Emerging Opportunities for Expanded Cereals and Andean Grains for the Development of Innovative Foods
Andean grains and cereals such as quinoa (Chenopodium quinoa Willd.), kañiwa (Chenopodium pallidicaule Aellen), and amaranth (Amaranthus caudatus) are emerging as strategic ingredients in the formulation of innovative foods owing to their high nutritional value, absence of gluten, and richness of bi...
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| Formato: | Otro |
| Lenguaje: | inglés |
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2025
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| _version_ | 1881508958889312256 |
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| author | Franklyn Zapana Julio Vidaurre‐Ruiz José Martín Ramos-Díaz Ritva Repo‐Carrasco‐Valencia |
| author_browse | Franklyn Zapana José Martín Ramos-Díaz Julio Vidaurre‐Ruiz Ritva Repo‐Carrasco‐Valencia |
| author_facet | Franklyn Zapana Julio Vidaurre‐Ruiz José Martín Ramos-Díaz Ritva Repo‐Carrasco‐Valencia |
| author_sort | Franklyn Zapana |
| collection | Producción científica |
| description | Andean grains and cereals such as quinoa (Chenopodium quinoa Willd.), kañiwa (Chenopodium pallidicaule Aellen), and amaranth (Amaranthus caudatus) are emerging as strategic ingredients in the formulation of innovative foods owing to their high nutritional value, absence of gluten, and richness of bioactive compounds. This scientific review provides an in-depth analysis of the physical and technological mechanisms involved in thermal expansion (puffing and popping), including traditional (direct fire and sand bed), conventional (puffing gun), and emerging (microwave and infrared) methods. Critical factors affecting puffing efficiency (moisture content, temperature, pressure, and grain structure) and their impact on physicochemical properties, such as starch gelatinization, protein digestibility, and preservation of functional compounds, are discussed. Furthermore, the potential of expanded grains for food customization through 3D printing was explored, highlighting their favorable rheological behavior and formulation capacity. Finally, industrial opportunities and technical challenges that pave the way for functional and sustainable food innovation adapted to different population groups are identified. |
| format | Other |
| id | oai:cris.upeu.edu.pe:20.500.15037/1556 |
| institution | UPeU |
| language | English |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| record_format | dspace |
| spelling | oai:cris.upeu.edu.pe:20.500.15037/15562026-11-02T22:34:06ZEmerging Opportunities for Expanded Cereals and Andean Grains for the Development of Innovative FoodsFranklyn ZapanaJulio Vidaurre‐RuizJosé Martín Ramos-DíazRitva Repo‐Carrasco‐ValenciaAmaranthBusinessPopulationBiotechnologyStarchNatural resource economicsFood technologyAgroforestryEmerging technologiesFood industryGeographyWorld populationSpecies richnessFood systemsGlobal populationWet-millingFood productsFood processingDairy industryAmaranthPopulationStarchFood technologyEmerging technologiesFood industryWorld populationHealth Sciences Nursing Nutrition and Dietetics Food composition and propertiesLife Sciences Agricultural and Biological Sciences Food Science Seed and Plant BiochemistryHealth Sciences Nursing Nutrition and Dietetics Microbial Metabolites in Food BiotechnologyAndean grains and cereals such as quinoa (Chenopodium quinoa Willd.), kañiwa (Chenopodium pallidicaule Aellen), and amaranth (Amaranthus caudatus) are emerging as strategic ingredients in the formulation of innovative foods owing to their high nutritional value, absence of gluten, and richness of bioactive compounds. This scientific review provides an in-depth analysis of the physical and technological mechanisms involved in thermal expansion (puffing and popping), including traditional (direct fire and sand bed), conventional (puffing gun), and emerging (microwave and infrared) methods. Critical factors affecting puffing efficiency (moisture content, temperature, pressure, and grain structure) and their impact on physicochemical properties, such as starch gelatinization, protein digestibility, and preservation of functional compounds, are discussed. Furthermore, the potential of expanded grains for food customization through 3D printing was explored, highlighting their favorable rheological behavior and formulation capacity. Finally, industrial opportunities and technical challenges that pave the way for functional and sustainable food innovation adapted to different population groups are identified.Otherhttps://pubmed.ncbi.nlm.nih.gov/4108390010.1007/s11130-025-01413-9https://hdl.handle.net/20.500.15037/1556W4415133207enPlant Foods for Human Nutrition0921-96681573-91042025-10-142026-06-13T14:14:04Z2026-06-13T14:14:04Z |
| spellingShingle | Amaranth Business Population Biotechnology Starch Natural resource economics Food technology Agroforestry Emerging technologies Food industry Geography World population Species richness Food systems Global population Wet-milling Food products Food processing Dairy industry Amaranth Population Starch Food technology Emerging technologies Food industry World population Health Sciences Nursing Nutrition and Dietetics Food composition and properties Life Sciences Agricultural and Biological Sciences Food Science Seed and Plant Biochemistry Health Sciences Nursing Nutrition and Dietetics Microbial Metabolites in Food Biotechnology Franklyn Zapana Julio Vidaurre‐Ruiz José Martín Ramos-Díaz Ritva Repo‐Carrasco‐Valencia Emerging Opportunities for Expanded Cereals and Andean Grains for the Development of Innovative Foods |
| title | Emerging Opportunities for Expanded Cereals and Andean Grains for the Development of Innovative Foods |
| title_full | Emerging Opportunities for Expanded Cereals and Andean Grains for the Development of Innovative Foods |
| title_fullStr | Emerging Opportunities for Expanded Cereals and Andean Grains for the Development of Innovative Foods |
| title_full_unstemmed | Emerging Opportunities for Expanded Cereals and Andean Grains for the Development of Innovative Foods |
| title_short | Emerging Opportunities for Expanded Cereals and Andean Grains for the Development of Innovative Foods |
| title_sort | emerging opportunities for expanded cereals and andean grains for the development of innovative foods |
| topic | Amaranth Business Population Biotechnology Starch Natural resource economics Food technology Agroforestry Emerging technologies Food industry Geography World population Species richness Food systems Global population Wet-milling Food products Food processing Dairy industry Amaranth Population Starch Food technology Emerging technologies Food industry World population Health Sciences Nursing Nutrition and Dietetics Food composition and properties Life Sciences Agricultural and Biological Sciences Food Science Seed and Plant Biochemistry Health Sciences Nursing Nutrition and Dietetics Microbial Metabolites in Food Biotechnology |
| topic_facet | Amaranth Business Population Biotechnology Starch Natural resource economics Food technology Agroforestry Emerging technologies Food industry Geography World population Species richness Food systems Global population Wet-milling Food products Food processing Dairy industry Amaranth Population Starch Food technology Emerging technologies Food industry World population Health Sciences Nursing Nutrition and Dietetics Food composition and properties Life Sciences Agricultural and Biological Sciences Food Science Seed and Plant Biochemistry Health Sciences Nursing Nutrition and Dietetics Microbial Metabolites in Food Biotechnology |
| url | https://pubmed.ncbi.nlm.nih.gov/41083900 https://hdl.handle.net/20.500.15037/1556 |
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