Preliminary study of physicochemical, thermal, rheological, and interfacial properties of quinoa oil
Cristhian Camilo Castaño-Ángel,
Jesús Alexander Tarapues-Cuasapud,
Jesús Eduardo Bravo-Gómez
et al.
Abstract:Background: The growing popularity of nutrient-rich foods, among which is quinoa, is due to the increasing demand for healthier choices. Oils and hydrolyzed proteins from these foods may help prevent various health issues. The objective of this work was to perform extraction from the endosperm of the grain from high-protein quinoa flour by physical means via a differential abrasive milling process and extracting the oil using an automatic auger extractor at 160°C, as well as characterizing extracted oil. Metho… Show more
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