Application of NIR imaging to the study of expanded snacks containing amaranth, quinoa and kañiwa

Research output: Contribution to journalArticleScientificpeer-review

Abstract

Amaranth (Amarantus caudatus), quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule) are Andean grains that are gaining interest as nutritious gluten-free alternatives to conventional cereals. Near infrared (NIR) imaging was applied to extrudates containing 20, 35% and 50% amaranth, quinoa and kañiwa in order to study the spatial distribution of fibre and protein along the cross-sectional area. The results were contrasted with existing physical measurements (e.g., sectional expansion, stiffness) and textural data obtained from sensory profiling and temporal studies (i.e., temporal dominance of sensation, TDS). Score distribution in PCA plots was directly associated to fibre (PC1) and protein (PC2) due to spectral wavelength specificity (fibre: 1028 nm; protein: 1470 nm). Partial Least Squares regression model (PLS) showed that evenly distributed protein structures are strongly linked to desirable TDS textural properties such as crispiness and crunchiness, while protein clumps were linked to undesirable properties such as roughness. In contrast, fibre was found to reduce roughness. PLS could not explain accurately changes in physical attributes, and sensory data from profiling tests had to be omitted from computing due to lack of fit. This study shows that NIR hyperspectra imaging could help elucidate the chemical background of physical and particularly temporal dominant attributes.
Original languageEnglish
JournalLWT-Food Science and Technology
Volume2019
Issue number102
Pages (from-to)8-14
ISSN0023-6438
DOIs
Publication statusPublished - Mar 2019
MoE publication typeA1 Journal article-refereed

Fields of Science

  • 416 Food Science
  • Quinoa
  • amaranth
  • NIR
  • extrudates
  • kañiwa
  • sensory
  • TDS
  • profiling

Cite this

@article{d9e2c81779da421891a23e23d0995d5c,
title = "Application of NIR imaging to the study of expanded snacks containing amaranth, quinoa and ka{\~n}iwa",
abstract = "Amaranth (Amarantus caudatus), quinoa (Chenopodium quinoa) and ka{\~n}iwa (Chenopodium pallidicaule) are Andean grains that are gaining interest as nutritious gluten-free alternatives to conventional cereals. Near infrared (NIR) imaging was applied to extrudates containing 20, 35{\%} and 50{\%} amaranth, quinoa and ka{\~n}iwa in order to study the spatial distribution of fibre and protein along the cross-sectional area. The results were contrasted with existing physical measurements (e.g., sectional expansion, stiffness) and textural data obtained from sensory profiling and temporal studies (i.e., temporal dominance of sensation, TDS). Score distribution in PCA plots was directly associated to fibre (PC1) and protein (PC2) due to spectral wavelength specificity (fibre: 1028 nm; protein: 1470 nm). Partial Least Squares regression model (PLS) showed that evenly distributed protein structures are strongly linked to desirable TDS textural properties such as crispiness and crunchiness, while protein clumps were linked to undesirable properties such as roughness. In contrast, fibre was found to reduce roughness. PLS could not explain accurately changes in physical attributes, and sensory data from profiling tests had to be omitted from computing due to lack of fit. This study shows that NIR hyperspectra imaging could help elucidate the chemical background of physical and particularly temporal dominant attributes.",
keywords = "416 Food Science, Quinoa, amaranth, NIR, extrudates, ka{\~n}iwa, sensory, TDS, profiling",
author = "{Ramos Diaz}, {Jose Martin} and {\AA}smund Rinnan and Jouppila, {Kirsi Leena}",
year = "2019",
month = "3",
doi = "10.1016/j.lwt.2018.12.029",
language = "English",
volume = "2019",
pages = "8--14",
journal = "LWT-Food Science and Technology",
issn = "0023-6438",
publisher = "Elsevier Scientific Publ. Co",
number = "102",

}

Application of NIR imaging to the study of expanded snacks containing amaranth, quinoa and kañiwa. / Ramos Diaz, Jose Martin; Rinnan, Åsmund ; Jouppila, Kirsi Leena.

In: LWT-Food Science and Technology, Vol. 2019, No. 102, 03.2019, p. 8-14.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Application of NIR imaging to the study of expanded snacks containing amaranth, quinoa and kañiwa

AU - Ramos Diaz, Jose Martin

AU - Rinnan, Åsmund

AU - Jouppila, Kirsi Leena

PY - 2019/3

Y1 - 2019/3

N2 - Amaranth (Amarantus caudatus), quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule) are Andean grains that are gaining interest as nutritious gluten-free alternatives to conventional cereals. Near infrared (NIR) imaging was applied to extrudates containing 20, 35% and 50% amaranth, quinoa and kañiwa in order to study the spatial distribution of fibre and protein along the cross-sectional area. The results were contrasted with existing physical measurements (e.g., sectional expansion, stiffness) and textural data obtained from sensory profiling and temporal studies (i.e., temporal dominance of sensation, TDS). Score distribution in PCA plots was directly associated to fibre (PC1) and protein (PC2) due to spectral wavelength specificity (fibre: 1028 nm; protein: 1470 nm). Partial Least Squares regression model (PLS) showed that evenly distributed protein structures are strongly linked to desirable TDS textural properties such as crispiness and crunchiness, while protein clumps were linked to undesirable properties such as roughness. In contrast, fibre was found to reduce roughness. PLS could not explain accurately changes in physical attributes, and sensory data from profiling tests had to be omitted from computing due to lack of fit. This study shows that NIR hyperspectra imaging could help elucidate the chemical background of physical and particularly temporal dominant attributes.

AB - Amaranth (Amarantus caudatus), quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule) are Andean grains that are gaining interest as nutritious gluten-free alternatives to conventional cereals. Near infrared (NIR) imaging was applied to extrudates containing 20, 35% and 50% amaranth, quinoa and kañiwa in order to study the spatial distribution of fibre and protein along the cross-sectional area. The results were contrasted with existing physical measurements (e.g., sectional expansion, stiffness) and textural data obtained from sensory profiling and temporal studies (i.e., temporal dominance of sensation, TDS). Score distribution in PCA plots was directly associated to fibre (PC1) and protein (PC2) due to spectral wavelength specificity (fibre: 1028 nm; protein: 1470 nm). Partial Least Squares regression model (PLS) showed that evenly distributed protein structures are strongly linked to desirable TDS textural properties such as crispiness and crunchiness, while protein clumps were linked to undesirable properties such as roughness. In contrast, fibre was found to reduce roughness. PLS could not explain accurately changes in physical attributes, and sensory data from profiling tests had to be omitted from computing due to lack of fit. This study shows that NIR hyperspectra imaging could help elucidate the chemical background of physical and particularly temporal dominant attributes.

KW - 416 Food Science

KW - Quinoa

KW - amaranth

KW - NIR

KW - extrudates

KW - kañiwa

KW - sensory

KW - TDS

KW - profiling

U2 - 10.1016/j.lwt.2018.12.029

DO - 10.1016/j.lwt.2018.12.029

M3 - Article

VL - 2019

SP - 8

EP - 14

JO - LWT-Food Science and Technology

JF - LWT-Food Science and Technology

SN - 0023-6438

IS - 102

ER -