Resumo

HUANATICO-SUAREZ, Elizabeth et al. Physico-chemical properties and in vitro digestibility of a food mixture of Andean crops and cereals extruded. Rev. Inv. Cs. Agro. y Vet. [online]. 2021, vol.5, n.15, pp.199-210. ISSN 2664-0902.  https://doi.org/10.33996/revistaalfa.v5i15.140.

The aim of the research was to formulate a food mixture based on quinoa, maca, barley and rice for adults according to the specifications of instant products. Likewise, the effect of extrusion cooking on the physicochemical properties and in vitro digestibility of the selected selections was determined. To obtain the best formulation, the amino acid score was used, getting 25 mixtures and, evaluated for their protein quality, 03 samples were taken, undergoing a process of extrusion cooking with a temperature between 140 and 165 °C and an initial humidity between 10 and 15 %, obtaining extruded products with a gelatinization index between 94.34 and 95.87 %, 0.98 to 1.15 a meq/kg for the peroxide index, protein value between 7.4 and 10.33 %, and between 1.54 and 1.73 % of fiber. In vitro digestibility presented values between 67.0 and 86.00. It is concluded that the optimal mixture according to the evaluated parameters is mixture 3 for 30 % maca, 25 % quinoa, 35 % barley and 10% rice with a gelatinization index of 95.87 %, peroxide index 0.98 meq / kg , In vitro digestibility of 86 %, protein 7.4 %, fiber 1.54 %, fat 2.5 %, the physical-chemical properties were influenced by the initial humidity (10 and 15 %) and temperature (160 - 165 °C), regarding the Microbiological analysis of the selected mixture is within the limits established by current regulations.

Palavras-chave : Flour; Gelatinization index; Peroxide index; Proteins; Chemical score.

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