Optimization study of pasta extruded with quinoa flour (Chenopodium quinoa willd)

Figures & data

Table 1. Combination of factors yielded by the experimental design with their respective protein analysis.

Tabla 1. Combinación de factores arrojados por el diseño experimental con su respectivo análisis de proteína

Formulations	Factors			Response variable
STP	Quinoa flour (%)	Yucca starch (%)	Water (%)	Protein (%)
1	75.00	1.50	32.50	21.81
2	67.50	5.00	40.00	24.24
3	60.00	5.00	32.50	30.36
4	67.50	3.25	32.50	23.76
5	67.50	1.50	40.00	27.00
6	60.00	1.50	32.50	32.24
7	75.00	5.00	32.50	24.79
8	60.00	3.25	40.00	25.56
9	67.50	5.00	25.00	22.63
10	75.00	3.25	25.00	19.92
11	75.00	3.25	40.00	19.94
12	67.50	3.25	32.50	23.76
13	60.00	3.25	25.00	21.57
14	67.50	1.50	25.00	18.47
15	67.50	3.25	32.50	23.76
PTSO	60.00	1.50	35.28	32.96

STP: formulations of spaghetti-type pasta; OSTP: optimal spaghetti-type pasta. Source: Statgraphics Centurion XVIII program.

PTS: formulaciones de pastas tipo espagueti; PTSO: pasta tipo espagueti óptima. Fuente: Programa Statgraphics Centurión XVIII.

Table 2. Composition of the formula for the optimal spaghetti-type pasta (OSTP), obtained through response surface design.

Tabla 2. Composición de la pasta óptima tipo espagueti (PTSO), obtenida mediante diseño de superficie de respuesta

Factors	Minimum Level	Maximum Level	Optimal (OSTP)
% Quinoa flour	60.00%	75.00%	60.00%
% Yucca starch	1.50%	5.00%	1.50%
% water	25.00%	40.00%	35.28%

OSTP: optimal spaghetti-type pasta. Source: Statgraphics Centurion XVIII program.

PTSO: pasta tipo espagueti óptima. Fuente: Statgraphics Centurion XVIII program.

Figure 1. 3-D response surface graphics showing the interactive effects of the process on the protein content regarding: a) quinoa flour percentage factor; b) yucca starch percentage factor; and c) water percentage. Source: Statgraphics Centurion XVIII program.

Figura 1. Gráficos de superficie de respuesta 3D que muestran los efectos interactivos del proceso sobre el contenido de proteína frente a: a) factor porcentaje de harina de quinua a) factor porcentaje de almidón de yuca. y c) porcentaje de agua. Fuente: Programa Statgraphics Centurión XVIII

Figure 2. Experimental data of the storage modulus (G’) at 25°C for the 15 formulations (STP).

Figura 2. Datos experimentales del módulo de almacenamiento (G’) a 25°C para las 15 formulaciones (PTS)

Figure 3. Experimental data of the loss modulus (G”) at 25°C for the 15 formulations (STP).

Figura 3. Datos experimentales del módulo del de perdida (G”) a 25°C para las 15 formulaciones (PTS)

Table 3. Physical-chemical characterization performed on the formulations of spaghetti-type pasta (STP) and the optimal pasta (OSTP).

Tabla 3. Caracterización fisicoquímica realizada a las formulaciones de las pastas alimenticias tipo spaguetti (PTS) y la pasta óptima (PTSO)

Formulations	Physical-chemical analysis
STP	Rupture force (N)	Color
		L*	a*	b*
1	3.65 ± 0.952	51.82 ± 0.000	4.22 ± 0.019	14.12 ± 0.030
2	2.99 ± 0.796	54.77 ± 0.005	4.54 ± 0.015	16.40 ± 0.026
3	5.15 ± 0.770	48.83 ± 0.029	3.70 ± 0.021	12.62 ± 0.051
4	2.80 ± 1.125	50.31 ± 0.006	4.40 ± 0.017	13.58 ± 0.021
5	5.73 ± 2.707	49.97 ± 0.008	3.50 ± 0.017	12.33 ± 0.019
6	4.59 ± 0. 892	51.02 ± 0.005	4.17 ± 0.021	14.11 ± 0.048
7	5.24 ± 1.430	50.49 ± 0.005	3.60 ± 0.015	13.08 ± 0.013
8	4.36 ± 1.128	50.11 ± 0.010	3.65 ± 0.014	13.33 ± 0.013
9	2.96 ± 0.729	48.72 ± 0.006	3.88 ± 0.000	11.77 ± 0.029
10	3.64 ± 0.843	47.06 ± 0.000	3.23 ± 0.008	10.23 ± 0.035
11	2.93 ± 1.902	51.06 ± 0.008	2.76 ± 0.010	12.74 ± 0.019
12	2.80 ± 1.239	50.31 ± 0.001	4.40 ± 0.002	13.58 ± 0.022
13	3.87 ± 1.315	49.16 ± 0.005	3.51 ± 0.005	12.17 ± 0.026
14	5.11 ± 2.399	46.49 ± 0.013	2.82 ± 0.014	9.91 ± 0.022
15	2.80 ± 0.975	50.31 ± 0.006	4.40 ± 0.0017	13.58 ± 0.026
OSTP	2.89 ± 0.953	50.99 ± 0.000	4.20 ± 0.0019	14.08 ± 0.023

STP: formulations of spaghetti-type pasta. Results in the table represent the average of the measurements in triplicate. Median ± standard deviation.

PTS:formulaciones de pastas tipo espagueti. Los resultados en la tabla representan el promedio de las mediciones por triplicado. Media ± desviación estándar.

Figure 4. Sensory profile evaluated in 5 attributes for OSTP.

Figura 4. Perfil sensorial evaluado en 5 atributos para PTSO