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Advances in Food Science and Engineering
AFSE > Volume 3, Number 1, March 2019

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 5, 2019
DOI: 10.22606/afse.2019.31001

Author(s)
Ivan Švec1*, Marie Hrušková1, Rasa Kapačinskaitė2 and Taťána Hofmanová1
Affiliation(s)
1Department of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague 6 – Dejvice, Czech Republic
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
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