Nutritional and technological properties of a quinoa (<i>Chenopodium quinoa</i> Willd.) : Spray-dried powdered extract

The relevance of an appropriate nutrition requires innovation in the design of food ingredients. The goal of this work was to obtain a powdered extract of quinoa by using spray-drying. To this aim, quinoa flour was suspended in water to obtain a soluble fraction mainly composed of proteins, starch,...

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Autores principales: Romano, Nelson Gastón, Ureta, María Micaela, Guerrero Sánchez, María, Gómez-Zavaglia, Andrea
Formato: Articulo
Lenguaje:Inglés
Publicado: 2019
Materias:
Química
quinoa extract
spray-drying
functional components
starch gelatinization
ready-to-eat
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/87109
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-87109
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
quinoa extract
spray-drying
functional components
starch gelatinization
ready-to-eat
spellingShingle Química
quinoa extract
spray-drying
functional components
starch gelatinization
ready-to-eat
Romano, Nelson Gastón
Ureta, María Micaela
Guerrero Sánchez, María
Gómez-Zavaglia, Andrea
Nutritional and technological properties of a quinoa (<i>Chenopodium quinoa</i> Willd.) : Spray-dried powdered extract
topic_facet Química
quinoa extract
spray-drying
functional components
starch gelatinization
ready-to-eat
description The relevance of an appropriate nutrition requires innovation in the design of food ingredients. The goal of this work was to obtain a powdered extract of quinoa by using spray-drying. To this aim, quinoa flour was suspended in water to obtain a soluble fraction mainly composed of proteins, starch, fiber, lipids, antioxidants and minerals. The spray-drying conditions of this quinoa soluble fraction were set-up in terms of inlet temperatures (150, 160, 170 and 180 °C) and feed flow (4.5, 7.5, 10.5 mL/min). The obtained powders were characterized by determining the proximate composition, antioxidant activity, microstructure, fatty acids' profile, and starch and proteins' structures. A correlation among the drying parameters and the chemical and functional attributes of the powders was addressed using principal component analysis. From a technological viewpoint the use of moderate feed flows (7.5 mL/min) and high inlet temperatures (180 °C) was the best combination to obtain high powder yields (85% d.b.), low aw (0.047 ± 0.005) and high solids content (0.956 ± 0.005). The drying temperature positively affected the structure of starch, improving swelling and favoring moderate agglomeration which increases the encapsulation properties of quinoa. These results support the use of spray-drying as a suitable method to obtain powdered extracts of quinoa without affecting the nutritional value, thus supporting their use as functional ingredients in the formulation of ready-to-eat foods.
format Articulo
Articulo
author Romano, Nelson Gastón
Ureta, María Micaela
Guerrero Sánchez, María
Gómez-Zavaglia, Andrea
author_facet Romano, Nelson Gastón
Ureta, María Micaela
Guerrero Sánchez, María
Gómez-Zavaglia, Andrea
author_sort Romano, Nelson Gastón
title Nutritional and technological properties of a quinoa (<i>Chenopodium quinoa</i> Willd.) : Spray-dried powdered extract
title_short Nutritional and technological properties of a quinoa (<i>Chenopodium quinoa</i> Willd.) : Spray-dried powdered extract
title_full Nutritional and technological properties of a quinoa (<i>Chenopodium quinoa</i> Willd.) : Spray-dried powdered extract
title_fullStr Nutritional and technological properties of a quinoa (<i>Chenopodium quinoa</i> Willd.) : Spray-dried powdered extract
title_full_unstemmed Nutritional and technological properties of a quinoa (<i>Chenopodium quinoa</i> Willd.) : Spray-dried powdered extract
title_sort nutritional and technological properties of a quinoa (<i>chenopodium quinoa</i> willd.) : spray-dried powdered extract
publishDate 2019
url http://sedici.unlp.edu.ar/handle/10915/87109
work_keys_str_mv AT romanonelsongaston nutritionalandtechnologicalpropertiesofaquinoaichenopodiumquinoaiwilldspraydriedpowderedextract
AT uretamariamicaela nutritionalandtechnologicalpropertiesofaquinoaichenopodiumquinoaiwilldspraydriedpowderedextract
AT guerrerosanchezmaria nutritionalandtechnologicalpropertiesofaquinoaichenopodiumquinoaiwilldspraydriedpowderedextract
AT gomezzavagliaandrea nutritionalandtechnologicalpropertiesofaquinoaichenopodiumquinoaiwilldspraydriedpowderedextract
bdutipo_str Repositorios
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