Optimization study of pasta extruded with quinoa flour (Chenopodium quinoa willd)

Optimization study of pasta extruded with quinoa flour (Chenopodium quinoa willd)

This study focused on obtaining an optimal spaghetti-type paste from quinoa flour (60–75%), cassava starch (1.5–5.0%) and water (25–40%) as variable factors and as a fixed egg-white factor (9%). In order to obtain a paste with the highest percentage of protein, the response surface methodology (MSR)...

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Bibliographic Details
Main Authors: Olga Lucía Torres Vargas, Mariana Lema González, Yessica Viviana Galeano Loaiza
Format: Article
Language:English
Published: Taylor & Francis Group 2021-01-01
Series:CyTA - Journal of Food
Subjects:
experimental design
pasta
protein
rheology
sensory
Online Access:http://dx.doi.org/10.1080/19476337.2021.1883116

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