Isaac Scientific Publishing

Advances in Food Science and Engineering

Effect of Quinoa (Chenopodium quinoa) and Canahua Wholemeals (Chenopodium pallidicaule) on Pasting Behavior of Wheat Flour

Download PDF (739 KB) PP. 1 - 8 Pub. Date: March 7, 2019

DOI: 10.22606/afse.2019.31001

Author(s)

  • Ivan Švec1*, Marie Hrušková1
    1Department of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague 6 – Dejvice, Czech Republic
  • Rasa Kapačinskaitė2 and Taťána Hofmanová1
    2Kaunas University of Technology, K. Donelaičio 73, 442 49 Kaunas, Lithuania

Abstract

Technological potential of four wheat-quinoa and wheat-canahua flour composites was evaluated in terms of pasting behavior. Wheat flour values of Zeleny sedimentation and Falling Number tests were decreased about 10%. Amylograph results were affected by low amylases activity in wheat flour as well as by high absorption capacity of canahua and quinoa – samples differed partly in temperature of gelatinization beginning. RVA profiles of pure flours differed clearly – both alternative materials did not demonstrate viscosity peak and differed in starch retrogradation rate during heating and cooling phase of the test. In combination with wheat flour, the profiles were influenced softly. Statistically significant differentiation was observed in the Peak Viscosities – the higher enhancement level, the lower value, as recorded especially for wheat-canahua blends. Principal component analysis verified a key importance of temperature of gelatinization beginning, viscosity maximum and proper temperature – RVA apparatus may serve as the first quick method for pasting behavior description.

Keywords

Wheat composite flour, non-traditional crop, gelatinization, rheological properties, retrogradation

References

[1] A. Vega-Gálvez, M. Miranda, J. Vergara, E. Uribe, L. Puente and E.A. Martínez, “Nutrition facts and functional potential of quinoa (Chenopodium quinoa Willd.), an ancient Andean grain: a review”. Journal of the science of food and agriculture, vol. 90, no. 15 pp. 2541-2547, 2010.

[2] M. Rosell, G. Cortez and R. Repo-Carrasco, “Breadmaking use of the Andean crops quinoa (Chenopodium quinoa), ka?iwa (Chenopodium pallidicaule), kiwicha (Amaranthus caudatus), and tarwi (Lupinus mutabilis)”, Cereal Chemistry, vol. 86, no. 4, pp 386-392, 2009.

[3] T. K. Lim, “Chenopodium quinoa”, in Edible medicinal and non-medicinal plants, Springer Netherlands, Dordrecht, Netherland, 2013, vol. 5, p. 817-819.

[4] G. T. Pérez, M. E. Steffolani and A. E. León, “Canahua: An Ancient Grain for New Foods”, in Functional properties of traditional foods, K. Kristbergsson and S. ?tles (Eds.), Springer US, Boston, USA, 2016, p. 265-267.

[5] FAO (2018): http://www. fao. org/quinoa/en/. Accessed 20. 06. 2018.

[6] F. Bavec and M. Bavec, “Organic production and use of alternative crops”, Taylor Francis Group, New York, USA, 2007, p. 120

[7] M. E. Steffolani, A. E. León and G. T. Pérez, “Study of the physicochemical and functional characterization of quinoa and ka?iwa starches”, Starch/St?rke, vol. 65, no. 11-12, pp. 976-983, 2013.

[8] EN ISO 5529: Wheat – Determination of the sedimentation index – Zeleny test (2011)

[9] EN ISO 3039: Wheat, rye and their flours, durum wheat and durum wheat semolina -- Determination of the falling number according to Hagberg-Perten (2009)

[10] M. Jancurová, L. Minarovi?ová and A. Dandár, “Rheological properties of doughs with buckwheat and quinoa additives”, Chemical Papers, vol. 63, no. 6, 738-741, 2009.

[11] M. Pellegrini, R. Lucas-Gonzales, A. Ricci, J. Fontecha, J. Fernández-López, J. A. Pérez-álvarez and M. Viuda-Martos, “Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd.) seeds”, Industrial Crops and Products, vol. 111, pp. 38-46, 2018.

[12] B. Bechtel, J. D. Wilson, “Ultrastructure of developing hard and soft red winter wheats after air- and freeze-drying and its relationship to endosperm texture”, Cereal Chemistry, vol. 74, no. 3, 235-241, 1997.

[13] S. Ragaee and E. S. M. Abdel-Aal, “Pasting properties of starch and protein in selected cereals and quality of their food products”, Food Chemistry, vol. 95, no. 1, 9-18, 2006.