Resumo

CERON-FERNANDEZ, CLAUDIA LORENA et al. EFFECT OF EXTRUSION ON THE PHYSICOCHEMICAL CHARACTERISTICS OF QUINOA FLOUR (Chenopodium quinoa Willd). Rev.Bio.Agro [online]. 2016, vol.14, n.2, pp.92-99. ISSN 1692-3561.  https://doi.org/10.18684/BSAA(14)92-99.

Quinoa (Chenopodium quinoa willd) is a pseudocereal produced for many years in Andean regions and allows different transformations taking advantage of their nutritional qualities becoming it a food agribusiness alternative. Objective of this study was to observe physical and chemical changes from two quinoa flour varieties (Blanca dulce de Jericó and Tunkahuan) during extrusion process and determine conditions (flour moisture, temperature and screw speed) that allow obtain an extruded similar to precooked functional properties. Water absorption index (IAA), water solubility index (ISA) and swelling power (PH) was response variables. Two flour extruded at 105°C degrees, 150 rpm screw speed and 25 to 30% moisture improved functional properties (IAA increased from 1,81 g gel/g D.M to 4,22 g gel/g D.M in Tunkahuan extruded quinoa flour and 2,00 g gel/g to 4,27 g gel MS/MS g flour in Blanca dulce de Jericó) but nutritional properties decreased as digestibility except for a carbohydrate content increase.

Palavras-chave : Precooked flour; Water absorption index; Water solubility index; Nutrition.

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