José de Jesús Zazueta-Morales

Characterization and Optimization of Extrusion Cooking for the Manufacture of Third-Generation Snacks with Winter Squash (Cucurbita moschata D.) Flour

ABSTRACT The aim of this work was to study the effects of barrel temperature (BT, 93.5–140.5°C), feed moisture (FM, 21.3–34.7%), and winter squash flour content (SFC, 0.43–15.6%) on physicochemical properties of microwave-expanded third-generation snack foods obtained by extrusion. Physicochemical properties used for optimization were expansion index (EI), penetration force (PF), specific mechanical energy (SME), and total color difference (ΔE). Response surface methodology was used for the analysis of data. The highest values of EI and lowest values of PF were found at high BT and low FM. The lowest values of SME were obtained at high levels of FM throughout the range of BT and SFC, whereas the highest values of ΔE were obtained at high SFC and low FM. Increasing levels of SFC increased ΔE values, whereas EI and SME values decreased. The best processing conditions (EI > 6.0, PF < 9.5 N, SME < 172 kJ/kg, and ΔE < 18) were found in the range of BT, 122–141°C; FM, 24.7–29.5%; and SFC, 0–10.9%. Under optimal...

Development and Characterization of Extruded Pellets of Whole Potato (Solanum tuberosum L.) Flour Expanded by Microwave Heating

ABSTRACT In various Latin American countries, large volumes of potato are classified as unsuitable for use as food and destined for use as feed. This raw material has a high starch and fiber content that could be used in the production of different kinds of food. The objective of this research was the preparation and characterization of extruded whole potato pellets expanded by microwave heating. A 33 central composite routable experimental design and response surface methodology were used. The barrel temperature (BT, 93–127°C), feed moisture (FM, 19–29%), and corn starch concentration (CS, 3–37%) in the blends were evaluated. CS was the most important variable affecting the functional properties of the expanded pellets. Adding CS to the blends increased the expansion index and viscosity and improved luminosity, decreasing the apparent density and breaking force of the products. Low BT and especially high FM increased the luminosity of the expanded pellets. Increasing FM content increased the viscosity of...

Effect of extrusion conditions on physicochemical characteristics and anthocyanin content of blue corn third-generation snacks

The aim of this study was to evaluate the effect of barrel temperature (BT, 98.8–141.2°C) and feed moisture (FM, 19.93–34.07%) as independent factors on physicochemical characteristics of microwave-expanded extruded third-generation (3G) snacks obtained from blue corn and corn starch. Single-screw laboratory extruder and a central, composite, rotatable experimental design were used. Both independent factors showed significance (p ≤ 0.01) on most of the analyzed responses. The mathematical models showed values of R2Adj ≥ 0.76 and p of F(model) ≤ 0.001. The optimum area of the extrusion process ranged from 120°C to 126°C for BT and from 23.8% to 25.2% for FM. In optimal conditions, the product showed an expansion index of 4.8, a penetration force of 12.42 N, a specific mechanical energy of 169.08 kJ/kg, and 71.09 mg of total anthocyanin content/kg. The developed 3G snack presented high-quality physicochemical characteristics, with the potential health benefits derived from nutraceutical characteristics (dietary fiber and anthocyanins) of the whole blue corn used.

Physicochemical Evaluation and Optimization of Enriched Expanded Pellets with Milk Protein Concentrate

ABSTRACT The objective of this work was to study the effect of addition of milk protein concentrate (MPC, 0–10%) and feed moisture (FM, 20–30%) in a blend of corn starch (CS, 80%) and quality protein maize (QPM, 20%) on different physicochemical characteristics of third-generation (3G) snack foods using extrusion technology. A laboratory single-extruder with a 3:1 compression ratio, a rectangular die, and a central composite nonroutable model with two variables were used. The physicochemical characteristics evaluated were expansion index (EI), bulk density (BD), penetration force (PF), and color parameters L*a*b*. EI decreased with the increase of MPC and FM, whereas BD and color parameters (a* and b*) increased; PF showed a minimum point (MPC = 5% and FM = 25%). EI, BD, and PF were selected for the optimization process in an area of superposition of 1.5–4.1% of MPC and 20.0–24.1% of FM. A validation of the optimal area was performed on samples with average values of 4.64 (±0.28) for EI, 141.02 (±7.29) kg...

Elaboration of functional snack foods using raw materials rich in carotenoids and dietary fiber: effects of extrusion processing

This research studied the effect of extrusion temperature (ET, 93.45–140.55°C), moisture content (MC, 21.27–34.73%), and the winter squash flour content (WSF, 0.43–15.57%) on physicochemical characteristics and content of bioactive compounds of third-generation (3G) snack foods expanded by microwave heating. The ingredients used for their elaboration were corn starch, whole-grain yellow corn and winter squash flours. A single-screw extruder was employed, and the response surface methodology was applied. The lowest bulk density and the highest water solubility index (WSI) and water absorption index, occurred at high ET with low MC. The highest values of total carotenoids and dietary fiber (total and soluble) were obtained at high WSF and ET. Furthermore, when the WSF was increased, the color L* value diminished, whereas b* value and WSI increased. These results suggest that it is possible to elaborate 3G snack foods with acceptable physicochemical characteristics and excellent bioactive compounds content, improving their potential health benefits.

Physicochemical and Microstructural Characterization of Corn Starch Edible Films Obtained by a Combination of Extrusion Technology and Casting Technique

Starch edible films (EFs) have been widely studied due to their potential in food preservation; however, their application is limited because of their poor mechanical and barrier properties. Because of that, the aim of this work was to use the extrusion technology (Ex T) as a pretreatment of casting technique to change the starch structure in order to obtain EFs with improved physicochemical properties. To this, corn starch and a mixture of plasticizers (sorbitol and glycerol, in different ratios) were processed in a twin screw extruder to generate the starch modification and subsequently casting technique was used for EFs formation. The best conditions of the Ex T and plasticizers concentration were obtained using response surface methodology. All the response variables evaluated, were affected significatively by the Plasticizers Ratio (Sorbitol:Glycerol) (PR (S:G)) and Extrusion Temperature (ET), while the Screw Speed (SS) did not show significant effect on any of these variables. The optimization study showed that the appropriate conditions to obtain EFs with the best mechanical and barrier properties were ET = 89 °C, SS = 66 rpm and PR (S:G) = 79.7:20.3. Once the best conditions were obtained, the optimal treatment was characterized according to its microstructural properties (X-ray diffraction, Scanning Electron Microscopy and Atomic Force Microscopy) to determine the damage caused in the starch during Ex T and casting technique. In conclusion, with the combination of Ex T and casting technique were obtained EFs with greater breaking strength and deformation, as well as lower water vapor permeability than those reported in the literature.

Biochemistry and Cell Wall Changes Associated with Noni (Morinda citrifolia L.) Fruit Ripening.

Quality and compositional changes were determined in noni fruit harvested at five ripening stages, from dark-green to thaslucent-grayish. Fruit ripening was accompanied by acidity and soluble solids accumulation but pH diminution, whereas the softening profile presented three differential steps named early (no significant softening), intermediate (significant softening), and final (dramatic softening). At early step the extensive depolymerization of hydrosoluble pectins and the significantly increment of pectinase activities did not correlate with the slight reduction in firmness. The intermediate step showed an increment of pectinases and hemicellulases activities. The final step was accompanied by the most significant reduction in the yield of alcohol-insoluble solids as well as in the composition of uronic acids and neutral sugars; pectinases increased their activity and depolymerization of hemicellulosic fractions occurred. Noni ripening is a process conducted by the coordinated action of pectinases and hemicellulases that promote the differential dissasembly of cell wall polymers.

Thermophysical Properties of Pulp and Rind of Papaya Cv. Maradol

Thermophysical properties of pulp and rind of papaya (Carica papaya L., cv. Maradol) were measured at 20, 30, 40, 50, and 60°C and modeled as a function of temperature. Thermal conductivity, specific heat capacity, and apparent density were measured using the line heat-source probe, differential scanning calorimetry, and the liquid displacement method. For pulp, the values of thermal conductivity, specific heat and apparent density ranged from 0.668 to 0.755 W/m K, from 3019 to 3732 J/kg K, and from 991 to 1036 kg/m3, respectively. The corresponding values for rind of papaya ranged from 0.651 to 0.714 W/m K from 2756 to 3282 J/kg K and from 1019 to 1043 kg/m3. Although thermal conductivity and apparent density of pulp and rind of papaya were significantly (p < 0.05) dependent on temperature, specific heat capacity and thermal diffusivity of pulp and rind of papaya were not affected by temperature in the measurement range.

Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process

ABSTRACT Extruded third-generation snack foods (TGS) can be produced adding materials rich in bioactive compounds, such as the bagasse of naranjita fruit (Citrus mitis B.). The aim of this work was to study the effect of extrusion temperature (ET; 89.8–140.2°C), moisture content (MC; 21.10–32.89%) and dehydrated naranjita bagasse (DNB) content (1.12–11.88%) on TGS properties, such as, carotenoids content, physical and sensory characteristics. For data analysis, response surface methodology was used. The highest expansion index and the lowest penetration force were presented at high ET and low MC, whereas the highest carotenoids content and ΔE were presented at high DNB. Also, the highest sensory acceptability was presented combining high ET and MC, and low DNB. The optimal processing conditions were ET = 125°C, MC = 23% and DNB = 8.03%. TGS with acceptable physical and sensory properties, in addition to important carotenoid levels, were obtained.

Effect of extrusion cooking on the antioxidant activity of extruded half product snacks made of yellow corn and pumpkin flours

Abstract The effect of the extrusion on the antioxidant activity of extruded half product snacks made of pumpkin and corn flour blends was evaluated. Cehualca pumpkin and yellow corn flours were used. Pumpkin (0.5 to 15.6 %) and yellow corn flours were mixed and then extruded at a temperature range of 93.5–140.5°C. The total phenolic content (TPC) was determined by Folin-Ciocalteu method. The Phenolic acid profile was obtained by HPLC analysis. The antioxidant capacity was measured using DPPH*, deoxyribose, and LDL oxidation inhibition assays. A central composite rotatable design was applied. The highest value of TPC was observed at high extrusion temperature and low pumpkin levels, and at low temperature and high level of pumpkin flour concentration. The highest DPPH scavenging activity was obtained at higher content of yellow corn flour. The best response to OH* scavenging was observed at higher extrusion temperature and lower content of pumpkin.