Optimización del proceso de extrusión para la producción de un snack extruido libre de gluten fortificado con harina de cascara de plátano y derivados de quinua

Abstract

CONDITION FOR PROJECT PUBLICATION. The utilization of agro-industrial residues with high nutritional value constitutes a relevant strategy to mitigate environmental impacts while generating functional inputs with added value for the food industry. This study focused on optimizing the extrusion process for the production of a gluten-free snack formulated with corn grits, quinoa flour, quinoa puffing by-products, and green banana peel flour. Response Surface Methodology (RSM) was applied to determine the effects of barrel temperature zones (R₁–R₄) and screw speed (SS) on the product’s technological properties, including expansion index, bulk density, protein content, and hardness. The statistical model indicated that the optimal conditions were located within an intermediate temperature range (70–90 °C in R₁, 80–100 °C in R₂, 120–140 °C in R₃, and 140–160 °C in R₄), and a screw speed between 200 and 240 rpm. Model validation yielded an overall error of 18.83%, demonstrating adequate agreement between predicted and experimental values. Under these conditions, the snack exhibited suitable expansion, good texture, protein stability, and favorable sensory acceptability. These findings demonstrate the feasibility of incorporating agro-industrial by-products into gluten-free extruded formulations, contributing to sustainability, technological innovation, and the integral valorization of agricultural biomass. Agroindustrial by-products; Gluten-free extruded snack; response surface methodology; fxtrusion processing; functional ingredients; banana peel flour; optimization.