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Modification of quinoa flour functionality using ultrasound.

Fan Zhu1, Hang Li1

  • 1School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.

Ultrasonics Sonochemistry
|December 19, 2018
PubMed
Summary

Ultrasound treatment modifies quinoa flour by increasing water solubility and starch digestibility. Longer exposure times degrade components, altering functionality for potential food applications.

Keywords:
Antioxidant activityChenopodium quinoaGelatinizationNon-thermal processingPhysicochemical propertyStarch digestibility

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Area of Science:

  • Food Science
  • Food Processing
  • Materials Science

Background:

  • Quinoa (Chenopodium quinoa) is gaining popularity for its nutritional value.
  • Ultrasound processing is a non-thermal method with potential to alter food properties.
  • Understanding ultrasound effects on quinoa flour is crucial for optimizing its use.

Purpose of the Study:

  • To investigate the impact of ultrasound treatment on the physicochemical properties of whole grain quinoa flour.
  • To determine the relationship between ultrasound treatment duration and changes in quinoa flour characteristics.
  • To assess the potential of ultrasound as a tool for modifying grain flour functionality.

Main Methods:

  • Whole grain quinoa flour was subjected to ultrasound treatment (20 kHz, 250 W) for varying durations (up to 19 hours).
  • Key physicochemical properties including water solubility, in vitro starch digestibility, gelatinization temperatures, enthalpy, viscosity, gelling capacity, antioxidant activity, and total phenolic content were analyzed.

Main Results:

  • Ultrasound treatment exceeding 5 hours significantly enhanced water solubility and in vitro starch digestibility.
  • Prolonged ultrasound exposure reduced gelatinization temperatures, enthalpy, viscosity, gelling capacity, antioxidant activity, and total phenolic content.
  • Observed modifications were dependent on treatment time, indicating degradation and structural changes in quinoa flour components, particularly starch.

Conclusions:

  • Ultrasound treatment can effectively modify the physicochemical properties of quinoa flour.
  • Treatment duration is a critical factor influencing the extent of these modifications.
  • Ultrasound presents a promising non-thermal technology for tailoring grain flour functionality in food systems.