Obtaining Extruded Quinoa (Chenopodium Quinoa Willd) Flavor to Vanilla, Chocolate, Passion Fruit and His Industrial Process

Abstract

Abstract The main objective of this work was to design the industrial process for the elaboration of quinoa extruded (Chenopodium quinoa Willd) of vanilla, chocolate and passion fruit flavors. The first step was the physical, bromatological and microbiological characterization of the raw material according to the `NTE INEN 1673 (2013): Quinoa Requirements'. Next, both the laboratory and industrial processes were performed, in which the unitary operations suitable for precise design were determined, including extrusion, evaporation, mixing and drying. Simultaneously, data of the necessary processes were taken (humidity, temperature and time) which facilitated all engineering calculations essential to generate a daily production using 17 kg of natural quinoa extrude to obtain 22,702 kg of vanilla, 23,491 kg of chocolate or 24,137 kg of passion fruit values that were determined by mass balances. With these processed samples, a sensory evaluation was conducted using a preference test in which the vanilla flavor obtained a 63.03% acceptability, followed by passion fruit with 20.72%, and finally chocolate with 16.22%. Once it was completed, the design was validated through the `NTE INEN 2570 (2011): grain, cereal and seed snacks. Requirements', recording values within the limits recommended by the norm. Thus, the product is suitable for human consumption.

Keywords

• humidity, extrusion, mass balance, food safety, statgraphycs (software)