Preliminary study of physicochemical, thermal, rheological, and interfacial properties of quinoa oil.

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 a differential abrasive milling process and extracting the oil using an automatic auger extractor at 160°C, as well as characterizing extracted oil.

Techno-functional properties of gluten-free pasta from hyperprotein quinoa flour.

Many consumers who are aware of the importance of good nutrition demand quality food alternatives. In particular, many of them are looking for quality, plant-based protein sources such as quinoa. The objective of this work was to evaluate the techno-functional properties of gluten-free pasta from hyperprotein quinoa flour.

Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties.

This research aimed to produce gluten-free snacks on a pilot scale from quinoa flour. These snacks experienced an extrusion process, followed by baking. The effects of these technological processes on carbohydrate and protein digestibility, extractable phenolic compounds (EPP), hydrolyzable phenolic compounds (HPP), antioxidant capacity, and physical properties were evaluated in raw quinoa flour and extruded snacks.

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

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.