Quinoa germ and starch separation by wet milling, performance and characterization of the fractions

Autores
Mufari, Jesica Romina; Miranda Villa, Patricia Paola; Calandri, Edgardo Luis
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Quinoa is a pseudocereal with remarkable nutritional characteristics due to high content of gluten-free biologically valuable protein. The grain is mostly consumed as a whole grain or flour; however, protein fraction is concentrated in the germ, which is external, represents one third of the whole seed and surrounding the perisperm, composed mainly of starch. The aim of this work was to purpose a method for germ and perisperm separation, through a wet milling stage in a roller mill. The method described enables to obtain an enriched fraction of the germ that represents a recovery of 96.5% of the proteins, 95.8% of lipids and 92.6% of ashes, with respect to the germ manually extracted. Additionally, the starch can be recovered in a further step. The extraction yields, nutritional losses and characteristics of the different fractions are discussed.
Fil: Mufari, Jesica Romina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Miranda Villa, Patricia Paola. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto de Ciencias y Tecnología de los Alimentos; Argentina
Fil: Calandri, Edgardo Luis. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Materia
Germ
Protein Enrichment
Quinoa
Starch
Wet Milling
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/81419
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Quinoa germ and starch separation by wet milling, performance and characterization of the fractionsMufari, Jesica RominaMiranda Villa, Patricia PaolaCalandri, Edgardo LuisGermProtein EnrichmentQuinoaStarchWet Millinghttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Quinoa is a pseudocereal with remarkable nutritional characteristics due to high content of gluten-free biologically valuable protein. The grain is mostly consumed as a whole grain or flour; however, protein fraction is concentrated in the germ, which is external, represents one third of the whole seed and surrounding the perisperm, composed mainly of starch. The aim of this work was to purpose a method for germ and perisperm separation, through a wet milling stage in a roller mill. The method described enables to obtain an enriched fraction of the germ that represents a recovery of 96.5% of the proteins, 95.8% of lipids and 92.6% of ashes, with respect to the germ manually extracted. Additionally, the starch can be recovered in a further step. The extraction yields, nutritional losses and characteristics of the different fractions are discussed.Fil: Mufari, Jesica Romina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Miranda Villa, Patricia Paola. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto de Ciencias y Tecnología de los Alimentos; ArgentinaFil: Calandri, Edgardo Luis. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaElsevier Science2018-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/81419Mufari, Jesica Romina; Miranda Villa, Patricia Paola; Calandri, Edgardo Luis; Quinoa germ and starch separation by wet milling, performance and characterization of the fractions; Elsevier Science; LWT - Food Science and Technology; 96; 10-2018; 527-5340023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643818305218info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2018.06.010info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:46:17Zoai:ri.conicet.gov.ar:11336/81419instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:46:17.494CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Quinoa germ and starch separation by wet milling, performance and characterization of the fractions
title Quinoa germ and starch separation by wet milling, performance and characterization of the fractions
spellingShingle Quinoa germ and starch separation by wet milling, performance and characterization of the fractions
Mufari, Jesica Romina
Germ
Protein Enrichment
Quinoa
Starch
Wet Milling
title_short Quinoa germ and starch separation by wet milling, performance and characterization of the fractions
title_full Quinoa germ and starch separation by wet milling, performance and characterization of the fractions
title_fullStr Quinoa germ and starch separation by wet milling, performance and characterization of the fractions
title_full_unstemmed Quinoa germ and starch separation by wet milling, performance and characterization of the fractions
title_sort Quinoa germ and starch separation by wet milling, performance and characterization of the fractions
dc.creator.none.fl_str_mv Mufari, Jesica Romina
Miranda Villa, Patricia Paola
Calandri, Edgardo Luis
author Mufari, Jesica Romina
author_facet Mufari, Jesica Romina
Miranda Villa, Patricia Paola
Calandri, Edgardo Luis
author_role author
author2 Miranda Villa, Patricia Paola
Calandri, Edgardo Luis
author2_role author
author
dc.subject.none.fl_str_mv Germ
Protein Enrichment
Quinoa
Starch
Wet Milling
topic Germ
Protein Enrichment
Quinoa
Starch
Wet Milling
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Quinoa is a pseudocereal with remarkable nutritional characteristics due to high content of gluten-free biologically valuable protein. The grain is mostly consumed as a whole grain or flour; however, protein fraction is concentrated in the germ, which is external, represents one third of the whole seed and surrounding the perisperm, composed mainly of starch. The aim of this work was to purpose a method for germ and perisperm separation, through a wet milling stage in a roller mill. The method described enables to obtain an enriched fraction of the germ that represents a recovery of 96.5% of the proteins, 95.8% of lipids and 92.6% of ashes, with respect to the germ manually extracted. Additionally, the starch can be recovered in a further step. The extraction yields, nutritional losses and characteristics of the different fractions are discussed.
Fil: Mufari, Jesica Romina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Miranda Villa, Patricia Paola. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto de Ciencias y Tecnología de los Alimentos; Argentina
Fil: Calandri, Edgardo Luis. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
description Quinoa is a pseudocereal with remarkable nutritional characteristics due to high content of gluten-free biologically valuable protein. The grain is mostly consumed as a whole grain or flour; however, protein fraction is concentrated in the germ, which is external, represents one third of the whole seed and surrounding the perisperm, composed mainly of starch. The aim of this work was to purpose a method for germ and perisperm separation, through a wet milling stage in a roller mill. The method described enables to obtain an enriched fraction of the germ that represents a recovery of 96.5% of the proteins, 95.8% of lipids and 92.6% of ashes, with respect to the germ manually extracted. Additionally, the starch can be recovered in a further step. The extraction yields, nutritional losses and characteristics of the different fractions are discussed.
publishDate 2018
dc.date.none.fl_str_mv 2018-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/81419
Mufari, Jesica Romina; Miranda Villa, Patricia Paola; Calandri, Edgardo Luis; Quinoa germ and starch separation by wet milling, performance and characterization of the fractions; Elsevier Science; LWT - Food Science and Technology; 96; 10-2018; 527-534
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/81419
identifier_str_mv Mufari, Jesica Romina; Miranda Villa, Patricia Paola; Calandri, Edgardo Luis; Quinoa germ and starch separation by wet milling, performance and characterization of the fractions; Elsevier Science; LWT - Food Science and Technology; 96; 10-2018; 527-534
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643818305218
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2018.06.010
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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