Producción Científica Profesorado

Blue corn (Zea mays L.) with added orange (Citrus sinensis) fruit bagasse: novel ingredients for extruded snacks



Castro Rosas, Javier

2016

Navarro-Cortez, R.O., Gómez-Aldapa, C.A., Aguilar-Palazuelos, E., Delgado-Licon, E., Castro-Rosas, J., Hernández-Ávila, J., Solís-Soto, A., Ochoa-Martínez, L.A., and Medrano-Roldán, H. 2016. Blue corn (Zea mays L.) with added orange (Citrus sinensis) fruit bagasse: novel ingredients for extruded snacks. Maiz azul (Zea mays L.) con adición de bagazo de naranja (Citrus sinensis): ingredientes novedosos para botanas extrudidas. CyTA - Journal of Food. 14: 2, 349-358. DOI:10.1080/19476337.2015.1114026.


Abstract


Physicochemical and structural analyses were done of extruded snacks produced with two types of blue corn (hard and soft endosperm) combined with orange bagasse. Chemical composition, expansion index (EI), penetration force, water absorption index, and water solubility index values were calculated for all treatments. They were also analyzed with scanning electron microscopy, X-ray diffraction, and Fourier transform infrared spectroscopy. Addition of bagasse increased crude fiber content and hardness in the extrudates. It also lowered the EI, resulting in harder products with higher numbers of pores per area but of smaller sizes than in the extrudates without bagasse. Both the X-ray diffraction patterns and infrared spectra showed the starch to lose its semicrystalline structure due to mechanical shearing and high temperature. Orange bagasse was successfully incorporated into extrudated snacks made with blue corn of different endosperm hardnesses. Blue corn is a viable base for extruded snacks, and orange bagasse is a potential source of low cost, natural source fiber.



Producto de Investigación




Artículos relacionados

Survival of Brucella abortus in milk fermented with a yoghurt starter culture

The role of foods in Salmonella infections. In: Salmonella - A Dangerous Foodborne Pathogen

Condiciones microbiológicas en el proceso de sacrificio en un rastro municipal del estado de Hidalgo

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

SIMULACIÓN MATEMÁTICA DE UN DIGESTOR ANAEROBIO TIPO TANQUE AGITADO PARA EL TRATAMIENTO DE VERTIDOS R...

An in situ method to study the reaction catalyzed by alkaline phosphatase on DNP

APLICACIÓN DE SALES DE ACIDOS ORGÁNICOS EN LA CONSERVACIÓN DE CARNE DE CONEJO.

COLORANT EXTRACTION FROM RED PRICKLY PEAR (OPUNTIA LASIACANTHA) FOR FOOD APPLICATION

Optimization of thermal protein precipitation from acid whey

Degradación anaerobia de dos tipos de lactosuero en reactores UASB