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<p>This study investigated the effects of quinoa additions (0%, 5%, 10%, 20%, and 30%) on the physicochemical structure of mixed starch, rheological properties of mixed dough, and quality of Ganmianpi. The results showed that the incorporation of quinoa flour did not alter the orthorhombic crystal structure of the nanocrystals in the mixed starch, while a slight increasing trend in peak intensity suggested possible enhancement of long-range order. Compared with the control, the addition of 5% whole quinoa flour increased the water absorption rate and degree of weakening by 4.12% and 30.88%, respectively, while the stability time increased by 44.25%. Meanwhile, the formation time and farinograph quality index were decreased by 14.25% and 9.20%, respectively. Additionally, the hardness of Ganmianpi increased by 63.06%, while the elasticity decreased by 21.43%. Both adhesiveness and chewiness reach their maximum values, with increase of 101.92% and 110.49%, respectively. Furthermore, the incorporation of whole quinoa flour enhances the digestibility of Ganmianpi. Both umami and saltiness display an upward trend, indicating that the addition of whole quinoa flour enhanced the flavor profile of Ganmianpi. Therefore, Ganmianpi exhibited the best quality when the addition level of whole quinoa flour was 5%.</p>

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Effect of quinoa whole flour addition on the structure of mixed starch and Ganmianpi quality

  • 期刊论文

  • 发表日期：

    2026年6月23日

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  • Ya-li Zhou,
  • Xiaolong Li,
  • Xin-yong You,
  • Xing-yun Wang,
  • Jian-guang Chen,
  • Kun-peng Zhang,
  • Yu-han Zhang

摘要

This study investigated the effects of quinoa additions (0%, 5%, 10%, 20%, and 30%) on the physicochemical structure of mixed starch, rheological properties of mixed dough, and quality of Ganmianpi. The results showed that the incorporation of quinoa flour did not alter the orthorhombic crystal structure of the nanocrystals in the mixed starch, while a slight increasing trend in peak intensity suggested possible enhancement of long-range order. Compared with the control, the addition of 5% whole quinoa flour increased the water absorption rate and degree of weakening by 4.12% and 30.88%, respectively, while the stability time increased by 44.25%. Meanwhile, the formation time and farinograph quality index were decreased by 14.25% and 9.20%, respectively. Additionally, the hardness of Ganmianpi increased by 63.06%, while the elasticity decreased by 21.43%. Both adhesiveness and chewiness reach their maximum values, with increase of 101.92% and 110.49%, respectively. Furthermore, the incorporation of whole quinoa flour enhances the digestibility of Ganmianpi. Both umami and saltiness display an upward trend, indicating that the addition of whole quinoa flour enhanced the flavor profile of Ganmianpi. Therefore, Ganmianpi exhibited the best quality when the addition level of whole quinoa flour was 5%.