).…”

Effects of microwave heating, steaming, boiling and baking on the structure and functional properties of quinoa (Chenopodium quinoa Willd.) protein isolates

“…Functional properties have been defined as ‘physical and chemical characteristics that affect the protein behaviour in food systems during processing, storage, cooking and consumption (Kinsella, 1979)’. Quinoa proteins have good functional properties, such as water holding and oil absorption capacity, solubility, emulsifying and gel properties and have been used in related foods such as soups, breads, biscuits, cakes, milk and sausages (Abugoch et al ., 2008; Dakhili et al ., 2019; Lopez‐Alarcon et al ., 2019). Innova Market Insights (2018) reported that new products containing quinoa account for the highest proportion (42%) in the European market, the potential of quinoa proteins in high value‐added products is huge, and new products are emerging all over the world.…”

Otimização experimental para o desenvolvimento de muffin com alto valor tecnológico e nutricional utilizando farinhas integrais de arroz, sorgo vermelho e feijão carioca

“…Este assamento uniforme reflete em melhor gelatinização do amido e, com isso, o miolo do bolo possui melhor habilidade a retornar ao seu formato original após deformado. Este fenômeno é chamado de resiliência, e tem relação direta com a elasticidade do material (López-Alarcón et al, 2019;Contini et al, 2022). Massas densas apresentam um menor número de células de gás incorporadas e favorecem valores de resiliência mais baixos, implicando que o miolo necessitará de mais tempo para a estrutura dos muffins se recuperar após a compressão (Martínez-Cervera et al, 2011).…”