Artículo
Quinoa germ and starch separation by wet milling, performance and characterization of the fractions
Fecha de publicación:
10/2018
Editorial:
Elsevier Science
Revista:
LWT - Food Science and Technology
ISSN:
0023-6438
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Quinoa is a pseudocereal with remarkable nutritional characteristics due to high content of gluten-free biologically valuable protein. The grain is mostly consumed as a whole grain or flour; however, protein fraction is concentrated in the germ, which is external, represents one third of the whole seed and surrounding the perisperm, composed mainly of starch. The aim of this work was to purpose a method for germ and perisperm separation, through a wet milling stage in a roller mill. The method described enables to obtain an enriched fraction of the germ that represents a recovery of 96.5% of the proteins, 95.8% of lipids and 92.6% of ashes, with respect to the germ manually extracted. Additionally, the starch can be recovered in a further step. The extraction yields, nutritional losses and characteristics of the different fractions are discussed.
Palabras clave:
Germ
,
Protein Enrichment
,
Quinoa
,
Starch
,
Wet Milling
Archivos asociados
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Identificadores
Colecciones
Articulos(ICYTAC)
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Articulos(IIBYT)
Articulos de INSTITUTO DE INVESTIGACIONES BIOLOGICAS Y TECNOLOGICAS
Articulos de INSTITUTO DE INVESTIGACIONES BIOLOGICAS Y TECNOLOGICAS
Citación
Mufari, Jesica Romina; Miranda Villa, Patricia Paola; Calandri, Edgardo Luis; Quinoa germ and starch separation by wet milling, performance and characterization of the fractions; Elsevier Science; LWT - Food Science and Technology; 96; 10-2018; 527-534
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