Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates

被引：27
|
作者：
Escalante-Aburto, A. [1 ]
Ramirez-Wong, B. [1 ]
Torres-Chavez, P. I. [1 ]
Figueroa-Cardenas, J. D. [2 ]
Lopez-Cervantes, J. [3 ]
Barron-Hoyos, J. M. [1 ]
Morales-Rosas, I. [1 ]
机构：
[1] Univ Sonora, Dept Invest & Posgrad Alimentos, Hermosillo 83000, Sonora, Mexico
[2] Ctr Invest & Estudios Avanzados CINVESTAV, Unidad Queretaro, Queretaro, Qro, Mexico
[3] Inst Tecnol Sonora, Ctr Invest & Innovac Biotecnol Agr, Obregon, Sonora, Mexico
来源：
CYTA-JOURNAL OF FOOD | 2013年 / 11卷
关键词：
blue corn; particle size; extrusion; anthocyanins; TORTILLAS;
D O I：
10.1080/19476337.2013.764929
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Nixtamalized blue corn expanded extrudates were elaborated in a single screw extruder using feed moisture (FM) of 14, 15, 16, 16.5, 18.5 and 20.5%; ground corn with different particle size indexes (PSI, 83.97 and 94.15), and at a final extruder temperature of 130 and 140 degrees C. The physicochemical properties of extrudates evaluated were moisture content, total anthocyanin and cyanidin 3-glucoside (C3G) content, color, density and expansion index. Extrudates processed at 16 and 16.5% of FM showed higher total anthocyanin and C3G contents. The extrudates processed with 16% FM, at 130 degrees C and PSI of 83.97, showed the highest total anthocyanin content (211.1 mg center dot kg(-1)). Cyanidin 3-glucoside showed an increase (11.3%) in extrudates when compared with raw corn. The expansion index was higher for those made with FMs of 14, 15, 16 and 16.5%. The total anthocyanin and C3G contents were not correlated with any other parameter.
引用
收藏
页码：29 / 37
页数：9
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