Extrusion characteristics of ten novel quinoa breeding lines

Abstract

Ten novel breeding lines of quinoa (Chenopodium quinoa Willd) suitable to be grown in the Pacific Northwest of the United States were developed and utilized for extrusion processing. Understanding how a particular breeding line performs during food processing and which properties determine its performance can promote the use of quinoa as an ingredient in value‐added products, such as extruded snacks. In this study, extrusion characteristics of the whole seed flours of the novel quinoa breeding lines were evaluated using a co‐rotating twin‐screw extruder at two temperatures (110°C and 125°C), three screw speeds (200, 350, and 500 rpm), and a moisture content of 18% (w.b.). The expansion ratio (ER) ranged from 1.15 to 2.33 and was negatively influenced by the fat content in the flours. Breeding line 11WAQ‐104.88 (WAQ10) exhibited the greatest potential for use in direct expanded foods as it had the highest ER for all conditions studied. Strong correlations were found between ER and pasting properties of the flours, proving the usefulness of the pasting test for flour quality evaluation before extrusion processing. The results demonstrate the potential of using quinoa for producing direct expanded food products and highlight the importance of selecting specific breeding lines for desired product characteristics. Practical Application This study provides the extrusion processing characteristics of 10 new quinoa breeding lines. Based on the information gained, it will be easier for the food industry, including breeders as well as processors, to select the right quinoa variety based on their requirements, and may further help to enhance the use of quinoa.

Talc and calcium carbonate inclusions in direct expanded pea starch extrudates exhibit different behavior under increasing screw speeds

“…Interestingly, the Pearson correlation analysis (Tables 3 and 4) described a positive correlation between UD and ER (T blends r = 0.790; CC blends r = 0.838) and a negative correlation between UD and cell count (T −0.835; C −0.512). Generally, UD and ER are negatively correlated (Kaisangsri et al., 2016; Richter, Pietrysiak, et al., 2022; Wang et al., 2017). Therefore, it is suggested that the longitudinal expansion increases with the inclusion of the nucleating agents.…”

Influence of legume‐derived proteins with varying solubility on the direct expansion of corn starch during twin‐screw extrusion processing

“…All values are highly dependent on the melt viscosity in the extruder, with higher viscosities leading to higher values (Dey et al., 2021; Meng et al., 2010; Mohamad Mazlan et al., 2019; Richter, et al., 2022b; Wagner et al., 2023; Wang et al., 2017). An increase in SS causes the degradation of starch and induces shear thinning behavior of the starch melt, leading to lower melt viscosities (Ek et al., 2021; Moscicki et al., 2013; Richter et al., 2022b). Lower melt viscosities subsequently lead to lower torque and pressure values.…”

“…However, for L‐15 and L‐25, a drop in ER was observed when extruded at the highest SS (600 rpm) used in this study. Increasing the SS to a certain point generally enhances starch breakdown leading to lower melt viscosities that are less resistant to bubble formation and hence enhance ER (Richter et al., 2022b). The fact that starch needs to be broken down to a certain extent for good expansion is supported by the correlation between ER and WSI ( r = 0.577) and ER and SME ( r = 0.658).…”

“…The fact that starch needs to be broken down to a certain extent for good expansion is supported by the correlation between ER and WSI ( r = 0.577) and ER and SME ( r = 0.658). However, when increasing the SS above this point, starch degrades to the extent that it will not allow for the melt to hold together (Richter et al., 2022b). It can be assumed that the ER of the blends, which solely exhibit an upward trend in ER with an increase in SS, would decrease if the SS was elevated further.…”

“…The nutritional value of these products can be increased with the inclusion of foods that are, for instance, high in protein. However, the inclusion of proteins can decrease the expansion of extruded snacks and create undesirable textures (Allen et al., 2007; Day & Swanson, 2013a; Dey et al., 2021; Muñoz‐Pabon et al., 2022; Onwulata et al., 2001; Richter et al., 2022b). During the extrusion process, proteins affect the water distribution in the melt and further undergo structural changes, including thermomechanical unfolding and cross‐linking as well as aggregation, that subsequently influence the properties of the final products (Beck et al., 2017; Day & Swanson, 2013b; Martin et al., 2022; Moraru & Kokini, 2003).…”