Resumen

Proceso de elaboración de hojuelas cocidas de quínoa (Chenopodium quinoa Willd). ALAN [online]. 2015, vol.65, n.4, pp.234-242. ISSN 0004-0622.

Process of elaboration of cooked quinoa flakes. The purpose of this work was to revalue the quinoa (Chenopodium quinoa Willd) cultivation and promote their diffusion among producers in the Andean region of northwestern Argentina. Quinoa Real Rosada grains, variety reintroduced in the region was used. It was used a simple process to obtain cooked quinoa flakes, applicable to the climatic conditions of the region. The process includes grain desaponification using the scarifying and washing combined. It was possible to reduce the content of saponins to 0.1%, acceptable level for human consumption. A method for quantifying the saponins was adapted, which provided an alternative for its extraction and purification for other uses. The kinetics of drying of cooked grain was determined in order to adjust moisture to the laminate. The effective diffusion coefficient determined for grain drying was 4,49x10-05 m2/s. Obtained flakes was dried to equilibrium moisture. The final product had protein content 11.7%, fat 2.1%, total carbohydrates 71.7%, ash 2.5% and 12.0% water. The flakes showed Digestibility 89.89% and Biological value 85.07% Because of all the characteristics mentioned this product is suitable for direct consumption or for inclusion in formulated foods and represents a contribution to add value to the productive chain of Andean crops.

Palabras clave : Quinoa; cooked flakes; elaboration process.