Rheological behavior of quinoa, lentil, and rice flour mixtures under different pH conditions.

Recently, the demand for protein-rich ingredients derived from non-animal sources has increased as possible alternatives to animal proteins for products, such as quinoa, lentil, and rice sources, which have great potential to generate innovative products. The objective of this work was to determine the influence of different proportions of rice and lentil in mixtures with desaponified precooked quinoa flour and hyper-protein quinoa flour under specific conditions (pH 5 and 7) on the properties of zeta potential, flow behavior, properties pasting, oscillatory tests and creep recovery. Rheological behavior of dispersions was characterized before and after a heating process. Results showed that applying temperature at 80 °C form gels with contributions in the yield stress, consistent index with the Hershel-Bulkley model. Pasting properties were affected by pH and addition of rice and lentils. The oscillation test, and the treatments presented (G' > G″), indicating an interconnected gel-like network. Results show that lentil flour incorporation and pH improve gels' rheological stability and affect the masses' microstructure. These impacts are more obvious at high concentrations, which suggest that these treatments have potential for innovations in the food industry. [Display omitted] • Rheological properties of quinoa, lentil, rice dispersions were analyzed. • Lentil and rice flour and pH affect the rheological properties of quinoa flour. • During a warm-up process, pseudoplastic behavior occurred. • Protein dispersions with high lentil flour concentrations presented stronger gels. [ABSTRACT FROM AUTHOR]