Effect of Flour Composition and Temperature on Physico-chemical and Sensory Properties of Quinoa Based Extrudates

Alajil, Omar; Hymavathi, T. V.; Robert, Pradeepa; Deepika, Lakshmipathy

doi:10.9734/jpri/2018/45346

Cited by 3 publications

(1 citation statement)

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“…Extruded products were produced from apple pomace levels with corn flour and sorghum flour (Lohani and Muthukumarappan, 2016). Quinoa incorporation in quinoa:corn:rice and quinoa:oats:rice to obtain acceptable extrudates, which combine the nutritional benefits of quinoa and oats, resulting in higher protein and soluble dietary fiber (Alajil et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

The Production of High-Protein Extruded Corn Snacks Formulated With Quinoa Seed and Moringa Leaf Powder

Elbasuony,

Rahma,

El-Beltagy,

2023

Menoufia Journal of Food and Dairy Sciences

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Three corn snack blends formulated with substitutions of 15, 30, and 45% of both quinoa seed flour QSF (12.5, 25, and 37.5%) and treated moringa leaf powder TMLP (2.5, 5, and 7.5%) with and without cheese flavor were prepared. The chemical composition, amino acid patterns, and sensory attributes of the extrudates were determined. Also, the effect of storage for 3 months at ambient temperature (25±2 o C) on thiobarbituric acid (TBA), water activity (aw), and sensory properties was investigated. The obtained results showed that protein, ash, and fat contents of the extrudates increased (p≤0.05) with increasing substitution levels of QSF and TMLP, the mean value of protein content increased (p≤0.05) from 10.35% for control to 21.01% for B3 (37.5% QSF, 7.5% TMLP, and 49% corn), while carbohydrate decreased. The flavored extrudates had the highest (p≤0.05) values of ash and fat contents and the lowest (p≤0.05) values of fiber and carbohydrate. The amino acids (especially glutamic acid) of the non-flavor extrudates were improved with increasing levels of QSF and TMLP. The values of TBA decreased from 0.565 for control to 0.503 for blend 3 and increased from 0.304 at zero time to 0.781 after 3 months of storage. Generally, the mean values of aw for all extrudates increased (p≤0.05) from 0.32 to 0.51 during storage, while they decreased (p≤0.05) from 0.43 to 0.37 with increasing levels of QSF and TMLP. The extrudates had acceptable sensory attributes during storage. In conclusion, the substitution of both QSF and TMLP to corn up to 30% achieved the best results in TBA values, water activity, sensory properties, and nutritive values.

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Section: Introductionmentioning

confidence: 99%