The Institute of Obstetrics, Chinese Academy of Agricultural Sciences systematically evaluated the effects of gluten structure and quality characteristics of gluten added to quinoa flour

Recently, the Innovation Team of Crop Germplasm Resource Resistance and Quality Trait Evaluation of Crop Germplasm Resources of the Institute of Crop Sciences of the Chinese Academy of Agricultural Sciences, the Key Laboratory of Agricultural Product Quality Evaluation and Nutritional Health of the Ministry of Agriculture and Rural Affairs, Shanxi University, Chengdu University and other units have for the first time systematically evaluated the effects of gluten structure, starch digestion, cooking and texture characteristics and sensory quality of added sprouted or ungeneed quinoa flour, providing a theoretical basis
for the processing of related products.
On August 17, the findings were published online in Food Chemistry
.

 

According to Qin Peiyou, an associate researcher, quinoa has excellent nutritional characteristics, strong stress resistance and high economic benefits, and has been widely used in processing noodles, bread, biscuits and other products
.
At present, more than 20 provinces and regions in China have promoted planting, and China has become the world's third largest producer
.
Starch is the most important nutrient component in quinoa grains, with special structure and properties, which plays an important role
in the quality of starch products.
The team's 2021 study, published in Food Hydrocolloids, found that germination treatment can significantly affect the structure and properties of quinoa starch, such as destroying the ordered structure of starch particles, increasing the molecular weight of amylose and amylopectin, and reducing starch rejuvenation and peak viscosity
.

 

The researchers used the new germplasm "Zhongquan No.
1" of quinoa selected as the material, dried the flour after germination treatment for 0, 24 and 48 hours and added to the wheat flour in
the proportions of 10%, 20% and 30%.
The results showed that the addition of quinoa flour (especially the germination treatment) significantly increased the free thiol content in the dough, promoted the conversion of gluten β-corner into β-folding, destroyed the continuity of gluten network structure, and even caused obvious network defects and porosity
.
Disruption of gluten network structure may be the cause
of improved starch digestion characteristics, affecting the cooking and texture properties of noodles.
The results of the sensory evaluation showed that the palatability of noodles made with quinoa flour (not germinated or germinated for 24 hours) was acceptable
.
Electronic tongue analysis showed that the addition of 10% to 20% of quinoa (unbranched or germinated for 24 hours) improved the overall taste index of
the noodles.
In addition, the addition of quinoa flour significantly increases the content
of nutrient components such as protein in the noodles.
This study provides a theoretical basis and technical guidance
for the development of related products such as noodles with nutritional, processing and sensory qualities using sprouted quinoa flour.

 

Xing Bao, a visiting doctoral student at the Institute of Science and Technology, is the first author, and Qin Peiyou, associate researcher of the Institute of Science and Technology, and Researcher Ren Guixing are co-corresponding authors
.
The research has been funded
by the Qinghai Provincial Special Project for the Transformation of Scientific and Technological Achievements and the Scientific and Technological Innovation Project of the Chinese Academy of Agricultural Sciences.

 

Original link: https://doi.
org/10.
1016/j.
foodchem.
2022.
133976