Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus) |
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| Authors: | R Repo-Carrasco-Valencia J Peña H Kallio S Salminen |
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| Institution: | 1. Faculty of Food Science and Technology, Universidad Nacional Agraria La Molina, Av. La Molina s/n, La Molina, Lima 100, Peru;2. Department of Biochemistry and Food Chemistry, University of Turku, FIN-20014 Turku, Finland |
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| Abstract: | Two varieties (Centenario and Oscar Blanco) of Andean native grain, kiwicha (Amaranthus caudatus), were evaluated as sources of dietary fiber and of some bioactive compounds. The impact of low-cost extrusion on the content of these components was studied for technological applications. The content of total dietary fiber in Centenario was higher (16.4%) than in Oscar Blanco (13.8%). In both varieties, the content of total and insoluble dietary fiber decreased during the extrusion process. In Centenario, the content of soluble dietary fiber increased, from 2.5 to 3.1% during the extrusion process. The content of phytic acid in raw kiwicha was 0.3% for both varieties, and the content of total phenolic compounds was 98.7 and 112.9 mg GAE/100 g of sample, for Centenario and Oscar Blanco, respectively. |
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| Keywords: | Kiwicha Amaranthus caudatus Dietary fiber Bioactive compounds Extrusion |
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