What is it about?
Puffed quinoa can be used as ready-to-eat breakfast food or as an ingredient in snack formulations. In this study, puffed quinoa products with and without starch–chitosan coating were developed by gun, extrusion and microwave puffing at different process conditions (pressure, power, moisture content and energy consumption). Size, bulk density, colour, expansion index, water absorption and solubility, microstructure, mechanical and thermal properties, chemical composition and in vitro digestibility of organic matter and proteins of popped quinoa were assessed. Optimal process conditions for gun puffing were maximum 1.31 MPa after 780 s, 500 r.p.m. and 180 s for extrusion puffing and 1200 W for 60 s applying microwave puffing at 18–20% moisture contents. Gun and extrusion puffing yielded high-quality popped quinoa with a biological availability of organic matter between 84–88% and 79–90% for proteins. Extrusion and gun puffing are the most promising processes to prepare quinoa snacks.
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Why is it important?
Quinoa has important nutritional properties, in particular, the amino acid composition. Therefore, an increased consumption of quinoa should result into improved health of the population. The transformation of raw material into snacks make available another market segment. Technological development of puffing methods is necesarry, whereby extrusion and gun puffing are the most promising processes to prepare quinoa snacks.
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This page is a summary of: Physical, chemical and nutritional characteristics of puffed quinoa, International Journal of Food Science & Technology, July 2019, Wiley,
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