Granulometry, functional properties and color properties of quinoa and peach palm fruit flour

Abstract

The aim of this study was to determine the granulometric, functional and color properties of quinoa and peach palm flour. Quinoa and peach palm fruit have great nutritional and sensorial attributes, and are potentially substitute of wheat in the preparation of various foods. However, there are few publications on the functional and physical properties of their flours. Their properties were carried out and descriptive statistics, ANOVA and the Duncan multiple range test (p <0.05) were applied to the data. The type of flour influences the values of granulometric, functional and color properties. The peach palm flour has more favorable functional properties than quinoa flour for the preparation of foods such as sausages, pasta, processed cheese and bakery products since it presents a greater potential for starch gelatinization, and better color properties.