Second-generation snacks prepared from quinoa with probiotic. Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability.

Food security is a pressing issue, emphasizing the necessity for food designs that address the current geopolitical and geoeconomic challenges. This study evaluates the impact of including different percentages (10 %, 20 %, 30 %, and 60 %) of high protein quinoa flour (HPQF) in the development of a new rice-based snack. The aim is to create four snack formulations with a protein content enriched with probiotics, surpassing those currently available in the market. Probiotics Bacillus coagulans were added at a 0.1 % concentration. Once the rice flour and quinoa flour are mixed, they are mixed with the probiotic, to move on to the extrusion process. Following the incorporation of probiotics, the snacks were packaged in a modified atmosphere, and their physicochemical properties, Bacillus coagulans probiotic viability, tolerance to artificial gastroenteric juice (TAGJ), starch digestibility, and sensory acceptance were assessed. Significant differences were observed in the expansion index, with the 60 % inclusion snack exhibiting the least expansion. Despite having a higher density, this snack reached a porosity index similar to that of the 20 % HPQF snack. Achieving a 17 % protein content in the snacks was possible with a 60 % inclusion rate. Texture was notably affected by the inclusion of HPQF, with snacks having higher inclusion levels showing increased hardness. Probiotic viability evaluation consistently remained above 106 UFC/g of snack, while TAGJ exhibited a viability of 75 %. Although HPQF inclusion led to a decrease in the glycemic index (GI), snacks still maintained a GI above 70 %. Regarding antioxidant properties, snacks with 60 % HPQF inclusion displayed superior results, reaching 35.29, 5.52, and 13.74 µmol of AA/g, measured via ABTS, DPPH, and FRAP methods, respectively. These findings demonstrate a heightened antioxidant capacity compared to other formulations. Our results indicate that the new probiotic snack serves as a rich source of protein and probiotics and is well-received sensorially. However, it is worth noting that it falls within the category of high GI foods, prompting the need for future studies aimed at reducing this parameter.

Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties.

This research aimed to produce gluten-free snacks on a pilot scale from quinoa flour. These snacks experienced an extrusion process, followed by baking. The effects of these technological processes on carbohydrate and protein digestibility, extractable phenolic compounds (EPP), hydrolyzable phenolic compounds (HPP), antioxidant capacity, and physical properties were evaluated in raw quinoa flour and extruded snacks. Extrusion increased digestible starch (RDS) from 7.33 g/100 g bs to 77.33 g /100 g bs. Resistant starch (RS) showed a variation of 2 g/100 g bs. It is noteworthy that protein digestibility increased up to 94.58 g/100 bs after extrusion and baking. These processes increased HPP content, while EPP and carotenoid content decreased. The samples showed significant differences (p < 0.05) in the antioxidant properties determined through the DPPH and ABTS methods. Values of 19.72 ± 0.81 µmol T/g were observed in snacks and 13.16 ± 0.2 µmol T/g in raw flour, but a reduction of up to 16.10 ± 0.68 µmol T/g was observed during baking. The baking process reduced the work of crispness (Wcr) from 0.79 to 0.23 N.mm, while the saturation (C*) was higher in baked ones, showing higher color intensity. The baking process did not influence the viscosity profile. The results in this study respond to the growing interest of the food industry to satisfy consumer demand for new, healthy, and expanded gluten-free snacks with bioactive compounds.