Effect of germination on the rheological properties of quinoa (Chenopodium quinoa var. Blanca de Junin) and maize (Zea mays - Quality Protein Maize) flours and application in gluten-free formulations

Abstract

The physicochemical, viscoelastic, and pasting properties of germinated quinoa and maize flours, as well as their application in gluten-free products, were evaluated in this study. Yellow maize (Zea mays - Quality Protein Maize) and white quinoa (Chenopodium quinoa var. Blanca de Junin) were processed into non-germinated (NQ) and germinated (GQ) quinoa flours and non-germinated (NM) and germinated (GM) maize flours with A (<500 μm), B (106–500 μm), and C (<106 μm) particle sizes. Based on proximate analysis data, gelatinization thermal parameters, pasting properties, and frequency sweeps, the best flour treatments were identified. Germinated quinoa flour with a particle size of 106–500 μm (GQB) and germinated maize flour with a particle size <106 μm (GMC) were selected due to their superior specific volume and rheological properties comparable to wheat. Different quinoa, maize, and water mixtures were tested for the preparation of gluten-free bread and cake. Bread (20% quinoa, 20% maize, and 60% water) and cake (45% quinoa, 45% maize, and 10% water) formulations were found to exhibit the best textural and sensory characteristics. Baked goods made from germinated quinoa flours showed enhanced functional and rheological characteristics compared to those prepared with maize flours, although blending both flours improved acceptability and textural properties in gluten-free products.