Propiedades reológicas de quinua (Chenopodium quinoa Wild) obtenidas mediante molienda abrasiva y tratamiento térmico

Abstract

El objetivo de esta investigación fue determinar el efecto de la molienda abrasiva y el tratamiento térmico sobre las propiedades reológicas de harinas de quinua. Se determinó que la molienda abrasiva era apropiada para obtener harinas del germen y del perisperma, pero el tratamiento térmico modificó las propiedades reológicas. El modelo de la potencia fue empleado para determinar el índice de flujo (n) y la consistencia (k). Los resultados evidenciaron diferencias significativas entre el índice n de las harinas obtenidas del germen y del perisperma. Se observó un comportamiento dilatante a bajas concentraciones y pseudoplástico a altas concentraciones. Las velocidades de corte mayores a 200 s -1 provocaron errores en la determinación de comportamiento reológico. Se observó un comportamiento Newtoniano en las dispersiones sometidas al proceso de calentamiento/enfriamiento, provocando una viscosidad estable a velocidad de corte entre 0 a 200 s -1 . Se concluye que el modelo de la potencia se ajusta satisfactoriamente, logrando describir el comportamiento reológico de harinas de quinua.

Physical and Paste Properties Comparison of Four Snacks Produced by High Protein Quinoa Flour Extrusion Cooking

“…The dry milling process is the repetitive steps of crushing, sieving, separating, and grinding to extract the endosperm from the grain by physical methods to obtain a hiper-protein quinoa flour (HPQF) at a low cost and reduced environmental impact (Reichert and Youngs, 1976;Caperuto et al, 2001;Avila Ruiz et al, 2016;D'Amico et al, 2019;Roa et al, 2019). Structural, rheological, and functional properties have been studied (Haros, 2017;Roa-Acosta et al, 2020;Polo et al, 2021) and have shown potential to be included in foods.…”

Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten-free and high protein foods.

“…This behavior occurs because, in the gelatinization process, the starch granules break, releasing amylose to the aqueous medium and, on cooling, these amylose chains align, forming networks that form gels or viscous suspensions. 18 The n values for the SIF-WM were reduced to 1.064, exhibiting Newtonian behavior. The Newtonian flow shows that the viscosity is independent of the shear rate.…”

“…Finally, using the Savistky-Golay function, the data were smoothed in the GraphPad Prism 8.0.1 program (RRID:SCR_002798). 18,19 Flow profile Flow properties were performed according to the methodology of Ref. 18 with modifications.…”

Effects of Altitudinal Gradient on Physicochemical and Rheological Potential of Quinoa Cultivars

“…Shear rate was increased from 0 to 300 s −1 over 5 min. Average apparent viscosity was determined between 180 and 200 s −1 , avoiding the transition zone because of shear rate (Polo et al, 2021). Flow curves (shear stress vs. shear rate) were obtained and fitted to the power law model (Equation 1).…”

“…To determine the pasting properties, the rheometer was programmed to run temperature sweeps consisting of heating (25-90 • C), tempering (90 • C for 5 min), and cooling (90-25 • C) steps at 10 • C/min. Viscosity peak, breakdown (BD) viscosity, and set back (SB) viscosity were recorded in duplicate (Polo et al, 2021).…”