Partial Least Squares Regression Modeling of Physical and Chemical Properties of Corn-Based Snacks Containing Kaniwa and Lupine

摘要

Kaniwa (Chenopodium pallidicaule) and lupine (Lupinus angustifolius) are good gluten-free sources of protein and fiber. The effect of various contents of kaniwa or lupine flour on physical and chemical properties of extruded snacks was investigated. Grain type (kaniwa or lupine), content of kaniwa or lupine flour (20-50% of solids), temperature of die (140-160 degrees C), screw speed (200-500 rpm) and WCM (14-18%) as well as content of protein, ash, fiber and main fatty acids of blend were the predictors in the PLSR model 1. SEI decreased with increasing WCM and content protein and fiber of blend, and increased with increasing screw speed. The stiffness of extrudates containing kaniwa or lupine increased with decreasing screw speed, and increased with increasing WCM, and content of protein and fiber of blend. Extrudates with higher content of kaniwa or lupine presented higher retention of fatty acids and tocopherols while the content of total phenolic compounds and folate was comparable to that of unprocessed flour blends according to PLSR model 2. This study showed that extrudates containing up to 50% kaniwa and at most 20% lupine of solids can maintain high SEI as well as added nutritional value. This study applied successfully PLSR to study the incorporation of kaniwa and lupine to corn-based extrudates.