DEVELOPMENT OF EXTRUDED READY-TO-EAT SNACKS USING PUMPKIN SEED (Cucurbita pepo) AND NIXTAMALIZED MAIZE (Zea mays) FLOUR BLENDS
Extruded ready-to-eat snacks were prepared from flour blends made with pumpkin seed (PSF) and nixtamalized maize (NMF) using a single-screw extruder with a compression screw ratio of 3:1. A central composite rotatable design was used to investigate the eects of the PSF proportion in formulations (0...
| Autores: | , , , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2016 |
| País: | México |
| Institución: | Universidad del Papaloapan |
| Repositorio: | Redalyc-UNPA |
| OAI Identifier: | oai:redalyc.org:62046829009 |
| Acceso en línea: | https://www.redalyc.org/articulo.oa?id=62046829009 |
| Access Level: | acceso abierto |
| Palabra clave: | Ingeniería to ready eat snacks maize flour Cucurbita pepo |
| Sumario: | Extruded ready-to-eat snacks were prepared from flour blends made with pumpkin seed (PSF) and nixtamalized maize (NMF) using a single-screw extruder with a compression screw ratio of 3:1. A central composite rotatable design was used to investigate the eects of the PSF proportion in formulations (0 - 30 g/100 g), feed moisture content (14 - 20 g/100 g) and extrusion temperatures (120 - 180 °C) on the physical properties like expansion index (EI), bulk density (BD), water absorption index (WAI), water solubility index (WSI), hardness (H), pH and total color dierence (E). The results indicated that EI, BD and E were significantly aected by increasing the proportion of PSF and BD, whereas increasing E resulted in an opposite eect on EI (P <0.05). Temperature significantly negatively aected (P <0.05) EI and H, while increased moisture content only caused a significant increase (P <0.05) in WAI. Optimal conditions were at an extrusion temperature of 120 °C, feed moisture content of 20 g/100 g and PSF content of 10.36 g/100 g and protein content =11.74 g/100 g. The ready-to-eat snack developed in this research could be considered as a functional food with nutritional and health benefits. |
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