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.

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)