Physicochemical properties and acceptability of three formulations containing fava bean, quinoa and corn flour extrudates
DOI:
https://doi.org/10.22267/rcia.203702.136Keywords:
Chenopodium, acceptability, andean foods, instant foods, food formulationsAbstract
Andean grains, widely distributed in the high areas of the Andean Highlands, can help to reduce malnutrition owing to their high content of protein and balance of essential amino acids. Recently, their consumption has changed as they are increasingly used for instant food mixtures. However, a better design and formulation are necessary to maintain Andean grains’ nutritional value and characteristics. 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 Choclococha, Acobamba, Huancavelica, Peru, and 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 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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References
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Jiangping, Y.; Xiuting, H.; Shunjing, L.; Wei, L.; Jun, C.; Chengmei, L.; Zhiru, Z. (2017). Properties of starch after extrusion: A review. Starch‐Stärke. 70(11-12): 1700110. doi: https://doi.org/10.1002/star.201700110
Kotue, T.C.; Marlyne, J.M.; Wirba, L.Y. (2018). Nutritional properties and nutrients chemical analysis of common beans seed. MOJ Biol Med. 3(3):41-47. doi: 10.15406/mojbm.2018.03.00074
Mendoza-Jiménez, Y.; Eusebio-Moreno, J.; Álvarez-García, R.; Abreu-Corona, A.; Vergas-Hernández, G.; Téllez-Jurado, A.; Tovar-Jiménez, X. (2018). Actividad antioxidante de los hidrolizados proteicos del frijol común (Phaseolus vulgaris) cv negro primavera-28 y flor de durazno. Rev. Ciencias Biológicas y de la Salud. 20(2): 25-30.
Miranda, S.; Esquivel, J.; Ruiz J.; Rivers, E. (2015). Análisis proximal de granos de arroz, frijol, maíz y café comercializados en el mercado Roberto Huembes de Managua. Rev. Universidad y Ciencia. 8(13): 41-46.
Paredes‐López, O; Bello‐Pérez, L., López, G. (1994). Amylopectin-structural, gelatinization and retrogradation studies. Rev. Food Chemistry. 50: 411-417.
Patil, S.; Brennan, M.; Mason, S.; Brennan, C. (2016). The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack. Foods. 5. (26):1-8. doi: https://doi.org/10.3390/foods5020026
Pérez-Gallardo, A.; Bello-Pérez, L.; García-Almendárez, B.; Montejano-Gaitán, G.; Barbosa-Cánovas, G.; Regalado, C. (2012). Effect of structural characteristics of modified waxy corn starches on rheological properties, film-forming solutions, and on water vapor permeability, solubility, and opacity of films. Starch/Stärke. 64: 27–36. doi: https://doi.org/10.1002/star.201100042
Peruvian Technical Standards. (2008). Análisis sensorial. Directrices para la utilización de escalas de respuestas cuantitativas (ISO 4121).
Sathya, D.; Devi, V. (2018). Nutritional and Biological properties of Vicia faba L.: A perspective review. Rev. International Food Research Journal. 25(4): 1332-1340.
Tovar-Hernández, C.; Perafán-Gil, E.; Enríquez-Collazos, M.; Pismag-Portilla, Y.; Ceron- Fernandez, L. (2017). Evaluación del efecto del proceso de extrusión en harina de quinua (Chenopodium quinoa Willd) normal y germinada. Biotecnología en el Sector Agropecuario y Agroindustrial. 15(2): 30-38. doi: http://dx.doi.org/10.18684/BSAA(15)30-38
USDA - United States Department of Agriculture. (2015). National Nutrient Database for Standard Reference Release, 28 (Basic Reports). Recuperada de https://cutt.ly/Dhi1txG
Velásquez-Barreto, F.; Bello-Pérez, L.; Yee-Madeira, H.; Velezmoro, C. (2019). Esterification and Characterization of Starch From Andean Tubers. Starch-Starke. 71(1-2): 1-8. doi: https://doi.org/10.1002/star.201800101
Wani, I.; Sogi, D.; Hamdani, A.; Gani, A.; Bha, N.; Shah, A. (2016). Isolation, composition, and physicochemical properties of starch from legumes: A review. Starch-Starke. 68 (9-10): 834-845. doi: https://doi.org/10.1002/star.201600007
Ye, J.; Hu, X.; Luo, S.; Liu, W.; Chen, J.; Zeng, Z.; Liu, C. (2018). Properties of starch after extrusion: A review. Starch-Starke. 70 (1700110): 1-8. doi: https://doi.org/10.1002/star.201700110.
Alama, M.; Kaurb, J.; Khairab, H.; Guptab, K. (2015). Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review. Critical Reviews in Food Science and Nutrition. 56(3): 445-75. doi: https://doi.org/10.1080/10408398.2013.779568
Arzapalo, D.; Huamán, K.; Quispe, M.; Espinoza, C. (2015). Extracción y caracterización del almidón de tres variedades de quinua (Chenopodium quinoa Willd) negra collana, pasankalla roja y blanca Junín. Rev. Soc. Quím. Perú. 81 (1): 44-54.
Bergesse, A.; Boiocchi, P.; Calandri, E.; Cervilla, N.; Gianna, V.; Guzmán, C.; Miranda, V.; Patricia, P.; Montoya, P.; Mufari, J. (2015). Aprovechamiento integral del grano de quinua: Aspectos Tecnológicos, Fisicoquímicos, Nutricionales y Sensoriales. 1° ed. Córdoba: Edgardo Luis Calandri. 262p.
Bustillos-Rodríguez, J.; Tirado-Gallegos, J.; Ordóñez-García, M.; Zamudio-Flores, P.; Ornelas-Paz, J.; Acosta-Muñiz, C.; Gallegos-Morales, G.; Páramo-Calderón, D.; Rios-Velasco, C. (2018). Physicochemical, thermal and rheological properties of three native corn starches. Food Science and Technolpgy. 39(1): 149-157. doi: https://doi.org/10.1590/fst.28117
Cerón-Fernandez, C.; Guerra-Morcillo, L.; Legarda-Quintero, J.; Enríquez-Collazos, M.; Pismag-Portilla, Y. (2016). Efecto de la extrusión sobre las características físico-químicas de harina de quinua (Chenopodium quinoa Willd). Biotecnología en el Sector Agropecuario y Agroindustrial. 14 (2): 92-99. doi: http://dx.doi.org/10.18684/BSAA(14)92-99
Coda, R.; Melama, L.; Rizzello, C.; Curiel, J.; Sibakov, J.; Holopainen, U.; Pulkkinen, M.; Sozer, N. (2015). Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties. International Journal of Food Microbiology. 193: 34-42. doi: https://doi.org/10.1016/j.ijfoodmicro.2014.10.012
Delgado-Andrade, C.; Olías, R.; Jiménez-López, J.; Clemente A. (2016). Aspectos de las legumbres nutricionales y beneficiosos para la salud humana. Arbor. 192(779): a313. doi: http://dx.doi.org/10.3989/arbor.2016.779n3003
Estévez, V.; Araya, M. (2016). La dieta sin gluten y los alimentos libres de gluten. Chile de Nutrición. 43 (4): 420-433. doi: http://dx.doi.org/10.4067/S0717-75182016000400014
Estrada, Y.; Martínez, A.; Rafael, C.; Armando, F. (2015). Characterization of Extruded Blends of Corn and Beans (Phaseolus Vulgaris) Cultivars: Peruano and Black-Querétaro under Different Extrusion Conditions. International Journal of Food Properties, 18(2): 638–2651. doi: https://doi.org/10.1080/10942912.2014.999862
Etemadi, F.; Hashemi, M.; Autio, W.R.; Mangan, F.X.; Zandvakili, O. (2018). Yield and Accumulation Trend of Biomass and L‐DOPA in Different Parts of Eight Faba Bean Cultivars. Crop Sci. 58(1): 2020-2028. doi: https://doi.org/10.2135/cropsci2018.03.0172
Filho, A.; Pirozi, M.; Borges J.; Pinheiro, H.; Chaves, J.; Coimbra, J. (2017). Quinoa: nutritional, functional and antinutritional aspects. Crit Rev Food Sci Nutr. 57(8): 1618-1630. doi: https://doi.org/10.1080/10408398.2014.1001811
Food and Agriculture Organization (FAO)/ World Health Organization (WHO). (2016). Comisión del Codex Alimentarius: Revisión de la norma para preparados complementarios (codex stan 156-1987). Recuperado de https://cutt.ly/ihiNbGu
Hernández-Bolívar, G.; Matute-Sapuysky, I.; Moreno-Hernández, D.; Araujo-González, M.; Ramírez-Alfonzo, L.; Linares-Padrón, H.; Mercedes-Arveláez, Y.; Loaiza-González, J.; Monsalve, J.; Judith, M. (2015). Valor nutricional de la harina de haba (Vicia faba L.) en la alimentación de alevines de Coporo (Prochilodus mariae). Revista Científica, FCV-LUZ. 25(3): 255 – 259.
Jiangping, Y.; Xiuting, H.; Shunjing, L.; Wei, L.; Jun, C.; Chengmei, L.; Zhiru, Z. (2017). Properties of starch after extrusion: A review. Starch‐Stärke. 70(11-12): 1700110. doi: https://doi.org/10.1002/star.201700110
Kotue, T.C.; Marlyne, J.M.; Wirba, L.Y. (2018). Nutritional properties and nutrients chemical analysis of common beans seed. MOJ Biol Med. 3(3):41-47. doi: 10.15406/mojbm.2018.03.00074
Mendoza-Jiménez, Y.; Eusebio-Moreno, J.; Álvarez-García, R.; Abreu-Corona, A.; Vergas-Hernández, G.; Téllez-Jurado, A.; Tovar-Jiménez, X. (2018). Actividad antioxidante de los hidrolizados proteicos del frijol común (Phaseolus vulgaris) cv negro primavera-28 y flor de durazno. Rev. Ciencias Biológicas y de la Salud. 20(2): 25-30.
Miranda, S.; Esquivel, J.; Ruiz J.; Rivers, E. (2015). Análisis proximal de granos de arroz, frijol, maíz y café comercializados en el mercado Roberto Huembes de Managua. Rev. Universidad y Ciencia. 8(13): 41-46.
Paredes‐López, O; Bello‐Pérez, L., López, G. (1994). Amylopectin-structural, gelatinization and retrogradation studies. Rev. Food Chemistry. 50: 411-417.
Patil, S.; Brennan, M.; Mason, S.; Brennan, C. (2016). The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack. Foods. 5. (26):1-8. doi: https://doi.org/10.3390/foods5020026
Pérez-Gallardo, A.; Bello-Pérez, L.; García-Almendárez, B.; Montejano-Gaitán, G.; Barbosa-Cánovas, G.; Regalado, C. (2012). Effect of structural characteristics of modified waxy corn starches on rheological properties, film-forming solutions, and on water vapor permeability, solubility, and opacity of films. Starch/Stärke. 64: 27–36. doi: https://doi.org/10.1002/star.201100042
Peruvian Technical Standards. (2008). Análisis sensorial. Directrices para la utilización de escalas de respuestas cuantitativas (ISO 4121).
Sathya, D.; Devi, V. (2018). Nutritional and Biological properties of Vicia faba L.: A perspective review. Rev. International Food Research Journal. 25(4): 1332-1340.
Tovar-Hernández, C.; Perafán-Gil, E.; Enríquez-Collazos, M.; Pismag-Portilla, Y.; Ceron- Fernandez, L. (2017). Evaluación del efecto del proceso de extrusión en harina de quinua (Chenopodium quinoa Willd) normal y germinada. Biotecnología en el Sector Agropecuario y Agroindustrial. 15(2): 30-38. doi: http://dx.doi.org/10.18684/BSAA(15)30-38
USDA - United States Department of Agriculture. (2015). National Nutrient Database for Standard Reference Release, 28 (Basic Reports). Recuperada de https://cutt.ly/Dhi1txG
Velásquez-Barreto, F.; Bello-Pérez, L.; Yee-Madeira, H.; Velezmoro, C. (2019). Esterification and Characterization of Starch From Andean Tubers. Starch-Starke. 71(1-2): 1-8. doi: https://doi.org/10.1002/star.201800101
Wani, I.; Sogi, D.; Hamdani, A.; Gani, A.; Bha, N.; Shah, A. (2016). Isolation, composition, and physicochemical properties of starch from legumes: A review. Starch-Starke. 68 (9-10): 834-845. doi: https://doi.org/10.1002/star.201600007
Ye, J.; Hu, X.; Luo, S.; Liu, W.; Chen, J.; Zeng, Z.; Liu, C. (2018). Properties of starch after extrusion: A review. Starch-Starke. 70 (1700110): 1-8. doi: https://doi.org/10.1002/star.201700110.
Published
2020-12-10
How to Cite
Velásquez-Barreto, F. F., Ramirez-Tixe, E. E., Salazar-Irrazabal, M. D., & 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), 40–48. https://doi.org/10.22267/rcia.203702.136
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Research Article
