Effect of high hydrostatic pressure on the structural, physicochemical, and functional properties of quinoa flour

In this study, the impact of high hydrostatic pressure (HHP) treatment on the structural, physicochemical, and functional properties of quinoa flour was investigated. Following HHP treatment, the quinoa flour granules exhibited a rough surface morphology and evident structural deformation. The disruption of molecular bonds led to reductions in the ordering and crystallinity, as well as the starch molecular weight. Notably, the quinoa flour treated at 500 MPa showed a V-type pattern. Besides, results showed that HHP treatment decreased the starch digestibility and enhanced the content of slowly digestible starch (SDS). Moreover, the HHP-treated flour exhibited significant inhibition of retrogradation and enhancement of thermal stability. This study demonstrated the effect of HHP treatment on the improvement of processing and functional characteristics of quinoa flour, showing the potential as a functional raw material for high-quality quinoa-based products.