17G-17 |
|
J. D. J. ZAZUETA-MORALES1, E. Aguilar-Palazuelos1, J. A. Zazueta-Niebla1, C. A. Ordorica-Falomir1, J. D. J. Caro-Corrales1, and F. Martinez-Bustos2. (1) Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Apdo. Postal 1354, Culiacán, Sin., 80000, Mexico, (2) Ciencia de Materiales, CINVESTAV Unidad Querétaro, Apdo. Postal 1-798, Querétaro, Qro., 76230, Mexico In México, salting snack foods have become an important factor in the diet and way of life of people of all ages. However, due to their low price and long shelf life, snacks of third-generation (pellets) are highly consumed mostly by the poorest and nutritionally unfavorable people. This kind of snacks has been little studied but their usage has been recommended to supply nutriments. The aim of this work was to study the effects of extrusion temperature (75-140°C) and moisture content (16-30%) on the preparation of snacks of third generation expanded by microwave. A blend of potato starch (PS)(50%), quality protein maize (QPM)(35%), and soybean meal (SM)(15%) was used in the preparation of expanded snacks. A laboratory extruder with a 1.5x20.0x100 mm die-nozzle and a central composite non-routable experimental design were used. Expansion index (EI), bulk density (BD), RVA viscosity at 83°C (V83), X-ray relative crystallinity, and differential scanning calorimetry (DSC) were measured for the expanded products. EI increased and the BD decreased when the extrusion temperature was increased, and moisture content effect was not important. However, the V83 increased when the moisture content increased. The extrusion process modified the crystalline structures of the pellets and the X-ray data suggested the formation of new structures, due, probably, to the development of amylose-lipid complexes. The best processing conditions were obtained when the temperature and moisture content were in the range of 123-140°C and 24.5-30%, respectively. It is possible to obtain a functional snack of third generation with good expansion characteristics using microwave oven, similar to the commercial control, with health benefits due to the addition of QPM and SM.
Session 17G, Food Engineering: Physical, chemical and electrical properties
|