Gluten-free healthy snack with high nutritional and nutraceutical value elaborated from a mixture of extruded underutilized grains (quality protein maize/tepary bean)
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| Format: | Artículo científico |
| Sprache: | en |
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Universidad de Guanajuato
2021
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| _version_ | 1876479785307209728 |
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| author | Mario Armando Gómez-Favela |
| author_facet | Mario Armando Gómez-Favela |
| contents | Gluten-free healthy snack with high nutritional and nutraceutical value elaborated from a mixture of extruded underutilized grains (quality protein maize/tepary bean) Mario Armando Gómez-Favela Cuauhtémoc Reyes-Moreno Jorge Milán-Carrillo Rodolfo Alfredo Partida-Preciado Ramona Julieta Espinoza-Moreno Ricardo Preciado-Ortiz Roberto Gutiérrez-Dorado Multidisciplinarias (Ciencias Sociales) free gluten extrusion tepary bean Healthy snack An optimized gluten-free healthy snack (OGFHS) was developed from a mixture of protein quality maize/tepary bean (70:30), applying extrusion-cooking. The extrusion conditions were obtained from the axial combination of process variables (feed moisture content FMC = 15%-25%/extrusion temperature ET = 120 °C-170 °C/screw speed SS = 50 rpm-240 rpm). The desirability function response surface methodology was applied as an optimization technique in three response variables (expansion index EI/apparent density AD/hardness H) to obtain maximum EI and minimum AD and H. The best combination to produce OGFHS was FMC = 16.4%/ET = 137 °C/VT = 237 rpm. The optimized conditions to obtain OGFHS caused little change in the nutritional and nutraceutical properties of the unprocessed grains mixture. OGFHS (50 g) was compared with two commercial snacks (CheetosMR, TotisMR), showing better protein content, total dietary fiber and AoxA, as well as high acceptability and lower energy content than commercial snacks. Due to its great nutritional properties and AoxA, OGFHS could be used for health promotion and as an alternative to commercial snacks with low nutritional value and high energy content. 2021 artículo científico 0188-6266 https://www.redalyc.org/articulo.oa?id=41669727017 https://www.redalyc.org/journal/416/41669727017/ https://www.redalyc.org/journal/416/41669727017/html/ https://www.redalyc.org/journal/416/41669727017/41669727017.epub https://www.redalyc.org/journal/416/41669727017/movil 10.15174/au.2021.3024 en http://www.redalyc.org/revista.oa?id=416 Acta Universitaria application/pdf Universidad de Guanajuato Acta Universitaria (México) Vol.31 |
| format | Artículo científico |
| id | redalyc_41669727017 |
| institution | Redalyc |
| language | en |
| publishDate | 2021 |
| publisher | Universidad de Guanajuato |
| spellingShingle | Gluten-free healthy snack with high nutritional and nutraceutical value elaborated from a mixture of extruded underutilized grains (quality protein maize/tepary bean) Mario Armando Gómez-Favela Multidisciplinarias (Ciencias Sociales) free gluten extrusion tepary bean Healthy snack Gluten-free healthy snack with high nutritional and nutraceutical value elaborated from a mixture of extruded underutilized grains (quality protein maize/tepary bean) Mario Armando Gómez-Favela Cuauhtémoc Reyes-Moreno Jorge Milán-Carrillo Rodolfo Alfredo Partida-Preciado Ramona Julieta Espinoza-Moreno Ricardo Preciado-Ortiz Roberto Gutiérrez-Dorado Multidisciplinarias (Ciencias Sociales) free gluten extrusion tepary bean Healthy snack An optimized gluten-free healthy snack (OGFHS) was developed from a mixture of protein quality maize/tepary bean (70:30), applying extrusion-cooking. The extrusion conditions were obtained from the axial combination of process variables (feed moisture content FMC = 15%-25%/extrusion temperature ET = 120 °C-170 °C/screw speed SS = 50 rpm-240 rpm). The desirability function response surface methodology was applied as an optimization technique in three response variables (expansion index EI/apparent density AD/hardness H) to obtain maximum EI and minimum AD and H. The best combination to produce OGFHS was FMC = 16.4%/ET = 137 °C/VT = 237 rpm. The optimized conditions to obtain OGFHS caused little change in the nutritional and nutraceutical properties of the unprocessed grains mixture. OGFHS (50 g) was compared with two commercial snacks (CheetosMR, TotisMR), showing better protein content, total dietary fiber and AoxA, as well as high acceptability and lower energy content than commercial snacks. Due to its great nutritional properties and AoxA, OGFHS could be used for health promotion and as an alternative to commercial snacks with low nutritional value and high energy content. 2021 artículo científico 0188-6266 https://www.redalyc.org/articulo.oa?id=41669727017 https://www.redalyc.org/journal/416/41669727017/ https://www.redalyc.org/journal/416/41669727017/html/ https://www.redalyc.org/journal/416/41669727017/41669727017.epub https://www.redalyc.org/journal/416/41669727017/movil 10.15174/au.2021.3024 en http://www.redalyc.org/revista.oa?id=416 Acta Universitaria application/pdf Universidad de Guanajuato Acta Universitaria (México) Vol.31 |
| title | Gluten-free healthy snack with high nutritional and nutraceutical value elaborated from a mixture of extruded underutilized grains (quality protein maize/tepary bean) |
| topic | Multidisciplinarias (Ciencias Sociales) free gluten extrusion tepary bean Healthy snack |
| url | https://www.redalyc.org/articulo.oa?id=41669727017 https://www.redalyc.org/journal/416/41669727017/ https://www.redalyc.org/journal/416/41669727017/html/ https://www.redalyc.org/journal/416/41669727017/41669727017.epub https://www.redalyc.org/journal/416/41669727017/movil |