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

被引:4
|
作者
Cordoba-Ceron, Deiny Maryeli [1 ]
Bravo-Gomez, Jesus Eduardo [1 ]
Agudelo-Laverde, Lina Marcela [2 ]
Roa-Acosta, Diego Fernando [1 ]
Nieto-Calvache, Jhon Edinson [1 ,3 ]
机构
[1] Univ Cauca, Fac Ciencias Agr, Dept Agroind, Popayan 190001, Colombia
[2] Univ Quindio, Fac Ciencias Agroind, Programa Ingn Alimentos, Armenia 630003, Colombia
[3] Univ Los Llanos, Fac Ciencias Agr & Recursos Nat, Programa Ingn Agroind, Villavicencio 50001022, Colombia
关键词
Defatted hyperprotein quinoa flour; Thermal properties; Pasting; Flow; Spectroscopy FTIR; RHEOLOGICAL PROPERTIES; FATTY-ACIDS; RICE FLOUR; STARCH; EXTRUSION; GELATINIZATION; VISCOSITY; BEHAVIOR; COOKING;
D O I
10.1016/j.heliyon.2023.e18539
中图分类号
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号
07 ; 0710 ; 09 ;
摘要
Many consumers who are aware of the importance of good nutrition demand quality food al-ternatives. 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 spec-troscopy. 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 in-tensities of the 1648 cm 1, 1656 cm � 1 and 1667 cm � 1 bands associated with the Random coil, & alpha;-helix, & beta;-turns secondary structures, respectively. It was possible to conclude that both hyper -protein 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.
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页数:11
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