Item request has been placed! ×
Item request cannot be made. ×
loading  Processing Request

Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures.

Item request has been placed! ×
Item request cannot be made. ×
loading   Processing Request
Read Online Read More Add to Saved list
  • Additional Information
    • Source:
      Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049 (Electronic) Linking ISSN: 14203049 NLM ISO Abbreviation: Molecules Subsets: MEDLINE
    • Publication Information:
      Original Publication: Basel, Switzerland : MDPI, c1995-
    • Subject Terms:
      Flour*/analysis ; Chenopodium quinoa*/chemistry; Triticum/chemistry ; Rheology ; Water
    • Abstract:
      Wheat flour is a common raw material in the food industry; however, Andean grains, such as quinoa and kiwicha, are gaining popularity due to their quality proteins, fiber, and bioactive compounds. A trend has been observed toward the enrichment of products with these Andean flours, with them even being used to develop gluten-free foods. However, evaluating interactions between raw materials during industrial processes can be complicated due to the diversity of inputs. This study focused on evaluating the technofunctional and rheological properties of wheat, quinoa and kiwicha flours using a simple lattice mixture design. Seven treatments were obtained, including pure flours and ternary mixtures. Analyses of particle size distribution, water absorption index, subjective water absorption capacity, soluble material index, swelling power, apparent density and physicochemical properties were performed. Additionally, color analysis, photomicrographs and Raman spectroscopy were carried out. The results indicate significant differences in properties such as particle size, water absorption and rheological properties between the flours and their mixtures. Variations in color and microstructure were observed, while Raman spectroscopy provided information on molecular composition. These findings contribute to the understanding of the behavior of Andean flours in baking and pastry making, facilitating their application in innovative food products.
    • References:
      Nutr Hosp. 2011 Jan-Feb;26(1):161-9. (PMID: 21519743)
      Molecules. 2022 Jul 24;27(15):. (PMID: 35897900)
      Food Chem. 2023 Mar 30;405(Pt A):134821. (PMID: 36370572)
      Foods. 2022 Aug 25;11(17):. (PMID: 36076752)
      Foods. 2023 Oct 26;12(21):. (PMID: 37959040)
      Foods. 2020 Dec 12;9(12):. (PMID: 33322832)
      Food Chem. 2016 Feb 15;193:47-54. (PMID: 26433286)
      Foods. 2020 Jun 19;9(6):. (PMID: 32575539)
      Spectrochim Acta A Mol Biomol Spectrosc. 2024 Jan 5;304:123382. (PMID: 37725883)
      Carbohydr Polym. 2018 Feb 1;181:851-861. (PMID: 29254045)
    • Contributed Indexing:
      Keywords: dough; flour mixtures; kiwicha; quinoa; rheology
    • Accession Number:
      059QF0KO0R (Water)
    • Publication Date:
      Date Created: 20240328 Date Completed: 20240329 Latest Revision: 20240426
    • Publication Date:
      20240426
    • Accession Number:
      PMC10975704
    • Accession Number:
      10.3390/molecules29061374
    • Accession Number:
      38543010