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<p>Quinoa is a nutrient-dense pseudo-cereal rich in fiber and plant-based protein, making it a superfood. Roller milling of quinoa grain produces two main streams: flour fractions and bran fractions. The flour fractions consist of break passages (B1, B2, B3—B streams), contributing approximately 40%, and reduction passages (C1, C2, C3—C streams), contributing 35%, while the bran fractions (fine and coarse) accounted for 22%. Roller milling of quinoa grain yielded 30.5% bran, 8.2% embryo, and 60.8% perisperm. Whole quinoa flour (WQF) contained 10.06% moisture, 3.2% ash, 14.30% protein, 3.30% fat, and 12.16% dietary fiber. However, these values varied significantly across the fractions. Among all fractions, fine and coarse bran had the highest protein (20.22%) and dietary fiber (23.9%) content, respectively. Scanning electron microscopy effectively differentiated between B and C streams and bran fractions based on the structure and distribution of starch molecules. Fourier Transform Infrared Spectroscopy (FTIR) analysis revealed protein bands in the range of approximately 1650–1580&#xa0;cm⁻<sup>1</sup> and starch bands within 1000–1170&#xa0;cm⁻<sup>1</sup>. Additionally, amylograph results demonstrated that B streams exhibited higher peak viscosity and lower gelatinization compared to other samples. The setback value was also higher for B and C streams, indicating greater amylose content, which retrogrades at an accelerated rate. Thermal properties, analyzed by Differential Scanning Calorimetry (DSC), showed that bran fractions had a higher gelatinization temperature, while B and C streams gelatinized at 55&#xa0;°C. These findings provide valuable insights into the impact of roller milling on the nutritional and functional properties of quinoa fractions, which can guide the development of value-added quinoa-based products with desired characteristics.</p>

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Fractionation of roller-milled quinoa: evaluation of functional and nutritional properties of different fractions

  • 期刊论文

  • 发表日期：

    2025年4月17日

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  • R. Madhumathi,
  • K. V. Harish Prashanth,
  • Aashitosh A. Inamdar

摘要

Quinoa is a nutrient-dense pseudo-cereal rich in fiber and plant-based protein, making it a superfood. Roller milling of quinoa grain produces two main streams: flour fractions and bran fractions. The flour fractions consist of break passages (B1, B2, B3—B streams), contributing approximately 40%, and reduction passages (C1, C2, C3—C streams), contributing 35%, while the bran fractions (fine and coarse) accounted for 22%. Roller milling of quinoa grain yielded 30.5% bran, 8.2% embryo, and 60.8% perisperm. Whole quinoa flour (WQF) contained 10.06% moisture, 3.2% ash, 14.30% protein, 3.30% fat, and 12.16% dietary fiber. However, these values varied significantly across the fractions. Among all fractions, fine and coarse bran had the highest protein (20.22%) and dietary fiber (23.9%) content, respectively. Scanning electron microscopy effectively differentiated between B and C streams and bran fractions based on the structure and distribution of starch molecules. Fourier Transform Infrared Spectroscopy (FTIR) analysis revealed protein bands in the range of approximately 1650–1580 cm⁻1 and starch bands within 1000–1170 cm⁻1. Additionally, amylograph results demonstrated that B streams exhibited higher peak viscosity and lower gelatinization compared to other samples. The setback value was also higher for B and C streams, indicating greater amylose content, which retrogrades at an accelerated rate. Thermal properties, analyzed by Differential Scanning Calorimetry (DSC), showed that bran fractions had a higher gelatinization temperature, while B and C streams gelatinized at 55 °C. These findings provide valuable insights into the impact of roller milling on the nutritional and functional properties of quinoa fractions, which can guide the development of value-added quinoa-based products with desired characteristics.