Effects of Moisture Content and Lime Concentrate on Physiochemical, Mechanical, and Sensory Properties of Quinoa Snacks: An Ancient Andean Crop in Puno, Peru

Effects of Moisture Content and Lime Concentrate on Physiochemical, Mechanical, and Sensory Properties of Quinoa Snacks: An Ancient Andean Crop in Puno, Peru

The growing global demand for healthy, gluten-free snacks has driven the food industry to explore innovative products that fit consumer preferences. This study focused on developing a gluten-free, energy-dense, and crunchy snack called Quispiño, made from quinoa (<i>Chenopodium quinoa</i>...

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Bibliographic Details
Main Authors: Carmen Mindani, Edwin O. Baldeón, Vladimiro Ibáñez, Fredy Calizaya, Carmen Taipe, Jorge Zegarra, Melvin Pozo
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:AgriEngineering
Subjects:
quinoa
ancient crop
gluten-free-snack
extrusion
quispiño
lime and calcium
Online Access:https://www.mdpi.com/2624-7402/6/4/223
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