Isolation of red quinoa fibre by wet and dry milling and application as a potential functional bakery ingredient
Quinoa is recognised internationally for its nutritional and health properties. It has interesting attributes, such as being an excellent source of fibre and polyphenols and being gluten-free, and therefore this grain is used as a replacement for cereals. The main aim of this work was to study the e...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2019 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/201352 |
| Acceso en línea: | http://hdl.handle.net/10261/201352 |
| Access Level: | acceso abierto |
| Palabra clave: | Quinoa Wet-milling Dry-milling Dietary fibre fraction Bakery ingredient Phenolic content and antioxidant capacity |
| Sumario: | Quinoa is recognised internationally for its nutritional and health properties. It has interesting attributes, such as being an excellent source of fibre and polyphenols and being gluten-free, and therefore this grain is used as a replacement for cereals. The main aim of this work was to study the effect of two milling methods, wet and dry, to obtain a dietary fibre-rich fraction from red Quinoa Real, and to determine its potential as a functional ingredient in bakery products. Wet milling produced a higher yield (10.1%) and recovery (58.2%) of the fibre fraction and higher purity (72%) than the values obtained by dry milling (9.1, 52.5 and 59%, respectively). With regard to functional properties, dry milling produced fibre with higher total antioxidant activity than that obtained by wet milling (FRAP: 1.1 times more). The fibre-rich fractions obtained by the two processes did not differ considerably in terms of colour, but the process affected their granulometry, which was lowest in the fibre obtained by wet milling, and the dispersity was greatest. Moreover, the bread products made with a 5% incorporation of either of the two fibres presented enrichment in terms of nutrients, dietary fibre and antioxidant capacity in comparison with the control sample. The inclusion of fibre isolated by dry milling produced bread products of higher technological quality with regard to specific loaf volume and less crumb firmness. |
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