Impact of extrusion conditions on the physical properties of amaranth–oat blends for the production of third-generation snacks with functional value

Authors

Keywords:

Food extrusion, Amaranth, Oat, Expansion, Screw speed

Abstract

The development of third-generation snacks from raw materials with nutritional value has generated interest in obtaining products with improved nutritional characteristics. Amaranth and oat stand out for compounds of interest; even so, their composition can influence the behavior of the mixtures during extrusion and affect product expansion, so it is necessary to control the processing conditions that determine their expansion capacity. The objective was to evaluate the effect of the oat/amaranth ratio and extrusion temperature on the expansion index of pellets, as well as to evaluate the influence of screw speed. A rotatable central composite design with 13 treatments was used, maintaining 40% corn starch, and complementary test were carried out at 100, 111, 126, and 141 rpm. The pellets were obtained by twin-screw extrusion and subsequently expanded by microwave heating. The data were analyzed by analysis of variance and Fisher´s least significant difference test (p < 0.05). After expansion, the expansion index of the treatments ranged from 0.981 ± 0.057 to 1.302 ± 0.038. In the screw speed tests, the highest expansion index was obtained at 126 rpm (1.519 ± 0.074), while at 141 rpm it decreased to 1.418 ± 0.045. The results indicate that expansion depended on the processing conditions and screw speed exerted a significant effect, with a non – linear response after microwave heating.

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Author Biographies

  • Rivera-Estrada A.P., Autonomous University of Sinaloa

    She is a student at the Faculty of Nutrition and Gastronomy Sciences and holds a Bachelor’s Degree in Nutritional Sciences and Functional Foods from the Faculty of Nutrition and Gastronomy Sciences. Contact e-mail: andrearivera.uacng@uas.edu.mx

  • Milán-Noris E.M., Autonomous University of Sinaloa

    She is a Professor/Researcher at the Autonomous University of Sinaloa and holds a Ph.D. in Nutritional Sciences from the University of Illinois at Urbana-Champaign. She is a Level 1 member of the National System of Researchers (SNII), a member of SSIT as an Honorary Researcher, and holds PRODEP recognition. She has published 7 articles in indexed journals and 4 articles in peer-reviewed journals, with 182 citations and an h-index of 5 to date. She has participated in 25 national and international conferences. Throughout her academic career, she has supervised 3 undergraduate theses and 3 master’s theses in the field of Functional Foods and Nutraceuticals. Contact e-mail: evemilan@uas.edu.mx

  • Milán-Noris A.K., Autonomous University of Sinaloa

    She is a Professor/Researcher at the Autonomous University of Sinaloa and holds a Ph.D. in Biotechnology from Tecnológico de Monterrey. She is a Level 1 member of the National System of Researchers (SNII), a member of SSIT as an Honorary Researcher, and holds PRODEP recognition. Contact e-mail: keilamilan@uas.edu.mx

  • Aguilar-Palazuelos E., Autonomous University of Sinaloa

    He is a Professor/Researcher at the Autonomous University of Sinaloa and holds a Ph.D. in Materials from the Center for Research and Advanced Studies of the National Polytechnic Institute (CINVESTAV). He is a Level 2 member of the National System of Researchers (SNII), a member of SSIT as an Honorary Researcher, and holds PRODEP recognition. He has published 44 articles in indexed journals and 45 articles in peer-reviewed journals, with 1,555 citations and an h-index of 22 to date. He has participated in 150 national and international conferences. Throughout his academic career, he has supervised 18 undergraduate theses, 15 master’s theses, and 9 doctoral theses in the field of Food Science and Technology. Contact e-mail: eaguilar@uas.edu.mx

  • López-Diaz A., Autonomous University of Sinaloa

    He is a Professor/Researcher at the Autonomous University of Sinaloa and holds a Ph.D. in Food Science and Technology from the Autonomous University of Sinaloa. Contact e-mail: alopez.pcta@uas.edu.mx

  • Calderón-Castro A., Autonomous University of Sinaloa

    He is a Professor/Researcher at the Faculty of Chemical-Biological Sciences and holds a Ph.D. in Food Science and Technology from the Faculty of Chemical-Biological Sciences of the Autonomous University of Sinaloa (UAS). He is a Level 1 member of the National System of Researchers (SNII), a member of SSIT as an Honorary Researcher, and holds PRODEP recognition. He has published 16 articles in indexed journals and 16 articles in peer-reviewed journals, with 460 citations and an h-index of 8 to date. He has participated in 20 national and international conferences. Throughout his academic career, he has supervised 16 undergraduate theses and 2 master’s theses in the fields of Agricultural, Agrarian, Forestry, and Ecosystem Sciences. Contact e-mail: Abcalcas@uas.edu.mx

  • Montoya-Rodríguez A., Autonomous University of Sinaloa

    He is a Professor/Researcher at the Autonomous University of Sinaloa and holds a Ph.D. in Food Biotechnology from the Autonomous University of Sinaloa. He is a Level 1 member of the National System of Researchers (SNII), a member of SSIT as an Honorary Researcher, and holds PRODEP recognition. He has published 15 articles in indexed journals and 8 articles in peer-reviewed journals, with 880 citations and an h-index of 11 to date. He has participated in 25 national and international conferences. Throughout his academic career, he has supervised 3 undergraduate theses, 3 master’s theses, and 1 doctoral thesis in the field of Functional Foods. Contact e-mail: alvaromr@uas.edu.mx

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Published

2026-09-29

Data Availability Statement

All data derived from this research are included in the present manuscript.

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No. 6 (2026): QUIBIOUAS Revista de Ciencias Químico Biológicas

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How to Cite

Rivera-Estrada, A. P., Milán-Noris, E. M., Milán-Noris, A. K., Aguilar-Palazuelos, E., López-Diaz, A., Calderón-Castro, A., & Montoya-Rodríguez, Á. (2026). Impact of extrusion conditions on the physical properties of amaranth–oat blends for the production of third-generation snacks with functional value. QUIBIOUAS Revista de Ciencias Químico Biológicas, 6, 8-19. https://revistas.uas.edu.mx/index.php/QBU/article/view/2000