Effect of heat treatments on quinoa germ quality and its storage study.

Amrita, Ray and Ashwin, Kumar and Matche, R. S. and Alok, K. Srivastava and Suresh, D. Sakhare (2023) Effect of heat treatments on quinoa germ quality and its storage study. Journal of Food Science and Technology, 60 (7). pp. 2023-2030. ISSN 0022-1155

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Abstract

Quinoa is a potential crop to address the situ�ation as it ofers a plethora of benefts as it is nutritionally rich and can adapt to extreme climatic and salt conditions. Quinoa germ consists of almost 25–30% of whole grain. Quinoa germ obtained using roller milling has remarkable nutritional properties with high protein, fat and mineral con�tent. Presence higher fat content limits shelf-life of quinoa germ. The objective of the present investigation is to study the efect of diferent treatment on stabilization of quinoa germ and its storge study. Quinoa germ was subjected to microwave and infrared treatment for shelf-life extension. Colour properties of the germ has not changed drastically by both treatments. Sorption behavior of quinoa germ stored at diferent RH was studied and results showed typical sig�moid curve for all samples. Sorption studies revealed that treated quinoa germ were stable at 64% RH. The storage study was carried out at accelerated conditions using PET/ PE packaging material. Based on the results of the study, it can be inferred that the quinoa germ can be kept up to three months at accelerated conditions. Study demonstrated that microwave treatments of quinoa germ showed highest shelf life of three months at accelerated conditions.

Item Type:	Article
Uncontrolled Keywords:	Germ · Infrared · Microwave · Shelf life · Sorption isotherm · Quinoa
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains 600 Technology > 08 Food technology > 06 Preservation and Storage 600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions:	Flour Milling Bakery and Confectionary Technology Food Packaging Technology Food Safety Analytical Quality Control Lab
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 May 2023 04:32
Last Modified:	25 May 2023 04:32
URI:	http://ir.cftri.res.in/id/eprint/16467

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