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

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http://hdl.handle.net/10138/136426

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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 . https://doi.org/10.1016/j.jcs.2013.04.003

Titel: Use of amaranth, quinoa and kañiwa in extruded corn-based snacks
Författare: Ramos Diaz, Jose Martin; Kirjoranta, Satu; Tenitz, Seppo; Penttilä, Paavo A; Serimaa, Ritva; Lampi, Anna-Maija; Jouppila, Kirsi
Medarbetare: University of Helsinki, Department of Food and Nutrition
University of Helsinki, Food Materials Science Research Group
University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Physics
University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
Datum: 2013-07
Språk: eng
Sidantal: 9
Tillhör serie: Journal of Cereal Science
ISSN: 0733-5210
Permanenta länken (URI): http://hdl.handle.net/10138/136426
Abstrakt: 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
amaranth
quinoa
kañiwa
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