Second-generation snacks prepared from quinoa with probiotic. Physicochemical properties, digestibility, antioxidant activity and consumer acceptability.

Food security is a pressing issue, emphasizing the necessity for food designs that address the current geopolitical and geoeconomic challenges. This study evaluates the impact of including different percentages (10 %, 20 %, 30 %, and 60 %) of high protein quinoa flour (HPQF) in the development of a new rice-based snack. The aim is to create four snack formulations with a protein content enriched with probiotics, surpassing those currently available in the market.

Preliminary study of physicochemical, thermal, rheological, and interfacial properties of quinoa oil.

The growing popularity of nutrient-rich foods, among which is quinoa, is due to the increasing demand for healthier choices. Oils and hydrolyzed proteins from these foods may help prevent various health issues. The objective of this work was to perform extraction from the endosperm of the grain from high-protein quinoa flour by physical means a differential abrasive milling process and extracting the oil using an automatic auger extractor at 160°C, as well as characterizing extracted oil.

Characterization of By-products with High Fat Content Derived from the Production of Bovine Gelatin.

 Gelatin is a protein obtained by partial hydrolysis of collagen contained in skins, connective tissue and/or animal bones, which are by-products of the meat industry. The main raw material to produce bovine gelatin is the dermis of the skin, but there is a variation in fat and moisture content depending on the bovine skin origin. As a contribution to the circular economy and sustainability, these by-products with high fat content and the fat released from them during the gelatin production process can be managed for food industries, mainly in the development or formulation of animal feed.

Techno-functional properties of gluten-free pasta from hyperprotein quinoa flour.

Many consumers who are aware of the importance of good nutrition demand quality food alternatives. In particular, many of them are looking for quality, plant-based protein sources such as quinoa. The objective of this work was to evaluate the techno-functional properties of gluten-free pasta from hyperprotein quinoa flour.

Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties.

This research aimed to produce gluten-free snacks on a pilot scale from quinoa flour. These snacks experienced an extrusion process, followed by baking. The effects of these technological processes on carbohydrate and protein digestibility, extractable phenolic compounds (EPP), hydrolyzable phenolic compounds (HPP), antioxidant capacity, and physical properties were evaluated in raw quinoa flour and extruded snacks.