Black, Q12, and Titicaca Quinoa Protein Isolate: Nutritional and Physicochemical Properties

Document Type : Original Research

Authors
Seyed Saeed Sekhavatizadeh 1
saeid hosseinzadeh 2
1 Department of Food Science and Technology, Fars Agricultural and Natural Resources Research and Education Center, AREEO, Shiraz, Fars
2 Professor of Food Hygiene, Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran.
Abstract
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 obtained 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 and 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-1) were significantly (P≤ 0.05) 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.


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Journal of Agricultural Science and Technology
Volume 28, Issue 2
March and April 2026
Pages 319-333