Antioxidant potential of extruded snacks enriched with hyper-protein quinoa flour and vegetable extracts

Abstract

To account for the global trend towards a healthier diet, in recent years the snack market has grown substantially, with a demand for products that are more beneficial to consumers' health. Extruded snacks from a mixture of cereals, quinoa, and corn, with and without the addition of vegetables were used. Snacks made from a mixture of rice flour and quinoa high protein flour (HHP) supplied by SEGALCO S.A.S., (Popayán, Colombia) were studied. Thus, the use of sources of phenolic compounds such as Beet, Broccoli, Avocado, and Spinach, combined with sources of protein such as quinoa, can increase the nutritional quality of snack products. A combination of cereals and vegetables can produce nutrient-rich products. In this paper, phenolic compounds (given in mg AGE/g sample d.b.) and antioxidant capacity were determined using ABTS •+ , DPPH and FRAP (in mg AEAC /g sample d.b.). The highest content of phenolic compounds was found in Spinach 4% and HHP snacks (5.7 ± 0.3 and 3.5 ± 0.2 AGE/g sample d.b., respectively). Kale (2%) and Beet (4%) snacks showed a significant increase in antioxidant capacity using the ABTS •+ method. The antioxidant capacity determined using the DPPH method increased significantly in snacks made from Beet (4%), Broccoli (4%), Avocado (4%), and Spinach (4%). Using FRAP, the antioxidant capacity showed a significant increase in Kale snacks (2%) and a significant decrease in Spinach snacks (4%). In conclusion, snacks with an elevated antioxidant potential can be produced from vegetables such as kale, which can be an alternative for the food industry to develop healthier products and satisfy market trends.

Characterization of quinoa-wheat flour blend for the preparation of dry cake

“…Increased quinoa-flour addition, on the other hand, was previously correlated with an increase in TPC in cookies and snacks. The researcher also noted that Quinoa flour has a higher TPC content than wheat flour, resulting in a TPC rise (Acosta et al, 2022;Bahmanyar et al, 2021;Demir & Kilinç, 2017). Significant reductions in TPC have previously been documented, and have been linked to the type of treatment used, similar to the results of this research (Valenzuela-González et al, 2022).…”

Tea-making technology by using quinoa raw materials

“…In order to improve the added value of quinoa products and enhance the competitiveness of quinoa in the market, a series of downstream products have been developed. So far, the downstream products of quinoa mainly include: instant quinoa grain (Zhou et al, 2023), instant quinoa powder (Le et al, 2020), quinoa pasta (Lorusso et al, 2017;Xing et al, 2023), quinoa noodles (Huang et al, 2022;Mu et al, 2022), quinoa bread (Cao et al, 2022a;Suárez-Estrella et al, 2020), quinoa biscuits (Sun, 2018b;Zhang et al, 2021a),quinoa cookies (Valenzuela-González et al, 2022), quinoa snacks (Kahlon et al, 2016;Acosta et al, 2022), quinoa muffins (Leland et al, 2020), quinoa yoghurt (Obaroakpo et al, 2020a, b), protein functional beverage (Meng et al, 2022;Dong et al, 2021;Zhang, 2021), quinoa beer (Ji, 2021;Kordialik-Bogacka et al, 2019), quinoa Chinese rice wine (Han, 2018;Zhang et al, 2019b), quinoa sesame crisp (Cao et al, 2022b) and quinoa vinegar (Liu, 2020), etc.…”

A new method for preparing the instant quinoa by piecewise gelatinization

“…Quinoa is a new type of pseudocereal introduced into China in recent years, and it is an annual dicotyledonous plant of the genus Chenopodium. Quinoa can be regarded as a "functional food" which contains a variety of beneficial substances such as minerals, vitamins, fatty acids, phytohormone and antioxidants (Wu et al, 2022;Acosta et al, 2022;Hu et al, 2018;Ding et al, 2015). Besides, quinoa is suitable to be used as an auxiliary diet for people with diabetes (Wang et al, 2014), so it is favored by consumers in the world.…”