Impact of the addition of cricket flour (Sphenarium purpurascens) on the physicochemical properties, optimization and extrusion conditions of extruded nixtamalized corn flour

Applied Food Research

Betsabé Hernández-Santos¹  Jesús Rodríguez-Miranda¹  José A. Téllez-Morales¹  Ricardo O. Navarro-Cortez² 

[1] Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Calzada Dr. Víctor Bravo Ahuja, No. 561, Col. Predio el Paraíso, C.P. 68350, Tuxtepec, Oaxaca, Mexico;Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Área Académica de Agroindustrias y Alimentos. Av. Universidad Km 1, Col. Exhacienda de Aquetzalapa, C.P. 43600, Tulancingo de Bravo, Hidalgo, Mexico;

关键词: Extrusion;    Snacks;    Optimization;    Extrudates;    Cricket;   

DOI  :  

来源: DOAJ

【 摘 要 】

The aim of this work was to evaluate the effect of the concentration of cricket flour (0-40%; Sphenarium purpurascens) in the mixture with nixtamalized corn flour on the physicochemical properties and the conditions of extrusion cooking of snacks extruded. The results obtained showed that the linear and quadratic term of die temperature (120-180 °C) was significant causing the reduction of the expansion ratio; the linear terms of die temperature and concentration of cricket flour decreased the resistance to compression of the extrudates; concentration of cricket flour increases the protein content in mixtures; the linear and quadratic term of die temperature causes a decrease in total energy; likewise, by increasing the concentration of cricket flour in the mixtures, the color index increases but causes a decrease in the whiteness index, on the other hand, if the die temperature increases, the acceptability of the extrudates increases. In summary, cricket flour can be used to develop extruded snacks with acceptable characteristics and high protein content.

【 授权许可】

Unknown