Use of amaranth, quinoa and kañiwa in extruded corn-based snacks

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Ramos Diaz , J M , Kirjoranta , S , Tenitz , S , Penttilä , P A , Serimaa , R , Lampi , A-M & Jouppila , K 2013 , ' Use of amaranth, quinoa and kañiwa in extruded corn-based snacks ' , Journal of Cereal Science , vol. 58 , no. 1 , pp. 59-67 .

Title: Use of amaranth, quinoa and kañiwa in extruded corn-based snacks
Author: Ramos Diaz, Jose Martin; Kirjoranta, Satu; Tenitz, Seppo; Penttilä, Paavo A; Serimaa, Ritva; Lampi, Anna-Maija; Jouppila, Kirsi
Contributor organization: Department of Food and Nutrition
Food quality and safety: lipids, vitamins and other bioactive compounds
Department of Physics
Food Materials Science Research Group
Food processing
Food Sciences
Date: 2013-07
Language: eng
Number of pages: 9
Belongs to series: Journal of Cereal Science
ISSN: 0733-5210
Abstract: Amaranth (Amaranthus caudatus), quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule) are pseudocereals regarded as good gluten-free sources of protein and fiber. A co-rotating twin screw extruder was used to obtain corn-based extrudates containing amaranth/quinoa/kañiwa (20% of solids). Box–Behnken experimental design with three independent variables was used: water content of mass (WCM, 15–19%), screw speed (SS, 200–500 rpm) and temperature of the die (TEM, 150–170 °C). Milled and whole samples were stored in open headspace vials at 11 and 76% relative humidity (RH) for a week before being sealed and stored for 9 weeks in the dark. Hexanal content was determined by using headspace gas chromatography. Extrudates containing amaranth presented the highest sectional expansion index (SEI) (p < 0.01) while pure corn extrudates (control) presented the lowest SEI and greatest hardness (p < 0.01). SEI increased with increasing SS and decreasing WCM. In storage, whole extrudates exposed to 76% RH presented the lowest formation of hexanal. This study proved that it was possible to increase SEI by adding amaranth, quinoa and kañiwa to pure corn flour. The evaluation of lipid oxidation suggested a remarkable stability of whole extrudates after exposure to high RH.
Subject: 416 Food Science
Peer reviewed: Yes
Usage restriction: openAccess
Self-archived version: acceptedVersion

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