Search Results (2)

Dietary fibre intake has beneficial effects on immunonutritional health and prevents the development of chronic non-communicable diseases such as obesity and diabetes, cardiovascular disease, and cancer. Currently, dietary fibre consumption worldwide is below the WHO recommended daily intake of 25 g. An excellent source of dietary fibre is the fibre-rich fractions of quinoa, which have a high technological potential, nutritional value, and biological activity. This fraction can be isolated via wet-milling, which offers a higher yield and recovery of the main chemical components of cereals/pseudocereals with a higher purity than those obtained via dry-milling. The objective of this work was the isolation of fibre-rich fractions of Royal Bolivian quinoa (white, red, and black) obtained via wet-milling and their characterization as technofunctional ingredients in the formulation of cereal-based food products. The extraction yield of the fibre fraction and its proximal chemical composition were determined, in addition to phytic acid content; minerals such as calcium, iron, and zinc; and technofunctional properties (particle size distribution, water and oil holding capacity, and swelling capacity). All fibre fractions isolated via wet-milling could be used as food ingredients. In particular, the fibre-rich fraction of black quinoa contains the highest amount of insoluble fibre. However, from a technological point of view, red quinoa fibre could be the most suitable for inclusion in the formulation of food matrices due to its high water and oil retention capacity, as well as its swelling capacity. The incorporation of a low proportion of quinoa dietary fibre (5–10%) allows increasing the nutritional profile of cereal-based food products. Full article

Wet milling is a fractionation process widely used in the corn industry, which allows the separation of its main chemical components (starch, proteins, fiber and lipids) with high efficiency and purity compared to dry milling. The first stage of this process consists of maceration; after softening the grain, the actual milling is carried out, and the germ is separated by flotation because of its high lipid content. The chemical composition of pseudocereals is similar to that of cereals, hence their name, so they could be processed in the same way. In this way, the traditional corn wet milling process was adapted to quinoa. The objective of this work is to isolate the germ of red Bolivian Royal quinoa using wet milling, and evaluate its efficiency and physicochemical characteristics due to its large size and nutrient concentration. By cold pressing the red quinoa germ, crude oil was obtained and characterized in terms of: Acid Index, Iodine Index, Saponification Index, K Index, Refractive Index (20 °C) and fatty acid composition, determined by gas chromatography coupled to a mass detector (GC-MS). This profile was compared with the fatty acid profile of the solvent-extracted quinoa oil, and it was observed that there were no significant differences between the two oil samples. In addition, the sample obtained via cold pressing showed similar characteristics to corn oil, except for a higher Saponification Index and proportion of linolenic acid (omega-3). Full article