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Updated: Jan 29, 2026

Method to Produce Durable Pellets at Lower Energy Consumption Using High Moisture Corn Stover and a Corn Starch Binder in a Flat Die Pellet Mill
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Modeling and Optimization of Extruded Corn Product Fortification.

Jelena Filipović1, Ivica Djalovic2, Milenko Košutić1

  • 1Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.

Foods (Basel, Switzerland)
|January 28, 2026
PubMed
Summary
This summary is machine-generated.

Fortifying corn flips with quinoa flour enhances nutritional quality. Optimal results for corn-based extruded flips were achieved with 20% quinoa flour processed at 650 rpm, balancing nutrition and quality.

Keywords:
Z-score optimizationcorn-based snacksextrusion technologygluten-free extrudatesnutritional enhancementphysical and sensory propertiespseudocerealsquinoa fortificationresponse surface methodologyscrew speed

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Area of Science:

  • Food Science and Technology
  • Nutritional Science
  • Extrusion Processing

Background:

  • Corn-based extruded snacks often lack complete nutritional profiles.
  • Quinoa flour is a nutrient-dense ingredient with potential for food fortification.
  • Optimizing extrusion processing is key to maintaining snack quality during fortification.

Purpose of the Study:

  • To model and optimize the fortification of corn-based extruded flips using quinoa flour.
  • To improve the nutritional, functional, and sensory qualities of extruded snacks.
  • To maintain desirable technological properties during the extrusion process.

Main Methods:

  • Partial replacement of corn flour with quinoa flour (0-30%).
  • Twin-screw extrusion processing at varying screw speeds (350, 500, 650 rpm).
  • Comprehensive quality analysis (physical, chemical, nutritional, sensory) and Response Surface Methodology (RSM) with Z-score optimization.

Main Results:

  • Quinoa fortification significantly impacted physical, chemical, nutritional, and sensory attributes.
  • Formulations with 20-30% quinoa flour processed at 500-650 rpm yielded balanced products.
  • Optimal conditions identified: 20% quinoa flour extruded at 650 rpm for enhanced nutrition and preserved quality.

Conclusions:

  • Quinoa flour is an effective fortificant for corn-based extruded snacks.
  • Extrusion parameters significantly influence the quality of fortified products.
  • The study provides optimal conditions for producing nutritionally enhanced and sensorially acceptable extruded snacks.