Technological and textural properties of gluten-free quinoa-based pasta (Chenopodium quinoa Wild)
Willd.) is an Andean grain with a perfect nutritional composition that, by diversifying its transformation, becomes an attractive alternative for consumers looking for a high-quality, healthy diet with a source of vegetable proteins. The objective of this work was to elaborate and evaluate the techn...
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| Lenguaje: | inglés |
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2024
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| author | Itusaca-Maldonado, Yisenia Mirian Apaza Humerez, Carmen Rosa Pumacahua‐Ramos, Augusto Mayta Pinto, Edgar |
| author_browse | Apaza Humerez, Carmen Rosa Itusaca-Maldonado, Yisenia Mirian Mayta Pinto, Edgar Pumacahua‐Ramos, Augusto |
| author_facet | Itusaca-Maldonado, Yisenia Mirian Apaza Humerez, Carmen Rosa Pumacahua‐Ramos, Augusto Mayta Pinto, Edgar |
| author_sort | Itusaca-Maldonado, Yisenia Mirian |
| collection | Producción científica |
| description | Willd.) is an Andean grain with a perfect nutritional composition that, by diversifying its transformation, becomes an attractive alternative for consumers looking for a high-quality, healthy diet with a source of vegetable proteins. The objective of this work was to elaborate and evaluate the technological and textural properties of quinoa paste in its entirety through the Star-Shaped Composite Central Design (CCD) of 5 process variables: Water Temperature (°C), Water Quality (ml), Mixing Time (min), Drying Temperature (°C), and Drying Time (min), with 5 levels each. At the same time, the yield and good cooking quality were studied to optimize the process. In the model of the equation for the cooking time response, a negative and significant influence of drying temperature was shown. On the other hand, for cooking loss, dough gain, a* and b* values, and texture had high values if the drying time was increased. On the contrary, the L-value decreases, which is positively significant. Meanwhile, the swelling index was only significantly positive within the technological properties. In addition, it was found that the optimal conditions for producing quality pasta were 25 °C: 1150 ml: 30 min: 70 °C and 80 min, respectively, with a desirability of 0.883. When the pasta was prepared with quinoa, the cooking time was 7 min, the cooking loss was 2.46 g/g, the mass gain was 23.6 g/g, the cooking yield was 7.99%, the swelling index was 2.9%, water absorption was 135%, and protein was 12.71 g and 0. 21 Pa in texture, these results being consistent with cited research. Likewise, the whiteness was 51.97 for the values a* 2.41 and b* 12.45; all this analysis is reflected in the final yield of the process at 78%. In conclusion, the results indicated that, by optimizing the conditions in the production of gluten-free quinoa pasta, it is possible to obtain a gluten-free product with high added value, excellent cooking quality, adequate technological properties, texture, and color acceptable to the consumer. |
| format | Article |
| id | oai:cris.upeu.edu.pe:20.500.15037/442 |
| institution | UPeU |
| language | English |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| record_format | dspace |
| spelling | oai:cris.upeu.edu.pe:20.500.15037/4422026-10-30T16:14:37ZTechnological and textural properties of gluten-free quinoa-based pasta (Chenopodium quinoa Wild)Itusaca-Maldonado, Yisenia MirianApaza Humerez, Carmen RosaPumacahua‐Ramos, AugustoMayta Pinto, EdgarQuinoaCooking qualityTextureGluten-freeWilld.) is an Andean grain with a perfect nutritional composition that, by diversifying its transformation, becomes an attractive alternative for consumers looking for a high-quality, healthy diet with a source of vegetable proteins. The objective of this work was to elaborate and evaluate the technological and textural properties of quinoa paste in its entirety through the Star-Shaped Composite Central Design (CCD) of 5 process variables: Water Temperature (°C), Water Quality (ml), Mixing Time (min), Drying Temperature (°C), and Drying Time (min), with 5 levels each. At the same time, the yield and good cooking quality were studied to optimize the process. In the model of the equation for the cooking time response, a negative and significant influence of drying temperature was shown. On the other hand, for cooking loss, dough gain, a* and b* values, and texture had high values if the drying time was increased. On the contrary, the L-value decreases, which is positively significant. Meanwhile, the swelling index was only significantly positive within the technological properties. In addition, it was found that the optimal conditions for producing quality pasta were 25 °C: 1150 ml: 30 min: 70 °C and 80 min, respectively, with a desirability of 0.883. When the pasta was prepared with quinoa, the cooking time was 7 min, the cooking loss was 2.46 g/g, the mass gain was 23.6 g/g, the cooking yield was 7.99%, the swelling index was 2.9%, water absorption was 135%, and protein was 12.71 g and 0. 21 Pa in texture, these results being consistent with cited research. Likewise, the whiteness was 51.97 for the values a* 2.41 and b* 12.45; all this analysis is reflected in the final yield of the process at 78%. In conclusion, the results indicated that, by optimizing the conditions in the production of gluten-free quinoa pasta, it is possible to obtain a gluten-free product with high added value, excellent cooking quality, adequate technological properties, texture, and color acceptable to the consumer.Articlehttps://pubmed.ncbi.nlm.nih.gov/38560137http://www.cell.com/article/S2405844024043949/pdfhttps://doi.org/10.1016/j.heliyon.2024.e28363PMC1097909210.1016/j.heliyon.2024.e28363https://hdl.handle.net/20.500.15037/44238560137W4393098290enHeliyon2405-84402024-03-222026-06-13T08:13:43Z2026-06-13T08:13:43Z |
| spellingShingle | Quinoa Cooking quality Texture Gluten-free Itusaca-Maldonado, Yisenia Mirian Apaza Humerez, Carmen Rosa Pumacahua‐Ramos, Augusto Mayta Pinto, Edgar Technological and textural properties of gluten-free quinoa-based pasta (Chenopodium quinoa Wild) |
| title | Technological and textural properties of gluten-free quinoa-based pasta (Chenopodium quinoa Wild) |
| title_full | Technological and textural properties of gluten-free quinoa-based pasta (Chenopodium quinoa Wild) |
| title_fullStr | Technological and textural properties of gluten-free quinoa-based pasta (Chenopodium quinoa Wild) |
| title_full_unstemmed | Technological and textural properties of gluten-free quinoa-based pasta (Chenopodium quinoa Wild) |
| title_short | Technological and textural properties of gluten-free quinoa-based pasta (Chenopodium quinoa Wild) |
| title_sort | technological and textural properties of gluten free quinoa based pasta chenopodium quinoa wild |
| topic | Quinoa Cooking quality Texture Gluten-free |
| topic_facet | Quinoa Cooking quality Texture Gluten-free |
| url | https://pubmed.ncbi.nlm.nih.gov/38560137 http://www.cell.com/article/S2405844024043949/pdf https://doi.org/10.1016/j.heliyon.2024.e28363 https://hdl.handle.net/20.500.15037/442 |
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