Scholarlink

<p>Recently, quinoa-based products have gain significant attention as valuable ingredients for the food industry. The objective of this work was to chemically characterize a quinoa variety (<i>Chenopodium quinoa</i> Willd., var. CICA) and to evaluate a drying-roasting process for producing a crispy, ready-to-eat snack. The experimental work involved determining thin layer drying-roasting curves for quinoa grains in a fluidized bed dryer at air temperatures ranging from 80 to 140&#xa0;°C for 30&#xa0;min, with an air velocity of 0.8&#xa0;m/s. The CICA variety contained 15.3% protein, 7.5% fat, and 70.6% carbohydrates (on a dry matter basis). Micronutrient contents, determined by Inductively Coupled Plasma-Optical Emission Spectrometry, were K (9819.2&#xa0;mg/kg), P (4403.6&#xa0;mg/kg), Ca (974.6&#xa0;mg/kg), and Fe (25.3&#xa0;mg/kg), all on a dry matter basis. The initial content of saponins was 0.183% (w/w) characteristic of a bitter variety. Washing reduced this value to 0.108% (w/w), which is an acceptable level for human consumption. This treatment also decreased mineral content by 10–38%. A mathematical model, consisting of local mass and heat balances in spherical geometry with variable diffusion coefficient and shrinkage, was solved using finite differences. An activation energy of 35.7&#xa0;kJ/mol was estimated by solving an inverse problem, utilizing the complete dataset. Predicted temperatures and average moisture contents showed good agreement with experimental values. To obtain a porous and crispy product, a process time of 10&#xa0;min at temperatures above 100&#xa0;°C was required.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Fluidized-Bed Drying-Roasting Process for Developing a Whole Quinoa Snack

  • 期刊论文

  • 发表日期：

    2025年11月19日

查看全文
  • S. M. Demarchi,
  • R. M. Torrez Irigoyen

摘要

Recently, quinoa-based products have gain significant attention as valuable ingredients for the food industry. The objective of this work was to chemically characterize a quinoa variety (Chenopodium quinoa Willd., var. CICA) and to evaluate a drying-roasting process for producing a crispy, ready-to-eat snack. The experimental work involved determining thin layer drying-roasting curves for quinoa grains in a fluidized bed dryer at air temperatures ranging from 80 to 140 °C for 30 min, with an air velocity of 0.8 m/s. The CICA variety contained 15.3% protein, 7.5% fat, and 70.6% carbohydrates (on a dry matter basis). Micronutrient contents, determined by Inductively Coupled Plasma-Optical Emission Spectrometry, were K (9819.2 mg/kg), P (4403.6 mg/kg), Ca (974.6 mg/kg), and Fe (25.3 mg/kg), all on a dry matter basis. The initial content of saponins was 0.183% (w/w) characteristic of a bitter variety. Washing reduced this value to 0.108% (w/w), which is an acceptable level for human consumption. This treatment also decreased mineral content by 10–38%. A mathematical model, consisting of local mass and heat balances in spherical geometry with variable diffusion coefficient and shrinkage, was solved using finite differences. An activation energy of 35.7 kJ/mol was estimated by solving an inverse problem, utilizing the complete dataset. Predicted temperatures and average moisture contents showed good agreement with experimental values. To obtain a porous and crispy product, a process time of 10 min at temperatures above 100 °C was required.