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Emerging Opportunities for Expanded Cereals and Andean Grains for the Development of Innovative Foods
Author(s)
Universidad Nacional del Santa
Julio Vidaurre‐Ruiz
Universidad Nacional Agraria La Molina
José Martín Ramos-Díaz
Natural Resources Institute Finland
Ritva Repo‐Carrasco‐Valencia
Universidad Nacional Agraria La Molina
Date Issued
14 de octubre de 2025
Type
Other
Volume
80
Issue
4
Series/Report No.
Plant Foods for Human Nutrition
Start Page
171
End Page
171
ISSN
0921-9668
1573-9104
Abstract
Andean grains and cereals such as quinoa (Chenopodium quinoa Willd.), kañiwa (Chenopodium pallidicaule Aellen), and amaranth (Amaranthus caudatus) are emerging as strategic ingredients in the formulation of innovative foods owing to their high nutritional value, absence of gluten, and richness of bioactive compounds. This scientific review provides an in-depth analysis of the physical and technological mechanisms involved in thermal expansion (puffing and popping), including traditional (direct fire and sand bed), conventional (puffing gun), and emerging (microwave and infrared) methods. Critical factors affecting puffing efficiency (moisture content, temperature, pressure, and grain structure) and their impact on physicochemical properties, such as starch gelatinization, protein digestibility, and preservation of functional compounds, are discussed. Furthermore, the potential of expanded grains for food customization through 3D printing was explored, highlighting their favorable rheological behavior and formulation capacity. Finally, industrial opportunities and technical challenges that pave the way for functional and sustainable food innovation adapted to different population groups are identified.
Keywords