Physical, chemical and nutritional characteristics of puffed quinoa
Summary 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...
Guardado en:
| Autores principales: | , , , , , , , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
2019
|
| Materias: | |
| Acceso en línea: | Enlace permanente (DOI o Handle) |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| _version_ | 1881508820801290240 |
|---|---|
| author | Franklyn Zapana Johannes de Bruijn Leslie Vidal Pedro Melín María Eugenia González Gustavo Cabrera‐Barjas Pamela Williams Rodrigo Bórquez |
| author_browse | Franklyn Zapana Gustavo Cabrera‐Barjas Johannes de Bruijn Leslie Vidal María Eugenia González Pamela Williams Pedro Melín Rodrigo Bórquez |
| author_facet | Franklyn Zapana Johannes de Bruijn Leslie Vidal Pedro Melín María Eugenia González Gustavo Cabrera‐Barjas Pamela Williams Rodrigo Bórquez |
| author_sort | Franklyn Zapana |
| collection | Producción científica |
| description | Summary 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 MP a 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. |
| format | Article |
| id | oai:cris.upeu.edu.pe:20.500.15037/1559 |
| institution | UPeU |
| language | English |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| record_format | dspace |
| spelling | oai:cris.upeu.edu.pe:20.500.15037/15592026-10-30T16:16:08ZPhysical, chemical and nutritional characteristics of puffed quinoaFranklyn ZapanaJohannes de BruijnLeslie VidalPedro MelínMaría Eugenia GonzálezGustavo Cabrera‐BarjasPamela WilliamsRodrigo BórquezExtrusionIngredientFood scienceAbsorption of waterSolubilityMoistureStarchBulk densityWater contentMaterials scienceChemical compositionChemistryComposite materialEnvironmental scienceOrganic chemistryGeotechnical engineeringEngineeringSoil waterSoil scienceExtrusionIngredientFood scienceAbsorption of waterSolubilityMoistureStarchBulk densityWater contentMaterials scienceChemical compositionChemistryComposite materialEnvironmental scienceOrganic chemistryLife Sciences Agricultural and Biological Sciences Food Science Seed and Plant BiochemistryHealth Sciences Nursing Nutrition and Dietetics Food composition and propertiesSummary 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 MP a 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.Article10.1111/ijfs.14290https://hdl.handle.net/20.500.15037/1559W2961842529enInternational Journal of Food Science & Technology0950-54231365-26212019-07-152026-06-13T14:14:09Z2026-06-13T14:14:09Z |
| spellingShingle | Extrusion Ingredient Food science Absorption of water Solubility Moisture Starch Bulk density Water content Materials science Chemical composition Chemistry Composite material Environmental science Organic chemistry Geotechnical engineering Engineering Soil water Soil science Extrusion Ingredient Food science Absorption of water Solubility Moisture Starch Bulk density Water content Materials science Chemical composition Chemistry Composite material Environmental science Organic chemistry Life Sciences Agricultural and Biological Sciences Food Science Seed and Plant Biochemistry Health Sciences Nursing Nutrition and Dietetics Food composition and properties Franklyn Zapana Johannes de Bruijn Leslie Vidal Pedro Melín María Eugenia González Gustavo Cabrera‐Barjas Pamela Williams Rodrigo Bórquez Physical, chemical and nutritional characteristics of puffed quinoa |
| title | Physical, chemical and nutritional characteristics of puffed quinoa |
| title_full | Physical, chemical and nutritional characteristics of puffed quinoa |
| title_fullStr | Physical, chemical and nutritional characteristics of puffed quinoa |
| title_full_unstemmed | Physical, chemical and nutritional characteristics of puffed quinoa |
| title_short | Physical, chemical and nutritional characteristics of puffed quinoa |
| title_sort | physical chemical and nutritional characteristics of puffed quinoa |
| topic | Extrusion Ingredient Food science Absorption of water Solubility Moisture Starch Bulk density Water content Materials science Chemical composition Chemistry Composite material Environmental science Organic chemistry Geotechnical engineering Engineering Soil water Soil science Extrusion Ingredient Food science Absorption of water Solubility Moisture Starch Bulk density Water content Materials science Chemical composition Chemistry Composite material Environmental science Organic chemistry Life Sciences Agricultural and Biological Sciences Food Science Seed and Plant Biochemistry Health Sciences Nursing Nutrition and Dietetics Food composition and properties |
| topic_facet | Extrusion Ingredient Food science Absorption of water Solubility Moisture Starch Bulk density Water content Materials science Chemical composition Chemistry Composite material Environmental science Organic chemistry Geotechnical engineering Engineering Soil water Soil science Extrusion Ingredient Food science Absorption of water Solubility Moisture Starch Bulk density Water content Materials science Chemical composition Chemistry Composite material Environmental science Organic chemistry Life Sciences Agricultural and Biological Sciences Food Science Seed and Plant Biochemistry Health Sciences Nursing Nutrition and Dietetics Food composition and properties |
| url | https://hdl.handle.net/20.500.15037/1559 |
| work_keys_str_mv | AT franklynzapana physicalchemicalandnutritionalcharacteristicsofpuffedquinoa AT johannesdebruijn physicalchemicalandnutritionalcharacteristicsofpuffedquinoa AT leslievidal physicalchemicalandnutritionalcharacteristicsofpuffedquinoa AT pedromelin physicalchemicalandnutritionalcharacteristicsofpuffedquinoa AT mariaeugeniagonzalez physicalchemicalandnutritionalcharacteristicsofpuffedquinoa AT gustavocabrerabarjas physicalchemicalandnutritionalcharacteristicsofpuffedquinoa AT pamelawilliams physicalchemicalandnutritionalcharacteristicsofpuffedquinoa AT rodrigoborquez physicalchemicalandnutritionalcharacteristicsofpuffedquinoa |