Extruded corn grits-quinoa blends. I. Proximate composition, nutritional properties and sensory evaluation.
Coulter L.A. | Lorenz K.
Quinoa, a high protein, high lysine grain, was blended with corn grits at levels of 10, 20, and 30%. These blends were extruded under various conditions. Proximate composition, nitrogen solubility and in-vitro digestibility of the ran, materials and products were determined. Sensory analysis was performed to judge the acceptability of the products. Quinoa addition produced unprocessed and extruded products which were higher in protein, fiber, ash and some amino acids than 100% corn grit products. The products containing quinoa had a greater nitrogen solubility and a somewhat lower in-vitro digestibility than the products containing only corn grits. Sensory evaluation of the extruded blends indicated that the products were acceptable.
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