{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["15(2)"],"submitter":["Filipovic J"],"pubmed_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 ad"],"journal":["Foods (Basel, Switzerland)"],"pagination":["208"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12840189"],"repository":["biostudies-literature"],"pubmed_title":["Modeling and Optimization of Extruded Corn Product Fortification."],"pmcid":["PMC12840189"],"pubmed_authors":["Filipovic V","Nicetin M","Kosutic M","Loncar B","Radosavljevic M","Filipovic J","Djalovic I"],"additional_accession":[]},"is_claimable":false,"name":"Modeling and Optimization of Extruded Corn Product Fortification.","description":"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 ad","dates":{"release":"2026-01-01T00:00:00Z","publication":"2026 Jan","modification":"2026-06-13T03:17:29.096Z","creation":"2026-06-13T03:09:14.128Z"},"accession":"S-EPMC12840189","cross_references":{"pubmed":["41596807"],"doi":["10.3390/foods15020208"]}}