Use of amaranh, quinoa, kañiwa and lupine for the development of gluten-free edible snacks
Research summary
The aim of the project is to develop gluten-free extruded snacks by incorporating nutritious grains from Latin America and Finland. This is a comprehensive research project that focused on technological optimization, study of microstructures and nanostructures and their effects on the sensory characteristics of solid emulsions (extruded snacks). Amaranth (Amaranthus caudatus) quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule) are endemic to South America and are regarded by their resilience to harsh weather conditions and formidable nutritional properties (protein quality is comparable to casein). Besides, lupine (Lupinus angustifolius) is cultivated in Finland, mostly, for animal feed despite its nutritional potential for direct human consumption. Hence, technological understanding on the transformation of underutilized grains is critical to boost food diversity not only in Finland but worldwide.
Description
More information
Research info
Research title
Use of amaranh, quinoa, kañiwa and lupine for the development of gluten-free edible snacks
Research timeline
1.5.2012 - 1.10.2015
Keywords
developing countries Extrusion Food Development food security food technology material science quinoa sensory science
Region
Latin America
Countries
Bolivia, Plurinational State Of, Finland, Peru
Institution
University of Helsinki
Food and Environmental sciences
Helsinki, Finland
Head of research
Jose Martin Ramos Diaz
Research team
Dr Kirsi Jouppila (supervisor), Dr Seppo Tenitz (lecturer at UH) and Prof. Hely Tuorila (Professor of food sensory science), Prof. Ritva Serimaa (Professor of material science)
Partners
University of Helsinki, Faculty of Physics, department of material science
Contact information
Jose Martin Ramos Diaz
003581604898
jose.ramosdiaz@helsinki.fi
Record last updated
22.4.2015