Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties
The tailored formulation of raw materials and the combination of grain germination and extrusion processes could be a promising strategy to achieve the desired goal of developing healthier expanded extrudates without compromising sensory properties. In this study, modifications in the nutritional, b...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/20/3259 |
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| author | Luz María Paucar-Menacho Marcio Schmiele Alicia Anais Lavado-Cruz Anggie Liseth Verona-Ruiz Carmen Mollá Elena Peñas Juana Frias Wilson Daniel Simpalo-Lopez Williams Esteward Castillo-Martínez Cristina Martínez-Villaluenga |
| author_facet | Luz María Paucar-Menacho Marcio Schmiele Alicia Anais Lavado-Cruz Anggie Liseth Verona-Ruiz Carmen Mollá Elena Peñas Juana Frias Wilson Daniel Simpalo-Lopez Williams Esteward Castillo-Martínez Cristina Martínez-Villaluenga |
| author_sort | Luz María Paucar-Menacho |
| collection | DOAJ |
| description | The tailored formulation of raw materials and the combination of grain germination and extrusion processes could be a promising strategy to achieve the desired goal of developing healthier expanded extrudates without compromising sensory properties. In this study, modifications in the nutritional, bioactive profile and physicochemical properties of corn extrudates as influenced by the complete or partial replacement by sprouted quinoa (<i>Chenopodium quinoa</i> Willd) and cañihua (<i>Chenopodium pallidicaule</i> Aellen) were investigated. A simplex centroid mixture design was used to study the effects of formulation on nutritional and physicochemical properties of extrudates, and a desirability function was applied to identify the optimal ingredient ratio in flour blends to achieve desired nutritional, texture and color goals. Partial incorporation of sprouted quinoa flour (SQF) and cañihua flour (SCF) in corn grits (CG)-based extrudates increased phytic acid (PA), total soluble phenolic compounds (TSPC), γ-aminobutyric acid (GABA) and oxygen radical antioxidant activity (ORAC) of the extrudates. Sprouted grain flour usually results in an deleterious effect physicochemical properties of extrudates, but the partial mixture of CG with SQF and SCF circumvented the negative effect of germinated flours, improving technological properties, favoring the expansion index and bulk density and increasing water solubility. Two optimal formulations were identified: 0% CG, 14% SQF and 86% SCF (OPM1) and 24% CG, 17% SQF and 59% SCF (OPM2). The optimized extrudates showed a reduced amount of starch and remarkably higher content of total dietary fiber, protein, lipids, ash, PA, TSPC, GABA and ORAC as compared to those in 100% CG extrudates. During digestion, PA, TSPC, GABA and ORAC showed good stability in physiological conditions. Higher antioxidant activity and amounts of bioaccessible TSPC and GABA were found in OPM1 and OPM2 digestates as compared to those in 100% CG extrudates. |
| first_indexed | 2024-03-09T12:18:34Z |
| format | Article |
| id | doaj.art-1e6efebaf2d7466698bcf80a67616571 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T12:18:34Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-1e6efebaf2d7466698bcf80a676165712023-11-30T22:43:42ZengMDPI AGFoods2304-81582022-10-011120325910.3390/foods11203259Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical PropertiesLuz María Paucar-Menacho0Marcio Schmiele1Alicia Anais Lavado-Cruz2Anggie Liseth Verona-Ruiz3Carmen Mollá4Elena Peñas5Juana Frias6Wilson Daniel Simpalo-Lopez7Williams Esteward Castillo-Martínez8Cristina Martínez-Villaluenga9Departamento de Agroindustria y Agrónoma, Facultad de Ingeniería, Universidad del Santa, Nuevo Chimbote, Ancash 02712, PerúInstitute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina 39100-000, BrazilDepartamento de Agroindustria y Agrónoma, Facultad de Ingeniería, Universidad del Santa, Nuevo Chimbote, Ancash 02712, PerúDepartamento de Agroindustria y Agrónoma, Facultad de Ingeniería, Universidad del Santa, Nuevo Chimbote, Ancash 02712, PerúDepartment of Food Technology and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), 28040 Madrid, SpainDepartment of Food Technology and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), 28040 Madrid, SpainDepartment of Food Technology and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), 28040 Madrid, SpainDepartamento de Agroindustria y Agrónoma, Facultad de Ingeniería, Universidad del Santa, Nuevo Chimbote, Ancash 02712, PerúDepartamento de Agroindustria y Agrónoma, Facultad de Ingeniería, Universidad del Santa, Nuevo Chimbote, Ancash 02712, PerúDepartment of Food Technology and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), 28040 Madrid, SpainThe tailored formulation of raw materials and the combination of grain germination and extrusion processes could be a promising strategy to achieve the desired goal of developing healthier expanded extrudates without compromising sensory properties. In this study, modifications in the nutritional, bioactive profile and physicochemical properties of corn extrudates as influenced by the complete or partial replacement by sprouted quinoa (<i>Chenopodium quinoa</i> Willd) and cañihua (<i>Chenopodium pallidicaule</i> Aellen) were investigated. A simplex centroid mixture design was used to study the effects of formulation on nutritional and physicochemical properties of extrudates, and a desirability function was applied to identify the optimal ingredient ratio in flour blends to achieve desired nutritional, texture and color goals. Partial incorporation of sprouted quinoa flour (SQF) and cañihua flour (SCF) in corn grits (CG)-based extrudates increased phytic acid (PA), total soluble phenolic compounds (TSPC), γ-aminobutyric acid (GABA) and oxygen radical antioxidant activity (ORAC) of the extrudates. Sprouted grain flour usually results in an deleterious effect physicochemical properties of extrudates, but the partial mixture of CG with SQF and SCF circumvented the negative effect of germinated flours, improving technological properties, favoring the expansion index and bulk density and increasing water solubility. Two optimal formulations were identified: 0% CG, 14% SQF and 86% SCF (OPM1) and 24% CG, 17% SQF and 59% SCF (OPM2). The optimized extrudates showed a reduced amount of starch and remarkably higher content of total dietary fiber, protein, lipids, ash, PA, TSPC, GABA and ORAC as compared to those in 100% CG extrudates. During digestion, PA, TSPC, GABA and ORAC showed good stability in physiological conditions. Higher antioxidant activity and amounts of bioaccessible TSPC and GABA were found in OPM1 and OPM2 digestates as compared to those in 100% CG extrudates.https://www.mdpi.com/2304-8158/11/20/3259pseudocereal grainsgerminationextrusionnutritional qualitybioactive compoundsphysicochemical properties |
| spellingShingle | Luz María Paucar-Menacho Marcio Schmiele Alicia Anais Lavado-Cruz Anggie Liseth Verona-Ruiz Carmen Mollá Elena Peñas Juana Frias Wilson Daniel Simpalo-Lopez Williams Esteward Castillo-Martínez Cristina Martínez-Villaluenga Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties Foods pseudocereal grains germination extrusion nutritional quality bioactive compounds physicochemical properties |
| title | Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties |
| title_full | Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties |
| title_fullStr | Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties |
| title_full_unstemmed | Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties |
| title_short | Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties |
| title_sort | andean sprouted pseudocereals to produce healthier extrudates impact in nutritional and physicochemical properties |
| topic | pseudocereal grains germination extrusion nutritional quality bioactive compounds physicochemical properties |
| url | https://www.mdpi.com/2304-8158/11/20/3259 |
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