Alimento tipo snack expandido a base de quinoa (Chenopodium quinoa Willdenow)

• Autor(a) principal: Mora, David Marcelo Peralbo
• Data de Publicação: 2013
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/2936
• topic: Quinoa; Extrusão Termoplástica; Análise sensorial; Quinoa; Thermoplastic extrusion; Sensory analysis; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS

In the present work, were developed by thermoplastic extrusion process expanded snacks made from quinoa. A Quinoa, (Chenopodium quinoa Willd), is a pseudocereal with important agronomic potential and a high nutritional value, with high protein content. The raw materials were characterized for their chemistry composition and color. To check which parameters influence the properties of snacks expanded, there was a central composite rotational design (DCCR) whose independent variables (X1) content of quinoa ; (X2) initial moisture mixing and (X3) Temperature of the 3 th extruder zone. The dependent variables evaluated were: (i) the radial expansion index (IER) , (ii) the apparent density (DA) ( iii ) hardness (iv) water solubility index (ISA) (v) water absorption index (IAA), and properties of fluids (vi) maximum viscosity (VM) and (vii) set back (TR) . The results were analyzed by response surface methodology. No significant effects were found for the variable Temperature of the 3th extruder zone. The low moisture content, in combination with low levels of quinoa resulted in high-growth and low density. While a decrement in the content of quinoa and initial moisture mixing caused increasing hardness. ISA values are inversely related to the content of quinoa and initial moisture mix, and the highest value of IAA was obtained with average levels for the variables evaluated , corresponding to the central point of the design. The answer VM increases when the initial moisture mixing increase too, and the highest values for TR were obtained under conditions of low content of quinoa (36 %), and high humidity mixing (16 %). Based on these results, six treatments were selected and analyzed for their chemical composition, color and testing sensory of acceptance for this attributes, flavor, texture and overall impression. The treatments chosen contains a high content of protein and lipids. In your color composition they were tone yellow and sub - tone red, a quinoa flour was more dark than corn but this did not affect directly the luminosity of snacks, getting values were in the range 79,80 to 81,30 . In the analyzing for sensory acceptance, the treatments selected obtained scores 5-7 on a hedonic 9 point scale, locating the category "indifferent " to " like moderately " , and the greater acceptance of snack processed with 60 % of quinoa, 13 % of initial moisture of the mixture and 140 ° C in the 3th extrusion zone.