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Extrudates Based on Yellow Corn (Zea mays), Quinoa (Chenopodium quinoa) and Heme Iron as a Strategy to Combat Anemia
Extruidos a base de maíz amarillo (Zea mays), quinua (Chenopodium quinoa) y hierro hemínico como estrategia para combatir la anemia
DOI:
https://doi.org/10.15446/ing.investig.118046Keywords:
heme iron, extruded products, sensory evaluation, gelatinization index, microstructure analysis (en)hierro hemínico, extruidos, evaluación sensorial, índice de gelatinización, análisis de microestructura (es)
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Fortifying foods with iron is a strategy for combating anemia, but it can alter the sensory and structural properties of extruded products. This study evaluated extruded formulations based on quinoa and corn fortified with heme iron (HI) and analyzed their sensory attributes, gelatinization index (GI), and microstructure, compared to a control sample without iron fortification. Significant differences were observed in aroma (p = 0.0102), color (p < 0.001), and appearance (p < 0.001) between the control sample (S0) and the fortified formulations, with S0 obtaining the highest sensory acceptance. However, texture (p = 0.6763) and flavor (p = 0.8754) did not show significant variations. The GI (94 ± 0.05) of the control sample was significantly higher (p < 0.001) than that of the fortified samples, indicating a combined effect of fortification and the composition of the cereal and pseudocereal on starch gelatinization. SEM micrographs revealed an amorphous and cohesive matrix, indicative of starch gelatinization during extrusion. Although exploratory, the results suggest that HI fortification can improve the nutritional profile of extrudates, while primarily affecting sensory acceptance in terms of aroma, color, and appearance, highlighting the need to adjust the formulation and extrusion to balance nutritional value and sensory acceptability.
El enriquecimiento de los alimentos con hierro es una estrategia para combatir la anemia, pero puede alterar las propiedades sensoriales y estructurales de los productos extruidos. En este estudio, se evaluaron formulaciones extruidas a base de quinua y maíz enriquecidas con hierro hemínico (HE) y se analizaron sus atributos sensoriales, el índice de gelatinización (IG) y la microestructura, en comparación con una muestra de control sin fortificación. Se observaron diferencias significativas en el aroma (p = 0.0102), el color (p < 0.001) y el aspecto (p < 0.001) entre la muestra de control (M0) y las formulaciones fortificadas, siendo M0 la que obtuvo la mayor aceptación sensorial. Sin embargo, la textura (p = 0.6763) y el sabor (p = 0.8754) no mostraron variaciones significativas. El IG (94 ± 0.05) de la muestra de control fue significativamente mayor (p < 0.001) que el de las muestras enriquecidas, lo que muestra un efecto combinado del enriquecimiento y la composición del cereal y el pseudocereal sobre la gelatinización del almidón. Las micrografías SEM mostraron una matriz amorfa y cohesiva, indicativa de la gelatinización del almidón durante la extrusión. Aunque son exploratorios, los resultados sugieren que el enriquecimiento con HE podría mejorar el perfil nutricional de los extruidos, afectando principalmente la aceptación sensorial en términos de aroma, color y aspecto, lo que pone de relieve la necesidad de ajustar la formulación y la extrusión para equilibrar el valor nutricional y la aceptabilidad sensorial.
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Copyright (c) 2026 Raul Cartagena-Cutipa, Ever Edwin Arocutipa Mendoza, Mirian Katherine Salazar Mamani
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