International Journal of Food Processing Technology  (Volume 4 Issue 2)
 Evaluation of Rheological, Textural and Thermal Properties of Quinoa (Chenopodium Quinoa Willd) Based Breakfast Puree  International Journal of Food Processing Technology
Pages 22-30

Oguz Uncu, Olusola Samuel Jolayemi and Sevcan Unluturk

Published: 19 July 2017
This study was conducted to determine the rheological, thermal, textural and color properties of quinoa based breakfast puree possessing high nutritional value and composed of mainly non-dairy milk (soy milk) which could be an alternative to conventional gluten-containing dairy breakfast meals. The rheological properties were evaluated under steady and dynamic shear conditions. The steady shear test was carried out at 27 oC using a rotational type of viscometer. Quinoa puree showed pseudo plastic non-Newtonian and time-independent flow behavior. Rheological data was modeled by using Power and Herschel Buckley Models (R2>0.99). Dynamic shear properties were determined by applying sweep test using a rheometer. G' (elastic modulus) was reported to be greater than G" (viscous modulus) exhibiting elastic behavior. Specific Heat (Cp) of quinoa puree was determined endothermically using Differential Scanning Calorimeter (DSC). The sample thermogram showed no glass transition point. But the melting point appeared at elevated temperature (above 120 oC). Textural properties of the puree in terms of consistency, cohesiveness and firmness confirmed its viscoelastic nature. Water activity was about 0.97 and the color was reasonably light and brownish.
Quinoa puree, Rheological properties, Differential scanning calorimetry (DSC), Textural properties.