Optimisation of Process Parameters of parching, Puffing and Malting for Better Nutritional Quality Products of Quinoa

Author: Mahendra Kumar*, Alpana Singh, Anubha Upadhyay and Ankit Bharti

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Abstract

To increase popularity of quinoa among all masses, certain processing techniques such as parching, puffing and malting can be easily adopted at household and even at cottage level. In this study an attempt have been made to develop a quinoa based processed food with higher nutritive value by optimisation of parching, puffing and malting. Puffed, parched and malted cereals are ready to eat whole cereal foods which having more nutrients than other cereals. All malted products from quinoa were prepared by slight modification of process parameter (Soaking time and germination time) of malting which leads to increase its malting yield. All the processed products by optimisation of puffing showed improvement in puffing yield which was useful for further formulation and product development. Process parameters such as puffing temperature and puffing time were optimised for puffed products of quinoa. All the processed products by puffing and parching showed improvement in final yield by optimis

Keywords

Quinoa, Malting, Puffing, Parching, Optimisation, Soaking, Germination.

Conclusion

With high nutritional value, quinoa is recognized as significant place in food security and treating malnutrition issue in developing countries In this study, the effects of soaking and germination duration on the malting yield of quinoa was evaluated and optimized. Soaking and germination significantly affects the malting yield of quinoa and the results shows significantly improved quality of malted products. Quinoa malt was optimized based on barley malt specifications, which are considered appropriate in the malt production industry for optimal processing. Under the present study optimization of process parameters for puffing includes puffing time, puffing temperature and puffing yield. Undoubtely optimization of puffing increases nutritional quality as well as functional properties of quinoa. Parching was similar processing method and the optimization parameters include parching time, parching temperature and parching percentage. Protein and carbohydrate in the processed products (

References

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How to cite this article

Mahendra Kumar, Alpana Singh, Anubha Upadhyay and Ankit Bharti (2022). Optimisation of Process Parameters of parching, Puffing and Malting for Better Nutritional Quality Products of Quinoa. Biological Forum – An International Journal, 14(1): 422-426.