Novel nutrient dense quinoa fractions: physical, functional, thermal and rheological characterisation for potential industry application
Quinoa is known for its unique nutritional characteristics and contains good quality protein and fat along with appreciable amount of starch, dietary fibre and micronutrients. The fractionation facilitated the separation of the botanical components of the grain which were found to be rich in specifi...
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| Veröffentlicht in: | International journal of food science & technology 2023-12, Vol.58 (12), p.6530-6540 |
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| creator | Ray, Amrita Sakhare, Suresh D. Srivastava, Alok Kumar |
| description | Quinoa is known for its unique nutritional characteristics and contains good quality protein and fat along with appreciable amount of starch, dietary fibre and micronutrients. The fractionation facilitated the separation of the botanical components of the grain which were found to be rich in specific nutrients. The protein‐ and fat‐rich fraction (PFRF) projected 2.15 times protein and 2.74 times fat, while fibre‐rich fraction (FRF) showed 2.35 times fibre content as compared to quinoa whole grain. Starch‐rich fraction (SRF) with 82.41% starch was lower in protein content. FRF showed higher water holding capacity compared with other quinoa samples where bulk density was reported highest in PFRF fraction (670 kg per m
3
). These fractions showed variation in their gelatinisation enthalpy for the thermal properties. Foaming and emulsion properties were significantly impacted by the composition of the fractions and varied at different pH. The apparent viscosity was recorded highest for FRF, where SRF was lowest. At varied temperatures tested, the exhibited behaviour of all samples was found to be non‐Newtonian in nature. Present study concludes that quinoa physical fractionation produced novel nutrient dense fractions with unique techno‐functional features and has potential to be explored for food product development as independent functional ingredient. |
| doi_str_mv | 10.1111/ijfs.16766 |
| format | Article |
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3
). These fractions showed variation in their gelatinisation enthalpy for the thermal properties. Foaming and emulsion properties were significantly impacted by the composition of the fractions and varied at different pH. The apparent viscosity was recorded highest for FRF, where SRF was lowest. At varied temperatures tested, the exhibited behaviour of all samples was found to be non‐Newtonian in nature. Present study concludes that quinoa physical fractionation produced novel nutrient dense fractions with unique techno‐functional features and has potential to be explored for food product development as independent functional ingredient.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.16766</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Bulk density ; Diet ; Dietary fiber ; Enthalpy ; Foaming ; Fractionation ; Grain ; Industrial applications ; Micronutrients ; Nutrients ; Product development ; Proteins ; Quinoa ; Rheological properties ; Starch ; Thermal properties ; Thermodynamic properties</subject><ispartof>International journal of food science & technology, 2023-12, Vol.58 (12), p.6530-6540</ispartof><rights>International Journal of Food Science and Technology © 2023 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c259t-32634c80be2e2d4f0ad32e297c3bd899b82248ea7ef70754b208d72e31a9135c3</citedby><cites>FETCH-LOGICAL-c259t-32634c80be2e2d4f0ad32e297c3bd899b82248ea7ef70754b208d72e31a9135c3</cites><orcidid>0000-0002-3125-4658</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,778,782,27907,27908</link.rule.ids></links><search><creatorcontrib>Ray, Amrita</creatorcontrib><creatorcontrib>Sakhare, Suresh D.</creatorcontrib><creatorcontrib>Srivastava, Alok Kumar</creatorcontrib><title>Novel nutrient dense quinoa fractions: physical, functional, thermal and rheological characterisation for potential industry application</title><title>International journal of food science & technology</title><description>Quinoa is known for its unique nutritional characteristics and contains good quality protein and fat along with appreciable amount of starch, dietary fibre and micronutrients. The fractionation facilitated the separation of the botanical components of the grain which were found to be rich in specific nutrients. The protein‐ and fat‐rich fraction (PFRF) projected 2.15 times protein and 2.74 times fat, while fibre‐rich fraction (FRF) showed 2.35 times fibre content as compared to quinoa whole grain. Starch‐rich fraction (SRF) with 82.41% starch was lower in protein content. FRF showed higher water holding capacity compared with other quinoa samples where bulk density was reported highest in PFRF fraction (670 kg per m
3
). These fractions showed variation in their gelatinisation enthalpy for the thermal properties. Foaming and emulsion properties were significantly impacted by the composition of the fractions and varied at different pH. The apparent viscosity was recorded highest for FRF, where SRF was lowest. At varied temperatures tested, the exhibited behaviour of all samples was found to be non‐Newtonian in nature. Present study concludes that quinoa physical fractionation produced novel nutrient dense fractions with unique techno‐functional features and has potential to be explored for food product development as independent functional ingredient.</description><subject>Bulk density</subject><subject>Diet</subject><subject>Dietary fiber</subject><subject>Enthalpy</subject><subject>Foaming</subject><subject>Fractionation</subject><subject>Grain</subject><subject>Industrial applications</subject><subject>Micronutrients</subject><subject>Nutrients</subject><subject>Product development</subject><subject>Proteins</subject><subject>Quinoa</subject><subject>Rheological properties</subject><subject>Starch</subject><subject>Thermal properties</subject><subject>Thermodynamic properties</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNotkMtOAzEMRSMEEqWw4QsisUNMyWNeYYcqXlIFG1iPMhmHppom0ySD1D_gs5m0eGPLPteWL0LXlCzoFPdmo8OCllVZnqAZ5WWRsZLRUzQjoiBZkTN-ji5C2BBCGK_yGfp9dz_QYztGb8BG3IENgHejsU5i7aWKxtnwgIf1Phgl-zusR3topjquwW9lj6XtsF-D6913grBayyQFb4JMLNbO48HF6YKZxsZ2Y4h-j-Uw9JMgIZfoTMs-wNV_nqOv56fP5Wu2-nh5Wz6uMsUKETPOSp6rmrTAgHW5JrLjUyUqxduuFqKtGctrkBXoilRF3jJSdxUDTqWgvFB8jm6OewfvdiOE2Gzc6KdvQsPqWlCRJ5fm6PZIKe9C8KCbwZut9PuGkiY53SSnm4PT_A91jXTf</recordid><startdate>202312</startdate><enddate>202312</enddate><creator>Ray, Amrita</creator><creator>Sakhare, Suresh D.</creator><creator>Srivastava, Alok Kumar</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-3125-4658</orcidid></search><sort><creationdate>202312</creationdate><title>Novel nutrient dense quinoa fractions: physical, functional, thermal and rheological characterisation for potential industry application</title><author>Ray, Amrita ; 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The fractionation facilitated the separation of the botanical components of the grain which were found to be rich in specific nutrients. The protein‐ and fat‐rich fraction (PFRF) projected 2.15 times protein and 2.74 times fat, while fibre‐rich fraction (FRF) showed 2.35 times fibre content as compared to quinoa whole grain. Starch‐rich fraction (SRF) with 82.41% starch was lower in protein content. FRF showed higher water holding capacity compared with other quinoa samples where bulk density was reported highest in PFRF fraction (670 kg per m
3
). These fractions showed variation in their gelatinisation enthalpy for the thermal properties. Foaming and emulsion properties were significantly impacted by the composition of the fractions and varied at different pH. The apparent viscosity was recorded highest for FRF, where SRF was lowest. At varied temperatures tested, the exhibited behaviour of all samples was found to be non‐Newtonian in nature. Present study concludes that quinoa physical fractionation produced novel nutrient dense fractions with unique techno‐functional features and has potential to be explored for food product development as independent functional ingredient.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.16766</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0002-3125-4658</orcidid></addata></record> |
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| subjects | Bulk density Diet Dietary fiber Enthalpy Foaming Fractionation Grain Industrial applications Micronutrients Nutrients Product development Proteins Quinoa Rheological properties Starch Thermal properties Thermodynamic properties |
| title | Novel nutrient dense quinoa fractions: physical, functional, thermal and rheological characterisation for potential industry application |
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