Effects of quinoa flour (Chenopodium Quinoa Willd) substitution on wheat flour characteristics
Quinoa is a pseudo-cereal with great nutritional and functional qualities, serving as an excellent substitution to develop quinoa-containing foods. This study aimed to explore the influence of quinoa flour substitution on quality characteristics of wheat flour (WF). WF was substituted with different...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927123001247 |
| _version_ | 1797394836033110016 |
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| author | Jianlou Mu Yiwen Qi Kexin Gong zhizhou Chen Margaret A. Brennan Qianyun Ma Jie Wang Charles S. Brennan |
| author_facet | Jianlou Mu Yiwen Qi Kexin Gong zhizhou Chen Margaret A. Brennan Qianyun Ma Jie Wang Charles S. Brennan |
| author_sort | Jianlou Mu |
| collection | DOAJ |
| description | Quinoa is a pseudo-cereal with great nutritional and functional qualities, serving as an excellent substitution to develop quinoa-containing foods. This study aimed to explore the influence of quinoa flour substitution on quality characteristics of wheat flour (WF). WF was substituted with different level of quinoa core flour, ground quinoa whole flour and recombined quinoa whole flour. Increasing levels of quinoa flour in WF declined dough swelling index, while increased falling number of composite flours. Besides, quinoa flour substitution considerably decreased the chemical forces of gluten in composite flours. The proportions α-helix and β-sheets reduced, while the random coil proportion increased in gluten secondary structure. SEM images revealed that the gluten network structure was severely damaged. Our findings indicated that substitution of WF with quinoa flours was promising to be developed as an ingredient for food products. |
| first_indexed | 2024-03-09T00:25:33Z |
| format | Article |
| id | doaj.art-a3122c6fa66645cdb146dcde1254f95e |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-03-09T00:25:33Z |
| publishDate | 2023-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-a3122c6fa66645cdb146dcde1254f95e2023-12-12T04:35:56ZengElsevierCurrent Research in Food Science2665-92712023-01-017100556Effects of quinoa flour (Chenopodium Quinoa Willd) substitution on wheat flour characteristicsJianlou Mu0Yiwen Qi1Kexin Gong2zhizhou Chen3Margaret A. Brennan4Qianyun Ma5Jie Wang6Charles S. Brennan7College of Food Science and Technology, Agricultural University of Hebei, Baoding, 071001, China; Corresponding author.College of Food Science and Technology, Agricultural University of Hebei, Baoding, 071001, ChinaJinmailang Food Co. LTD, Xingtai, Hebei, 100001, ChinaCollege of Mechanical and Electrical Engineering, Agricultural University of Hebei, Baoding, 071001, ChinaDepartment of Food, Wine, and Molecular Bioscience, Lincoln University, Christchurch, New Zealand; College of Science, RMIT University, Melbourne, AustraliaCollege of Food Science and Technology, Agricultural University of Hebei, Baoding, 071001, ChinaCollege of Food Science and Technology, Agricultural University of Hebei, Baoding, 071001, ChinaDepartment of Food, Wine, and Molecular Bioscience, Lincoln University, Christchurch, New Zealand; College of Science, RMIT University, Melbourne, Australia; Corresponding author. Department of Food, Wine, and Molecular Bioscience, Lincoln University, Christchurch, New Zealand.Quinoa is a pseudo-cereal with great nutritional and functional qualities, serving as an excellent substitution to develop quinoa-containing foods. This study aimed to explore the influence of quinoa flour substitution on quality characteristics of wheat flour (WF). WF was substituted with different level of quinoa core flour, ground quinoa whole flour and recombined quinoa whole flour. Increasing levels of quinoa flour in WF declined dough swelling index, while increased falling number of composite flours. Besides, quinoa flour substitution considerably decreased the chemical forces of gluten in composite flours. The proportions α-helix and β-sheets reduced, while the random coil proportion increased in gluten secondary structure. SEM images revealed that the gluten network structure was severely damaged. Our findings indicated that substitution of WF with quinoa flours was promising to be developed as an ingredient for food products.http://www.sciencedirect.com/science/article/pii/S2665927123001247Quinoa flourQuality characteristicsTensile propertyPasting propertySecondary structure |
| spellingShingle | Jianlou Mu Yiwen Qi Kexin Gong zhizhou Chen Margaret A. Brennan Qianyun Ma Jie Wang Charles S. Brennan Effects of quinoa flour (Chenopodium Quinoa Willd) substitution on wheat flour characteristics Current Research in Food Science Quinoa flour Quality characteristics Tensile property Pasting property Secondary structure |
| title | Effects of quinoa flour (Chenopodium Quinoa Willd) substitution on wheat flour characteristics |
| title_full | Effects of quinoa flour (Chenopodium Quinoa Willd) substitution on wheat flour characteristics |
| title_fullStr | Effects of quinoa flour (Chenopodium Quinoa Willd) substitution on wheat flour characteristics |
| title_full_unstemmed | Effects of quinoa flour (Chenopodium Quinoa Willd) substitution on wheat flour characteristics |
| title_short | Effects of quinoa flour (Chenopodium Quinoa Willd) substitution on wheat flour characteristics |
| title_sort | effects of quinoa flour chenopodium quinoa willd substitution on wheat flour characteristics |
| topic | Quinoa flour Quality characteristics Tensile property Pasting property Secondary structure |
| url | http://www.sciencedirect.com/science/article/pii/S2665927123001247 |
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