Technological and textural properties of gluten-free quinoa-based pasta (Chenopodium quinoa Wild).

ABSTRACT: Quinoa (Chenopodium quinoa Willd.) is an Andean grain with a perfect nutritional composition that, by diversifying its transformation, becomes an attractive alternative for consumers looking for a high-quality, healthy diet with a source of vegetable proteins. The objective of this work was to elaborate and evaluate the technological and textural properties of quinoa paste in its entirety through the Star-Shaped Composite Central Design (CCD) of 5 process variables: Water Temperature (°C), Water Quality (ml), Mixing Time (min), Drying Temperature (°C), and Drying Time (min), with 5 levels each. At the same time, the yield and good cooking quality were studied to optimize the process. In the model of the equation for the cooking time response, a negative and significant influence of

SUBMITTER: Itusaca-Maldonado YM 

PROVIDER: S-EPMC10979092 | biostudies-literature | 2024 Apr

REPOSITORIES: biostudies-literature