Desarrollo de harinas precocidas a partir de pseudocereales andinos de alta digestibilidad proteica

Abstract

Precooked flours from Andean pseudocereals are of great importance due to their high protein digestibility. The present research work developed precooked flours from Andean pseudocereals with high protein digestibility, using in this case quinoa and amaranth. A commercial characterization of these pseudo-cereals was carried out through a thorough bibliographic review. The quinoa and amaranth were subjected to a gelatinization operation, using the precooking methods: plate drying and boiling, then the moisture content was decreased by drying in an oven with forced air against the current. The pregelatinized flours were functionally characterized. The results, regarding the swelling power of the precooked flours, showed a complete gelatinization and a high-water absorption capacity of the flours. The absorption capacity of for precooked flours visibly values of 119.1 and 127.2 percent for precooked quinoa flour by the kettle method and by plate dryer, respectively. The rheological results achieved a typical farinographic behavior of precooked flours, in addition to the tests carried out in the Mixolab confirmed that the gelatinization obtained was 100 percent in all the treatments carried out, the sample of precooked quinoa flour elaborated by the iron drying method obtained a starch retrograde index of 0.24 Nm, being the highest value with respect to the rest of the samples analyzed.