Effects of different thawing methods on the physicochemical and structural properties of frozen quinoa dough

Puntos clave

• Different thawing methods affect physicochemical properties of quinoa dough, impacting texture and quality.
• Physicochemical assessments revealed significant variations based on thawing techniques used.
• Observational analysis of frozen quinoa dough subjected to various thawing methods shows structural differences after processing.
• Results indicate that chosen thawing techniques may influence the quality and usability of quinoa in food applications.