Physical and Functional Characteristics of Extrudates Prepared from Quinoa Enriched with Goji Berry

In this research, the possibilities of applying extrusion process to produce functional food from quinoa enriched with goji berries were studied. The physical (expansion ratio, bulk density, hardness, and specific mechanical energy) (water solubility index, water absorption index) characteristics determined optimized by response surface methodology. Extrudates produced using a laboratory single-screw extruder. full factorial experimental design was used (N = 22) three complementary center points show interactions amount berry (1, 3, 5%) feed moisture content (13, 16, 19%) mixture on characteristics. Increasing 13 19% resulted in extrudates lower expansion energy, higher density hardness. 1 5% led decrease an increase energy. Optimal conditions for production 16.3% 1.32% berry’s amount.