Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties

This research aimed to produce gluten-free snacks on a pilot scale from quinoa flour. These snacks experienced an extrusion process, followed by baking. The effects of these technological processes on carbohydrate and protein digestibility, extractable phenolic compounds (EPP), hydrolyzable phenolic compounds (HPP), antioxidant capacity, and physical properties were evaluated in raw quinoa flour and extruded snacks. Extrusion increased digestible starch (RDS) from 7.33 g/100 g bs to 77.33 g /100 g bs. Resistant starch (RS) showed a variation of 2 g/100 g bs. It is noteworthy that protein digestibility increased up to 94.58 g/100 bs after extrusion and baking. These processes increased HPP content, while EPP and carotenoid content decreased. The samples showed significant differences (p < 0.05) in the antioxidant properties determined through the DPPH and ABTS methods. Values of 19.72 ± 0.81 µmol T/g were observed in snacks and 13.16 ± 0.2 µmol T/g in raw flour, but a reduction of up to 16.10 ± 0.68 µmol T/g was observed during baking. The baking process reduced the work of crispness (Wcr) from 0.79 to 0.23 N.mm, while the saturation (C*) was higher in baked ones, showing higher color intensity. The baking process did not influence the viscosity profile. The results in this study respond to the growing interest of the food industry to satisfy consumer demand for new, healthy, and expanded gluten-free snacks with bioactive compounds.