دورية أكاديمية
Quinoa wet-milling: Effect of steeping conditions on starch recovery and quality
| العنوان: | Quinoa wet-milling: Effect of steeping conditions on starch recovery and quality |
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| المؤلفون: | Ballester Sánchez, Jaime, Gil, José Vicente, Fernández-Espinar, María Teresa, Haros, Monika |
| المساهمون: | Ministerio de Economía, Industria y Competitividad (España), Generalitat Valenciana |
| بيانات النشر: | Elsevier |
| سنة النشر: | 2018 |
| المجموعة: | Digital.CSIC (Consejo Superior de Investigaciones Científicas / Spanish National Research Council) |
| مصطلحات موضوعية: | Quinoa, Wet-milling, Steeping, Starch recovery, Starch quality, Thermal and pasting properties |
| الوصف: | Cereal starches play an important role in the food and non-food industries because of their low cost, availability, and ability to impart a wide range of techno-functional properties. The main objective of this research was to isolate starch, germ, protein, and fiber components from quinoa by a wet-milling procedure. The effect of steeping time and temperature on starch recovery and its quality was investigated. The quinoa steeping conditions, such as time (1, 5, and 9 h) and temperature (30, 40, and 50 °C), in SO2 solution with lactic acid were investigated using a 32 factorial design in order to optimize the starch separation and its quality. The effect of steeping conditions on starch was evaluated in terms of whiteness, protein, lipid, amylase, and damaged starch contents, as well as thermal and pasting properties. Results showed how the different steeping times and temperatures affected the fraction yields and starch recovery and its quality. Optimization of the wet-milling process used in this study produced the highest starch recovery level and best starch quality after 6.5 h of steeping at 30 °C. Experimental values were close to the predicted ones, with an error below 2% for all attributes tested. ; This work was financially supported by grants QuiSalhis-Food (AGL2016-75687-C2-1-R) from the Ministry of Economy, Industry and Competitiveness (MEIC-Spain) and LINCE (PROMETEO/2017/189) from the Generalitat Valenciana, Spain. The contract of J. Ballester-Sánchez from MEIC-Spain is gratefully acknowledged. ; Peer reviewed |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| تدمد: | 0268-005X |
| العلاقة: | #PLACEHOLDER_PARENT_METADATA_VALUE#; info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2016-75687-C2-1-R; Postprint; https://doi.org/10.1016/j.foodhyd.2018.11.053Test; Sí; Food Hydrocolloids 89: 837-843 (2019); http://hdl.handle.net/10261/180599Test; http://dx.doi.org/10.13039/501100010198Test; http://dx.doi.org/10.13039/501100003359Test |
| DOI: | 10.1016/j.foodhyd.2018.11.053 |
| DOI: | 10.13039/501100010198 |
| DOI: | 10.13039/501100003359 |
| الإتاحة: | https://doi.org/10.1016/j.foodhyd.2018.11.053Test https://doi.org/10.13039/501100010198Test https://doi.org/10.13039/501100003359Test http://hdl.handle.net/10261/180599Test |
| حقوق: | open |
| رقم الانضمام: | edsbas.8681E5BC |
| قاعدة البيانات: | BASE |
| تدمد: | 0268005X |
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| DOI: | 10.1016/j.foodhyd.2018.11.053 |