Techno-functional properties of gluten-free pasta from hyperprotein quinoa flour

Many consumers who are aware of the importance good nutrition demand quality food alternatives. In particular, many them looking for quality, plant-based protein sources such as quinoa. The objective this work was to evaluate techno-functional properties gluten-free pasta from hyperprotein quinoa flour. Pasta mixes were made flours, corn, rice, cassava starch, flour and defatted high flour, which subsequently extruded. flow rheological aqueous dispersions mixtures analyzed before after pasting test. addition, thermal by differential scanning calorimetry structural Fourier transform infrared spectroscopy. results showed a change dilatant (n > 1) pseudoplastic < positive correlation observed between viscosity, negative with Regarding properties, it found that all blends low gelatinization enthalpy values, attributed proportions HQF HDQF. Spectroscopic analysis extrusion did not significantly affect native structure protein, monitoring intensities 1648 cm−1, 1656 cm−1 1667 bands associated Random coil, α-helix, β-turns secondary structures, respectively. It possible conclude both flours have influence on pasta. first one, tends reduce viscosity consistency while second one increase it. Finally, moderate temperatures during cause significant changes in starch structures determined spectroscopic study.