VEGETOS: An International Journal of Plant Research & Biotechnology
(Society For Plant Research)

Research Articles

A SOCIETY FOR PLANT RESEARCH PUBLICATION


Volume: 33, Issue: 3, September 2020


Print ISSN : 0970-4078.
Online ISSN : 2229-4473.
Website:www.vegetosindia.org
Pub Email: contact@vegetosindia.org
Page Visits: 44

Doi: 10.1007/s42535-020-00119-4
Doi Link: https://doi.org/10.1007/s42535-020-00119-4
First Page: 390
Last Page: 400
Published: 30 April, 2020

Nutritional, physico-chemical and sensory attributes of quinoa based extrudates


Abstract:

Quinoa is a pseudo-cereal widely acclaimed for its good tolerance to extreme climates. Being suitable for diabetics, while being endowed with superior quality nutrients, quinoa incorporation in diet carries benefits for consumers worldwide. The present study was designed to incorporate quinoa flour at 60% level in extruded snacks made from cereals like rice, corn and oats. The extrudates were investigated for their composition, physico-chemical and sensory properties. Upon varying the barrel temperature from 100 to 170 °C, wide variation in expansion ratios 3.28–3.50, unit density (0.120–0.200 g/cm3), WAI (5.77–6.40 g/g), WSI (12.59–20.93%) and Hunter color parameters were recorded for the extrudates. The optimized extruded snack had protein (15.99%), fat (4.24%), ash (1.94%) and carbohydrates (77.83%). The storage study showed that extrudates were acceptable till 80 days of storage at ambient conditions. The optimized snack could meet the FAO requirements for 6 out of 10 essential amino acids for adults namely lysine, methionine, cystine, threonine and phenylalanine + tyrosine. The fatty acid profile of the developed extrudates showed presence of 58%, 4.4% and 23% of omega-6, omega-3 and oleic fatty acids, respectively. The present study suggests possibility for production of highly acceptable extruded snacks having up to 60% quinoa, which provide good nutrition also.

Vegetos

Keywords:


Extrudates, Nutrition, Composition, Sensory, Fatty acids, Amino acids, Storage


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Acknowledgements :



We acknowledge the effort of QC lab. (PJTSAU) especially Dr. Aparna Kuna for assistance with HPLC and GC analysis; Dr. Yassin Al-Qassar for assistance in plagiarism check and the Inner being wellness Pvt. Ltd. for providing of quinoa grains.


Author Information:



Omar Alajil
Department of Foods and Nutrition, Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
omar-alajil@hotmail.com
T. V. Hymavathi
Department of Foods and Nutrition, Professor Jayashankar Telangana State Agricultural University, Hyderabad, India


K. Uma Maheswari
Department of Foods and Nutrition, Professor Jayashankar Telangana State Agricultural University, Hyderabad, India

S. G. Rudra
Division of Food Science and Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India




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