Physical, Chemical, and Sensory Characteristics of QuinoaBased Extrudates as a Function of Flour Composition and Temperature

Abstract

With its amazing and promising nutritional and cultivation properties, quinoa has the potential to greatly benefit
customers throughout the globe who choose to complement or replace traditional cereal grains with it. Extrusion
cooking, which is inexpensive, may increase quinoa's acceptability in the diet. However, quinoa extrusion often
involves mixing the grain with other flours to improve the grain's extrudability. Therefore, the purpose of this
research is to determine the optimal extrusion temperature and component combinations for making palatable quinoabased extrudates.
MethodologyA randomized complete block design (RCBD) was adopted for the study.
Location and Timing of Research: Professor Jayashankar Telangana State Agricultural University, Department of
Foods and Nutrition, Hyderabad, India, November 2015 – June 2016.
Extruding quinoa flour blends with maize, oat, rice, and sweet potato flours in varying amounts at three temperatures
(100 C, 130 C, and 150 C) yielded a total of 21 treatments. Their expansion ratio, bulk density, hardness, color, WAI,
and WSI were measured, and their sensory acceptability was assessed.