Evaluation of the Yield, Sensory Characteristics, and Digestibility of Expanded Quinoa

Quispe-Boza N.; Arteaga-Llacza P.; De La Cruz-Marcos R.; Miranda-Jara A.; Miranda-Chávez H.; Quispe-Solano M.Á.; Chuquilín-Goicochea R. · Smart Innovation, Systems and Technologies (2023) · DOI: 10.1007/978-3-031-04435-9_56

Resumen

The effect of initial quinoa (Chenopodium quinoa Willd) seed water content and pressure on the yield and acceptability of the expanded quinoa was evaluated. A 22 factorial design was used, with a water content of 15 and 20% and expansion pressure of 140 and 160 psi. Sensory evaluation was performed using a 7-point hedonic scale with 32 untrained panelists. The study variables did not have a significant effect on yield, but their interaction affected the acceptability of the expanded quinoa. Through the Tukey test, treatment 3 (water content 15% and pressure 160 psi) was chosen; for having the highest acceptability (5.43 points) and its chemical composition was determined (per 100 g of sample): moisture (9.9 g), ash (1.9 g), protein (14 g), fat (5.3 g), fiber (2.05 g), and carbohydrates (68.9 g); total energy 379.3 kcal and digestibility 94.4 g/100 g. Expanded quinoa has a high digestibility and is especially recommended for infant feeding and as a breakfast cereal.

Instituciones: Universidad Nacional de Huancavelica; Universidad Nacional Federico Villarreal; Universidad Nacional del Centro del Perú; Universidad Católica de Trujillo Benedicto XVI