Physical and culinary analysis of long gluten-free extruded pasta based on high protein quinoa flour

The consumption of foods with high protein content from pseudocereals is great industrial interest. Pasta has a gluten content; consequently, obtaining these gluten-free products technological challenge. obtained quinoa show excellent results in and fiber low glycemic index. This work focused on studying the effect fat production long pasta by extrusion different mixtures hyperprotein (HHP). It was observed that formulations percentages starch showed higher expansion rate, due to content. Likewise, extruded pastes values brightness than those containing lower crude fat. fracturability were associated resistance paste pressure exerted for its deformation, which does not exceed 3.73 mm. presented fracture stress diffusion water lipids. shown an indirect influence strong correlation index moderate ( p > 0.05) Young's modulus, indicating increasing added increases percentage mass loss baking. melting cohesiveness all components improved during pregelatinization cassava starch, addition defatted HHP availability granules.