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Author
Rożnowski Jacek (Uniwersytet Rolniczy w Krakowie), Przetaczek-Rożnowska Izabela (Uniwersytet Rolniczy w Krakowie)
Title
Physicochemical Properties of Flour and Starch Obtained from Various Quinoa Varieties
Właściwości fizykochemiczne mąki i skrobi otrzymanych z różnych odmian komosy
Source
Nauki Inżynierskie i Technologie / Uniwersytet Ekonomiczny we Wrocławiu, 2023, nr 39, s. 1-13, tab., bibliogr. 53 poz.
Engineering Sciences and Technologies / Uniwersytet Ekonomiczny we Wrocławiu
Keyword
Właściwości fizykochemiczne, Zdrowa żywność
Physicochemical property, Health food
Note
JEL Classification: L66, I12, Q02
streszcz., summ.
Abstract
Obecnie obserwuje się wzrastające zainteresowanie tradycyjnymi, ludowymi produktami, zwłaszcza tymi o udowodnionych korzyściach zdrowotnych. Celem badań była ocena składu i właściwości mąk oraz skrobi pozyskanych z nasion różnych odmian komosy. Analizowane skrobie z komosy zawierały 7-18 razy mniej białka i 10-25 razy mniej lipidów niż mąki. Zawartość amylozy w skrobiach wynosiła od 15,9 do 18,5%. Próbki mąk i skrobi zostały również przebadane pod kątem właściwości termicznych (DSC), charakterystyki kleikowania (RVA) oraz ilości wolnych rodników (EPR). Skrobie z ekwadorskiej komosy charakteryzowały się znacznie wyższą temperaturą początkową (51,9-53,6°C) i temperaturą piku (59,3-62,1°C) niż skrobie boliwijskie (odpowiednio 48,5-51,6°C i 56,9-59,6°C). Wszystkie skrobie były podatne na tworzenie się wolnych rodników (1,05-2,06×1019 spinów/g) bez względu na ich pochodzenie geograficzne. Na inne właściwości mąk i wyizolowanych skrobi wpływ miały pochodzenie geograficzne i odmiana komosy.(abstrakt oryginalny)

Currently, there is a growing interest in traditional country products, particularly those with proven health benefits. The aim of this study was to describe the chemical composition and properties of flours and starches obtained from various quinoa. The examined quinoa quinoa starches contained 7-18 times less protein and 10-25 times less lipid compared to flours. The content of amylose in the starches ranged from 15.9 to 18.5%. Flour and starch samples were also analysed for their thermal properties (DSC), pasting profile (RVA) and the content of free radicals. The Ecuadorian quinoa starches had a much higher onset (51.9-53.6°C) and peak temperature (59.3-62.1°C) than the ones from Bolivian varieties (respectively 48.5-51.6°C i 56.9-59.6°C). All the quinoa starches were susceptible to the formation of free radicals (1.05-2.06 ×1019 spins/g) irrespective of their geographical origin. The properties of the others flours and starches isolated from quinoa were influenced by the geographical origin and variety of quinoa.(original abstract)
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ISSN
2080-5985
Language
eng
URI / DOI
http://dx.doi.org/DOI: 10.15611/nit.2023.39.01
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