Effect of Pre-Treatment Techniques on the Quality Characteristics of Quinoa Flour | ||
| Suez Canal University Journal of Food Sciences | ||
| Article 8, Volume 6, Issue 1, November 2019, Pages 75-86 PDF (301.16 K) | ||
| Document Type: Original Article | ||
| Author | ||
| Ali R. Gomaa; ; Sahar T. Ibrahim; Amera T. Mohammed | ||
| 1Crops Technology Department, Food Technology Research Institute, ARC, Egypt 2Crop Intensification Research Section, Field Crops Research, ARC, Egypt | ||
| Abstract | ||
| The present study was carried out to evaluate the effect of different pre-treatment (dehulling process and treated with water) on physical, chemical and quality characteristics of flour produced from quinoa seeds cultivated under Egyptian conditions. The obtained results revealed that, quinoa produced small circular-shaped seeds, 1.96 mm diameter, the 1000-seed weight was 2.81g, bulk density was 0.83 g/cm3 and test weight was 75.94 kg100l-1. The dehulling process using quinoa scaler gave two products: quinoa hulls and dehulling quinoa seeds. Milling process gave two milled fraction from flour: from sieve less than 0.45 mm and from sieve bigger than 0.45 mm. The saponin content reduced significantly in the treatments which dehulling using quinoa scaler (DQS) followed by which were treated with water. Protein content was slightly decreased after dehulling for 60s (11.56%). The flour which dehulling process using quinoa scaler for 90s gave the lowest fat and ash content, while the total carbohydrates content was high. Phenylalanine + tyrosine were the highest aromatic essential amino acids and leucine was the limiting amino acid. The highest macro and micro elements were potassium and iron, respectively. Results indicated that using of quinoa flour resultant from dehuling for 60 s (DQS60s) as the best treatment in preparation of cake at levels 25, 50, 75 and 100% did not affected on color and odor of cake. The best acceptance was up to 50% of the cake substitution level, all texture profile analysis (TPA) parameters of the resultant cake decreased with increasing of quinoa flour levels of substitution except the hardness. It can be concluded that the treated with water was the best technique to obtain the highest milling yield on a small-scale, while on a large -scale the dehulling process using quinoa scaler for 60s (DQS60s) was the best technique to saving water, reducing time and to give high yield of dehulling quinoa. | ||
| Keywords | ||
| Quinoa; quinoa scaler; saponin content; phytic; antioxidant; minerals | ||
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