Study of the amino acid profile and proximal analysis of extruded dry pastas based on quinoa flour and peach palm flour

Abstract

The aim this job was to identify an extruded pasta based on unconventional flours such as quinoa flour and peach palm flour, their proximal compositions and their amino acid profiles. The study of the proximal analysis and profile of essential amino acids was carried out according to methodologies described in the literature. During the thermomechanical process of extrusion of flours, losses of nutritional properties of dried pasta were observed and also a decrease in the content of minerals, total fat and essential amino acids. The quinoa flour pasta had a significant loss of amino acids, particularly of lysine, probably caused by the extrusion process and the Maillard reaction. The mixture of wheat semolina, quinoa flours and peach palm flour is the dry pasta that is emerging as the most adequate alternative to commercial pastas.