Evaluación de los efectos de la fritura y tostado convencional en las características, físicas, químicas y funcionales de la quinoa (chenopoduim quinoa) y el amaranto (amaranthus caudatus).

Abstract

Quinoa and amaranth are highly nutritious and essential foods in diets, especially for people with celiac disease. Nevertheless, understanding how thermal treatments affect their physical, chemical, and functional properties are important for developing products using these crops. This study aimed to evaluate the effects of frying and convectional roasting on the physical, chemical, and functional characteristics of quinoa and amaranth. Eight different treatments were applied using three independent variables: botanical source, soaking, and type of thermal treatment. Parameters such as protein, lipid, moisture, carbohydrate, ash content, and functional properties were evaluated. The results indicated that frying improved water and oil retention in quinoa, while amaranth showed higher hydratation capacity, with values of 76.23±2.43% and 195g/100 seeds, respectively. Roasting decreased moisture retention in amaranth roasted without soaking, which had 30.25%, while quinoa stood out for its foaming capacity with value of 208.33±0a. In conclusion, frying was the most effective method for improving functional properties, with quinoa being more versatile for products that require moisture or volume, while amaranth showed lower functionality under these treatments.