Extrusion processing characteristics of quinoa (Chenopodium quinoa Willd.) var. Cherry Vanilla |
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| Institution: | 1. School of Food Science, Washington State University, Pullman, WA, USA;2. Department of Crop and Soil Sciences, Washington State University, Pullman, WA, USA;1. School of Bioresources and Technology, King Mongkut''s University of Technology Thonburi, 49 Tientalay Rd., Thakam, Bangkhuntien, Bangkok 10150, Thailand;2. School of Food Science, Washington State University, Pullman 99164 WA, USA;1. Department of Food and Environmental Sciences, P.O. Box 66 (Agnes Sjöbergin katu 2), FI-00014, University of Helsinki, Finland;2. Department of Physics, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, University of Helsinki, Finland;3. Valio Research & Development, FI-00039 Valio, Finland;1. Department of Food and Nutrition, P.O. Box 66 (Agnes Sjöbergin katu 2), FI-00014, University of Helsinki, Finland;2. Department of Food Science, Chemometrics and Analytical Technology, Rolighedsvej 26, DK-1958, University of Copenhagen, Denmark;1. Postgraduate Program in Nutrition and Food, Faculty of Nutrition, Federal University of Pelotas (UFPel), 96010-610 Pelotas, RS, Brazil;2. Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas (UFPel), 96010-900 Pelotas, RS, Brazil;3. Department of Nutrition, Faculty of Nutrition, Federal University of Pelotas (UFPel), 96010-610 Pelotas, RS, Brazil;1. Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Iran;2. Iranian Academic Center for Education Culture and Research (ACECR), Mashhad, Iran |
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| Abstract: | Extrusion processing characteristics of Cherry Vanilla quinoa flour (Chenopodium quinoa Willd) were investigated using a three factor response surface design to assess the impact of feed moisture, temperature, and screw speed on the physicochemical properties of quinoa extrudates. Specific mechanical energy (SME) required to extrude this quinoa variety was higher (250–500 kJ/kg) than previously reported for quinoa. The following characteristics of the extrudates were observed: expansion ratio (1.17–1.55 g/cm3), unit density (0.45–1.02 g/cm3), water absorption index (WAI) (2.33–3.05 g/g), and water solubility index (WSI) (14.5–15.87%). This quinoa flour had relatively low direct expansion compared to cereal grains such as corn or wheat, suggesting that it is not well suited for the making of direct expanded products. The study further suggests that there is a need to understand the processing characteristics of new quinoa varieties for cultivation. Understanding extrusion and other quality traits in advance will help to select the appropriate varieties that would allow food processors to meet consumer needs. |
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| Keywords: | Quinoa Extrusion processing Expansion Saponins |
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