Technological and textural properties of gluten-free quinoa-based pasta (Chenopodium quinoa Wild)
Quinoa (Chenopodium quinoa 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 elabo...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-04-01
|
| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844024043949 |
| _version_ | 1797246788171726848 |
|---|---|
| author | Yisenia Mirian Itusaca-Maldonado Carmen Rosa Apaza-Humerez Augusto Pumacahua-Ramos Edgar Mayta Pinto |
| author_facet | Yisenia Mirian Itusaca-Maldonado Carmen Rosa Apaza-Humerez Augusto Pumacahua-Ramos Edgar Mayta Pinto |
| author_sort | Yisenia Mirian Itusaca-Maldonado |
| collection | DOAJ |
| description | Quinoa (Chenopodium quinoa 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. |
| first_indexed | 2024-04-24T19:48:22Z |
| format | Article |
| id | doaj.art-4610f836304c495ab98c7019da6dd84f |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-04-24T19:48:22Z |
| publishDate | 2024-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-4610f836304c495ab98c7019da6dd84f2024-03-25T04:17:57ZengElsevierHeliyon2405-84402024-04-01107e28363Technological and textural properties of gluten-free quinoa-based pasta (Chenopodium quinoa Wild)Yisenia Mirian Itusaca-Maldonado0Carmen Rosa Apaza-Humerez1Augusto Pumacahua-Ramos2Edgar Mayta Pinto3Escuela Profesional de Ingeniería de Industrias Alimentarias, Universidad Peruana Unión, Carretera Arequipa Km 6, Juliaca, 21100, PeruEscuela Profesional de Ingeniería de Industrias Alimentarias, Universidad Peruana Unión, Carretera Arequipa Km 6, Juliaca, 21100, PeruFacultad de Ingeniería de Alimentos, Universidad Nacional Intercultural de Quillabamba, Santa Ana, Cusco, 08741, PeruEscuela Profesional de Ingeniería de Industrias Alimentarias, Universidad Peruana Unión, Carretera Arequipa Km 6, Juliaca, 21100, Peru; Corresponding author.Quinoa (Chenopodium quinoa 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.http://www.sciencedirect.com/science/article/pii/S2405844024043949QuinoaCooking qualityTextureGluten-free |
| spellingShingle | Yisenia Mirian Itusaca-Maldonado Carmen Rosa Apaza-Humerez Augusto Pumacahua-Ramos Edgar Mayta Pinto Technological and textural properties of gluten-free quinoa-based pasta (Chenopodium quinoa Wild) Heliyon Quinoa Cooking quality Texture Gluten-free |
| 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 |
| url | http://www.sciencedirect.com/science/article/pii/S2405844024043949 |
| work_keys_str_mv | AT yiseniamirianitusacamaldonado technologicalandtexturalpropertiesofglutenfreequinoabasedpastachenopodiumquinoawild AT carmenrosaapazahumerez technologicalandtexturalpropertiesofglutenfreequinoabasedpastachenopodiumquinoawild AT augustopumacahuaramos technologicalandtexturalpropertiesofglutenfreequinoabasedpastachenopodiumquinoawild AT edgarmaytapinto technologicalandtexturalpropertiesofglutenfreequinoabasedpastachenopodiumquinoawild |