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

Composición química de cebadas cultivadas bajo diferentes condiciones de labranza en tres localidade...

Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization

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

Evaluación del Efecto Antihiperglucémico del Bagazo de Naranja (Citrus sinensis var. Valencia) en Es...

CARACTERIZACIÓN DEL ALMIDÓN DE DOS VARIEDADES DE SORGO DEL ESTADO DE TAMAULIPAS

Frequency and Behavior of Salmonella and Escherichia coli on Whole and Sliced Jalapeño and Serrano P...

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

LIBERACIÓN DE PÉPTIDOS BIOACTIVOS POR BACTERIAS LÁCTICAS EN LECHES FERMENTADAS COMERCIALES

Incidence and Behavior of Salmonella and Escherichia coli on Whole and Sliced Zucchini Squash (Cucur...

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