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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #308519
Title: Pasting and rheological properties of quinoa-oat composites

Author
item Inglett, George
item Chen, Diejun
item Liu, Sean

Submitted to: International Journal of Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/13/2014
Publication Date: 1/24/2015
Publication URL: http://handle.nal.usda.gov/10113/61694
Citation: Inglett, G.E., Chen, D., Liu, S.X. 2015. Pasting and rheological properties of quinoa-oat composites. International Journal of Food Science and Technology. 50(4):878-884.

Interpretive Summary: This study found that some new functional composites could be valuable for developing new functional food products having useful health benefits for decreasing heart problems, diabetes, and obesity. These new quinoa-oat composites will be beneficial for coronary heart disease prevention. Quinoa flour containing the essential amino acids was blended with oat products that contain ß-glucan known for lowering blood cholesterol and preventing heart disease. The pasting and rheological properties of quinoa-oat composites were evaluated for their useful properties. Shear thinning properties were observed for all the composites. The improved water holding capacities were found for quinoa-nutrim and oat bran concentrate composites compared to quinoa. All these quinoa-oat composites have improved nutritional value and texture qualities for functional food applications.

Technical Abstract: Quinoa (Chenopodium, quinoa) flour, known for its essential amino acids, was composited with oat products containing ß-glucan known for lowering blood cholesterol and preventing heart disease. Quinoa-oat composites were developed and evaluated for their pasting and rheological properties by a Rapid Visco Analyzer (RVA) and an advanced rheometer. All quinoa-oat composites showed increased pasting viscosities with increases in oat contents. The elastic modulus G' and viscous modulus G" for all quinoa-oat composites were higher than quinoa, suggesting that oat products increased the viscous properties of composites. Shear thinning properties were observed for all the composites. Improved water holding capacities (WHC) were found for the composites containing quinoa with nutrim or oat bran concentrate compared to quinoa alone. All the WHC of quinoa-oat composites were increased with the higher amounts of oat components. These quinoa-oat composites have improved nutritional value and texture qualities suitable for functional food applications. Quinoa (Chenopodium, quinoa) flour, known for its essential amino acids, was composited with oat products containing ß-glucan known for lowering blood cholesterol and preventing heart disease. Quinoa-oat composites were developed and evaluated for their pasting and rheological properties by a Rapid Visco Analyzer (RVA) and an advanced rheometer. All quinoa-oat composites showed increased pasting viscosities with increases in oat contents. The elastic modulus G' and viscous modulus G" for all quinoa-oat composites were higher than quinoa, suggesting that oat products increased the viscous properties of composites. Shear thinning properties were observed for all the composites. Improved water holding capacities (WHC) were found for the composites containing quinoa with nutrim or oat bran concentrate compared to quinoa alone. All the WHC of quinoa-oat composites were increased with the higher amounts of oat components. These quinoa-oat composites have improved nutritional value and texture qualities suitable for functional food applications. Quinoa (Chenopodium, quinoa) flour, known for its essential amino acids, was composited with oat products containing ß-glucan known for lowering blood cholesterol and preventing heart disease. Quinoa-oat composites were developed and evaluated for their pasting and rheological properties by a Rapid Visco Analyzer (RVA) and an advanced rheometer. All quinoa-oat composites showed increased pasting viscosities with increases in oat contents. The elastic modulus G' and viscous modulus G" for all quinoa-oat composites were higher than quinoa, suggesting that oat products increased the viscous properties of composites. Shear thinning properties were observed for all the composites. Improved water holding capacities (WHC) were found for the composites containing quinoa with nutrim or oat bran concentrate compared to quinoa alone. All the WHC of quinoa-oat composites were increased with the higher amounts of oat components. These quinoa-oat composites have improved nutritional value and texture qualities suitable for functional food applications.