Physical, chemical and nutritional characteristics of puffed quinoa
| Autor: | Gustavo Cabrera, Johannes de Bruijn, María Eugenia González, Pedro Melin, Pamela Williams, Rodrigo Bórquez, Leslie Vidal, Franklyn Zapana |
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| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification Absorption of water Materials science Moisture 04 agricultural and veterinary sciences Microstructure 040401 food science 01 natural sciences Industrial and Manufacturing Engineering Ingredient 0404 agricultural biotechnology chemistry 010608 biotechnology Organic matter Extrusion Food science Water content Chemical composition Food Science |
| Zdroj: | International Journal of Food Science & Technology. 55:313-322 |
| ISSN: | 1365-2621 0950-5423 |
| Popis: | Puffed quinoa can be used as ready‐to‐eat breakfast food or as an ingredient in snack formulations. In this study, puffed quinoa products with and without starch–chitosan coating were developed by gun, extrusion and microwave puffing at different process conditions (pressure, power, moisture content and energy consumption). Size, bulk density, colour, expansion index, water absorption and solubility, microstructure, mechanical and thermal properties, chemical composition and in vitro digestibility of organic matter and proteins of popped quinoa were assessed. Optimal process conditions for gun puffing were maximum 1.31 MPa after 780 s, 500 r.p.m. and 180 s for extrusion puffing and 1200 W for 60 s applying microwave puffing at 18–20% moisture contents. Gun and extrusion puffing yielded high‐quality popped quinoa with a biological availability of organic matter between 84–88% and 79–90% for proteins. Extrusion and gun puffing are the most promising processes to prepare quinoa snacks. |
| Databáze: | OpenAIRE |
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