Hyper-protein quinoa flour (Chenopodium Quinoa Wild): Monitoring and study of structural and rheological properties

Roa-Acosta, Diego Fernando; Bravo-Gómez, Jesús Eduardo; García-Parra, Miguel Ángel; Rodríguez‐Herrera, Raúl; Solanilla‐Duque, José Fernando

doi:10.1016/j.lwt.2019.108952

Cited by 20 publications

(24 citation statements)

References 33 publications

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“…With the increase in temperature the glycosidic bond strength increased, indicating the increase in polyhydroxy alcohol or ketone content. The peaks from 1400 to 1652 cm −1 correspond to the stretching of the C=O stretching, and the band at 1545 cm −1 is a characteristic of the N–H bending and C–N stretching and are the most commonly studied bands for any change in proteins (Roa‐Acosta et al, 2020). Since the GNF is rich in proteins and that may be the reason for the appearance of the flexion's around 1600 cm −1 .…”

Section: Resultsmentioning

confidence: 99%

Technofunctional, rheological, thermal and structural properties of gorgon nut (Eurayle ferox) as affected by drying temperature

Bhat

Arya

2021

J Food Process Engineering

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The effect of drying at different temperatures viz; 60, 70, 80, and 90°C on gorgon nut flour (GNF) was envisaged by the hot air oven method. The resultant flours were known as GNF‐60, GNF‐70, GNF‐80, and GNF‐90, respectively. The effect of drying on rheology and technofunctional properties was studied. The drying at different temperatures resulted in significant changes in technofunctional and pasting properties of GNF. The water and oil absorption capacities increased with the increase in drying temperature from 0.45 to 0.70 g/g and 0.35 to 0.46 g/g, respectively. The viscosity of the GNF decreased with the increase in drying temperature from 1592 to 990 cP. The increase in the drying temperature resulted in an increase in the swelling power and solubility from 7 to 11 g/g and 29% to 117%, respectively. The rise in temperature increased the gelatinisation peak temperature and reduced the gelatinization enthalpy.. The shear rate dependency on study shear stress and study shear viscosity showed a nonNewtonian behavior for all the samples. The storage modulus, G′ was found greater than the loss modulus, G″ and increased with the rise in temperature from 60 to 90°C indicating the dominance of elastic behavior. The FTIR and XRD spectra revealed structural characteristic peaks with increased intensities at a higher temperature. The drying of the GNF at different temperatures is being reported for the first time and resulted in a significant alteration of the technofunctional and rheological properties. The study will serve a basis for the exploration of the GNF in industrial‐related processing operations. Practical implications According to the report jointly published by the World Health Organization, Food and Agricultural Organization and the State of Food Security and Nutrition in the World, about 650 million of the total world's population went hungry in 2019, with the expected 120 million addition to this figure due to Covid‐19 pandemic by the end of 2020. The economically lower class people are mainly involved in hunger and malnutrition due to either unavailability or higher costs of the nutritionally rich food resources. Exploration of underutilized and nutritionally rich sources becomes the need of the hour in this type of situation. Gorgon nut being a nutritionally rich and underutilized crop of mainly Asian continent, can serve as an affordable food source to fight this hunger and malnutrition problem.

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Section: Resultsmentioning

confidence: 99%

Technofunctional, rheological, thermal and structural properties of gorgon nut (Eurayle ferox) as affected by drying temperature

Bhat

Arya

2021

J Food Process Engineering

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“…In this sense, protein, lipidic and starchy attributes on grains are fundamental to consider agro-industrial processing or even more, when aiming towards hyper-protein, starch and fat enriched for highly functional quality food [14,25].…”

Section: Discussionmentioning

confidence: 99%

“…Agro-industrial and bioactive characteristics in Colombian quinoa cultivars have been understudied; they lack information or show discrepancies between cultivars [13,14]. According to previously described information, all properties must be taken into account at the time to evaluate the nature of quinoa for its use in the food industry.…”

Section: Introductionmentioning

confidence: 99%

Structural Characterization and Antioxidant Capacity of Quinoa Cultivars Using Techniques of FT-MIR and UHPLC/ESI-Orbitrap MS Spectroscopy

García-Parra

Roa-Acosta

Londoño

et al. 2021

Plants

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The existence of more of 16,000 varieties of quinoa accessions around the world has caused a disregard on their structural and phytochemical characteristics. Most of such accessions belong to cultivars settled in Colombia. The goal of this research was to evaluate the structural attributes and antioxidant capacities from six quinoa cultivars with high productive potential from central regions in Colombia. This study used middle-range infrared spectroscopy (IR-MIR) to determine the proteins, starch and lipids distinctive to quinoa grains. Ultra-high-performance liquid chromatography electrospray ionization Orbitrap, along with high-resolution mass spectrometry (UHPLC/ESI-Orbitrap MS), were also used to identify the existence of polyphenols in cultivars. The antioxidant capacity was determined through DPPH, ABTS and FRAP. The spectrums exhibited significant variances on the transmittance bands associated with 2922 cm−1, 1016 cm−1 and 1633 cm−1. Moreover, the intensity variations on the peaks from the secondary protein structure were identified, mainly on the bands associated with β-Sheet-1 and -2, random coil α elice and β-turns-2 and -3. Changes found in the ratios 996 cm−1/1014 cm−1 and 1041 cm−1/1014 cm−1 were associated with the crystalline/amorphous affinity. Regarding the antioxidant capacity, great differences were identified (p < 0.001) mainly through FRAP methods, while the phenolic acids and flavonoids were determined by UHPLC/ESI-Orbitrap MS techniques. The presence of apigenin and pinocembrin on grains was reported for the first time. Titicaca and Nariño were the most phytochemically diverse quinoa seeds.

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“…In addition to the NIR methodology, mid-infrared should be considered as a useful technology with practical applications in quinoa. For example, mid-infrared has been used to classify groups of quinoa [ 200 ] and characterize rheological properties [ 201 ].…”

Section: Harvest and Post-harvestmentioning

confidence: 99%

Quinoa Phenotyping Methodologies: An International Consensus

Stanschewski¹,

Rey²,

Fiene³

et al. 2021

Plants

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Quinoa is a crop originating in the Andes but grown more widely and with the genetic potential for significant further expansion. Due to the phenotypic plasticity of quinoa, varieties need to be assessed across years and multiple locations. To improve comparability among field trials across the globe and to facilitate collaborations, components of the trials need to be kept consistent, including the type and methods of data collected. Here, an internationally open-access framework for phenotyping a wide range of quinoa features is proposed to facilitate the systematic agronomic, physiological and genetic characterization of quinoa for crop adaptation and improvement. Mature plant phenotyping is a central aspect of this paper, including detailed descriptions and the provision of phenotyping cards to facilitate consistency in data collection. High-throughput methods for multi-temporal phenotyping based on remote sensing technologies are described. Tools for higher-throughput post-harvest phenotyping of seeds are presented. A guideline for approaching quinoa field trials including the collection of environmental data and designing layouts with statistical robustness is suggested. To move towards developing resources for quinoa in line with major cereal crops, a database was created. The Quinoa Germinate Platform will serve as a central repository of data for quinoa researchers globally.

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Hyper-protein quinoa flour (Chenopodium Quinoa Wild): Monitoring and study of structural and rheological properties

Cited by 20 publications

References 33 publications

Technofunctional, rheological, thermal and structural properties of gorgon nut (Eurayle ferox) as affected by drying temperature

Technofunctional, rheological, thermal and structural properties of gorgon nut (Eurayle ferox) as affected by drying temperature

Structural Characterization and Antioxidant Capacity of Quinoa Cultivars Using Techniques of FT-MIR and UHPLC/ESI-Orbitrap MS Spectroscopy

Quinoa Phenotyping Methodologies: An International Consensus

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