Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

Abstract

Given the broad acceptance of sour cassava starch biscuits in Brazil and the nutritional quality of quinoa flour, this study aimed to evaluate the effect of extrusion temperature, screw speed, moisture, and amount of quinoa flour on the physical properties of puffed snacks. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Effects of moisture and amount of quinoa flour on the expansion index and specific volume of snacks were observed. There was a pronounced increase in water solubility index of blends with the extrusion process with significant effects of all process parameters on the WSI. Higher water absorption index (WAI) was observed under high temperature, low moisture, and lower quinoa flour amount. Temperature and amount of quinoa flour influenced the color of the snacks. A positive quadratic effect of quinoa flour on hardness of products was observed. Blends of sour cassava starch and quinoa flour have good potential for use as raw material in production of extruded snacks with good physical properties.

Extrusion Processing of Amaranth and Quinoa into Gluten-Free Snack Foods for Celiac and Gluten-Free Diets

“…According to Taverna et al (2012), in an extrusion of quinoa flour and industrial sour cassava blends, after extrusion, the blends' L* values varied from 53.05 to 74.69, which are similar to the values found in Table 5. The same study also shows that the L* value decreased after extrusion, which is consistent with Table 5 as well.…”

“…The same study also shows that the L* value decreased after extrusion, which is consistent with Table 5 as well. The study with the blends of quinoa and industrial sour cassava had a* values ranging from 4.64 to 6.43 (Taverna, 2012). These a* values are also similar to those in Table 5.…”

Effect of Amaranth addition on the nutritional composition and consumer acceptability of extruded provitamin A-biofortified maize snacks

“…Further recipe development could improve the sensory properties of the snacks. Consumers are becoming more health-conscious and as more consumers are continuously searching for diets which can positively impact on their health, there is more interest in foods with documented health benefits (Ahmed & Abozed, 2015;Ying & Gantenbein-Demarchi, 2013;Taverna et al, 2012). Dn the other hand, some consumers are unwilling to try novel food products.…”

“…The number of consumers who are aware of health and wellness related to eating habits is on the rise (Nazzaro et al, 2014;Norazmir et al, 2014;Manzoni et al, 2012;Taverna et al, 2012). Since snacking is an important component of consumers' daily eating and drinking habits (Costa et al, 2010;Datamonitor, 2007), an important market for snacks that fulfil the demands of health-conscious snackers has emerged.…”

Instant blend from cassava derivatives produced by extrusion

“…To increase the protein content and improve the nutritive value of extruded products, various sources of protein and fibers may be added to their formulation. Enrichment of this kind of food is of great interest for consumers (PéREz et al, 2008;TaVERNa et al;2012;SPINEllo et al, 2014).…”