Identifying antioxidants in chocolate; Gauging GMO acceptance

Choosing quinoa for extrusion
An ancient grain native to Andean regions of South America, quinoa has grown in popularity in recent years thanks to its protein and fiber content and is now used in a wide range of products, including extruded ones. Certain varieties of the seed were found to perform better in the extrusion process, according to a recent study in the Journal of Food Science.

Two quinoa varieties—Cherry Vanilla and Black (scarified (physically abrading seeds to remove bitter saponins)…