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1- Department of Food Science and Technology, Fars Agricultural and Natural Resources Research and Education Center, AREEO, Shiraz, Fars , s.sekhavati@areeo.ac.ir
2- Professor of Food Hygiene, Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran.
2- Professor of Food Hygiene, Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran.
Abstract: (52 Views)
Quinoa is a pseudocereal plant that has been cultivated in Iran recently. The purpose of this research was to evaluate its properties for use in food. Quinoa protein isolates (QPIs) were isolated from Iranian quinoa seed cultivar (QS) varieties (Black-QS, Q12-QS, and Titicaca-QS). The Black-QPI and Titicaca (T)-QPI had a higher protein content (87.30±1.96, 87.80±1.61% w/w), respectively. The results showed foaming capacity (40.54%), stability (65.26% in 60 min), and oil absorption (3.02 ml/g) were significantly (p ≤ 0.05) was higher in Black-QPI. Textural parameters revealed that viscosity and shear stress were higher in Q12-QS than others. The amino acid profile showed that T-QS had a well-balanced profile with the highest content of tryptophan (8.23 %). Consequently, the suitable nutritional and functional properties of Titicaca protein make it an appropriate candidate for use as a safe food additive.
Article Type: Original Research |
Subject:
Food Chemistry
Received: 2023/12/16 | Accepted: 2024/01/11
Received: 2023/12/16 | Accepted: 2024/01/11
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