Abstract:To improve the properties of germinated quinoa flour，the effects of three different heat treatment methods（roasting，extrusion puffing，and hot-air exposure）on physicochemical properties of germinated quinoa such as chroma，solubility，gelatinization properties and degree，dynamic rheology and in vitro glycemic index was explored in this study.The results showed that the three kinds of quinoa flour with different heat treatments had significantly low brightness compared with the raw flour（P＜0.05），and the color difference（ΔE）values of germinated quinoa flours treated by roasting，extrusion puffing and hot-air exposure were 4.1，17.0 and 8.0，respectively.The water solubility index，peak viscosity，and recovery value of flour by heat treatment were significantly increased（P＜0.05），while the attenuation value and water absorption index were significantly decreased.Among the three heat treatment flour，the water solubility index，viscosity value，attenuation value，and retrogradation value of extrusion puffing flour were significantly lower than those of roasting flour and hot-air exposure flour.However，the gelatinization degree for extrusion puffing flour was 84.0%，which was the highest among all treated quinoa flour.All the raw and heat-treated flour showed weak gel characteristics.The estimated glycemic index of extrusion puffing flour（50.78）was significantly lower than that of raw flour（52.11），hot air explosion flour（52.21），and roasting flour（52.92）.Extrusion puffing can effectively improve the gelatinization degree of germinated quinoa flour and reduce the viscosity and glycemic index of the product，which is the preferred heat treatment method for developing germinated quinoa flour with good processing and digestion properties.