17G-14 |
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J. D. J. ZAZUETA-MORALES1, F. Martinez-Bustos2, N. Jacobo-Valenzuela1, C. A. Ordorica-Falomir1, and O. Paredes-López3. (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, (3) Biotecnología, CINVESTAV- IPN- Unidad Irapuato In Mexico and other regions of the world, snacks are produced with different chemical compositions and shapes by using extrusion process. Snacks prepared from maize have evidenced a greater growth in the last years, due to their characteristic “tortilla” flavor. The snack production with blue maize, represent a potential as nutraceutical food, due to its higher protein quality and antioxidant properties derived from its anthocyanins content. Few works have been conducted using blue maize on snacks. Our objective was to evaluate the effects of extrusion temperature ET, moisture content MC, and calcium hydroxide concentration CHC, during the extrusion process of blue maize, on the physicochemical characteristics (expansion index EI, bulk density BD, penetration force PF, specific mechanical energy SME, viscosity at 92°C V92, and retrogradation viscosity VR) of expanded products. Degermed blue maize flour was extruded using a commercial laboratory extruder with a 4 mm die-nozzle. A second order central composite routable experimental design was used. Three factors (ET, FM and CHC) and five levels each were evaluated. The best processing conditions were determinated by surface superimposition methodology. The model fits most of the response variables (except SME), with values of R2>0.71, p<0.001 and without lack of fit. FM and CHC were found to be highly significant, whereas the ET effect was less significant. The values of EI, PF, and SME decreased and BD, V92, and VR values increased when CHC was increased. The best processing conditions showed a mean point of 0.055% Ca(OH)2, 14.8% FM, and 130°C ET. Expanded snacks using blue maize showed acceptable characteristics, with the additional nutritional advantages that the anthocyanins of blue maize grain provide, as well as the calcium added during the process.
Session 17G, Food Engineering: Physical, chemical and electrical properties
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