Effect of extrusion cooking on physical properties and chemical composition of corn-based snacks containing amaranth and quinoa: Application of partial least squares regression

Tutkimustuotos: ArtikkelijulkaisuArtikkeliTieteellinenvertaisarvioitu

Kuvaus

The effects of amaranth and quinoa supplements and extrusion-cooking on the
physical properties and chemical composition of corn-based extrudates were investigated by using PLSR and L-PLSR. Grain type, content of amaranth or quinoa flour (20–50% of solids of blend), temperature of die (140–1608C), screw
speed (200–500 rpm), water content of mixture (14–18%) as well as contents of protein, ash, dietary fiber and main fatty acids of blend were the predictors in the PLSR and L-PLSR. Water content of mixture and screw speed had the distinctly greatest importance for physical response variables such as torque and pressure at the die during extrusion, SEI, stiffness and water content of extrudate. Extrusion reduced the content of fatty acids and tocopherols in the solids but it had only a slight effect on the content of total phenolic compounds and folate. This study proved that extrudates containing up to 50% amaranth or quinoa can maintain some key physical properties (e.g., high SEI, low stiffness) and the added nutritional value (e.g., increased content of folate). This study applied successfully PLSR and L-PLSR modeling techniques to study the incorporation of amaranth and quinoa to corn-based snacks.
Alkuperäiskielienglanti
Artikkelie12320
LehtiJournal of Food Process Engineering
Vuosikerta40
Numero1
Sivumäärä15
ISSN0145-8876
DOI - pysyväislinkit
TilaJulkaistu - 2017
OKM-julkaisutyyppiA1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä, vertaisarvioitu

Tieteenalat

  • 416 Elintarviketieteet

Lainaa tätä

@article{539c5931a1b24635b069533b779cf906,
title = "Effect of extrusion cooking on physical properties and chemical composition of corn-based snacks containing amaranth and quinoa: Application of partial least squares regression",
abstract = "The effects of amaranth and quinoa supplements and extrusion-cooking on thephysical properties and chemical composition of corn-based extrudates were investigated by using PLSR and L-PLSR. Grain type, content of amaranth or quinoa flour (20–50{\%} of solids of blend), temperature of die (140–1608C), screwspeed (200–500 rpm), water content of mixture (14–18{\%}) as well as contents of protein, ash, dietary fiber and main fatty acids of blend were the predictors in the PLSR and L-PLSR. Water content of mixture and screw speed had the distinctly greatest importance for physical response variables such as torque and pressure at the die during extrusion, SEI, stiffness and water content of extrudate. Extrusion reduced the content of fatty acids and tocopherols in the solids but it had only a slight effect on the content of total phenolic compounds and folate. This study proved that extrudates containing up to 50{\%} amaranth or quinoa can maintain some key physical properties (e.g., high SEI, low stiffness) and the added nutritional value (e.g., increased content of folate). This study applied successfully PLSR and L-PLSR modeling techniques to study the incorporation of amaranth and quinoa to corn-based snacks.",
keywords = "416 Food Science",
author = "{Ramos Diaz}, {Jose Martin} and Lakshminarasimhan Sundarrajan and Kariluoto, {Maria Susanna} and Anna-Maija Lampi and Tenitz, {Seppo Tapani} and Jouppila, {Kirsi Leena}",
year = "2017",
doi = "10.1111/jfpe.12320",
language = "English",
volume = "40",
journal = "Journal of Food Process Engineering",
issn = "0145-8876",
publisher = "Wiley",
number = "1",

}

TY - JOUR

T1 - Effect of extrusion cooking on physical properties and chemical composition of corn-based snacks containing amaranth and quinoa: Application of partial least squares regression

AU - Ramos Diaz, Jose Martin

AU - Sundarrajan , Lakshminarasimhan

AU - Kariluoto, Maria Susanna

AU - Lampi, Anna-Maija

AU - Tenitz, Seppo Tapani

AU - Jouppila, Kirsi Leena

PY - 2017

Y1 - 2017

N2 - The effects of amaranth and quinoa supplements and extrusion-cooking on thephysical properties and chemical composition of corn-based extrudates were investigated by using PLSR and L-PLSR. Grain type, content of amaranth or quinoa flour (20–50% of solids of blend), temperature of die (140–1608C), screwspeed (200–500 rpm), water content of mixture (14–18%) as well as contents of protein, ash, dietary fiber and main fatty acids of blend were the predictors in the PLSR and L-PLSR. Water content of mixture and screw speed had the distinctly greatest importance for physical response variables such as torque and pressure at the die during extrusion, SEI, stiffness and water content of extrudate. Extrusion reduced the content of fatty acids and tocopherols in the solids but it had only a slight effect on the content of total phenolic compounds and folate. This study proved that extrudates containing up to 50% amaranth or quinoa can maintain some key physical properties (e.g., high SEI, low stiffness) and the added nutritional value (e.g., increased content of folate). This study applied successfully PLSR and L-PLSR modeling techniques to study the incorporation of amaranth and quinoa to corn-based snacks.

AB - The effects of amaranth and quinoa supplements and extrusion-cooking on thephysical properties and chemical composition of corn-based extrudates were investigated by using PLSR and L-PLSR. Grain type, content of amaranth or quinoa flour (20–50% of solids of blend), temperature of die (140–1608C), screwspeed (200–500 rpm), water content of mixture (14–18%) as well as contents of protein, ash, dietary fiber and main fatty acids of blend were the predictors in the PLSR and L-PLSR. Water content of mixture and screw speed had the distinctly greatest importance for physical response variables such as torque and pressure at the die during extrusion, SEI, stiffness and water content of extrudate. Extrusion reduced the content of fatty acids and tocopherols in the solids but it had only a slight effect on the content of total phenolic compounds and folate. This study proved that extrudates containing up to 50% amaranth or quinoa can maintain some key physical properties (e.g., high SEI, low stiffness) and the added nutritional value (e.g., increased content of folate). This study applied successfully PLSR and L-PLSR modeling techniques to study the incorporation of amaranth and quinoa to corn-based snacks.

KW - 416 Food Science

U2 - 10.1111/jfpe.12320

DO - 10.1111/jfpe.12320

M3 - Article

VL - 40

JO - Journal of Food Process Engineering

JF - Journal of Food Process Engineering

SN - 0145-8876

IS - 1

M1 - e12320

ER -