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

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.

Radical scavenging activity of extruded corn gruels with addition of linden inflorescence

“…This phenomenon is particularly evident in the case of extruded products enriched in herbs, cereals, vegetables and fruits with high content of poliphenolic antioxidants [35,36]. The versatility of potential technological solutions allows using various raw materials and additives, and their composition will influence quality, pro-health properties, sensory, and nutritional characteristics of extruded products [35][36][37]. In the case of these types of food products, one of the most convenient methods of food production is extrusioncooking.…”

Physical-chemical characterization of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus caudatus L.), and chia (Salvia hispanica L.) flours and seeds

“…The quinoa and amaranth flours had high carbohydrate content and did not show statistically significant differences between them through the proximal analysis. Chia flour showed statistically significant differences in protein and fiber with respect to the quinoa and amaranth flour and the nutritional balance of chia is highlighted in all its components (Table 1)( Ramos-Diaz, Kirjoranta & Tenitz, 2013).…”

Comparison of Chemical Composition and Growth of Amaranth (Amaranthus hypochondriacus) between Greenhouse and Open Field Systems

“…It is also a highly efficient crop that thrives under adverse conditions like drought, high temperatures and saline soils (Li et al, 2010;Sogbohossou and Achigan-Dako, 2014). The grain is very versatile: it can be used in the preparation of various foods and also has promising potential in industrial applications, including source of bioactive compounds, protein, cosmetics, dyes and even biodegradable plastics (Breene, 1991;Khandaker et al, 2010;Ramos-Diaz et al, 2013). A. hypochondriacus is one of the most robust and best performing for grain and leaves production of the amaranth species (Alfaro et al, 1987;Barba de la Rosa et al, 2009).…”