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Exploring the Future of Extrusion with Andean Grains: Macromolecular Changes, Innovations, Future Trends and Food Security
Author(s)
Universidad Nacional del Santa
Julio Vidaurre-Ruiz
Universidad Nacional Agraria La Molina
Laura Linares-García
Universidad Nacional Agraria La Molina
Ritva Repo‐Carrasco‐Valencia
Universidad Nacional Agraria La Molina
Date Issued
18 de enero de 2025
Type
Other
Volume
80
Issue
1
Series/Report No.
Plant Foods for Human Nutrition
Start Page
38
End Page
38
ISSN
0921-9668
1573-9104
Abstract
This review aimed to explore the impact of extrusion on Andean grains, such as quinoa, kañiwa, and kiwicha, highlighting their macromolecular transformations, technological innovations, and contributions to food security. These grains, which are rich in starch, high-quality proteins, and antioxidant compounds, are versatile raw materials for extrusion, a continuous and efficient process that combines high temperatures and pressures to transform structural and chemical components. Extrusion improves the digestibility of proteins and starches, encourages the formation of amylose-lipid complexes, and increases the solubility of dietary fiber. However, it can degrade heat-sensitive nutrients, such as certain amino acids. The role of extrusion in food innovation is highlighted, especially in the creation of healthy and functional products such as snacks, gluten-free pastas, and meat analogs. Some innovations in the extrusion process and future trends, such as the use of artificial intelligence to optimize formulations and customize products, have been presented. The importance of Andean grains in the fight against food insecurity has been emphasized. These grains can be transformed into accessible, long-lasting, and nutritious foods, diversifying the diet and taking advantage of local resources. This review aims to serve as a valuable guide for researchers, food developers, and policymakers in their pursuit of creating more accessible, nutritious, and sustainable food options to meet escalating global demands for food security and enhanced nutrition.
Keywords