Abstract

PEREZ RAMOS, Katherine; ELIAS PENAFIEL, Carlos  and  DELGADO SORIANO, Víctor. High-protein snack: an extruded from quinoa (Chenopodium quinoa Willd.), tarwi (Lupinus mutabilis Sweet), and sweet potato (Ipomoea batatas L.). Scientia Agropecuaria [online]. 2017, vol.8, n.4, pp.377-388. ISSN 2077-9917.  http://dx.doi.org/10.17268/sci.agropecu.2017.04.09.

The aim of this research was to elaborate a high-protein extruded snack from quinoa (Chenopodium quinoa Willd.), tarwi (Lupinus mutabilis Sweet) and sweet potato starch (Ipomoea batatas L.). For its formulation, the mixture design method was applied using Design Expert® 7.0 software. Quinoa, tarwi and sweet potato starch were the independent variables and the dependent variables were the protein content, expansion index, bulk density and hardness of the extrudates. The optimal formulation was determined by applying the test of desirability based on adjusted regression models, this formulation was obtained by maximizing the protein content and expansion index, and minimizing the hardness and bulk density of the extrudates. The optimal formulation was obtained from a mixture of quinoa, tarwi and sweet potato starch of 57%, 26%, and 17% respectively. Physicochemical analysis of the optimal formula resulted in 20.16% protein, 2.19 expansion index, 0.220 g/cm3 bulk density and 9.31 N hardness. The protein quality of the optimal formulation was determined by the assays of true protein digestibility and true biological value in rats, obtaining 83.5% and 62.9%, respectively

Keywords : mixture design; quinoa; tarwi; sweet potato starch; extrusion.

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