Physicochemical properties and acceptability of three formulations containing fava bean, quinoa, and corn flour extrudates

  • Frank F. Velásquez-Barreto Universidad Nacional Autónoma de Chota https://orcid.org/0000-0001-8954-9769
  • Edson E. Ramirez-Tixe Universidad Nacional Autónoma de Chota
  • Mariana D. Salazar-Irrazabal Universidad Nacional de Huancavelica
  • Elias Salazar-Silvestre Universidad Nacional de Huancavelica
Keywords: Chenopodium, acceptability, andean foods, instant foods, food formulations

Abstract

Andean grains are widely distributed in the high areas of the Andean Highlands and can help reduce malnutrition owing to their high content of protein and balance of essential amino acids. Recently, the consumption of these grains has changed as they are increasingly used for instant food mixtures. However, a good design and formulation are necessary to maintain the nutritional value and sensory characteristics of Andean grains. In this study, we evaluated the physicochemical properties and acceptability of three formulations containing extruded corn (Zea mays L.), fava bean (Vicia faba L.), and quinoa (Chenopodium quinoa Willd) flours. Grain samples were collected from the town center of Choclococha, Acobamba, Huancavelica, Peru and were extruded at 95 °C. Subsequently, three flour formulations were prepared. The formulation comprising 30% fava bean flour, 58% quinoa flour, and 12% corn flour consisted of 18.64% protein, 4.87% fat, 8.4% humidity, 2.99% ash, and 62.44% carbohydrates. This formulation with the highest quinoa flour content presented the highest acceptability in terms of color odor, and flavor, and also the highest protein content and digestibility (72.6%) of all analyzed formulations. Thermal analysis and pasting testing indicated that the formulation with the highest acceptability did not contain native starch; moreover, the proteins in this formulation were denatured.

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Published
2020-12-10
How to Cite
Velásquez-Barreto, F., Ramirez-Tixe, E., Salazar-Irrazabal, M., & Salazar-Silvestre, E. (2020). Physicochemical properties and acceptability of three formulations containing fava bean, quinoa, and corn flour extrudates. Revista De Ciencias Agrícolas, 37(2). Retrieved from https://revistas.udenar.edu.co/index.php/rfacia/article/view/6143