Resumo

DELGADO LAIME, María Del Carmen et al. Nutritional evaluation of extruded snacks based on three varieties of Peruvian Andean quinoa. Rev. Inv. Cs. Agro. y Vet. [online]. 2024, vol.8, n.23, pp.424-438.  Epub 02-Maio-2024. ISSN 2664-0902.  https://doi.org/10.33996/revistaalfa.v8i23.275.

Extruded foods based on Andean cereals contribute to satisfying the requirements of nutrients, proteins and amino acids, according to FAO standards and have functional properties that contribute to the health, acceptance and well-being of consumers. The present study evaluated the nutritional and thermal properties of extruded snacks based on quinoa sprouts from three Andean varieties from Peru, Junín blanco, Ccollana negra and Pasankalla. The research was developed under a descriptive design. The extrusion presented an endothermic event with an average variation in the decomposition temperature of 154ºC and an endothermic enthalpy of 2,789 ∆H(J/g). The results showed that the extrudates had a balanced protein profile and low fat content, the expansion rate was reduced in extruded snacks with high levels of protein digestibility, high nutritional contents and availability of nutrients, such as essential amino acids, which can play a fundamental role in reducing chronic malnutrition in the Andean region. Sensorily, the sample extruded with Pasankalla presented the best scores.

Palavras-chave : Extruded; Food formulation; Sprouted; Quinoa.

        · resumo em Português | Espanhol     · texto em Espanhol     · Espanhol ( pdf )