From structural modification to enhanced gelation: A comprehensive evaluation of superheated steam-treated quinoa flour in surimi

Abstract

Quinoa flour is a nutrient-rich ingredient, but its native structure limits its interaction with surimi proteins. In this study, QF was modified by superheated steam at 120-150°C for 15 min, and its application in silver carp surimi gel was evaluated using potato starch as a positive control. SHS treatment partially gelatinized quinoa starch and altered flour structure, as evidenced by reduced relative crystallinity, decreased gelatinization enthalpy, increased degree of gelatinization, disrupted granular morphology, and improved hydration and pasting properties. Among all treatments, SHS-130 showed the best functional performance, with the highest water absorption capacity, swelling power, and peak viscosity. When incorporated into surimi, SHS-130 QF significantly improved gel strength and water-holding capacity, reaching 611.32 ± 5.50 g mm and 83.80 ± 0.25%, respectively, values comparable to those of the PS group. SEM, LF-NMR, and MRI further confirmed that SHS-130 QF promoted a compact and homogeneous gel network and restricted water mobility. Electronic nose and electronic tongue analyses indicated that SHS-treated QF also improved flavor by reducing bitterness and astringency while enhancing umami and saltiness. These results suggest that moderately SHS-treated QF can serve as a clean-label, nutritionally enhanced starch alternative for high-quality surimi products.