Thermal and pasting properties of Quinoa—Wheat flour blends and their effects on production of extruded instant noodles

Modulation of fried spring roll wrapper quality upon treatment of batter with maltogenic amylase, transglutaminase and bromelain

BACKGROUND

Fried foods are favored for their unique crispiness, golden color and flavor, but they also face great challenge because of their high oil content, high calories and the existence of compounds such as acrylamide and polycyclic aromatic hydrocarbons. Long-term consumption of fried foods may adversely affect health. Therefore, it is necessary to explore fried foods with lower oil contents and a high quality to meet the demand.

RESULTS

A method of enzyme treatment was explored to investigate the effects of maltogenic amylase (MA), transglutaminase (TG) and bromelain (BRO) on the physicochemical properties of the batter and the quality of fried spring roll wrapper (FSRW). The results showed that the MA-, TG- or BRO-treated batters had a significant shear-thinning behavior, especially with an increase in viscosity upon increasing TG contents. FSRW enhanced its fracturability from 419.19 g (Control) to 616.50 g (MA-6 U g-1), 623.49 g (TG-0.75 U g-1) and 644.96 g (BRO-10 U g-1). Meanwhile, in comparison with BRO and MA, TG-0.5 U g-1 endowed batter with the highest density and thermal stability. MA-15 U g-1 and TG-0.5 U g-1 displayed FSRW with uniform and dense pores, and significantly reduced its oil content by 18.05% and 25.02%, respectively. Moreover, compared to MA and TG, BRO-50 U g-1 improved the flavor of FSRW.

CONCLUSION

MA, TG or BRO played a key role in affecting the physicochemical properties of the batter and the quality of FSRW. TG-0.5 U g-1 remarkly reduced the oil content of FSRW with a great potential in practical application. © 2024 Society of Chemical Industry.

Rheological and sensory properties of chickpea and quinoa pastes and gels for plant-based product development

The aim of this study was to investigate the modification of mechanical, rheological, and sensory properties of chickpea pastes and gels by incorporating other ingredients (olive oil or quinoa flour), to develop plant-based alternatives that meet consumer demands for healthy, natural, and enjoyable food products. The pastes and gels were made with different amounts of chickpea flour (9% and 12%, respectively). For each product, a first set of products with different oil content and a second set with quinoa flour (either added or replaced) were produced. The viscoelastic properties of the pastes and the mechanical properties of the gels were measured. Sensory evaluation and preference assessment were carried out with 100 participants using ranking tests. The study found remarkable differences in rheological, mechanical, and sensory properties of chickpea products upon the inclusion of oil and quinoa flour. The addition of oil increased the viscosity and decreased the elastic contribution to the viscoelasticity of the pastes, while it improved the firmness and plasticity in gels. It also increased the creaminess and preference of both pastes and gels. Replacing chickpea with quinoa flour resulted in less viscous pastes and gels with less firmness and more plasticity. In terms of sensory properties, the use of quinoa as a replacement ingredient resulted in less lumpiness in the chickpea paste and less consistency and more creaminess in both the pastes and gels, which had a positive effect on preference. The addition of quinoa increased the viscosity of pastes and the firmness and stiffness of gels. It increased the consistency and creaminess of both pastes and gels. Quinoa flour and/or olive oil are suitable ingredients in the formulation of chickpea-based products. They contribute to the structure of the system, providing different textural properties that improve acceptance.

Physicochemical properties, anti-nutritional and bioactive constituents, in vitro digestibility, and techno-functional properties of bioprocessed whole wheat flour

This study investigated the impact of bioprocessing techniques (germination, solid-state fermentation, the combination of germination, and solid-state fermentation) on the physicochemical properties, anti-nutritional and bioactive constituents, in vitro digestibility, and techno-functional properties of whole wheat grains were investigated. Bioprocessed whole wheat flour (WWF) samples and the raw flour (control) were prepared using standard procedures. Proximate, anti-nutritional, mineral and amino acid (AA) compositions, protein digestibility, antioxidant activities, starch characteristics, and techno-functional properties were studied using standard methods. The bioprocessing methods increased (p ≤ 0.05) the protein (13.37-16.84 g/100 g), total dietary fiber, mineral constituents, resistant starch (7.19-9.87 g/100 g), slowly digestible starch, phenolic content, antioxidant activities (ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity), most AAs, and protein digestibility. Also observed were decreases (p ≤ 0.05) in rapidly digestible starch, phytic acid, tannin, and trypsin inhibitor activity. The adopted bioprocessing techniques modified the thermal, functional, color, and pasting properties of the WWF and resulted in molecular interactions in some functional groups, as revealed by Fourier transform infrared spectroscopy, compared to the raw flour. The combination of germination and fermentation improved the physicochemical (titratable acidity = 4.93%), protein (16.84/100 g) and starch digestibility (resistant starch = 9.87%), antioxidant (FRAP = 78.90 mg/GAE/100 g), and mineral contents (calcium = 195.28 mg/100 g), modified the pasting (peak viscosity = 90.34 RVU), thermal (peak temperature = 64.82°C), and color properties of WWF with reduced anti-nutritional factors. The combination of these processing techniques could serve as a natural and low-cost technique for the modification of whole wheat functionality and subsequently as an improved functional ingredient during food product development.

Effect of Pulsed Electric Field Treatment on the Protein, Digestibility, and Physicochemical Properties of Starch Granules in Wheat Flour

The effect of pulsed electric field (PEF) treatment depends mainly on the electric field strength and treatment time. In this study, wheat flour-water suspensions were treated with PEF at an electric field strength of 3 kV/cm for 0 to 1400 pulses to obtain a specific energy input of 0 to 656 kJ/kg. The effect of PEF on the removal or unfolding of proteins from the starch surface, digestibility, starch granule structure, and physicochemical properties of wheat flour was studied. The removal of proteins from the surface and the damage to the internal structure of wheat starch granules after PEF treatment was detected by confocal laser scanning microscopy (CLSM) and FTIR. The damage of the PEF-treated wheat starch granules was observed by scanning electron microscopy (SEM). From CLSM results, penetration of dextran (Mw 10,000 Da) into starch granules of wheat flour was dependent on the energy input of PEF. The high the energy input showed the intense penetration of the biopolymer. The benefits of the accessibility of biopolymer in starch granules are to increase enzyme digestion, especially rapidly digestible starch (RDS). The RDS of wheat flour treated with PEF at 656 kJ/kg was 41.72%, whereas the RDS of wheat flour control was 27.59%.

Techno-functional properties of gluten-free pasta from hyperprotein quinoa flour

Many consumers who are aware of the importance of good nutrition demand quality food alternatives. In particular, many of them are looking for quality, plant-based protein sources such as quinoa. The objective of this work was to evaluate the techno-functional properties of gluten-free pasta from hyperprotein quinoa flour. Pasta mixes were made from gluten-free flours, corn, rice, cassava starch, hyperprotein quinoa flour and defatted high protein quinoa flour, which were subsequently extruded. The flow rheological properties of aqueous dispersions of flour mixtures were analyzed before and after the pasting test. In addition, thermal properties were analyzed by differential scanning calorimetry and structural properties by Fourier transform infrared spectroscopy. The results showed a change of flow from dilatant (n > 1) to pseudoplastic (n < 1) after the pasting test. In addition, a positive correlation was observed between hyperprotein defatted quinoa flour and viscosity, and a negative correlation with hyperprotein quinoa flour. Regarding thermal properties, it was found that all blends showed low gelatinization enthalpy values, attributed to the high proportions of HQF and HDQF. Spectroscopic analysis showed that the extrusion did not significantly affect the native structure of the protein, by monitoring the intensities of the 1648 cm-1, 1656 cm-1 and 1667 cm-1 bands associated with the Random coil, α-helix, β-turns secondary structures, respectively. It was possible to conclude that both hyperprotein quinoa flour and defatted hyperprotein quinoa flours have a differential influence on the techno-functional properties of pasta. The first one, tends to reduce viscosity and consistency while the second one tends to increase it. Finally, moderate temperatures during extrusion did not cause significant changes in starch and protein structures as determined by spectroscopic study.

Effects of quinoa flour (Chenopodium Quinoa Willd) substitution on wheat flour characteristics

Quinoa is a pseudo-cereal with great nutritional and functional qualities, serving as an excellent substitution to develop quinoa-containing foods. This study aimed to explore the influence of quinoa flour substitution on quality characteristics of wheat flour (WF). WF was substituted with different level of quinoa core flour, ground quinoa whole flour and recombined quinoa whole flour. Increasing levels of quinoa flour in WF declined dough swelling index, while increased falling number of composite flours. Besides, quinoa flour substitution considerably decreased the chemical forces of gluten in composite flours. The proportions α-helix and β-sheets reduced, while the random coil proportion increased in gluten secondary structure. SEM images revealed that the gluten network structure was severely damaged. Our findings indicated that substitution of WF with quinoa flours was promising to be developed as an ingredient for food products.

Germinated Bambara groundnut (Vigna subterranea) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread

Wheat flour (WF) was substituted with germinated Bambara groundnut (Vigna subterranea) flour (GBF) at different proportions (5%, 10%, 15%, 20%, 25%, and 30%) and used in the preparation of bread. The dough mixing, pasting, and gelatinization properties of the blends were evaluated as well as the nutritional quality, in vitro starch digestibility, phytochemical constituents, antioxidant potential, color, texture, and sensory properties of breads. All the wheat dough containing GBF had higher water absorption capacity, gelatinization temperatures, dough development time, low peak, and setback viscosities. The composite breads had significantly higher dietary fiber, minerals, protein digestibility, corrected amino acid scores, resistant starch, slowly digestible starch, total phenolics, total flavonoids, and antioxidant activities and caused significant reduction in rapidly digestible starch content. The addition of up to 15% GBF had no significant impact on the specific volume of wheat bread. Substitution of WF with GBF influenced color and texture properties of bread. Wheat bread supplemented with 20% GBF had significantly higher scores in taste, aroma, and overall acceptability. This study demonstrated the potential of GBF as a functional ingredient in bread making. PRACTICAL APPLICATION: This study provides a suitable possibility of partial substitution of wheat flour with germinated Bambara groundnut, to develop functional and acceptable bread. The dough mixing and pasting results in this study would add to knowledge on the dough handling characteristics as there is limited information regarding the mixing properties of wheat dough with germinated Bambara groundnut.

Effect of different extrusion methods on physicochemical properties and qualities of noodles based on rice flour

Rice noodles have been manufactured in the food industry using different extrusion methods, such as traditional and modern extrusions, which affect the noodle structure and qualities. Therefore, the effects of the extrusion process on qualities of rice noodles using the same blend of rice flour and crosslinked starch were evaluated. In this study, a capillary rheometer was used as an alternative approach to simulate the traditional extrusion method in which the noodles are obtained by continuously pressing the pregelatinized noodle dough through a die. For modern extrusion, a twin-screw extruder was employed to obtain the noodles in a one-step process. The optimal range of moisture content used in the formulation was studied. Upon cooking, the noodles showed a decrease in cooking time and cooking loss with increasing moisture content in the formulation. All cooked noodles showed comparable tensile strength, but those extruded by a twin-screw extruder had substantially greater elongation. Scanning electron micrographs revealed that the noodles prepared using the extruder had a denser starch matrix, while those obtained from a capillary rheometer showed the aggregation of starch fragments relevant to the existence of starch gelatinization endotherm from differential scanning calorimetry. This indicated that the extrusion process using the twin-screw extruder provided a more uniform starch transformation, i.e., more starch granule disruption and gelatinization, thus giving the noodles a more coherent structure and better extensibility after cooking. The obtained results suggested that different thermomechanical processes used in the noodle industry gave the extruded rice noodles different qualities respective to their different microstructures.

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

The consumption of foods with high protein content from pseudocereals is of great industrial interest. Pasta has a high gluten content; consequently, obtaining these gluten-free products is a technological challenge. The products obtained from quinoa show excellent results in protein and fiber with low glycemic index. This work focused on studying the effect of quinoa fat on the production of long pasta by extrusion in different mixtures of hyperprotein quinoa (HHP). It was observed that formulations with high percentages of starch showed a higher expansion rate, due to a higher fat content. Likewise, extruded pastes showed higher values of brightness than those containing lower percentages of starch and crude fat. The fracturability results were associated with the resistance of the paste to the pressure exerted for its deformation, which does not exceed 3.73 mm. The formulations with lower fat content presented high values in fracture stress due to the low diffusion of water and lipids. It was shown that fat has an indirect influence with a strong correlation with the expansion index and fracture stress and a moderate correlation (p &gt; 0.05) with Young's modulus, indicating that increasing the added fat content increases the percentage of mass loss by baking. The melting and cohesiveness of all components improved during extrusion due to the pregelatinization of cassava starch, the addition of defatted HHP and the availability of quinoa starch granules.

Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties

This research aimed to produce gluten-free snacks on a pilot scale from quinoa flour. These snacks experienced an extrusion process, followed by baking. The effects of these technological processes on carbohydrate and protein digestibility, extractable phenolic compounds (EPP), hydrolyzable phenolic compounds (HPP), antioxidant capacity, and physical properties were evaluated in raw quinoa flour and extruded snacks. Extrusion increased digestible starch (RDS) from 7.33 g/100 g bs to 77.33 g /100 g bs. Resistant starch (RS) showed a variation of 2 g/100 g bs. It is noteworthy that protein digestibility increased up to 94.58 g/100 bs after extrusion and baking. These processes increased HPP content, while EPP and carotenoid content decreased. The samples showed significant differences (p < 0.05) in the antioxidant properties determined through the DPPH and ABTS methods. Values of 19.72 ± 0.81 µmol T/g were observed in snacks and 13.16 ± 0.2 µmol T/g in raw flour, but a reduction of up to 16.10 ± 0.68 µmol T/g was observed during baking. The baking process reduced the work of crispness (Wcr) from 0.79 to 0.23 N.mm, while the saturation (C*) was higher in baked ones, showing higher color intensity. The baking process did not influence the viscosity profile. The results in this study respond to the growing interest of the food industry to satisfy consumer demand for new, healthy, and expanded gluten-free snacks with bioactive compounds.

Effect of Palm Oil-Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

The present study permutes edible palm oil (PO) into oleogel by incorporating carnauba wax (CW) at two different concentrations (5 g/100 g and 10 g/100 g, w/w) and processing using ultrasonication. The prepared oleogels (OG1: PO-CW (5 g/100 g); OG2: PO-CW (10 g/100 g); and OGU1: PO-CW (5 g/100 g) with ultrasonication, and OGU2: PO-CW (10 g/100 g) with ultrasonication) were compared with PO (control) to deep fry salted duck egg white (SDEW) fortified instant noodles. The impact of different frying mediums on the physicochemical properties of SDEW noodles was investigated. SDEW instant noodles that were fried using OGU and OG samples had a higher L* and b* but lower a* values than those that were fried in PO (p < 0.05). Among the oleogel-fried samples, noodles that were fried in OGU2 and OG2 effectively lowered the oil uptake and showed better cooking properties than OGU1- and OG1-fried noodles, respectively (p < 0.05). Textural attributes such as higher hardness, firmness, chewiness, tensile strength and elasticity, and lower stickiness were noticed in the samples that were fried in OGU, followed by OG and PO (p < 0.05). Scanning electron microstructure revealed a uniform and smoother surface of noodles fried in OGU and OG, whereas the PO-fried sample showed an uneven and rough surface with more bulges. Noodles were tested for fatty acid compositions, and the results found that oleogel-fried noodles retained more unsaturated fatty acids than the control (p < 0.05). During storage of the frying medium after frying the noodles, OGU and OG had higher oxidative stability with lower TBARS, PV, p-AnV, and Totox values than PO at room temperature for 12 days. Overall, using oleogel as frying media improved the physicochemical and nutritional properties of SDEW noodles. This finding could be beneficial for food industries to produce healthy fried food products for consumers.

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

Background

Inclusion of quinoa in the diet of consumers has generated a challenge for quinoa producers and food processors, which involves the study of new cultivars and the functional properties of their flours.

Methods

Six quinoa cultivars (Titicaca, Blanca real, Soracá, Pasankalla, Puno and Nariño) were analyzed for their proximate composition using the methodologies proposed by the Association of Official Analytical Collaboration, AOAC. A rheological analysis was carried out with flours from each cultivar. A sequential test including a flow test, a pasting test and another flow test was programmed to evaluate the flow behavior before and after a heating process. In addition, the structural properties of the cultivar flours were evaluated by Fourier Transform Infrared spectroscopy (FTIR).

Results

It was found that the Pasankalla, Titicaca and Soracá cultivars had a higher (p &lt; 0.05) protein content, while the Puno, Pansakalla and Blanca real cultivars stood out for their higher (p &lt; 0.05) lipid content. On the other hand, it was found that before heating, all quinoa flour dispersions had a dilatant flow (n &gt; 1), but after heating, all of them showed a decrease of index values, where the flours of the Titicaca and Pasankalla cultivars were more affected with a tendency toward a Newtonian flow (n ≈ 1). The pasting test showed that the viscosity varied according to the cultivar tested. It is noteworthy that both Titicaca and Soracá presented a high peak viscosity (0.16 ± 0.01 and 0.13 ± 0.02 Pa·s respectively) and different setback values on cooling (0.100 ± 0.028 and 0.01 ± 0.01 Pa·s respectively). Spectroscopic analysis showed a direct relationship between the intensity of the peaks and the nutritional content of the flours. In addition, secondary protein structures such as β-sheet, β-Turn, α-Helix and Random Coil were identified after deconvolution of the spectra. The differences in the protein structures of each cultivar could allow their identification by this methodology.

Conclusion

It can be concluded that quinoa flours from the six cultivars could be used for the formulation of different food products, such as beverages, baked goods, snacks, pasta and others, acting as nutritional improvers and modifiers of rheological, textural and functional properties.

Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties

Fiber-enriched food has numerous health benefits. This study develops functional fiber-enriched pasta (FEP) by partially substituting wheat flour for alcohol-insoluble residue prepared from potato processing byproducts (AIR-PPB) at various particle sizes (PS). The independent variables' effects, AIR-PPB at 2-15% substitution levels, and PS 40-250 µm were investigated in terms of chemical, cooking, thermal, and sensory properties. AIR-PPB is rich in total dietary fibers (TDF) (83%), exhibiting high water-holding capacity (WHC) and vibrant colors. Different concentrations of AIR-PPB increase TDF content in FEPs by 7-21 times compared to the control pasta (CP). Although the optimal cooking time (OCT) decreases by 15-18% compared to CP, where a lower OCT should reduce cooking time and save energy, cooking loss (Cl) increases slightly but remains within an acceptable range of 8%. Additionally, AIR-PPB altered the texture properties of FEP, with a moderate decrease in mass increase index (MII), firmness, and stickiness. AIR-PPB impairs the gluten network's structure in pasta due to AIR-PPB's WHC, which competes with starch for water binding, increasing the starch gelatinization temperature. FEPs show an increased lightness and yellowness and improved sensory properties. Highly acceptable FEPs were obtained for the following substitution levels: FEP11 (AIR-PPB at 2% and PS of 145 µm), FEP9 (AIR-PPB 4% level with PS of 70 µm), FEP6 (AIR-PPB of 4% level with 219 µm PS), and FEP1 (AIR-PPB = 8.5% with 40 µm PS), as compared to other FEPs.

Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits

Quinoa is a pseudo-cereal which has excellent nutritional and functional properties due to its high content of nutrients, such as polyphenols and flavonoids, and therefore quinoa serves as an excellent supplement to make healthy and functional foods. The present study was aimed to evaluate the quality characteristics of wheat doughs and crispy biscuits supplemented with different amount of quinoa flour. The results showed that when more wheat flour was substituted by quinoa flour, proportion of unextractable polymeric protein to the total polymeric protein (UPP%) of the reconstituted doughs decreased and the gluten network structure was destroyed at a certain substitution level. The content of B-type starch and the gelatinization temperature of the reconstituted flours increased. The storage modulus, loss modulus, development time, and stability time of the dough increased as well. Moreover, hardness and toughness of the formulated crispy biscuits significantly decreased. Analyses suggested that starch digestibility was reduced and resistant starch content increased significantly. Taken together, quinoa flour improved dough rheological properties, enhanced the textural properties, and increased resistant starch content in crispy biscuits, thus adding to high nutritional value.

A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality

Compared with three major cereals, underutilized cereals (UCs) are those with less use but having abundant bioactive components and better functionalities after proper processing. As a productive and energy-efficient technology, extrusion has been used for UC modification to improve its technological and nutritional quality. Extrusion could induce structural and quantitative changes in chemical components of UC flour, the degree of which is affected by extrusion intensity. Based on the predominant component (starch), functionalities of extruded underutilized cereal flour (EUCF) and potential mechanisms are reviewed. Considering bioactive compounds, it also summarizes the physiological functions of EUCF. EUCF incorporation could modulate the dough rheological behavior and starchy foods quality. Controlling extrusion intensity or incorporation level of EUCF is vital to achieve sensory-appealing and nutritious products. This paper gives comprehensive information of EUCF to promote its utilization in novel staple foods.

Physicochemical Characterization of Thirteen Quinoa (Chenopodium quinoa Willd.) Varieties Grown in North-West Europe-Part II

Quinoa cultivation has gained increasing interest in Europe but more research on the characteristics of European varieties is required to help determine their end use applications. A comparative study was performed on 13 quinoa varieties cultivated under North-West European field conditions during three consecutive growing seasons (2017-2019). The seeds were milled to wholemeal flour (WMF) to evaluate the physicochemical properties. The WMFs of 2019 were characterized by the highest water absorption capacity (1.46-2.06 g/g), while the water absorption index (WAI) between 55 °C (2.04-3.80 g/g) and 85 °C (4.04-7.82 g/g) increased over the years. The WMFs of 2018 had the highest WAI at 95 °C (6.48-9.48 g/g). The pasting profiles were characterized by a high viscosity peak (1696-2560 mPa.s) and strong breakdown (-78-643 mPa.s) in 2017. The peak viscosity decreased in 2018 and 2019 (823-2492 mPa.s), while breakdown (-364-555 mPa.s) and setback (19-1037 mPa.s) increased. Jessie, Summer Red, Rouge Marie, Vikinga, and Zwarte WMFs were characterized by low WAIs and high shear resistance. Bastille WMF developed high viscosities and, along with Faro WMF, showed a high breakdown. The wide variation in physicochemical properties suggests that the potential food applications of WMFs depend on the variety and growing conditions.

Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties

The aim of this study was to investigate thermal and rheological properties of selected ancient grain flours and to evaluate rheological properties of mixtures thereof represented by pasta dough and dry pasta. Flours from spelt, einkorn, and emmer ancient wheat varieties were combined with quinoa flour. All these flour sources are considered healthy grains of high bioactive component content. Research results were compared to durum wheat flour or spelt wheat flour systems. Differential scanning calorimeter (DSC) and a rapid visco analyzer (RVA) were used to investigate the phase transition behavior of the flours and pasting characteristics of the flours and dried pasta. Angular frequency sweep experiments and creep and recovery tests of the pasta dough were performed. The main components modifying the pasta dough structure were starch and water. Moreover, the proportion of the individual flours influenced the rheological properties of the dough. The durum wheat dough was characterized by the lowest values of the K' and K″ parameters of the power law models (24,861 Pa·sⁿ' and 10,687 Pa·sⁿ″, respectively) and the highest values of the instantaneous (J₀) and retardation (J₁) compliances (0.453 × 10^-4 Pa and 0.644 × 10^-4 Pa, respectively). Replacing the spelt wheat flour with the other ancient wheat flours and quinoa flour increased the proportion of elastic properties and decreased values of the J₀ and J₁ of the pasta dough. Presence of the quinoa flour increased pasting temperature (from 81.4 up to 83.3 °C) and significantly influenced pasting viscosities of the spelt wheat pasta samples. This study indicates a potential for using mixtures of spelt, einkorn, and emmer wheat flours with quinoa flour in the production of innovative pasta dough and pasta products.

Quinoa sourdough-based biscuits with high antioxidant activity fermented with autochthonous lactic acid bacteria

AIMS

To evaluate the capacity of autochthonous lactic acid bacteria (LAB) (43) from Andean grains to increase the antioxidant activity (AOA) and total phenolic compounds (TPCs) in quinoa sourdough to select best performing strains to be used as starter cultures in the elaboration of biscuits.

METHODS AND RESULTS

Microbial growth (CFU per g) and pH were evaluated during quinoa dough fermentation. Counts were increased in a range of 0.61-2.97 log CFU per g and pH values between 3.95 and 4.54 were determined after 24 h at 30°C of fermentation. Methanolic (ME) and aqueous (AE) extracts were obtained at the end of fermentation, and free radical scavenging capacity was performed by the DPPH and ABTS methods. ME was selected for further analysis using other methods and TPC quantification. Principal component analysis showed the highest scores of growth, acidification capacity, AOA and TPC for the strains Lc. mesenteroides subsp. mesenteroides CRL 2131 and L. plantarum CRL 1964 and CRL 1973. AOA and TPC in biscuits made with sourdough from these LAB were higher than the acidified and uninoculated controls.

CONCLUSIONS

Autochthonous LAB strains (3) increased the AOA of quinoa-based biscuits.

SIGNIFICANCE AND IMPACT OF THE STUDY

Quinoa sourdough obtained with selected LAB is suitable as an ingredient for bakery foods with improved antioxidant status.

Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta

Quinoa is a promising raw material for the production of foods with high nutritional quality. This study used quinoa flour (Chenopodium quinoa Willd.), egg white, and yucca starch to obtain an extruded pasta. By means of a proximate analysis, the nutritional content of the raw materials, uncooked and cooked pasta, was evaluated. The effects of quinoa flour on the protein composition, physical properties (color, texture, loss through cooking, water absorption, and swelling indices), moisture, DSC, and SEM were evaluated through its comparison with a commercial pasta (control) formulated with quinoa (PCQ). The values obtained during the study were subjected to a simple analysis of variance (ANOVA) to determine the interaction between the factors and the variables by using a statistical program. Incorporation of quinoa flour in the formulations (F1, F2, and F3) increased notoriously the protein content (p < 0.05) and decreased the carbohydrate content, and no significant differences were observed for lipids and ash. The energy value increased due to the essential amino acids present in quinoa. The values obtained for L∗, a∗, and b∗ increased with the increase in quinoa flour, and significant differences for b∗ (p < 0.05) were attributed to the characteristic color of quinoa, drying time, and moisture content. The lack of molecular interaction between starch and protein due to the conditions used in the extrusion process influenced the decrease in rupture strength, increase in the water absorption and swelling indices, and losses due to cooking (8 g/100 g) within an acceptable range. Consequently, affected by the enthalpy of fusion, the starch granules of the quinoa flour did not gelatinize, as observed in the SEM micrographs. The results obtained and the parameters used in the extrusion process influenced the characteristics of the pasta, indicating that quinoa flour is a promising raw material for obtaining gluten-free products.