Year: 2022
Type: conference-paper
Abstract: The aim of this work was to determine the shelf life of a gluten-free couscous made from germinated quinoa. Desaponified quinoa of the Tunkahuan variety from Ecuador was used. Quinoa kernels were germinated, dried, milled, agglomerated, and finally steamed in controlled conditions. A designed particle agglomeration equipment was used to produce the couscous. The shelf life of the product was determined by accelerated testing. Product quality changes were evaluated during storage for 90 days in different types of packaging (cardboard, polyethylene polyester, and metallized polypropylene) under different conditions (15, 25, 35, and 45 °C). The moisture content, water activity, free fatty acids, and peroxide value showed a significant increase with time and temperature, while the maximum compression force showed a significant decrease. Analysis of total aerobes, total coliforms, molds, and yeasts showed that the product complies with the microbiological parameters established in the three types of packaging during storage. An increase in Aw and free fatty acids was found, whose kinetics of deterioration presented a first-order reaction. Aw activity was selected to estimate the shelf life of germinated quinoa couscous. Hence, the results suggest that this product can extend its shelf life at 20 °C up to 85 days and 136 days in cardboard and polyester polyethylene packaging, respectively.
Authors: Pedro Maldonado-Alvarado, María Trujillo
Institution: National Polytechnic School
Language: English
Topic: Seed and Plant Biochemistry
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Award: G7867565270
OpenAlex ID: W4307669883