ArticleFoods (Basel, Switzerland)2022
Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
11 citing papers in PubMed.
- Evaluation of Nutritional Labeling and In Vitro Digestibility of Foods with Andean Grains in Peruvian Supermarkets.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Extruded Pseudocereal Snacks Mathematical Modelling Approaches for Prediction and Optimisation: A Review.Foods (Basel, Switzerland) · 2026Review
- Modeling and Optimization of Extruded Corn Product Fortification.Foods (Basel, Switzerland) · 2026Article
- Harnessing underutilized food crops for sustainable extruded snack production: a scoping review.Frontiers in nutrition · 2026Review
- Multifactorial Characterization of Quinoa Varieties Based on Chemical, Functional, and Morphological Parameters.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Optimizing Nutritional and Functional Properties of Gluten-Free Grass Pea and Quinoa Instant Flours: Dual Modification by Sprouting and Extrusion.Food science & nutrition · 2025Article
- Nutritional, Functional and Microbiological Potential of AndeanFoods (Basel, Switzerland) · 2025Review
- Andean Pseudocereal Flakes with Added Pea Protein Isolate and Banana Flour: Evaluation of Physical-Chemical, Microstructural, and Sensory Properties.Foods (Basel, Switzerland) · 2025Article
- Second-generation snacks prepared from quinoa with probiotic. Physicochemical properties,Heliyon · 2024Article
- A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources.Antioxidants (Basel, Switzerland) · 2023Review
- Modifying quinoa protein for enhanced functional properties and digestibility: A review.Current research in food science · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
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.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.