Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology
| العنوان: | Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology |
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| المؤلفون: | Anayansi Escalante-Aburto, Roberto Gutiérrez-Dorado, Néstor Ponce-García, I. Morales-Rosas, Jaime López-Cervantes, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Juan de Dios Figueroa-Cárdenas, Jesús Manuel Barrón-Hoyos |
| المصدر: | Molecules, Vol 19, Iss 12, Pp 21066-21084 (2014) Molecules Volume 19 Issue 12 Pages 21066-21084 |
| بيانات النشر: | MDPI AG, 2014. |
| سنة النشر: | 2014 |
| مصطلحات موضوعية: | Materials science, Food Handling, Plastics extrusion, Pharmaceutical Science, Ready to eat, Zea mays, Article, Analytical Chemistry, Calcium Hydroxide, lcsh:QD241-441, chemistry.chemical_compound, snack, lcsh:Organic chemistry, Drug Discovery, Response surface methodology, Food science, Physical and Theoretical Chemistry, Water content, Calcium hydroxide, Moisture, Pigmentation, Organic Chemistry, Temperature, blue corn, anthocyanins, extrusion, chemistry, Chemistry (miscellaneous), Anthocyanin, Molecular Medicine, Extrusion, Snacks, optimization |
| الوصف: | Extrusion is an alternative technology for the production of nixtamalized products. The aim of this study was to obtain an expanded nixtamalized snack with whole blue corn and using the extrusion process, to preserve the highest possible total anthocyanin content, intense blue/purple coloration (color b) and the highest expansion index. A central composite experimental design was used. The extrusion process factors were: feed moisture (FM, 15%-23%), calcium hydroxide concentration (CHC, 0%-0.25%) and final extruder temperature (T, 110-150 °C). The chemical and physical properties evaluated in the extrudates were moisture content (MC, %), total anthocyanins (TA, mg·kg(-1)), pH, color (L, a, b) and expansion index (EI). ANOVA and surface response methodology were applied to evaluate the effects of the extrusion factors. FM and T significantly affected the response variables. An optimization step was performed by overlaying three contour plots to predict the best combination region. The extrudates were obtained under the following optimum factors: FM (%) = 16.94, CHC (%) = 0.095 and T (°C) = 141.89. The predicted extrusion processing factors were highly accurate, yielding an expanded nixtamalized snack with 158.87 mg·kg(-1) TA (estimated: 160 mg·kg(-1)), an EI of 3.19 (estimated: 2.66), and color parameter b of -0.44 (estimated: 0.10). |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 1420-3049 |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b71e96db80cf80042e6d5b402f27acf3Test http://www.mdpi.com/1420-3049/19/12/21066Test |
| حقوق: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....b71e96db80cf80042e6d5b402f27acf3 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 14203049 |
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