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. 2022 Oct 18;11(20):3259.
doi: 10.3390/foods11203259.

Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties

Luz María Paucar-Menacho  1 , Marcio Schmiele  2 , Alicia Anais Lavado-Cruz  1 , Anggie Liseth Verona-Ruiz  1 , Carmen Mollá  3 , Elena Peñas  3 , Juana Frias  3 , Wilson Daniel Simpalo-Lopez  1 , Williams Esteward Castillo-Martínez  1 , Cristina Martínez-Villaluenga  3
Affiliations

Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties

Luz María Paucar-Menacho et al. Foods. .

Abstract

The tailored formulation of raw materials and the combination of grain germination and extrusion processes could be a promising strategy to achieve the desired goal of developing healthier expanded extrudates without compromising sensory properties. In this study, modifications in the nutritional, bioactive profile and physicochemical properties of corn extrudates as influenced by the complete or partial replacement by sprouted quinoa (Chenopodium quinoa Willd) and cañihua (Chenopodium pallidicaule Aellen) were investigated. A simplex centroid mixture design was used to study the effects of formulation on nutritional and physicochemical properties of extrudates, and a desirability function was applied to identify the optimal ingredient ratio in flour blends to achieve desired nutritional, texture and color goals. Partial incorporation of sprouted quinoa flour (SQF) and cañihua flour (SCF) in corn grits (CG)-based extrudates increased phytic acid (PA), total soluble phenolic compounds (TSPC), γ-aminobutyric acid (GABA) and oxygen radical antioxidant activity (ORAC) of the extrudates. Sprouted grain flour usually results in an deleterious effect physicochemical properties of extrudates, but the partial mixture of CG with SQF and SCF circumvented the negative effect of germinated flours, improving technological properties, favoring the expansion index and bulk density and increasing water solubility. Two optimal formulations were identified: 0% CG, 14% SQF and 86% SCF (OPM1) and 24% CG, 17% SQF and 59% SCF (OPM2). The optimized extrudates showed a reduced amount of starch and remarkably higher content of total dietary fiber, protein, lipids, ash, PA, TSPC, GABA and ORAC as compared to those in 100% CG extrudates. During digestion, PA, TSPC, GABA and ORAC showed good stability in physiological conditions. Higher antioxidant activity and amounts of bioaccessible TSPC and GABA were found in OPM1 and OPM2 digestates as compared to those in 100% CG extrudates.

Keywords: bioactive compounds; digestion; extrusion; germination; nutritional quality; physicochemical properties; pseudocereal grains.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Extruded production workflow. From left to right: At the top—weighing and blending of raw materials; setting up of operation parameters; flour blends feeding and water conditioning. At the bottom—extrusion and cutting of the extrudate into pieces; cooling and storage of the extrudate in bioriented polypropylene bags.
Figure 2
Figure 2
Contour plots of predicted phytic acid (PA), γ-aminobutyric acid (GABA), total soluble phenolic compounds (TSPC) and oxygen radical absorbance capacity (ORAC) in extrudates elaborated with different ratios of CG, SQF and SCF.
Figure 3
Figure 3
Images of extrudates made of CG (F1), SQF (F2), SCF (F3), binary (F4–F6) and ternary (F6–F12) flour blends of the same. Abbreviations: CG, corn grit; SCF, sprouted cañihua flour; SQF, sprouted quinoa flour.
Figure 4
Figure 4
Contour plots of predicted expansion index, bulk density, shear work, water absorption index and water solubility index.
Figure 5
Figure 5
Contour plots predicted for instrumental color parameters (L*, a*, b*).
See this image and copyright information in PMC

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