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Use of quinoa (Chenopodium quinoa Willd.) flour in a couscous-type product as a substitute for wheat couscous
Uso de harina de quinua (Chenopodium quinoa Willd.) en un producto tipo cuscús como sustituto del cuscús de trigo
DOI:
https://doi.org/10.15446/agron.colomb.v41n2.107440Keywords:
Andean cereal, agglomeration, new product technology. (en)cereal andino, aglomeración, tecnología para nuevos productos (es)
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Quinoa (Chenopodium quinoa Willd.) couscous is a new nutritional product that can replace wheat couscous. The processes of agglomeration, steam-cooking, and drying for its preparation were analyzed. The output variable for the agglomeration process was yield and the factors studied were ratio of fine/coarse quinoa flour, moisture of the mixture, use of a binding agent, and temperature of the binding agent solution. The conditions for the highest agglomeration yield (48.62%) were: 70/30 flour ratio, moisture of 40%, no binding agent, and a temperature of 70°C. The output variables for the cooking and drying processes were Water Absorption Index (WAI), Swelling Power (SP), and Water Solubility Index (WSI). The factors studied were steam-cooking time and drying time and temperature. The conditions maximizing the WAI and SP and minimizing the WSI were: 30 min of steam-cooking time, 120 min of drying time, and 70°C for the drying temperature. Finally, a paired comparison was carried out between the functional, chemical, and sensory properties of the quinoa and a commercial wheat couscous. The chemical properties of the quinoa couscous were better and this product was preferred by 42% of the panelists. However, in the sensorial characteristics, the new product scored lower.
El cuscús de quinua (Chenopodium quinoa Willd.) se presenta como un nuevo producto nutricional que puede reemplazar al cuscús de trigo. Para su preparación se analizaron los procesos de aglomeración, cocción y secado. La variable de salida para el proceso de aglomeración fue el rendimiento y los factores estudiados fueron: relación harina de quinua fina/gruesa, humedad de la mezcla, uso de un agente aglutinante y temperatura de la solución aglutinante. Las condiciones para el mayor rendimiento de aglomeración (48.62%) fueron: 70/30 relación de harina, humedad de 40%, sin agente aglutinante, y temperatura de 70°C. Las variables de salida para los procesos de cocción y secado fueron: Índice de Absorción de Agua (IAA), Poder de Hinchamiento (PH) e Índice de Solubilidad en Agua (ISA). Los factores estudiados fueron: tiempo de cocción y tiempo y temperatura de secado. Las condiciones que maximizaron IAA y PH y minimizaron ISA fueron: 30 min de cocción, y 120 min y 70°C en el proceso de secado. Finalmente, se realizó una comparación por pares entre las propiedades funcionales, químicas y sensoriales del cuscús de quinua y un cuscús comercial de trigo. Las características químicas del cuscús de quinua fueron mejores y este producto fue preferido por el 42% de los panelistas. Sin embargo, en las características sensoriales el nuevo producto obtuvo una puntuación más baja.
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