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Production of Winter Squash Flours Rich in Bioactive Compounds and High Water Absorption by Means of a Precooking-Air-Drying Optimized Process

2016; Wiley; Volume: 41; Issue: 2 Linguagem: Inglês

10.1111/jfpp.12809

1745-4549

Carlos Iván Delgado‐Nieblas, José de Jesús Zazueta‐Morales, Noelia Jacobo‐Valenzuela, Armando Carrillo‐López, Ernesto Aguilar‐Palazuelos, Irma Leticia Camacho‐Hernández, Armando Quintero‐Ramos,

Phytochemicals and Antioxidant Activities

Journal of Food Processing and PreservationVolume 41, Issue 2 e12809 Original Article Production of Winter Squash Flours Rich in Bioactive Compounds and High Water Absorption by Means of a Precooking-Air-Drying Optimized Process C. I. Delgado-Nieblas, C. I. Delgado-Nieblas Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Avenida de las Américas y Josefa Ortiz de Domínguez, Ciudad Universitaria, Culiacán, Sinaloa, 80013 México.Search for more papers by this authorJ. J. Zazueta-Morales, Corresponding Author J. J. Zazueta-Morales zazuetaj@uas.edu.mx Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Avenida de las Américas y Josefa Ortiz de Domínguez, Ciudad Universitaria, Culiacán, Sinaloa, 80013 México.Corresponding author. TEL: +52-667-7136615; Fax: +52-667-7136615; EMAIL: zazuetaj@uas.edu.mxSearch for more papers by this authorN. Jacobo-Valenzuela, N. Jacobo-Valenzuela Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Avenida de las Américas y Josefa Ortiz de Domínguez, Ciudad Universitaria, Culiacán, Sinaloa, 80013 México.Search for more papers by this authorA. Carrillo-López, A. Carrillo-López Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Avenida de las Américas y Josefa Ortiz de Domínguez, Ciudad Universitaria, Culiacán, Sinaloa, 80013 México.Search for more papers by this authorE. Aguilar-Palazuelos, E. Aguilar-Palazuelos Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Avenida de las Américas y Josefa Ortiz de Domínguez, Ciudad Universitaria, Culiacán, Sinaloa, 80013 México.Search for more papers by this authorI. L. Camacho-Hernández, I. L. Camacho-Hernández Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Avenida de las Américas y Josefa Ortiz de Domínguez, Ciudad Universitaria, Culiacán, Sinaloa, 80013 México.Search for more papers by this authorA. Quintero-Ramos, A. Quintero-Ramos Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Campus Universitario #2, Circuito Universitario, Chihuahua, Chihuahua, 31125 México.Search for more papers by this author C. I. Delgado-Nieblas, C. I. Delgado-Nieblas Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Avenida de las Américas y Josefa Ortiz de Domínguez, Ciudad Universitaria, Culiacán, Sinaloa, 80013 México.Search for more papers by this authorJ. J. Zazueta-Morales, Corresponding Author J. J. Zazueta-Morales zazuetaj@uas.edu.mx Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Avenida de las Américas y Josefa Ortiz de Domínguez, Ciudad Universitaria, Culiacán, Sinaloa, 80013 México.Corresponding author. TEL: +52-667-7136615; Fax: +52-667-7136615; EMAIL: zazuetaj@uas.edu.mxSearch for more papers by this authorN. Jacobo-Valenzuela, N. Jacobo-Valenzuela Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Avenida de las Américas y Josefa Ortiz de Domínguez, Ciudad Universitaria, Culiacán, Sinaloa, 80013 México.Search for more papers by this authorA. Carrillo-López, A. Carrillo-López Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Avenida de las Américas y Josefa Ortiz de Domínguez, Ciudad Universitaria, Culiacán, Sinaloa, 80013 México.Search for more papers by this authorE. Aguilar-Palazuelos, E. Aguilar-Palazuelos Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Avenida de las Américas y Josefa Ortiz de Domínguez, Ciudad Universitaria, Culiacán, Sinaloa, 80013 México.Search for more papers by this authorI. L. Camacho-Hernández, I. L. Camacho-Hernández Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Avenida de las Américas y Josefa Ortiz de Domínguez, Ciudad Universitaria, Culiacán, Sinaloa, 80013 México.Search for more papers by this authorA. Quintero-Ramos, A. Quintero-Ramos Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Campus Universitario #2, Circuito Universitario, Chihuahua, Chihuahua, 31125 México.Search for more papers by this author First published: 06 June 2016 https://doi.org/10.1111/jfpp.12809Citations: 3Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract The aim of this work was to optimize the effect of the precooking time (PT; 0, 4 and 8 min), and the drying temperature (DT; 60, 72 and 84C) on physicochemical, microstructural and nutritional characteristics of winter squash flours (WSF). A hot-air dryer was used, and for data analysis, the response surface methodology was applied. As PT and DT were increased, β-carotene content, water absorption index (WAI), water solubility index, and the equilibrium moisture time were diminished, whereas total color difference was increased. SEM analysis showed cell disruption as DT was increased. The WSF obtained at optimal conditions (PT = 2 min; DT = 72C) showed high WAI values, high content of bioactive compounds and antioxidant activity, and good sensory acceptability of a prepared product (creamy soup). Therefore, it could be proper the inclusion of WSF for the nutraceutical enrichment of ready-to-eat foods such as snacks, desserts and creamy soups. Practical Applications The winter squash flours obtained by the optimized precooking-air-drying process can be used as ingredient for manufacturing different prepared food with potential health benefits, such as ready-to-eat-type food, enriched snacks, desserts and creamy soups, all of them with improved physicochemical properties (high water absorption) and content of bioactive compounds (β-carotene, dietary fiber and phenolic compounds). Citing Literature Volume41, Issue2April 2017e12809 RelatedInformation