Processing and properties of quinoa cake

Abstract

[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Quinoa is a pseudocereal originated in the Andean region. The seeds are gluten-free and are highly appreciated for their balanced composition of essential amino acids. In this study, a puffed cake product was developed with quinoa extrudates and rice blends. In addition, degradations of saponin in quinoa after extrusion and puffing were analyzed. Quinoa cakes were made by puffing of the quinoa extrudates and parboiled rice blends. The experiment factorial design was 2 x 4 x 1 x 3 x 3 with replications, which were two extrusion moisture, four blending ratio, one puffing moisture, three heating temperature and time. Quinoa cakes were evaluated for their specific volume, color, integrity and hardness. All four processing parameters had significant effects on all product attributes, except the effects of heating temperature and time were not significant on hardness. Texture analysis data indicated that quinoa cakes with an aw between 0.1 and 0.2 were crispy and low in hardness. The RP-HPLC chromatographs also showed that both extrusion and puffing generally reduced the three main quinoa saponin peaks.