# Modeling and Optimization of Extruded Corn Product Fortification

## TL;DR

This study improves corn-based snacks by adding quinoa flour and optimizing processing conditions to enhance nutrition and quality.

## Contribution

A novel approach combining quinoa flour fortification and RSM-based optimization for extruded corn products.

## Key findings

- Formulations with 20–30% quinoa at 500–650 rpm screw speeds yield balanced nutritional and technological quality.
- 20% quinoa at 650 rpm achieved optimal nutritional enhancement and sensory quality preservation.
- Quinoa addition improved amino acid and mineral profiles without compromising texture or color.

## Abstract

The present study aimed to model and optimize the fortification of corn-based extruded flips with quinoa flour to improve their nutritional, functional, and sensory quality while maintaining desirable technological properties. Corn flour was partially replaced with quinoa flour at levels of 0, 10, 20, and 30%, and the mixtures were processed using a twin-screw extruder at three screw speeds (350, 500, and 650 rpm). The influence of formulation and mechanical energy input on product quality was evaluated through comprehensive characterization, including bulk density, expansion index, texture, color, chemical composition, mineral profile, amino acid and fatty acid composition, and descriptive sensory attributes. Response surface methodology (RSM) was applied to model the effects of quinoa addition and screw speed on 56 quality responses. The Z-score approach was employed to identify optimal processing conditions. The results showed that from a technological and nutritional perspective, formulations containing 20–30% quinoa processed at medium to high screw speeds (500–650 rpm) provided the most balanced products. Z-score optimization identified that the sample with 20% quinoa extruded at 650 rpm showed a balanced combination of enhanced nutritional characteristics and preserved physical and sensory quality.