背景:营养丰富的食物越来越受欢迎,其中包括藜麦,是由于对更健康选择的需求不断增加。这些食物中的油和水解蛋白可能有助于预防各种健康问题。这项工作的目的是通过差分研磨过程通过物理方法从高蛋白藜麦面粉中提取胚乳中的谷物,并在160°C下使用自动螺旋提取器提取油,以及提取的油的特征。方法:进行藜麦油的提取和理化表征。建立了藜麦油的化学和物理质量指标,这两个特征都是根据国际和哥伦比亚标准进行的。通过差示扫描量热法评估热性能,使用混合流变仪和液滴张力计评估了油的流变和界面性质,分别,以确定其获得功能性食品的潜力。结果:结果为10.5克油/100克胚乳,水分含量为0.12%,不溶性杂质0.017%,过氧化物指数为18.5meqO2/kg油,皂化指数为189.6mg氢氧化钾/g油,折射率为1.401,20℃时密度为0.9179g/cm3。关于污染金属,它提供了7毫克铁/千克油,高于先前确定的5毫克铁/千克油的限值。油含有24.9%的油酸,55.3%亚油酸,和4%的亚麻酸,表现出抗氧化能力。藜麦油显示出与其他商业油相似的热性质。结论:界面和流变性能适合乳液的稳定,凝胶,和泡沫,这在各种工业应用中很重要,可以促进新产品的开发。提取的藜麦油具有与其他商业油相似的特征,这可能使其成为商业化和在不同行业应用的潜在产品。
Background: The growing popularity of nutrient-rich foods, among which is quinoa, is due to the increasing demand for healthier choices. Oils and hydrolyzed proteins from these foods may help prevent various health issues. The objective of this work was to perform extraction from the endosperm of the grain from high-protein quinoa flour by physical means via a differential abrasive milling process and extracting the oil using an automatic auger extractor at 160°C, as well as characterizing extracted oil. Methods: Quinoa oil extraction and physicochemical characterization were carried out. Chemical and physical quality indexes of quinoa oil were established, and both characterizations were conducted based on international and Columbian standards. Thermal properties were evaluated by differential scanning calorimetry, and rheological and interfacial properties of the oil were evaluated using hybrid rheometers and Drop Tensiometers, respectively, to determine its potential for obtaining functional foods. Results: The result was 10.5 g of oil/ 100 g of endosperm, with a moisture content of 0.12%, insoluble impurities of 0.017%, peroxide index of 18.5 meq O 2/kg of oil, saponification index of 189.6 mg potassium hydroxide/g of oil, refractive index of 1.401, and a density of 0.9179 g/cm 3 at 20°C. Regarding contaminating metals, it presented 7 mg of iron/kg of oil, a value higher than previously established limits of 5 mg of iron/kg of oil. The oil contained 24.9% oleic acid, 55.3% linoleic acid, and 4% linolenic acid, demonstrating antioxidant capacity. Quinoa oil showed thermal properties similar to other commercial oils. Conclusions: The interfacial and rheological properties were suitable for the stabilization of emulsions, gels, and foams, which are important in various industrial applications and could facilitate the development of new products. The extracted quinoa oil presented similar characteristics to other commercial oils, which could make it a potential product for commercialization and application in different industries.