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Fractionation of Quinoa (Chenopodium quinoa) Using Roller Milling for Their Nutritional Utilization in Food Product Development.
Amrita, Ray (2022) Fractionation of Quinoa (Chenopodium quinoa) Using Roller Milling for Their Nutritional Utilization in Food Product Development. Doctoral thesis, Central Food Technological Research Institute.
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Abstract
Quinoa (Chenopodium quinoa), a super food, is known for its nutritional characteristics due to its high-quality proteins with essential amino acids in good proportion and high content of nutritionally favourable lipids. It is high in lysine and threonine content, which are generally limiting amino acids in conventional cereals. Quinoa is gluten free grain and good nutritious alternative for persons with celiac disease. In grain, starch reserves are mainly located in perisperm, while fibers are found in bran. Peripheral germ is the most important functional component of the grain, as it stores most of the protein and fat reserve of the grain. Nutritive components of the grains are non-uniformly distributed within the grain structure making it more suitable for fractionation by physical process to produce various nutrient dense products. In the present investigation, novel milling process was developed, which is scalable to industrial capacity and more eco-friendly compared to wet method for separation of grain components viz., germ, perisperm and bran from quinoa as potential functional food ingredients. The effects of conditioning moisture on quinoa roller milling were studied to establish the best compromise between yield and quality of different milled products with concentration of nutrients.
| Item Type: | Thesis (Doctoral) |
|---|---|
| Uncontrolled Keywords: | Quinoa, nutritional composition, germ separation, thermal treatment |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains 600 Technology > 08 Food technology > 04 Milling |
| Divisions: | Flour Milling Bakery and Confectionary Technology Food Safety Analytical Quality Control Lab |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 19 May 2023 06:51 |
| Last Modified: | 19 May 2023 06:51 |
| URI: | http://ir.cftri.res.in/id/eprint/16422 |
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