School of Food Science, Washington State University, Pullman, Washington, USA.
Faculty of Chemical and Food Engineering, Institute of Technology of Cambodia, Phnom Penh, Cambodia.
J Food Sci. 2022 Dec;87(12):5349-5362. doi: 10.1111/1750-3841.16360. Epub 2022 Nov 16.
Ten novel breeding lines of quinoa (Chenopodium quinoa Willd) suitable to be grown in the Pacific Northwest of the United States were developed and utilized for extrusion processing. Understanding how a particular breeding line performs during food processing and which properties determine its performance can promote the use of quinoa as an ingredient in value-added products, such as extruded snacks. In this study, extrusion characteristics of the whole seed flours of the novel quinoa breeding lines were evaluated using a co-rotating twin-screw extruder at two temperatures (110°C and 125°C), three screw speeds (200, 350, and 500 rpm), and a moisture content of 18% (w.b.). The expansion ratio (ER) ranged from 1.15 to 2.33 and was negatively influenced by the fat content in the flours. Breeding line 11WAQ-104.88 (WAQ10) exhibited the greatest potential for use in direct expanded foods as it had the highest ER for all conditions studied. Strong correlations were found between ER and pasting properties of the flours, proving the usefulness of the pasting test for flour quality evaluation before extrusion processing. The results demonstrate the potential of using quinoa for producing direct expanded food products and highlight the importance of selecting specific breeding lines for desired product characteristics. PRACTICAL APPLICATION: This study provides the extrusion processing characteristics of 10 new quinoa breeding lines. Based on the information gained, it will be easier for the food industry, including breeders as well as processors, to select the right quinoa variety based on their requirements, and may further help to enhance the use of quinoa.
开发并利用了 10 种适合在美国太平洋西北地区种植的新型藜麦（Chenopodium quinoa Willd）育成系进行挤压加工。了解特定育成系在食品加工过程中的表现以及哪些特性决定其性能，可以促进将藜麦用作增值产品（如挤压小吃）的成分。在这项研究中，使用同向旋转双螺杆挤出机在两个温度（110°C 和 125°C）、三个螺杆速度（200、350 和 500 rpm）和 18%（w.b.）水分含量下评估了新型藜麦育成系全籽粉的挤压特性。膨胀比（ER）范围为 1.15 至 2.33，受面粉中脂肪含量的负面影响。育成系 11WAQ-104.88（WAQ10）在所有研究条件下均具有最高的 ER，表现出在直接膨化食品中应用的最大潜力。发现 ER 与面粉的糊化特性之间存在很强的相关性，证明糊化测试在挤压加工前对面粉质量评估的有用性。结果表明，藜麦具有生产直接膨化食品的潜力，并强调了为所需产品特性选择特定育成系的重要性。实际应用：本研究提供了 10 种新型藜麦育成系的挤压加工特性。基于获得的信息，食品行业（包括种植者和加工者）将更容易根据自己的要求选择合适的藜麦品种，这可能进一步有助于提高藜麦的使用。
