Betsabé Hernández-Santos

Effect of oil extraction assisted by ultrasound on the physicochemical properties and fatty acid profile of pumpkin seed oil (Cucurbita pepo).

The effects of amplitude and time of ultrasound-assisted extraction on the physicochemical properties and the fatty acid profile of pumpkin seed oil (Cucurbita pepo) were evaluated. Ultrasound time (5-30 min) and the response variables amplitude (25-100%), extraction yield, efficiency, oxidative stability in terms of the free fatty acids (FFA) of the plant design comprising two independent experiments variables, peroxide (PV), p-anisidine (AV), totox value (TV) and the fatty acid profile were evaluated. The results were analyzed by multiple linear regression. The time and amplitude showed significant differences (P<0.05) for all variables. The highest yield of extraction was achieved at 5 min and amplitude of 62.5% (62%). However, the optimal ultrasound-assisted extraction conditions were as follows: ultrasound time of 26.34 min and amplitude of 89.02%. All extracts showed low FFA (2.75-4.93% oleic acid), PV (1.67-4.68 meq/kg), AV (1.94-3.69) and TV (6.25-12.55) values. The main fatty acids in all the extracts were oleic and linoleic acid. Therefore, ultrasound-assisted oil extraction had increased performance and reduced extraction time without affecting the oil quality.

Evaluation of physical and chemical properties of carrots dried by Refractance Window drying

ABSTRACT The Refractance Window™ (RW) technique was used to dry carrot slices (3 cm diameter; 0.2 and 0.4 cm thickness) at 74 and 94°C. Moisture loss, texture, color, total polyphenol content (TPC), and antioxidant activity (AA) were evaluated as response variables and were compared with the values of a control (fresh carrot) and the slices dried via convective drying (C) at the same temperatures. The RW method produced a reduction of drying time of 26–51% (p < 0.05) when compared to convective drying. The color, TPC, and AA values for the RW treatment did not differ (p > 0.05) compared with the control. The texture values showed a difference with respect to the control for the two drying methods used. However, between the two drying methods there was no difference in the texture (p > 0.05). The results suggest that the RW technology can be used to develop products with better functional properties compared with those obtained via conventional air-drying methods.

Effect of some variables on oil extraction yield from Mexican pumpkin seeds

The effect of particle size (0.59 and 1.19 mm), meal to solvent ratio (1:5, 1:10, 1:15, and 1:20 w/v) and contact time (0, 1, 2, and 5 h) on oil extraction yield and efficiency from pumpkin (Cucurbita pepo) seeds using n-hexane were evaluated. Fatty acids profile was determined for the extracted oil. Results were analyzed by response surface methodology. Particle size, meal to solvent ratio and contact time, affected (p < 0.05) extraction yield. The yield (422 g/kg) and efficiency (860 g/kg) were highest at 0 h contact time, 0.59 mm particle size and a 1:20 (w/v) pumpkin seed meal:solvent ratio. Pumpkin seed oil contained (755 g/kg) unsaturated fatty acids and an elevated content of linoleic (431 g/kg) and oleic acids (324 g/kg). It is therefore classified as a high linoleic-oleic acids oil, making it a promising substitute for cotton, corn, sesame, sunflower, or soybean oils in our Mexican diet.

Physicochemical properties of ready-to-eat extruded nixtamalized maize-based snacks enriched with grasshopper

1 Tecnol ogico Nacional de M exico/Instituto Tecnol ogico de Tuxtepec, Av. Dr. V ıctor Bravo Ahuja S/N., Col. 5 de Mayo, Tuxtepec, Oaxaca C.P. 68350, Mexico 2 Tecnol ogico Nacional de M exico/Instituto Tecnol ogico de Durango, Blvd. Felipe Pescador 1830 Ote, Durango, Dgo, C.P. 34080 A.P. 465, Mexico 3 Department of Family and Consumer Sciences, New Mexico State University, NMSU Gerald Thomas Hall Room, 308 P.O. Box 30003 MSC 3470, Las Cruces, NM 88003, USA

Effect of harvest year on the physical properties, chemical composition and cooking time of three common bean varieties that are grown in Mexico

It is important to consider the physical properties of legume seeds in the design of bean storage and processing systems. The variation in the physical properties of three common bean (Phaseolus vulgaris L.) varieties (Bayo Victoria (BV), Negro San Luis (NSL) and Pinto Saltillo (PS)) according to harvest year (2008 and 2010) was studied. Harvest year and variety affected (P 0.05) between years. Sphericit...

Relevant Aspects of the Development of Extruded High-Protein Snacks: An Alternative to Reduce Global Undernourishment

Abstract There are currently a number of health problems worldwide, especially in underdeveloped and developing countries, which are caused by factors such as traditions, customs, and inadequate food availability. Protein malnutrition is one of these problems and mainly affects children who consume large quantities of snacks that are high in fats and carbohydrates. For this reason, alternative feeding practices that contribute to good nutrition are needed. The technology that is most commonly used for the production of snacks is the extrusion process. This is a mechanical process that induces thermal and mechanical energy to process food at a high pressure and temperature for a short time. Most of these snacks are made with cornstarch, wheat, rice, oats, and potatoes, but are low in nutritional value (e.g., protein, fiber, and vitamins). The wide acceptance of such products has led researchers to develop various snacks that are rich in proteins, exploring the use of unconventional raw materials such as milk proteins, legume seeds, and vegetable flour. Therefore this review explores the most important parameters in the development of extruded snacks to deliver protein sources to address the global issue of protein malnutrition.