Sorption isotherms and physical properties of three quinoa varieties grown at two altitudes
Abstract Quinoa seeds grown in the high Andean regions are susceptible to adulteration with seeds grown in other regions due to the increasing global demand. Therefore, characterising quinoa will help to develop a process for certifying origin. The aim was to determine the physical properties, sorpt...
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2025
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| author | Zapana Yucra Roenfi Saire Guerra Lima Wenceslao Medina Espinoza José Manuel Prieto |
| author_browse | José Manuel Prieto Roenfi Saire Guerra Lima Wenceslao Medina Espinoza Zapana Yucra |
| author_facet | Zapana Yucra Roenfi Saire Guerra Lima Wenceslao Medina Espinoza José Manuel Prieto |
| author_sort | Zapana Yucra |
| collection | Producción científica |
| description | Abstract Quinoa seeds grown in the high Andean regions are susceptible to adulteration with seeds grown in other regions due to the increasing global demand. Therefore, characterising quinoa will help to develop a process for certifying origin. The aim was to determine the physical properties, sorption isotherms, and microstructural characteristics of three quinoa varieties grown at 2600 m and 3818 m above sea level. Samples were taken at both altitudes and their shape, size, colour, density, and adsorption isotherms were determined using the standard static gravimetric method. The results were fitted to six models and their microstructure was analysed using Scanning Electron Microscopy (SEM). The size varies from 1.30 – 1.83 mm, the density is 966 - 1097 kg/m3. The isothermal curves show a type II behaviour according to the Brunauer-Emmett-Teller classification, the water in the monolayer ranges between 0.038 and 0.047 g H2O/g d.b. The water uptake was higher in seeds grown at 2600 m above sea level than at 3818 m. The starches have spherical and oval shapes with 25 μm and 30 μm diameter, respectively. The study demonstrated the feasibility of establishing physical differentiation criteria for altitude-adapted varieties to determine storage conditions, quality control, traceability, and denomination of origin. |
| format | Article |
| id | oai:cris.upeu.edu.pe:20.500.15037/650 |
| institution | UPeU |
| language | English |
| publishDate | 2025 |
| publishDateRange | 2025 |
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| spelling | oai:cris.upeu.edu.pe:20.500.15037/6502026-10-30T16:14:44ZSorption isotherms and physical properties of three quinoa varieties grown at two altitudesZapana YucraRoenfi Saire Guerra LimaWenceslao Medina EspinozaJosé Manuel PrietoSorptionMaterials scienceChemical engineeringEnvironmental scienceChemistryThermodynamicsAdsorptionPhysical chemistryPhysicsEngineeringSorptionMaterials scienceChemical engineeringEnvironmental scienceChemistryThermodynamicsAdsorptionPhysical chemistryPhysicsEngineeringLife Sciences Agricultural and Biological Sciences Food Science Seed and Plant BiochemistryHealth Sciences Nursing Nutrition and Dietetics Food composition and propertiesLife Sciences Biochemistry, Genetics and Molecular Biology Physiology Magnetic and Electromagnetic EffectsAbstract Quinoa seeds grown in the high Andean regions are susceptible to adulteration with seeds grown in other regions due to the increasing global demand. Therefore, characterising quinoa will help to develop a process for certifying origin. The aim was to determine the physical properties, sorption isotherms, and microstructural characteristics of three quinoa varieties grown at 2600 m and 3818 m above sea level. Samples were taken at both altitudes and their shape, size, colour, density, and adsorption isotherms were determined using the standard static gravimetric method. The results were fitted to six models and their microstructure was analysed using Scanning Electron Microscopy (SEM). The size varies from 1.30 – 1.83 mm, the density is 966 - 1097 kg/m3. The isothermal curves show a type II behaviour according to the Brunauer-Emmett-Teller classification, the water in the monolayer ranges between 0.038 and 0.047 g H2O/g d.b. The water uptake was higher in seeds grown at 2600 m above sea level than at 3818 m. The starches have spherical and oval shapes with 25 μm and 30 μm diameter, respectively. The study demonstrated the feasibility of establishing physical differentiation criteria for altitude-adapted varieties to determine storage conditions, quality control, traceability, and denomination of origin.Articlehttps://doi.org/10.1590/1981-6723.0532410.1590/1981-6723.05324https://hdl.handle.net/20.500.15037/650W4408812637enBrazilian journal of food technology/Brazilian Journal of Food Technology1516-72751519-09001981-67232025-01-012026-06-13T09:29:03Z2026-06-13T09:29:03Z |
| spellingShingle | Sorption Materials science Chemical engineering Environmental science Chemistry Thermodynamics Adsorption Physical chemistry Physics Engineering Sorption Materials science Chemical engineering Environmental science Chemistry Thermodynamics Adsorption Physical chemistry Physics Engineering Life Sciences Agricultural and Biological Sciences Food Science Seed and Plant Biochemistry Health Sciences Nursing Nutrition and Dietetics Food composition and properties Life Sciences Biochemistry, Genetics and Molecular Biology Physiology Magnetic and Electromagnetic Effects Zapana Yucra Roenfi Saire Guerra Lima Wenceslao Medina Espinoza José Manuel Prieto Sorption isotherms and physical properties of three quinoa varieties grown at two altitudes |
| title | Sorption isotherms and physical properties of three quinoa varieties grown at two altitudes |
| title_full | Sorption isotherms and physical properties of three quinoa varieties grown at two altitudes |
| title_fullStr | Sorption isotherms and physical properties of three quinoa varieties grown at two altitudes |
| title_full_unstemmed | Sorption isotherms and physical properties of three quinoa varieties grown at two altitudes |
| title_short | Sorption isotherms and physical properties of three quinoa varieties grown at two altitudes |
| title_sort | sorption isotherms and physical properties of three quinoa varieties grown at two altitudes |
| topic | Sorption Materials science Chemical engineering Environmental science Chemistry Thermodynamics Adsorption Physical chemistry Physics Engineering Sorption Materials science Chemical engineering Environmental science Chemistry Thermodynamics Adsorption Physical chemistry Physics Engineering Life Sciences Agricultural and Biological Sciences Food Science Seed and Plant Biochemistry Health Sciences Nursing Nutrition and Dietetics Food composition and properties Life Sciences Biochemistry, Genetics and Molecular Biology Physiology Magnetic and Electromagnetic Effects |
| topic_facet | Sorption Materials science Chemical engineering Environmental science Chemistry Thermodynamics Adsorption Physical chemistry Physics Engineering Sorption Materials science Chemical engineering Environmental science Chemistry Thermodynamics Adsorption Physical chemistry Physics Engineering Life Sciences Agricultural and Biological Sciences Food Science Seed and Plant Biochemistry Health Sciences Nursing Nutrition and Dietetics Food composition and properties Life Sciences Biochemistry, Genetics and Molecular Biology Physiology Magnetic and Electromagnetic Effects |
| url | https://doi.org/10.1590/1981-6723.05324 https://hdl.handle.net/20.500.15037/650 |
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