Effect of extrusion conditions on physicochemical characteristics and anthocyanin content of blue corn third-generation snacks
2014; Taylor & Francis; Volume: 12; Issue: 4 Linguagem: Inglês
10.1080/19476337.2013.861517
ISSN1947-6345
AutoresIrma Leticia Camacho‐Hernández, José de Jesús Zazueta‐Morales, José Alberto Gallegos‐Infante, Ernesto Aguilar‐Palazuelos, Nuria Elizabeth Rocha‐Guzmán, Ricardo Omar Navarro‐Cortez, Noelia Jacobo‐Valenzuela, Carlos A. Gómez‐Aldapa,
Tópico(s)Phytochemicals and Antioxidant Activities
ResumoThe aim of this study was to evaluate the effect of barrel temperature (BT, 98.8–141.2°C) and feed moisture (FM, 19.93–34.07%) as independent factors on physicochemical characteristics of microwave-expanded extruded third-generation (3G) snacks obtained from blue corn and corn starch. Single-screw laboratory extruder and a central, composite, rotatable experimental design were used. Both independent factors showed significance (p ≤ 0.01) on most of the analyzed responses. The mathematical models showed values of R2Adj ≥ 0.76 and p of F(model) ≤ 0.001. The optimum area of the extrusion process ranged from 120°C to 126°C for BT and from 23.8% to 25.2% for FM. In optimal conditions, the product showed an expansion index of 4.8, a penetration force of 12.42 N, a specific mechanical energy of 169.08 kJ/kg, and 71.09 mg of total anthocyanin content/kg. The developed 3G snack presented high-quality physicochemical characteristics, with the potential health benefits derived from nutraceutical characteristics (dietary fiber and anthocyanins) of the whole blue corn used.
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