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...

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Guardado en:
Autores principales: Franklyn Zapana, Johannes de Bruijn, Leslie Vidal, Pedro Melín, María Eugenia González, Gustavo Cabrera‐Barjas, Pamela Williams, Rodrigo Bórquez
Formato: Artículo
Lenguaje:inglés
Publicado: 2019
Materias:
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
Life Sciences Agricultural and Biological Sciences Food Science Seed and Plant Biochemistry
Health Sciences Nursing Nutrition and Dietetics Food composition and properties
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Internet

https://hdl.handle.net/20.500.15037/1559

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