Quinoa Fibre Isolated By Wet Milling as a New Ingredient for Food Enrichment: Nutritional Value and Technological Properties.

ABSTRACT: Wet-milled quinoa fibres show strong potential as ingredients in nutritionally enhanced food products, offering a valuable strategy to address dietary fibre deficiencies. In this study, white, red, and black Royal Bolivian quinoa were wet-milled to produce fibre-rich fractions and assess their nutritional and techno-functional properties. All fibre-rich fraction samples showed a marked increase in dietary fibre content compared to whole grain flours-about six-fold in white quinoa and eight-fold in red and black. Insoluble fibre remained predominant, increasing by approximately eight to ten times, with the highest increase observed in red quinoa, while soluble fibre increased by two to three times, likely due to partial solubilisation during processing, reaching its maximum in black quinoa.

SUBMITTER: Alonso-Alvarez A 

PROVIDER: S-EPMC12535488 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature