ArticleMolecules (Basel, Switzerland)2014
Obtaining ready-to-eat blue corn expanded snacks with anthocyanins using an extrusion process and response surface methodology.
Article in Molecules (Basel, Switzerland), 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Biophysical, Nutraceutical, and Technofunctional Features of Specialty Cereals: Pigmented Popcorn and Sorghum.Foods (Basel, Switzerland) · 2023Article
- Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization.Antioxidants (Basel, Switzerland) · 2021Article
- Evaluation of Quality, Antioxidant Capacity, and Digestibility of Chickpea (Molecules (Basel, Switzerland) · 2021Article
- Effect of Extrusion Processing Conditions on the Phenolic Compound Content and Antioxidant Capacity of Sorghum (Sorghum bicolor (L.) Moench) Bran.Plant foods for human nutrition (Dordrecht, Netherlands) · 2020Article
- Healthy Ready-to-Eat Expanded Snack with High Nutritional and Antioxidant Value Produced from Whole Amarantin Transgenic Maize and Black Common Bean.Plant foods for human nutrition (Dordrecht, Netherlands) · 2016Article
- Effect of extrusion cooking on bioactive compounds in encapsulated red cactus pear powder.Molecules (Basel, Switzerland) · 2015Article
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Authors and funding
9 authors.
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Abstract
Extrusion is an alternative technology for the production of nixtamalized products. The aim of this study was to obtain an expanded nixtamalized snack with whole blue corn and using the extrusion process, to preserve the highest possible total anthocyanin content, intense blue/purple coloration (color b) and the highest expansion index. A central composite experimental design was used. The extrusion process factors were: feed moisture (FM, 15%-23%), calcium hydroxide concentration (CHC, 0%-0.25%) and final extruder temperature (T, 110-150 °C). The chemical and physical properties evaluated in the extrudates were moisture content (MC, %), total anthocyanins (TA, mg·kg(-1)), pH, color (L, a, b) and expansion index (EI). ANOVA and surface response methodology were applied to evaluate the effects of the extrusion factors. FM and T significantly affected the response variables. An optimization step was performed by overlaying three contour plots to predict the best combination region. The extrudates were obtained under the following optimum factors: FM (%) = 16.94, CHC (%) = 0.095 and T (°C) = 141.89. The predicted extrusion processing factors were highly accurate, yielding an expanded nixtamalized snack with 158.87 mg·kg(-1) TA (estimated: 160 mg·kg(-1)), an EI of 3.19 (estimated: 2.66), and color parameter b of -0.44 (estimated: 0.10).
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