Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology

Molecules

Anayansi Escalante-Aburto¹  Benjamín Ramírez-Wong¹  Patricia Isabel Torres-Chávez¹  Jaime López-Cervantes⁴  Juan de Dios Figueroa-Cárdenas²  Jesús Manuel Barrón-Hoyos¹  Ignacio Morales-Rosas¹  Néstor Ponce-Garc໚¹  Roberto Gutiérrez-Dorado³  Ronald E. Wrolstad⁵  Monica Giusti⁵ 

[1] Programa de Doctorado en Ciencias de los Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, Hermosillo, Sonora 83000, Mexico; E-Mails:;Centro de Investigación y Estudios Avanzados (CINVESTAV—Unidad Querétaro), Libramiento Norponiente#2000, Fraccionamiento Real de Juriquilla, Querétaro, Querétaro 76230, Mexico; E-Mail:;Programa Regional del Noroeste para el Doctorado en Biotecnología, Universidad Autónoma de Sinaloa, Av. de las Américas y Blvd. Universitarios s/n, Culiacán, Sinaloa 80010, Mexico; E-Mail:;Centro de Investigación e Innovación en Biotecnología Agropecuaria, Instituto Tecnológico de Sonora, 5 de Febrero 818 Sur, Col. Centro, Ciudad Obregón, Sonora 8500, Mexico; E-Mail:Programa de Doctorado en Ciencias de los Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, Hermosillo, Sonora 83000, Mexico;

关键词: blue corn;    anthocyanins;    snack;    extrusion;    optimization;   

DOI  :  10.3390/molecules191221066

来源: mdpi

【 摘 要 】

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).

【 授权许可】

CC BY   
© 2014 by the authors; licensee MDPI, Basel, Switzerland.