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

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dc.contributor University of Helsinki, Department of Food and Nutrition en
dc.contributor University of Helsinki, Food Materials Science Research Group en
dc.contributor University of Helsinki, Department of Food and Nutrition en
dc.contributor University of Helsinki, Department of Physics en
dc.contributor University of Helsinki, Department of Food and Nutrition en
dc.contributor University of Helsinki, Department of Food and Nutrition en
dc.contributor.author Ramos Diaz, Jose Martin
dc.contributor.author Kirjoranta, Satu
dc.contributor.author Tenitz, Seppo
dc.contributor.author Penttilä, Paavo A
dc.contributor.author Serimaa, Ritva
dc.contributor.author Lampi, Anna-Maija
dc.contributor.author Jouppila, Kirsi
dc.date.accessioned 2014-10-30T05:22:02Z
dc.date.available 2014-10-30T05:22:02Z
dc.date.issued 2013-07
dc.identifier.citation 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 en
dc.identifier.issn 0733-5210
dc.identifier.other PURE: 28337686
dc.identifier.other PURE UUID: 1c1018e3-06fc-4167-8f40-e3f5eb053f70
dc.identifier.other WOS: 000322292900009
dc.identifier.other Scopus: 84880044187
dc.identifier.other ORCID: /0000-0001-8408-2047/work/39744511
dc.identifier.uri http://hdl.handle.net/10138/136426
dc.description.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. en
dc.format.extent 9
dc.language.iso eng
dc.relation.ispartof Journal of Cereal Science
dc.relation.uri http://www.sciencedirect.com/science/article/pii/S0733521013000611#
dc.rights en
dc.subject 416 Food Science en
dc.subject amaranth en
dc.subject quinoa en
dc.subject kañiwa en
dc.subject EXTRUSION en
dc.title Use of amaranth, quinoa and kañiwa in extruded corn-based snacks en
dc.type Article
dc.description.version Peer reviewed
dc.identifier.doi https://doi.org/10.1016/j.jcs.2013.04.003
dc.type.uri info:eu-repo/semantics/other
dc.type.uri info:eu-repo/semantics/acceptedVersion
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