Personal Info
Title: 
Mr
First Name: 
Jose Martin
Last name: 
Ramos Diaz
Gender: 
Male
Country: 
Finland
City: 
Helsinki
Address: 
Talonpojantie 17 502
Zip: 
00790
Phone: 
+358191 58204
Fax: 
+358191 58460
Institution: 
University of Helsinki
Department: 
Food and Environmental Sciences
Research Field: 
Food technology
Description of research relevant to the action : 

 

 

 

USE OF QUINOA, AMARANTH, KAÑIWA AND LUPINE FOR THE DEVELOPMENT OF GLUTEN-FREE EXTRUDED SNACKS

The present research focuses on the study of corn-based extrudates containing varying concentrations of amaranth/ quinoa/ kañiwa/ lupine flour (tested flours). This responds to the growing necessity for novel gluten-free products in Nordic countries.

This research consists of four sub-studies: (1) Investigation of the effects of extrusion variables on response variables, (2) sensory evaluation of expanded extrudates, (3) analysis of bioactive compounds and mineral bioavailability in sensory acceptable extrudates, and (4) evaluation of lipid stability of sensory acceptable extrudates in storage. The successful conduction of these sub-studies seeks to address questions raised during the conduction of preliminary studies which led to two publications: Master’s thesis and article manuscript.

According to our preliminary studies, corn-based extrudates containing (20% of solids) amaranth/ quinoa/ kañiwa showed significantly higher sectional expansion index (SEI) than pure corn extrudates (control); these extrudates also presented remarkable stability after exposure to high humidity conditions. For this reason, we found the necessity to continue with this research work by evaluating the effect of varying concentrations of tested flours.

Publication: 
I agree that my data entered above may be published in a list for COST-members
STSMs referring: 
Yes
WG option 1: 
WG1
WG option 2: 
WG3
Scientific Data
Scientific approach: 
Applied
Target of research: 
Structure analyses
Formulation
Processing
Bioactives protection and delivery
Food systems: 
Solid emulsions
Solid foams
Scale of investigation: 
macro
Area of investigation: 
Morphology
Texture
Rheological properties
Macro diffusion
Data treatment: 
Basic statistic
Modelling