ArticleFoods (Basel, Switzerland)2023
Third-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours: Microwave Expansion Kinetics and Characterization.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Review
- Review
- From Ethnobotany to Food Innovation: Applications and Functional Potential ofFoods (Basel, Switzerland) · 2025Review
- Nutritional, Thermal, and Energetic Characterization of Two Morphotypes of Andean Mashua (Molecules (Basel, Switzerland) · 2025Article
- Characterization, mathematical modeling of moisture sorption isotherms and bioactive compounds of Andean root flours.Current research in food science · 2024Article
- Characterization of Second-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
5 authors.
Funding
Abstract
Andean tubers and tuberous roots have nutritional and medicinal properties transferred through ancestral generations. In this study, we aim to promote cultivation and consumption by developing a snack based on these crops. Corn grits were thoroughly mixed with sweet potato, mashua, and three varieties of oca flour (white, yellow, and red) in an 80:20 ratio, and a single-screw laboratory extruder was utilized to produce third-generation (3G) dried pellets. Microwave expansion was studied, and the dried 3G pellets and expanded snacks were characterized. The microwave expansion curves of the dried 3G pellets were adjusted to the Page, logarithmic, and Midilli-Kucuk models. During the characterization, the influence of the raw material composition was observed in sectional expansion, water content, water activity, water absorption, water solubility, swelling, optical and textural properties, and bioactive compounds. According to global color variation (mixture vs. expanded and dried vs. expanded) and bioactive compound analysis, the mashua suffered little chemical change or nutritional loss during the process. The extrusion process was shown to be an ideal method for manufacturing snacks from Andean tuber flours.
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Registered trials
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