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Optimized Hydrothermal Pretreatment of Quinoa Seeds and Its Impact on the Functional, Rheological, and Breadmaking Properties of Quinoa Flour.

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Τίτλος: Optimized Hydrothermal Pretreatment of Quinoa Seeds and Its Impact on the Functional, Rheological, and Breadmaking Properties of Quinoa Flour.
Συγγραφείς: Dudu OE; Department of Food Science and Technology, Bells University of Technology, Ota, Ogun State, Nigeria., Bolaji OO; Department of Food Science and Technology, Bells University of Technology, Ota, Ogun State, Nigeria., Olotu TA; Department of Food Science and Technology, Bells University of Technology, Ota, Ogun State, Nigeria., Tajudeen RA; Department of Food Science and Technology, Bells University of Technology, Ota, Ogun State, Nigeria., Dudu JW; Department of Food Science and Technology, Bells University of Technology, Ota, Ogun State, Nigeria., Oyeyinka SA; School of Engineering Sciences, Separation Science Department, LUT University, Kouvola, Finland.; National Centre for Food Manufacturing, University of Lincoln, Holbeach, UK.; Centre for Innovative Food Research (CIFR), Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Johannesburg, Gauteng, South Africa.
Πηγή: Journal of food science [J Food Sci] 2026 Sep; Vol. 91 (9), pp. e71508.
Τύπος έκδοσης: Journal Article
Γλώσσα: English
Στοιχεία περιοδικού: Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE
Imprint Name(s): Publication: Malden, Mass. : Wiley on behalf of the Institute of Food Technologists
Original Publication: Champaign, Ill. Institute of Food Technologists
Ιατρικοί όροι (MeSH): Chenopodium quinoa*/chemistry , Bread*/analysis , Flour*/analysis , Seeds*/chemistry , Food Handling*/methods, Rheology ; Viscosity ; Water ; Solubility ; Hot Temperature ; Taste
Περίληψη: In this study, hydrothermal treatment conditions for quinoa flour were optimized using response surface methodology, evaluating conditioning time (6-12 h) and drying temperature (50-90°C) against key quality attributes, namely, swelling power and peak viscosity as swelling/expansion indexes, breakdown viscosity as a thermomechanical stability index, and solubility and setback viscosity as retrogradation tendency indexes. The optimal treatment was identified as 12 h conditioning followed by drying at 50°C, with drying temperature exerting the greatest influence on functional properties. The functional characteristics of the optimized hydrothermally treated quinoa flour (OHQF) were subsequently evaluated. Compared with untreated flour, OHQF exhibited increased water absorption capacity (6%), oil absorption capacity (30%), and bulk density (25%), while solubility (33%), peak viscosity (10%), and setback viscosity (4%) were reduced. These changes indicate improved hydration behavior and reduced retrogradation potential. The effects of substituting wheat flour with OHQF at 10%, 20%, and 30% (w/w) on dough rheology and bread quality were assessed, using composite flours containing untreated quinoa flour as controls. At all substitution levels, OHQF increased farinograph water absorption, dough development time, and dough stability and enhanced extensograph dough resistance to extension at 90 min while maintaining improved dough extensibility. Although bread loaf volume decreased with OHQF incorporation, sensory evaluation showed improved acceptability, particularly in crust color and appearance, regardless of substitution level. Overall, 10% substitution with OHQF produced bread with properties most comparable to 100% wheat flour. These findings demonstrate the potential of hydrothermally treated quinoa flour as a functional ingredient and are of direct relevance to the flour milling and baking industries.
(© 2026 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)
References: Foods. 2022 Oct 20;11(20):. (PMID: 37431019)
Crit Rev Food Sci Nutr. 2025;65(19):3665-3685. (PMID: 38993144)
Int J Biol Macromol. 2026 Feb;342(Pt 2):150409. (PMID: 41571136)
Food Sci Nutr. 2025 Jul 04;13(7):e70533. (PMID: 40621188)
Polymers (Basel). 2025 Jan 24;17(3):. (PMID: 39940514)
Crit Rev Food Sci Nutr. 2020;60(22):3890-3915. (PMID: 31542935)
Food Sci Nutr. 2026 Mar 08;14(3):e71630. (PMID: 41804346)
Front Nutr. 2022 Apr 13;9:846808. (PMID: 35495943)
Ultrason Sonochem. 2026 Jun;129:107846. (PMID: 41941845)
Foods. 2026 Jan 23;15(3):. (PMID: 41683000)
Compr Rev Food Sci Food Saf. 2025 May;24(3):e70190. (PMID: 40347065)
Foods. 2023 May 22;12(10):. (PMID: 37238905)
Foods. 2022 Jan 12;11(2):. (PMID: 35053938)
Food Sci Nutr. 2025 Jul 18;13(7):e70502. (PMID: 40688604)
Heliyon. 2021 Apr 23;7(4):e06821. (PMID: 33997380)
Polymers (Basel). 2022 Dec 13;14(24):. (PMID: 36559814)
Plants (Basel). 2023 Feb 04;12(4):. (PMID: 36840046)
J Food Sci. 2025 Jan;90(1):e17656. (PMID: 39828353)
Food Chem. 2023 Feb 15;402:133531. (PMID: 36127192)
Contributed Indexing: Keywords: bread; flour rheology; functional properties; sensory evaluation; wheat flour substitute
Substance Nomenclature: 059QF0KO0R (Water)
Entry Date(s): Date Created: 20260925 Date Completed: 20260925 Latest Revision: 20260927
Update Code: 20260927
PubMed Central ID: PMC13613136
DOI: 10.1111/1750-3841.71508
PMID: 42786950
Βάση Δεδομένων: MEDLINE
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  Data: Optimized Hydrothermal Pretreatment of Quinoa Seeds and Its Impact on the Functional, Rheological, and Breadmaking Properties of Quinoa Flour.
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  Data: <searchLink fieldCode="AU" term="%22Dudu+OE%22">Dudu OE</searchLink>; Department of Food Science and Technology, Bells University of Technology, Ota, Ogun State, Nigeria.<br /><searchLink fieldCode="AU" term="%22Bolaji+OO%22">Bolaji OO</searchLink>; Department of Food Science and Technology, Bells University of Technology, Ota, Ogun State, Nigeria.<br /><searchLink fieldCode="AU" term="%22Olotu+TA%22">Olotu TA</searchLink>; Department of Food Science and Technology, Bells University of Technology, Ota, Ogun State, Nigeria.<br /><searchLink fieldCode="AU" term="%22Tajudeen+RA%22">Tajudeen RA</searchLink>; Department of Food Science and Technology, Bells University of Technology, Ota, Ogun State, Nigeria.<br /><searchLink fieldCode="AU" term="%22Dudu+JW%22">Dudu JW</searchLink>; Department of Food Science and Technology, Bells University of Technology, Ota, Ogun State, Nigeria.<br /><searchLink fieldCode="AU" term="%22Oyeyinka+SA%22">Oyeyinka SA</searchLink>; School of Engineering Sciences, Separation Science Department, LUT University, Kouvola, Finland.; National Centre for Food Manufacturing, University of Lincoln, Holbeach, UK.; Centre for Innovative Food Research (CIFR), Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Johannesburg, Gauteng, South Africa.
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  Data: <searchLink fieldCode="JN" term="%220014052%22">Journal of food science</searchLink> [J Food Sci] 2026 Sep; Vol. 91 (9), pp. e71508.
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  Data: <searchLink fieldCode="MM" term="%22Chenopodium+quinoa%22">Chenopodium quinoa*</searchLink>/<searchLink fieldCode="MM" term="%22Chenopodium+quinoa+chemistry%22">chemistry</searchLink> <br /><searchLink fieldCode="MM" term="%22Bread%22">Bread*</searchLink>/<searchLink fieldCode="MM" term="%22Bread+analysis%22">analysis</searchLink> <br /><searchLink fieldCode="MM" term="%22Flour%22">Flour*</searchLink>/<searchLink fieldCode="MM" term="%22Flour+analysis%22">analysis</searchLink> <br /><searchLink fieldCode="MM" term="%22Seeds%22">Seeds*</searchLink>/<searchLink fieldCode="MM" term="%22Seeds+chemistry%22">chemistry</searchLink> <br /><searchLink fieldCode="MM" term="%22Food+Handling%22">Food Handling*</searchLink>/<searchLink fieldCode="MM" term="%22Food+Handling+methods%22">methods</searchLink><br /><searchLink fieldCode="MH" term="%22Rheology%22">Rheology</searchLink> ; <searchLink fieldCode="MH" term="%22Viscosity%22">Viscosity</searchLink> ; <searchLink fieldCode="MH" term="%22Water%22">Water</searchLink> ; <searchLink fieldCode="MH" term="%22Solubility%22">Solubility</searchLink> ; <searchLink fieldCode="MH" term="%22Hot+Temperature%22">Hot Temperature</searchLink> ; <searchLink fieldCode="MH" term="%22Taste%22">Taste</searchLink>
– Name: Abstract
  Label: Abstract
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  Data: In this study, hydrothermal treatment conditions for quinoa flour were optimized using response surface methodology, evaluating conditioning time (6-12 h) and drying temperature (50-90°C) against key quality attributes, namely, swelling power and peak viscosity as swelling/expansion indexes, breakdown viscosity as a thermomechanical stability index, and solubility and setback viscosity as retrogradation tendency indexes. The optimal treatment was identified as 12 h conditioning followed by drying at 50°C, with drying temperature exerting the greatest influence on functional properties. The functional characteristics of the optimized hydrothermally treated quinoa flour (OHQF) were subsequently evaluated. Compared with untreated flour, OHQF exhibited increased water absorption capacity (6%), oil absorption capacity (30%), and bulk density (25%), while solubility (33%), peak viscosity (10%), and setback viscosity (4%) were reduced. These changes indicate improved hydration behavior and reduced retrogradation potential. The effects of substituting wheat flour with OHQF at 10%, 20%, and 30% (w/w) on dough rheology and bread quality were assessed, using composite flours containing untreated quinoa flour as controls. At all substitution levels, OHQF increased farinograph water absorption, dough development time, and dough stability and enhanced extensograph dough resistance to extension at 90 min while maintaining improved dough extensibility. Although bread loaf volume decreased with OHQF incorporation, sensory evaluation showed improved acceptability, particularly in crust color and appearance, regardless of substitution level. Overall, 10% substitution with OHQF produced bread with properties most comparable to 100% wheat flour. These findings demonstrate the potential of hydrothermally treated quinoa flour as a functional ingredient and are of direct relevance to the flour milling and baking industries.<br /> (© 2026 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)
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  Label: References
  Group: RefInfo
  Data: Foods. 2022 Oct 20;11(20):. (PMID: <searchLink fieldCode="PM" term="%2237431019%22">37431019)</searchLink><br />Crit Rev Food Sci Nutr. 2025;65(19):3665-3685. (PMID: <searchLink fieldCode="PM" term="%2238993144%22">38993144)</searchLink><br />Int J Biol Macromol. 2026 Feb;342(Pt 2):150409. (PMID: <searchLink fieldCode="PM" term="%2241571136%22">41571136)</searchLink><br />Food Sci Nutr. 2025 Jul 04;13(7):e70533. (PMID: <searchLink fieldCode="PM" term="%2240621188%22">40621188)</searchLink><br />Polymers (Basel). 2025 Jan 24;17(3):. (PMID: <searchLink fieldCode="PM" term="%2239940514%22">39940514)</searchLink><br />Crit Rev Food Sci Nutr. 2020;60(22):3890-3915. (PMID: <searchLink fieldCode="PM" term="%2231542935%22">31542935)</searchLink><br />Food Sci Nutr. 2026 Mar 08;14(3):e71630. (PMID: <searchLink fieldCode="PM" term="%2241804346%22">41804346)</searchLink><br />Front Nutr. 2022 Apr 13;9:846808. (PMID: <searchLink fieldCode="PM" term="%2235495943%22">35495943)</searchLink><br />Ultrason Sonochem. 2026 Jun;129:107846. (PMID: <searchLink fieldCode="PM" term="%2241941845%22">41941845)</searchLink><br />Foods. 2026 Jan 23;15(3):. (PMID: <searchLink fieldCode="PM" term="%2241683000%22">41683000)</searchLink><br />Compr Rev Food Sci Food Saf. 2025 May;24(3):e70190. (PMID: <searchLink fieldCode="PM" term="%2240347065%22">40347065)</searchLink><br />Foods. 2023 May 22;12(10):. (PMID: <searchLink fieldCode="PM" term="%2237238905%22">37238905)</searchLink><br />Foods. 2022 Jan 12;11(2):. (PMID: <searchLink fieldCode="PM" term="%2235053938%22">35053938)</searchLink><br />Food Sci Nutr. 2025 Jul 18;13(7):e70502. (PMID: <searchLink fieldCode="PM" term="%2240688604%22">40688604)</searchLink><br />Heliyon. 2021 Apr 23;7(4):e06821. (PMID: <searchLink fieldCode="PM" term="%2233997380%22">33997380)</searchLink><br />Polymers (Basel). 2022 Dec 13;14(24):. (PMID: <searchLink fieldCode="PM" term="%2236559814%22">36559814)</searchLink><br />Plants (Basel). 2023 Feb 04;12(4):. (PMID: <searchLink fieldCode="PM" term="%2236840046%22">36840046)</searchLink><br />J Food Sci. 2025 Jan;90(1):e17656. (PMID: <searchLink fieldCode="PM" term="%2239828353%22">39828353)</searchLink><br />Food Chem. 2023 Feb 15;402:133531. (PMID: <searchLink fieldCode="PM" term="%2236127192%22">36127192)</searchLink>
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        Value: 10.1111/1750-3841.71508
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        Text: English
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        StartPage: e71508
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      – SubjectFull: Rheology
        Type: general
      – SubjectFull: Viscosity
        Type: general
      – SubjectFull: Water
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      – SubjectFull: Chenopodium quinoa chemistry
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      – SubjectFull: Flour analysis
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      – SubjectFull: Seeds chemistry
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      – SubjectFull: Food Handling methods
        Type: general
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      – TitleFull: Optimized Hydrothermal Pretreatment of Quinoa Seeds and Its Impact on the Functional, Rheological, and Breadmaking Properties of Quinoa Flour.
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              Text: 2026 Sep
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