Abstract
The aims of this research were to evaluate the storage stability of precooked kiwicha products (PK = puffed kiwicha and LK = laminated kiwicha) and to compare them with a commercial puffed amaranth product (CPA); to analyze the microstructure of kiwicha grains and the microstructural changes by processing. The moisture and water activity (WA) increased in all samples during 90–120 days of storage (p < .05). The CPA stored at 120 days had the lowest acceptability due to the highest moisture, WA, peroxides index, and luminosity (L*). The PK stored up to 90 days, had the most acceptability (5.43 ± 1.10), due to the highest crispness and purchase/consumption intention (Z-value = 2.63/7.09). The structure of the food matrix of kiwicha grains was modified by processing. This study shows that the precooked products were acceptable and maintained their physicochemical, textural, and sensory characteristics up to 90 days of storage, which can be incorporated as an ingredient in different foods. Novelty impact statement Microstructure is related to textural properties, consumer response, interaction between food structure and water, and storage stability. The precooked kiwicha products from this study, kept in good storage conditions, can be used as ingredients in the development of novel foods, providing consumers with desirable textural properties and sensory characteristics.
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