Physical and sensory characteristics of corn-based extruded snacks containing amaranth, quinoa and kaniwa flour

Jose Martin Ramos Diaz, Jussi-Petteri Suuronen, Kevin Carthaigh Deegan, Ritva Elina Serimaa, Hely Margareetta Tuorila, Kirsi Jouppila

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Sammanfattning

Amaranth, quinoa and kañiwa are the most consumed Andean grains in Latin America, and possess high nutritional value as gluten-free substitutes for conventional cereals. The aim of this research was to examine the impact of these Andean grains on the sensory and physical properties of corn-based extruded snacks. Extrudates containing increasing contents of amaranth, quinoa or kañiwa (20, 35 and 50% of solids) were prepared under the same extrusion conditions. Extrudates with higher contents of amaranth, quinoa and kañiwa were rated less crispy, less crunchy and less adhesive with less hard particles. Temporal analysis showed that with increasing contents of amaranth, quinoa and kañiwa, crispiness and crunchiness were the most dominant attributes during mastication while the dominance of roughness reduced considerably. Porosity and wall thickness, measured by X-ray microtomography, were linked to the perception of crispiness and crunchiness, respectively. Despite the observable changes in the physical and sensory characteristics of extruded corn-based snacks, the incorporation of amaranth, quinoa and, particularly, kañiwa (the least studied Andean grain) showed promising results for the development of novel gluten-free products.
Originalspråkengelska
TidskriftLWT-Food Science and Technology
Volym64
Utgåva2
Sidor (från-till)1047-1056
Antal sidor10
ISSN0023-6438
DOI
StatusPublicerad - 11 jul 2015
MoE-publikationstypA1 Tidskriftsartikel-refererad

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  • 416 Livsmedelsvetenskap

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title = "Physical and sensory characteristics of corn-based extruded snacks containing amaranth, quinoa and kaniwa flour",
abstract = "Amaranth, quinoa and ka{\~n}iwa are the most consumed Andean grains in Latin America, and possess high nutritional value as gluten-free substitutes for conventional cereals. The aim of this research was to examine the impact of these Andean grains on the sensory and physical properties of corn-based extruded snacks. Extrudates containing increasing contents of amaranth, quinoa or ka{\~n}iwa (20, 35 and 50{\%} of solids) were prepared under the same extrusion conditions. Extrudates with higher contents of amaranth, quinoa and ka{\~n}iwa were rated less crispy, less crunchy and less adhesive with less hard particles. Temporal analysis showed that with increasing contents of amaranth, quinoa and ka{\~n}iwa, crispiness and crunchiness were the most dominant attributes during mastication while the dominance of roughness reduced considerably. Porosity and wall thickness, measured by X-ray microtomography, were linked to the perception of crispiness and crunchiness, respectively. Despite the observable changes in the physical and sensory characteristics of extruded corn-based snacks, the incorporation of amaranth, quinoa and, particularly, ka{\~n}iwa (the least studied Andean grain) showed promising results for the development of novel gluten-free products.",
keywords = "416 Food Science, amaranth, quinoa, ka{\~n}iwa, extrusion, SENSORY ANALYSIS, MICROTOMOGRAPHY",
author = "{Ramos Diaz}, {Jose Martin} and Jussi-Petteri Suuronen and Deegan, {Kevin Carthaigh} and Serimaa, {Ritva Elina} and Tuorila, {Hely Margareetta} and Kirsi Jouppila",
year = "2015",
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Physical and sensory characteristics of corn-based extruded snacks containing amaranth, quinoa and kaniwa flour. / Ramos Diaz, Jose Martin; Suuronen, Jussi-Petteri; Deegan, Kevin Carthaigh; Serimaa, Ritva Elina; Tuorila, Hely Margareetta; Jouppila, Kirsi.

I: LWT-Food Science and Technology, Vol. 64, Nr. 2, 11.07.2015, s. 1047-1056.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

TY - JOUR

T1 - Physical and sensory characteristics of corn-based extruded snacks containing amaranth, quinoa and kaniwa flour

AU - Ramos Diaz, Jose Martin

AU - Suuronen, Jussi-Petteri

AU - Deegan, Kevin Carthaigh

AU - Serimaa, Ritva Elina

AU - Tuorila, Hely Margareetta

AU - Jouppila, Kirsi

PY - 2015/7/11

Y1 - 2015/7/11

N2 - Amaranth, quinoa and kañiwa are the most consumed Andean grains in Latin America, and possess high nutritional value as gluten-free substitutes for conventional cereals. The aim of this research was to examine the impact of these Andean grains on the sensory and physical properties of corn-based extruded snacks. Extrudates containing increasing contents of amaranth, quinoa or kañiwa (20, 35 and 50% of solids) were prepared under the same extrusion conditions. Extrudates with higher contents of amaranth, quinoa and kañiwa were rated less crispy, less crunchy and less adhesive with less hard particles. Temporal analysis showed that with increasing contents of amaranth, quinoa and kañiwa, crispiness and crunchiness were the most dominant attributes during mastication while the dominance of roughness reduced considerably. Porosity and wall thickness, measured by X-ray microtomography, were linked to the perception of crispiness and crunchiness, respectively. Despite the observable changes in the physical and sensory characteristics of extruded corn-based snacks, the incorporation of amaranth, quinoa and, particularly, kañiwa (the least studied Andean grain) showed promising results for the development of novel gluten-free products.

AB - Amaranth, quinoa and kañiwa are the most consumed Andean grains in Latin America, and possess high nutritional value as gluten-free substitutes for conventional cereals. The aim of this research was to examine the impact of these Andean grains on the sensory and physical properties of corn-based extruded snacks. Extrudates containing increasing contents of amaranth, quinoa or kañiwa (20, 35 and 50% of solids) were prepared under the same extrusion conditions. Extrudates with higher contents of amaranth, quinoa and kañiwa were rated less crispy, less crunchy and less adhesive with less hard particles. Temporal analysis showed that with increasing contents of amaranth, quinoa and kañiwa, crispiness and crunchiness were the most dominant attributes during mastication while the dominance of roughness reduced considerably. Porosity and wall thickness, measured by X-ray microtomography, were linked to the perception of crispiness and crunchiness, respectively. Despite the observable changes in the physical and sensory characteristics of extruded corn-based snacks, the incorporation of amaranth, quinoa and, particularly, kañiwa (the least studied Andean grain) showed promising results for the development of novel gluten-free products.

KW - 416 Food Science

KW - amaranth

KW - quinoa

KW - kañiwa

KW - extrusion

KW - SENSORY ANALYSIS

KW - MICROTOMOGRAPHY

UR - http://www.sciencedirect.com/science/article/pii/S0023643815300281

U2 - 10.1016/j.lwt.2015.07.011

DO - 10.1016/j.lwt.2015.07.011

M3 - Article

VL - 64

SP - 1047

EP - 1056

JO - LWT-Food Science and Technology

JF - LWT-Food Science and Technology

SN - 0023-6438

IS - 2

ER -