Physicochemical, Bioactive and Technofunctional Properties of Instant Black Mashua Flour Processed by Extrusion and Drum Drying
), also known as purple mashua, is an Andean plant with high nutritional and medicinal value. It has traditionally been used to treat prostate conditions. This study examined how the agroecological origin (Puno and Junín) and processing methods (extrusion and drum drying) affected the physicochemica...
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2026
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| author | Alejandro Coloma Edith Galindo-Quispe Edgar Gallegos Rojas Herbert Callo Cynthia Castillo Santos Maria Mamani-Mamani Justo Gallegos Rojas Arturo Zaira-Churata Jorge Apaza-Cruz Nancy Curasi Rafael Cristina Valencia‐Sullca Ulises Alvarado |
| author_browse | Alejandro Coloma Arturo Zaira-Churata Cristina Valencia‐Sullca Cynthia Castillo Santos Edgar Gallegos Rojas Edith Galindo-Quispe Herbert Callo Jorge Apaza-Cruz Justo Gallegos Rojas Maria Mamani-Mamani Nancy Curasi Rafael Ulises Alvarado |
| author_facet | Alejandro Coloma Edith Galindo-Quispe Edgar Gallegos Rojas Herbert Callo Cynthia Castillo Santos Maria Mamani-Mamani Justo Gallegos Rojas Arturo Zaira-Churata Jorge Apaza-Cruz Nancy Curasi Rafael Cristina Valencia‐Sullca Ulises Alvarado |
| author_sort | Alejandro Coloma |
| collection | Producción científica |
| description | ), also known as purple mashua, is an Andean plant with high nutritional and medicinal value. It has traditionally been used to treat prostate conditions. This study examined how the agroecological origin (Puno and Junín) and processing methods (extrusion and drum drying) affected the physicochemical, bioactive, and technofunctional properties of instant black mashua flour. Both factors were found to significantly influence the content of bioactive compounds and technofunctional behaviour of the flour. Although extrusion increased the content of total phenols, flavonoids, carotenoids, and total glucosinolates, it decreased the levels of vitamin C and anthocyanins, likely due to their thermal sensitivity. From a technological perspective, extrusion also resulted in higher bulk density, water absorption capacity, and swelling power. In contrast, drum drying produced higher water solubility and gelatinisation index values. Samples from Puno generally exhibited higher glucosinolate contents than those from Junín, while extrusion proved more effective in enhancing glucosinolate retention and improving functional properties. These findings suggest that the processing method should be chosen based on the specific bioactive compounds and technological functionalities that are prioritised in each agroecological zone. |
| format | Article |
| id | openalex:W7168275952 |
| institution | UPeU |
| language | English |
| publishDate | 2026 |
| publishDateRange | 2026 |
| publishDateSort | 2026 |
| record_format | dspace |
| spelling | openalex:W7168275952Physicochemical, Bioactive and Technofunctional Properties of Instant Black Mashua Flour Processed by Extrusion and Drum DryingAlejandro ColomaEdith Galindo-QuispeEdgar Gallegos RojasHerbert CalloCynthia Castillo SantosMaria Mamani-MamaniJusto Gallegos RojasArturo Zaira-ChurataJorge Apaza-CruzNancy Curasi RafaelCristina Valencia‐SullcaUlises AlvaradoAndean cropsextrusiondrum dryingglucosinolatesanthocyaninstotal phenolic contentflavonoidscarotenoidsvitamin Cswelling powerwater absorption capacitybulk densitywater solubilityfood functionalityFood composition and propertiesSeed and Plant BiochemistryFood Nutrient Composition and Product Development), also known as purple mashua, is an Andean plant with high nutritional and medicinal value. It has traditionally been used to treat prostate conditions. This study examined how the agroecological origin (Puno and Junín) and processing methods (extrusion and drum drying) affected the physicochemical, bioactive, and technofunctional properties of instant black mashua flour. Both factors were found to significantly influence the content of bioactive compounds and technofunctional behaviour of the flour. Although extrusion increased the content of total phenols, flavonoids, carotenoids, and total glucosinolates, it decreased the levels of vitamin C and anthocyanins, likely due to their thermal sensitivity. From a technological perspective, extrusion also resulted in higher bulk density, water absorption capacity, and swelling power. In contrast, drum drying produced higher water solubility and gelatinisation index values. Samples from Puno generally exhibited higher glucosinolate contents than those from Junín, while extrusion proved more effective in enhancing glucosinolate retention and improving functional properties. These findings suggest that the processing method should be chosen based on the specific bioactive compounds and technological functionalities that are prioritised in each agroecological zone.Articlehttps://doi.org/10.3390/foods15142486https://www.mdpi.com/2304-8158/15/14/2486/pdf?version=1784002035W7168275952enFoods2304-81582026-07-14 |
| spellingShingle | Andean crops extrusion drum drying glucosinolates anthocyanins total phenolic content flavonoids carotenoids vitamin C swelling power water absorption capacity bulk density water solubility food functionality Food composition and properties Seed and Plant Biochemistry Food Nutrient Composition and Product Development Alejandro Coloma Edith Galindo-Quispe Edgar Gallegos Rojas Herbert Callo Cynthia Castillo Santos Maria Mamani-Mamani Justo Gallegos Rojas Arturo Zaira-Churata Jorge Apaza-Cruz Nancy Curasi Rafael Cristina Valencia‐Sullca Ulises Alvarado Physicochemical, Bioactive and Technofunctional Properties of Instant Black Mashua Flour Processed by Extrusion and Drum Drying |
| title | Physicochemical, Bioactive and Technofunctional Properties of Instant Black Mashua Flour Processed by Extrusion and Drum Drying |
| title_full | Physicochemical, Bioactive and Technofunctional Properties of Instant Black Mashua Flour Processed by Extrusion and Drum Drying |
| title_fullStr | Physicochemical, Bioactive and Technofunctional Properties of Instant Black Mashua Flour Processed by Extrusion and Drum Drying |
| title_full_unstemmed | Physicochemical, Bioactive and Technofunctional Properties of Instant Black Mashua Flour Processed by Extrusion and Drum Drying |
| title_short | Physicochemical, Bioactive and Technofunctional Properties of Instant Black Mashua Flour Processed by Extrusion and Drum Drying |
| title_sort | physicochemical bioactive and technofunctional properties of instant black mashua flour processed by extrusion and drum drying |
| topic | Andean crops extrusion drum drying glucosinolates anthocyanins total phenolic content flavonoids carotenoids vitamin C swelling power water absorption capacity bulk density water solubility food functionality Food composition and properties Seed and Plant Biochemistry Food Nutrient Composition and Product Development |
| topic_facet | Andean crops extrusion drum drying glucosinolates anthocyanins total phenolic content flavonoids carotenoids vitamin C swelling power water absorption capacity bulk density water solubility food functionality Food composition and properties Seed and Plant Biochemistry Food Nutrient Composition and Product Development |
| url | https://doi.org/10.3390/foods15142486 https://www.mdpi.com/2304-8158/15/14/2486/pdf?version=1784002035 |
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