ABSTRACT
Aim: The current study was intended to evaluate the nutritional and functional properties of quinoa flour for the potent of its use in food manufacturing. Materials: Quinoa seeds were obtained from the Egyptian Company for Natural Oils, Cairo, Egypt. The collected seeds were cleaned of foreign materials and stored at room temperature (25 ± 2°C) for further analysis. Methodology: Minerals, vitamins, phenolic contents and flavonoids, antioxidant activity and functional properties of quinoa flour were carried out in the department of food technology, Arid Lands cultivation research institute, City of Scientific research and Technological Applications. Results: Quinoa flour has the most balanced and perfect minerals content such as potassium (443 mg/ Kg), sodium (858 mg/ Kg), magnesium (174 mg/ Kg), calcium (127 mg/ Kg) and iron (63 mg/ Kg). Quinoa flour is a good source of vitamins such as Vitamin C (1.93 mg/ Kg), B3 (0.15 mg/ Kg), B6 (11.22 mg/ Kg), and B12 (0.09 mg/ Kg). The total phenolic content of quinoa flour was 17.86± 0.49 μg GAE/g dry weight, while the total flavonoids was 14.82 ± 0.75 μg/g dry weight. Quinoa flour was presented a reasonable antioxidant activity with IC50= 21.76 µg/ml. The water absorption of quinoa flour was 141.5±0.54%, whereas its oil absorption was 110±0.18%. Quinoa flour foaming capacity and stability were 14.33±0.76% and reached 9.63±1.72% after 60 min. while emulsion capacity and stability were 100.4± 0.25% and reached 45.83± 0.18% after 60 min. The protein digestibility of quinoa flour was 86.85±0.83%. Conclusion: Quinoa flour is a likely nutritive source and can be used as a functional food supplement to be used in food manufacturing.
ABSTRACT
ABSTRACT Salted duck eggs are unique among the important authentic foods of Thailand. They are mainly produced in Chaiya district, Surat Thani province, in the southern part of Thailand. The egg whites of salted duck eggs are normally unusable due to heavily salty taste upon prolonged storage. The present study was aimed to examine the foaming characteristics of egg white after being cured for a prolonged period (30 days). At 5-day intervals the egg whites were measured for salt, moisture, water activity, hydrophobicity, pH, zeta potential, particle size, SH groups, surface tension and foaming properties (index of whipping, foam durability, specific density, overrun, air phase and yield stress). The results showed that prolonged curing significantly affected egg white and its foam. Salt content, hydrophobicity, particle size, and exposed SH groups gradually increased with storage period. On the other hand, moisture, water activity, pH, zeta potential, surface tension and total SH groups decreased continuously throughout the storage. In addition, foaming properties slightly declined due to accumulation of salt content with extended storage. Conversely, the yield stress - an important indicator of foam quality - increased from 32.33 to 70.55 % during storage. Overall, the egg whites could possibly serve as a key and/or a substitute ingredient in foam-based food products.