Extruded expanded snacks from hyperprotein quinoa flour

Overview

This solution offers optimized formulations and processing know-how for producing extruded expanded snacks with protein content exceeding 15%, using hyperprotein quinoa flour (HHQ) as the primary protein source. HHQ is obtained through a polishing process applied to quinoa grain, yielding flour with a protein concentration of approximately 35%. This creates a novel protein-starch matrix distinct from whole grain flour, enabling the development of plant-based protein foods with improved nutritional profiles. The technology addresses growing consumer demand for high-protein, plant-based snack options and provides food manufacturers with a scalable formulation platform.

Technical specifications

Key features:

• Hyperprotein quinoa flour (HHQ) with 35% protein concentration obtained through mechanical polishing at pilot scale
• Extruded expanded snack prototypes optimized with HHQ blended with maize and rice flours, achieving protein content above 15%
• Comprehensive characterization of physico-chemical, thermal, rheological, microstructural, and textural properties for both raw materials and finished products
• Experimental validation using factorial designs and central composite designs at laboratory and pilot scale
• Potential for incorporating legume flours (peas, lentils, beans) for differentiated nutritional and functional profiles
• Advanced analytical capabilities including DSC, size exclusion HPLC for molecular weight distribution, zeta potential, SEM microscopy, Maillard reaction monitoring, in vitro PDCAAS, glycemic index assessment, polyphenol content, and antioxidant capacity analysis

Technology readiness level

The technology has been validated at laboratory and pilot scale. HHQ flour production through the polishing process is operational at pilot scale, and extruded expanded snack prototypes with protein concentrations above 15% have been successfully developed and characterized. Future validation will focus on optimizing HHQ blends with additional cereals and legume flours, and deepening the understanding of protein-starch interactions through advanced structural, nutritional, and sensory characterization techniques.