Ultrasound has potential to modify physicochemical properties of food systems. Quinoa (Chenopodium quinoa) has become more popular due to the attractive nutritional quality. Whole grain quinoa flour was treated by ultrasound (20 kHz, 250 W) to different time length (up to 19 h). The treatment for more than 5 h significantly increased the water solubility and in vitro starch digestibility of quinoa flour, while decreasing the gelatinization temperatures and enthalpy change, viscosity during pasting event, gelling capacity, in vitro antioxidant activity, and total phenolic content. These changes were seen to depend mostly on treatment time, and indicated degradation and modifications of the chemical components (starch in particular) of quinoa flour. This study suggests the potential of ultrasound as a non-thermal processing tool to modify grain flour functionality.

超声波具有改变食品系统理化特性的潜力。由于诱人的营养品质，藜麦（藜麦藜）已变得越来越受欢迎。将全麦藜麦粉通过超声（20 kHz，250 W）处理至不同的时间长度（长达19小时）。处理5小时以上可显着提高奎奴亚藜面粉的水溶性和体外淀粉消化率，同时降低糊化温度和焓变，糊化过程中的粘度，胶凝能力，体外抗氧化活性和总酚含量。这些变化被认为主要取决于处理时间，并表明藜麦粉的化学成分（尤其是淀粉）降解和修饰。这项研究表明，超声波作为一种非热处理工具可以改变谷物粉的功能。