1
|
Pismag RY, Polo MP, Hoyos JL, Bravo JE, Roa DF. Effect of extrusion cooking on the chemical and nutritional properties of instant flours: a review. F1000Res 2024; 12:1356. [PMID: 38434661 PMCID: PMC10905115 DOI: 10.12688/f1000research.140748.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 03/01/2024] [Indexed: 03/05/2024] Open
Abstract
Satisfying the nutritional requirements of consumers has made food industries focus on the development of safe, innocuous, easy-to-prepare products with high nutritional quality through efficient processing technologies. Extrusion cooking has emerged as a prominent technology associated with the nutritional and functional attributes of food products. This review aims to establish a theoretical framework concerning the influence of extrusion parameters on the functional and nutritional properties of precooked or instant flours, both as end-products and ingredients. It highlights the pivotal role of process parameters within the extruder, including temperature, screw speed, and raw materials moisture content, among others, and elucidates their correlation with the modifications observed in the structural composition of these materials. Such modifications subsequently induce notable changes in the ultimate characteristics of the food product. Detailed insights into these transformations are provided within the subsequent sections, emphasizing their associations with critical phenomena such as nutrient availability, starch gelatinization, protein denaturation, enhanced in vitro digestibility, reduction in the content of antinutritional factors (ANFs), and the occurrence of Maillard reactions during specific processing stages. Drawing upon insights from available literature, it is concluded that these effects represent key attributes intertwined with the nutritional properties of the end-product during the production of instant flours.
Collapse
Affiliation(s)
- Remigio Yamid Pismag
- Faculty of Agricultural Science, Universidad del Cauca, Comuna 1, Cauca, Colombia
| | - María Paula Polo
- Faculty of Agricultural Science, Universidad del Cauca, Comuna 1, Cauca, Colombia
| | - José Luis Hoyos
- Faculty of Agricultural Science, Universidad del Cauca, Comuna 1, Cauca, Colombia
| | - Jesús Eduardo Bravo
- Faculty of Agricultural Science, Universidad del Cauca, Comuna 1, Cauca, Colombia
| | - Diego Fernando Roa
- Faculty of Agricultural Science, Universidad del Cauca, Comuna 1, Cauca, Colombia
| |
Collapse
|
2
|
Joshi S, Sharma R, Sharma S, Gupta A, Singh B. Quality protein maize: nutritional and bioactive composition, technological attributes and potential food applications. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Swati Joshi
- Department of Food Science and Technology Punjab Agricultural University Ludhiana 141004 India
| | - Rajan Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana 141004 India
| | - Savita Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana 141004 India
| | - Antima Gupta
- Department of Food Science and Technology Punjab Agricultural University Ludhiana 141004 India
| | - Baljit Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana 141004 India
| |
Collapse
|
3
|
Yang M, Wu L, Cao C, Wang S, Zhang D. Extrusion improved the physical and chemical properties of dietary fibre from bamboo shoot by‐products. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14728] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mo Yang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing210023China
| | - Liangru Wu
- China National Bamboo Research Center Hangzhou310012China
| | - Chongjiang Cao
- Department of Food Quality and Safety China Pharmaceutical University Nanjing210009China
| | - Suya Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing210023China
| | - Dongmei Zhang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing210023China
| |
Collapse
|
4
|
Enríquez-Castro CM, Torres-Chávez PI, Ramírez-Wong B, Quintero-Ramos A, Ledesma-Osuna AI, López-Cervantes J, Gerardo-Rodríguez JE. Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:5927670. [PMID: 32399476 PMCID: PMC7204188 DOI: 10.1155/2020/5927670] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/17/2019] [Revised: 10/12/2019] [Accepted: 10/29/2019] [Indexed: 11/17/2022]
Abstract
The aim of this study was to compare the physicochemical, rheological, and morphological characteristics of corn, nixtamalized flour, masa, and tortillas from the traditional nixtamalization process (TNP) and the extrusion nixtamalization process (ENP) and their relationship with starch. The traditional and extrusion processes were carried out using the same variety of corn. From both processes, samples of ground corn, nixtamalized flour, masa, and tortillas were obtained. The extrusion process produced corn flour with particle sizes smaller (particle size index, PSI = 51) than that of flour produced by the traditional nixtamalization process (PSI = 44). Masa from the TNP showed higher modulus of elasticity (G') and viscosity (G ″) values than that off masa from the ENP. Furthermore, in a temperature sweep test, masa from the TNP showed a peak in G' and G ″, while the masa from the ENP did not display these peaks. The ENP-produced tortillas had higher resistant starch contents and comparable firmness and rollability to those from the TNP but lower quality parameter values. A comparison of the products' physicochemical properties obtained by the two processes shows the importance of controlling the damage to starch during the milling and extrusion processes to obtain tortillas of better quality. For the first time, we propose the measurement of the viscoelastic parameters G' and G ″ in temperature sweep mode to monitor changes in the degree of starch damage.
Collapse
Affiliation(s)
- Carlos Martín Enríquez-Castro
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Rosales y Blvd. Luis Encinas s/n, Centro 83000, Hermosillo, Sonora, Mexico
| | - Patricia Isabel Torres-Chávez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Rosales y Blvd. Luis Encinas s/n, Centro 83000, Hermosillo, Sonora, Mexico
| | - Benjamín Ramírez-Wong
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Rosales y Blvd. Luis Encinas s/n, Centro 83000, Hermosillo, Sonora, Mexico
| | - Armando Quintero-Ramos
- Universidad Autónoma de Chihuahua, Avenida Universidad y Pascual Orozco s/n, Universidad, 31110 Chihuahua, Mexico
| | - Ana Irene Ledesma-Osuna
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Rosales y Blvd. Luis Encinas s/n, Centro 83000, Hermosillo, Sonora, Mexico
| | - Jaime López-Cervantes
- Instituto Tecnológico de Sonora, 5 de Febrero 818 Sur, 85000 Ciudad Obregón, Sonora, Mexico
| | - Jesús Enrique Gerardo-Rodríguez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Rosales y Blvd. Luis Encinas s/n, Centro 83000, Hermosillo, Sonora, Mexico
| |
Collapse
|
5
|
Ramírez-Araujo H, Gaytán-Martínez M, Reyes-Vega M. Alternative technologies to the traditional nixtamalization process: Review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.12.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
6
|
Wang C, Zheng H, Liu T, Wang D, Guo M. Physiochemical Properties and Probiotic Survivability of Symbiotic Corn-Based Yogurt-Like Product. J Food Sci 2017; 82:2142-2150. [DOI: 10.1111/1750-3841.13823] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2017] [Revised: 06/28/2017] [Accepted: 06/29/2017] [Indexed: 02/03/2023]
Affiliation(s)
- Cuina Wang
- Dept. of Food Science, College of Food Science and Engineering; Jilin Univ.; Changchun Jilin 130062 China
| | - Huajie Zheng
- HeiLongJiang Wandashan Dairy Co., Ltd; Harbin 150030 China
| | - Tingting Liu
- College of Food Science and Engineering; Jilin Agricultural Univ.; Changchun 130118 China
| | - Dawei Wang
- College of Food Science and Engineering; Jilin Agricultural Univ.; Changchun 130118 China
| | - Mingruo Guo
- Dept. of Nutrition and Food Sciences, College of Agriculture and Life Sciences; Univ. of Vermont; Burlington Vt. 05405 U.S.A
- College of Food Science; Northeast Agriculture Univ.; Harbin 150030 China
| |
Collapse
|
7
|
Sánchez-Madrigal MÁ, Quintero-Ramos A, Martínez-Bustos F, Meléndez-Pizarro CO, Ruiz-Gutiérrez MG, Camacho-Dávila A, Torres-Chávez PI, Ramírez-Wong B. Effect of different calcium sources on the bioactive compounds stability of extruded and nixtamalized blue maize flours. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:2701-10. [PMID: 25892767 PMCID: PMC4397327 DOI: 10.1007/s13197-014-1307-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/04/2014] [Accepted: 02/23/2014] [Indexed: 11/28/2022]
Abstract
The stability of antioxidants in extruded and nixtamalized blue maize flours with calcium hydroxide [Ca(OH)2] and calcium lactate [C6H10O6Ca] were evaluated. Extruded blue maize flours batches were obtained by mixing blue maize flours separately with different Ca(OH)2 (0.1, 0.2 and 0.3 %) and C6H10O6Ca (0.3, 0.6 and 0.9 %) concentrations respectively and extruded to obtain the extruded flours. For nixtamalized flours, the maize grains were cooked at 1 % Ca(OH)2 and 2.95 % C6H10O6Ca concentrations respectively. Color, antioxidant activity, total phenolics, total anthocyanins and individual anthocyanins, contents were analyzed. Color, antioxidant activity, anthocyanins contents and total phenolics decreased as the calcium hydroxide concentration increased. In contrast, increasing the calcium lactate concentration on the extruded flours had the opposite effect. The extrusion process retained 57-47 %, 72-62 % and 79-65 % of the anthocyanins content, total phenolic content and antioxidant activity, respectively. These retention rates were higher than those of the nixtamalized flours using the same calcium sources. Cyanidin-3-glucoside and pelargonidin-3-glucoside were identified in the maize kernel and flours. Cyanidin-3-glucoside concentration was increased by both extrusion and nixtamalization processed with either of the two calcium sources. In contrast, pelargonidin-3-glucoside concentration decreased by both processes. Other anthocyanins were observed, but they were not identified.
Collapse
Affiliation(s)
- Miguel Ángel Sánchez-Madrigal
- />Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus Universitario #2, Chihuahua, Chihuahua México C.P. 31125
| | - Armando Quintero-Ramos
- />Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus Universitario #2, Chihuahua, Chihuahua México C.P. 31125
- />Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua, Chihuahua México C.P. 31125
| | - Fernando Martínez-Bustos
- />Centro de Investigación y de Estudios Avanzados del IPN, Unidad Querétaro, Querétaro, Querétaro México C.P. 76230
| | - Carmen O. Meléndez-Pizarro
- />Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus Universitario #2, Chihuahua, Chihuahua México C.P. 31125
| | - Martha G. Ruiz-Gutiérrez
- />Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus Universitario #2, Chihuahua, Chihuahua México C.P. 31125
| | - Alejandro Camacho-Dávila
- />Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus Universitario #2, Chihuahua, Chihuahua México C.P. 31125
| | - Patricia Isabel Torres-Chávez
- />Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Ave. Rosales y Blvd. Luis Encinas s/n, Colonia Centro, Hermosillo, Sonora México C.P. 83000
| | - Benjamín Ramírez-Wong
- />Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Ave. Rosales y Blvd. Luis Encinas s/n, Colonia Centro, Hermosillo, Sonora México C.P. 83000
| |
Collapse
|
8
|
Janve B, Yang W, Sims C. Sensory and Quality Evaluation of Traditional Compared with Power Ultrasound Processed Corn (Zea Mays) Tortilla Chips. J Food Sci 2015; 80:S1368-76. [DOI: 10.1111/1750-3841.12892] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2014] [Accepted: 03/18/2015] [Indexed: 10/23/2022]
Affiliation(s)
- Bhaskar Janve
- Univ. of Florida; IFAS; 520 Newell Drive Gainesville FL 32611 U.S.A
| | - Wade Yang
- Univ. of Florida; IFAS; 520 Newell Drive Gainesville FL 32611 U.S.A
| | - Charles Sims
- Univ. of Florida; IFAS; 520 Newell Drive Gainesville FL 32611 U.S.A
| |
Collapse
|
9
|
Román L, Martínez MM, Rosell CM, Gómez M. Effect of Microwave Treatment on Physicochemical Properties of Maize Flour. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1493-0] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
10
|
Silva EMMD, Ascheri JLR, Carvalho CWPD, Takeiti CY, Berrios JDJ. Physical characteristics of extrudates from corn flour and dehulled carioca bean flour blend. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.03.031] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
11
|
Reyes-Moreno C, Ayala-Rodríguez AE, Milán-Carrillo J, Mora-Rochín S, López-Valenzuela JA, Valdez-Ortiz A, Paredes-López O, Gutiérrez-Dorado R. Production of nixtamalized flour and tortillas from amarantin transgenic maize lime-cooked in a thermoplastic extruder. J Cereal Sci 2013. [DOI: 10.1016/j.jcs.2013.09.008] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
12
|
Platt-Lucero L, Ramírez-Wong B, Carvajal-Millan E, Torres-Chávez P, Morales-Rosas I, López-Mazón S, Tapia-Ayala G. Extruded nixtamalized corn flour for making tortilla: the effect of xylanase on the depolymerization of ferulated arabinoxylans. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2013.784364] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
13
|
|
14
|
PLATT-LUCERO L, RAMÍREZ-WONG B, TORRES-CHÁVEZ P, LÓPEZ-CERVANTES J, SÁNCHEZ-MACHADO D, CARVAJAL-MILLAN E, MARTÍNEZ-BUSTOS F, QUINTERO-RAMOS A, MORALES-ROSAS I. EFFECT OF XYLANASE ON EXTRUDED NIXTAMALIZED CORN FLOUR AND TORTILLA: PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERISTICS. J FOOD PROCESS ENG 2011. [DOI: 10.1111/j.1745-4530.2011.00667.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
15
|
Oikonomou NA, Krokida MK. Literature Data Compilation of WAI and WSI of Extrudate Food Products. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2011. [DOI: 10.1080/10942910903160422] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
16
|
Limón-Valenzuela V, Martínez-Bustos F, Aguilar-Palazuelos E, Caro-Corrales JJ, Zazueta-Morales JJ. Physicochemical Evaluation and Optimization of Enriched Expanded Pellets with Milk Protein Concentrate. Cereal Chem 2010. [DOI: 10.1094/cchem-02-10-0030] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- V. Limón-Valenzuela
- Maestría en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Apdo. Postal 1354, Culiacán, Sin., C.P. 80000, México. Phone: (52) 667 7136615. Fax: (52) 667-7136615
| | - F. Martínez-Bustos
- Ciencia de Materiales, CINVESTAV Querétaro, Apdo. Postal 1-798, Querétaro, Qro., C.P. 76230, México. Phone: (52) 442 4414905. Fax: (52) 442 4414938
| | - E. Aguilar-Palazuelos
- Maestría en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Apdo. Postal 1354, Culiacán, Sin., C.P. 80000, México. Phone: (52) 667 7136615. Fax: (52) 667-7136615
| | - J. J. Caro-Corrales
- Maestría en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Apdo. Postal 1354, Culiacán, Sin., C.P. 80000, México. Phone: (52) 667 7136615. Fax: (52) 667-7136615
| | - J. J. Zazueta-Morales
- Maestría en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Apdo. Postal 1354, Culiacán, Sin., C.P. 80000, México. Phone: (52) 667 7136615. Fax: (52) 667-7136615
- Corresponding author. E-mail:
| |
Collapse
|
17
|
PLATT-LUCERO L, RAMIREZ-WONG B, TORRES-CHÁVEZ P, LÓPEZ-CERVANTES J, SÁNCHEZ-MACHADO D, REYES-MORENO C, MILÁN-CARRILLO J, MORALES-ROSAS I. IMPROVING TEXTURAL CHARACTERISTICS OF TORTILLAS BY ADDING GUMS DURING EXTRUSION TO OBTAIN NIXTAMALIZED CORN FLOUR. J Texture Stud 2010. [DOI: 10.1111/j.1745-4603.2010.00252.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
18
|
VAN HOAN NGUYEN, MOUQUET-RIVIER CLAIRE, TRECHE SERGE. EFFECTS OF STARCH, LIPID AND MOISTURE CONTENTS ON EXTRUSION BEHAVIOR AND EXTRUDATE CHARACTERISTICS OF RICE-BASED BLENDS PREPARED WITH A VERY-LOW-COST EXTRUDER. J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2008.00288.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
19
|
CURIC D, NOVOTNI D, BAUMAN I, KRICKA T, DUGUM J. OPTIMIZATION OF EXTRUSION COOKING OF CORNMEAL AS RAW MATERIAL FOR BAKERY PRODUCTS. J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2007.00217.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
20
|
Wang Y, Li D, Wang LJ, Chiu YL, Chen XD, Mao ZH, Song CF. Optimization of extrusion of flaxseeds for in vitro protein digestibility analysis using response surface methodology. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2007.06.033] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
21
|
Milán-Carrillo J, Valdéz-Alarcón C, Gutiérrez-Dorado R, Cárdenas-Valenzuela OG, Mora-Escobedo R, Garzón-Tiznado JA, Reyes-Moreno C. Nutritional properties of quality protein maize and chickpea extruded based weaning food. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2007; 62:31-7. [PMID: 17243010 DOI: 10.1007/s11130-006-0039-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2006] [Accepted: 12/18/2006] [Indexed: 05/13/2023]
Abstract
Malnutrition is one of the major causes of morbidity and mortality among young children in most of the developing countries. To minimize the adversities of malnutrition, low-cost infant supplementary foods have been developed and are being supplied to the needy through state-sponsored nutrition intervention programmers. The present study had two objectives: to determine the best combination of nixtamalized extruded quality protein maize (NEMF) and extruded chickpea (ECF) flours for producing a weaning food, and to evaluate the nutritional properties of the optimized NEMF/ECF mixture and the weaning food. The NEMF and ECF were produced applying combinations of extrusion temperature/screw speed of 79.4 degrees C/73.5 rpm, and 150.5 degrees C/190.5 rpm, respectively. Response surface methodology was applied to determine the optimum combination NEMF/ECF; the experimental design generated 11 assays. Mixtures from each assay were evaluated for true protein (TP) and available lysine (AL). Each one of 11 mixtures were used for preparing 11 weaning foods which were sensory evaluated for acceptability (A). The best combination of NEMF/ECF for producing a weaning food was NEMF = 21.2%/ ECF = 78.8 %. This mixture had a global desirability (D) of 0.93; it contained 20.07% proteins (DM), 5.70% lipids (DM), and 71.14% carbohydrates (DM); its essential amino acids (EAA) profile satisfactorily covered the EAA requirements for children 2-5 years old, except for Trp. The weaning food prepared with the optimized mixture had high protein quality and digestibility and could be used to support the growth of infants.
Collapse
Affiliation(s)
- J Milán-Carrillo
- Maestría en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico--Biológicas, Universidad Autónoma de Sinaloa (FCQB-UAS), Sinaloa, México
| | | | | | | | | | | | | |
Collapse
|
22
|
Jaya S, Das H, Mani S. Optimization of Maltodextrin and Tricalcium Phosphate for Producing Vacuum Dried Mango Powder. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2006. [DOI: 10.1080/10942910500217666] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|