Producción Científica Profesorado

Third generation snacks manufactured from orange by-products: physicochemical and nutritional characterization



Gómez Aldapa, Carlos Alberto

2015

Xochitl Tovar-Jiménez, José Caro-Corrales, Carlos A. Gómez-Aldapa, José Zazueta-Morales, Víctor Limón Valenzuela, Javier Castro-Rosas, Juan Hernández-Ávila, Ernesto Aguilar-Palazuelos. 2015. Third generation snacks manufactured from orange by products: physicochemical and nutritional characterization. J Food Sci Technol. 52 (10):6607-6614. DOI. 10.1007/s13197-015-1726-2.


Abstract


A mixture of orange vesicle flour, commercial nixtamalized corn flour and potato starch was extruded using a Brabender Laboratory single screw extruder (2:1 L/D). The resulting pellets were expanded by microwaves. Expansion index, bulk density, penetration force, carotenoid content, and dietary fiber were measured for this third-generation snack and optimum production conditions were estimated. Response surface methodology was applied using a central composite rotatable experimental design to evaluate the effect of moisture content and extrusion temperature. Temperature mainly affected the expansion index, bulk density and penetration force, while carotenoids content was affected by moisture content. Surface overlap was used to identify optimum processing conditions: temperature: 128?130 C; moisture content: 22?24 %. Insoluble dietary fiber decreased and soluble dietary fiber increased after extrusion.



Producto de Investigación




Artículos relacionados

EVALUACIÓN DE LAS CARACTERÍSTICAS FISICOQUÍMICAS EN LA ESPECIE DE FRIJOL PHASEOLUS VULGARIS DE LAS V...

INCORPORACIÓN DE ÁCIDOS GRASOS OMEGA 3 EN HUEVO DE GALLINAS PONEDORAS A TRAVÉS DE LA SUPLEMENTACIÓN ...

CARACTERIZACIÓN FISICOQUÍMICA DEL LACTOSUERO EN EL VALLE DE TULANCINGO

CALIDAD MICROBIOLÓGICA DE PALETAS BASE AGUA Y BASE LÁCTEA ELABORADAS EN EL ESTADO DE HIDALGO, MÉXICO

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

AUMENTO DE LA ESTABILIDAD DEL COLOR DE EXTRACTOS DE ZARZAMORA MEDIANTE REACCIONES DE CONDENSACIÓN.

LIBERACIÓN DE PÉPTIDOS BIOACTIVOS POR BACTERIAS LÁCTICAS EN LECHES FERMENTADAS COMERCIALES

EFECTO DE LA MODIFICACIÓN ÁCIDA DE ALMIDÓN DE MAÍZ AZUL (Zea mays) CON DIFERENTES SOLVENTES ACIDIFIC...

The Avrami Index and the Fractal Dimension in Vegetable Oil Crystallization

EFECTO DEL SOLVENTE ACIDIFICADO SOBRE LAS PROPIEDADES FUNCIONALES DEL ALMIDÓN PRESENTE EN EL MAÍZ AZ...