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Abstract del producto

Food security is a pressing issue, emphasizing the necessity for food designs that address the
current geopolitical and geoeconomic challenges. This study evaluates the impact of including
different percentages (10 %, 20 %, 30 %, and 60 %) of high protein quinoa flour (HPQF) in the
development of a new rice-based snack. The aim is to create four snack formulations with a
protein content enriched with probiotics, surpassing those currently available in the market.
Probiotics Bacillus coagulans were added at a 0.1 % concentration. Once the rice flour and quinoa
flour are mixed, they are mixed with the probiotic, to move on to the extrusion process. Following
the incorporation of probiotics, the snacks were packaged in a modified atmosphere, and their
physicochemical properties, Bacillus coagulans probiotic viability, tolerance to artificial gastro-
enteric juice (TAGJ), starch digestibility, and sensory acceptance were assessed.
Significant differences were observed in the expansion index, with the 60 % inclusion snack
exhibiting the least expansion. Despite having a higher density, this snack reached a porosity
index similar to that of the 20 % HPQF snack. Achieving a 17 % protein content in the snacks was
possible with a 60 % inclusion rate. Texture was notably affected by the inclusion of HPQF, with
snacks having higher inclusion levels showing increased hardness. Probiotic viability evaluation
consistently remained above 106 UFC/g of snack, while TAGJ exhibited a viability of 75 %.
Although HPQF inclusion led to a decrease in the glycemic index (GI), snacks still maintained a GI
above 70 %. Regarding antioxidant properties, snacks with 60 % HPQF inclusion displayed su-
perior results, reaching 35.29, 5.52, and 13.74 μmol of AA/g, measured via ABTS, DPPH, and
FRAP methods, respectively. These findings demonstrate a heightened antioxidant capacity
compared to other formulations. Our results indicate that the new probiotic snack serves as a rich
source of protein and probiotics and is well-received sensorially. However, it is worth noting that
it falls within the category of high GI foods, prompting the need for future studies aimed at
reducing this parameter.

Palabras clave

Industrial level, Probiotic snacks, Extrusion process, Food security, Quinoa.