Influence of cooking and drying in structural quality and shelf life of quinoa (chenopodium quinoa) negra ayrampo

Quinoa (Chenopodium quinoa Willd) is a pseudocereal native to the Andean regions of South America.If compared with most cereals, quinoa seeds have a higher nutritional value (Matiacevich et al., 2006) with a protein content that ranges between 12% and 23% (Abugoch et al., 2008; Ando et al., 2002; Jancurová et al., 2009; Koziol, 1992; Ruales and Nair, 1992).The objective of this study was to optimize cooking with saturated steam and high temperature dehydration of quinoa (Chenopodium quinoa).The multiple response surface optimization methodology was applied with independent variables (saturated vapor pressure and cooking time) and as a response variable (gelatinization, water adsorption index and cotyledon detachment).A vertical cooker with steam generator was used (Item: HL-340, Serial No. 806727, Gemmy Industrial Corp.U.S.A.).The results and conclusion of cooking were: The results of cooking and dehydration, are due to the behavior of starch due to the effect of saturated steam pressure and cooking process time.In gelatinization the internal starch hydrogen bonds are replaced by starch-water bonds (Pardhi et al., 2016), it is an irreversible process, it consists of granular swelling, native crystalline fusion, birefringence loss and starch solubilization (Ji et al., 2017).The solubility index indicates the degree of association (intragranular bonds) between starch polymers (amylose and amylopectin) (Araujo et al., 2004).The optimum cooking values were, vapor pressure was 1,55 kgf cm-2, time of 10 minutes and dehydration temperature 82 ° C, gave good results in keeping the whole grain of instant quinoa with a gelatinization of starch in 93,82% and a 2,54 minutes rehydration.