Design of cañihua-rice: Development and characterization of an analogue of rice by warm-extrusion of cañihua (Chenopodium pallidicaule Aellen) and rice (Oryza sativa) flours

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dc.article.number100193
dc.catalogadoraba
dc.contributor.authorQuispe, A. J.
dc.contributor.authorMoreno Constenla, María Carolina
dc.contributor.authorLeon, Alicia M.
dc.contributor.authorBouchon Aguirre, Pedro Alejandro
dc.contributor.authorMedina Espinoza, Wenceslao T.
dc.date.accessioned2025-07-01T19:36:14Z
dc.date.available2025-07-01T19:36:14Z
dc.date.issued2024
dc.description.abstractMany countries have native crops with excellent protein quality that are not widely consumed because they have been displaced by introduced crops such as rice. This work proposes the design of food matrices combining the structural and physical qualities of rice with high cañihua protein quality, a South America highlands ancestral crop. Different extruded cañihua-rice mixtures were physically and microstructurally characterized and compared with those of brown and extruded-rice. Cañihua-rice grains were treated by warm-extrusion process to give formulations of 10%−90% and 20%−80% of cañihua flour and rice flour, respectively. Physicochemical analyses showed that protein contents resulting from addition of cañihua-rice grains were 8.8% and 10%, respectively, compared to 7% of rice flour. Hardness of cooked cañihua-rice grains was similar to extruded-rice and slightly lower than cooked brown rice, while color of these grains was between those of extruded and brown rice. Microstructural analyses (FESEM and micro-CT) showed that extruded cañihua-rice mixtures had heterogeneous particles of cañihua flour embedded in rice flour structure. Sensorial analysis showed that cooked cañihua-rice from Cupi10 were similar to brown rice cooked. Finally, extruded cañihua-rice mixtures constituted a novel food matrix that could be used to increase the nutritional levels for consumers of rice.
dc.description.funderCONCYTEC “Improvement and Expansion of the Services of the National System of Science, Technology and Technological Innovation” 8682-PE; Folio: 133–2018-FONDECYT- BM-IADT-AV
dc.description.funderANID/FONDEQUIP; Folio: EQM130028, EQM 170087
dc.format.extent12 páginas
dc.fuente.origenORCID
dc.identifier.doi10.1016/j.foohum.2023.12.001
dc.identifier.eissn2949-8244
dc.identifier.urihttps://doi.org/10.1016/j.foohum.2023.12.001
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/104807
dc.information.autorucEscuela de Ingeniería; Moreno Constenla, María Carolina; S/I; 18031
dc.information.autorucEscuela de Ingeniería; Medina Espinoza, Wenceslao T.; S/I; 174359
dc.language.isoen
dc.nota.accesocontenido parcial
dc.revistaFood and Humanity
dc.rightsacceso restringido
dc.subjectCañihua flour
dc.subjectRice analog
dc.subjectWarm extrusion
dc.subjectMicrostructure
dc.subject.ddc620
dc.subject.deweyIngenieríaes_ES
dc.titleDesign of cañihua-rice: Development and characterization of an analogue of rice by warm-extrusion of cañihua (Chenopodium pallidicaule Aellen) and rice (Oryza sativa) flours
dc.typeartículo
dc.volumen2
sipa.codpersvinculados18031
sipa.codpersvinculados174359
sipa.trazabilidadORCID;2025-06-30
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