Academic Journal
Optimized Hydrothermal Pretreatment of Quinoa Seeds and Its Impact on the Functional, Rheological, and Breadmaking Properties of Quinoa Flour.
| Τίτλος: | Optimized Hydrothermal Pretreatment of Quinoa Seeds and Its Impact on the Functional, Rheological, and Breadmaking Properties of Quinoa Flour. |
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| 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.) |
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| 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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