Moderate milling improved storage stability of quinoa based on the evaluation of lipid oxidation and physicochemical characteristics.

Abstract

This study investigated the storage stability of quinoa across various milling degrees (MD) concerning lipid oxidation and physicochemical characteristics during different storage durations. The process of milling induced tissue disruption, potentially facilitating contact between internal components and air, thereby impacting the storage stability of quinoa. The findings highlighted that cooking quality and textural properties exhibited a more pronounced improvement from MD 19% to MD 27% over a 6 M storage period. Notably, peak viscosity demonstrated a negative correlation with springiness and a positive correlation with water absorption of milled quinoa throughout storage. Thermal property analysis indicated that the increase of storage time and the decomposition of fatty acids triggered heat release, consequently reducing the enthalpy (ΔH) in milled quinoa. Scanning electron microscopy further exposed the oxidation of lipids in quinoa with varying MD during storage. In contrast to quinoa with higher degrees of milling, quinoa with MD 19% showcased superior textural characteristics and enhanced storage stability.