CHEMICAL AND TECHNOLOGICAL STUDIES ON QUINOA SEEDS

Amer, Azza Adel Ahmed; Khalil, A. H. M.; Kandil, A. A. A.

doi:10.21608/mjfds.2023.341055

CHEMICAL AND TECHNOLOGICAL STUDIES ON QUINOA SEEDS

Document Type : original papers

Authors

¹ Food Science and Technology

² Prof. of Food Science and Technology, Fac. of Agric., Menoufia Univ.

³ Lecturer of Food Science and Technology, Fac. of Agric., Menoufia Univ.

10.21608/mjfds.2023.341055

Abstract

The Objectives of this Study were to:

To extract the quinoa protein isolate (QPI) and optimize the extraction conditions to obtain the QPI with a higher protein content (~90%)
Supporting bakery products with a full protein source by adding different proportions of quinoa flour
Increase protein in bakery products by adding quinoa flour and protein isolates
Replacing soybean in beef Berger with quinoa flour for people suffering from hemolytic anemia
Add protein isolates to its nutritional value similar to milk casein
Study of chemical composition to benefit from nutritional value

Study the functional characteristics of protein and quinoa flour for use in the food industry to produce gluten-free food