Impact of tempering process on yield and composition of quinoa flour

Quinoa kernels are generally whole-milled due to their small kernel size. However, roller milling allows the separation of starchy perisperm from protein- and fat-rich bran fraction. Both fractions can be used for specific food applications. Studies have focused on quinoa but information tempering is rather limited. This study investigates impact different conditions quinoa. Three types commercially available seeds were roller-milled scale by a Brabender Quadrumat Junior. Two levels time (8 20 h) combined with three tempered moisture (13, 15 17%). Flour yield was recorded obtained flour characterised moisture, ash protein content, colour index (FCI) particle size distribution (PSD). An increase in reduced yield, while change had no effect two out samples. composition depended combination increasing resulted better bran-perisperm separation. Differences properties reflected PSD: created coarser higher content.