Harina germinadas de Maíz morado y Quinua andina para la producción de cereales extruidos: propiedades tecnológicas y aceptación sensorial

Sprouted flour of purple corn and Andean quinoa for the production of extruded cereals: technological properties and sensory acceptance

Autores/as

DOI:

https://doi.org/10.61210/kany.v3i1.182

Palabras clave:

Extrusión termoplástica, germinación, maíz morado, quinua, alimento funcional

Resumen

La presente investigación tuvo como objetivo desarrollar cereales extruidos funcionales a partir de harinas germinadas de maíz morado (Zea mays L.) y quinua andina (Chenopodium quinoa), evaluando su efecto en las propiedades tecnológicas y la aceptación sensorial. Se formularon 17 mezclas con proporciones variables de maíz morado germinado (5–35%) y quinua germinada (65–95%), procesadas por extrusión a temperaturas entre 120 °C y 130 °C. La formulación óptima (35% maíz morado germinado, 65% quinua germinada, 124.71 °C) presentó la mayor capacidad antioxidante (ORAC = 1427.74 µmol TE/mg) y contenido de polifenoles (TPC = 64.95 mg GAE/100 g). Se observó que a mayor contenido de maíz morado y temperaturas elevadas, los snacks presentaron colores más oscuros, mayor crocancia y menor contenido graso, mientras que la quinua germinada contribuyó a una mayor retención de proteínas y mejor textura uniforme. El análisis sensorial indicó que la formulación influye significativamente en la aceptación general (P < 0.05), siendo preferidas aquellas con equilibrio entre ingredientes y temperatura moderada. En conclusión, el uso combinado de harinas germinadas de granos andinos permite obtener productos extruidos con alto valor nutricional, buenas propiedades tecnológicas y elevada aceptabilidad sensorial, destacando su potencial como alternativa saludable e innovadora en la industria alimentaria local.

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Publicado

06/30/2025

Cómo citar

Gonzales Capcha, J. K., Sánchez Vaca, D. Ángel, & Lavado Cruz, A. (2025). Harina germinadas de Maíz morado y Quinua andina para la producción de cereales extruidos: propiedades tecnológicas y aceptación sensorial: Sprouted flour of purple corn and Andean quinoa for the production of extruded cereals: technological properties and sensory acceptance. KANYÚ, 3(1), 38–59. https://doi.org/10.61210/kany.v3i1.182

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Vol. 3 Núm. 1 (2025): Kanyú (Volumen 3 - Núm. 1), 2025

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Derechos de autor 2025 John Kelby Gonzales Capcha, Daniel Ángel Sánchez Vaca, Alicia Lavado Cruz

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