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| Format: | Artículo científico |
| Language: | en |
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Universidad de Sonora
2024
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| Online Access: | https://www.redalyc.org/articulo.oa?id=672978747009 https://www.redalyc.org/journal/6729/672978747009/ https://www.redalyc.org/journal/6729/672978747009/html/ https://www.redalyc.org/journal/6729/672978747009/672978747009.epub https://www.redalyc.org/journal/6729/672978747009/movil |
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| _version_ | 1866581611846303744 |
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| author | Samuel Arturo Delgado-Murillo |
| author_facet | Samuel Arturo Delgado-Murillo |
| contents | Effect of the extrusion process on the physicochemical, phytochemical, and cooking properties of gluten-free pasta made from broken rice and chickpea flours Samuel Arturo Delgado-Murillo José de Jesús Zazueta-Morales Armando Quintero-Ramos Yazmín Alejandra Castro-Montoya Xóchitl Ariadna Ruiz-Armenta Víctor Limón-Valenzuela Carlos Iván Delgado-Nieblas Multidisciplinaria (Ciencias Naturales y Exactas) food by products optimization Celiac disease bioactive compounds Gluten-free pasta (GFP) can be produced using materials such as broken rice and chickpea flour. The objective of this work was to study the effect of the extrusion process on the physicochemical, phytochemical, and cooking properties of GFP. The effect of extrusion temperature (ET: 90.18-123.8 °C), screw speed (SS: 76.6-157.3 rpm), and chickpea flour content (CHF: 0.23-23.7 %) was studied using the response surface methodology for the statistical analysis. The cooking loss diminished by combining high ET with intermediates CHF, and by combining intermediates SS with intermediates-high CHF. The cooking time diminished by combining high ET with high CHF and intermediate to high SS. The color b* increased at high CHF. Total phenolic compounds decreased by combining low ET with low CHF, as well as low ET with high SS. The optimal conditions were ET = 117 °C, SS = 134.4 rpm, and CHF = 12.57 %. Total, insoluble, and soluble dietary fiber were higher in the extruded treatment compared with the unextruded mixture. GFP with similar sensory acceptability to a commercial product was obtained, showing adequate physicochemical, phytochemical, and cooking properties, whose consumption presents potential health benefits. 2024 artículo científico 1665-1456 https://www.redalyc.org/articulo.oa?id=672978747009 https://www.redalyc.org/journal/6729/672978747009/ https://www.redalyc.org/journal/6729/672978747009/html/ https://www.redalyc.org/journal/6729/672978747009/672978747009.epub https://www.redalyc.org/journal/6729/672978747009/movil 10.18633/biotecnia.v26.2142 en http://www.redalyc.org/revista.oa?id=6729 Biotecnia application/pdf Universidad de Sonora Biotecnia (México) Vol.26 |
| format | Artículo científico |
| id | redalyc_672978747009 |
| language | en |
| publishDate | 2024 |
| publisher | Universidad de Sonora |
| spellingShingle | Effect of the extrusion process on the physicochemical, phytochemical, and cooking properties of gluten-free pasta made from broken rice and chickpea flours Samuel Arturo Delgado-Murillo Multidisciplinaria (Ciencias Naturales y Exactas) food by products optimization Celiac disease bioactive compounds Effect of the extrusion process on the physicochemical, phytochemical, and cooking properties of gluten-free pasta made from broken rice and chickpea flours Samuel Arturo Delgado-Murillo José de Jesús Zazueta-Morales Armando Quintero-Ramos Yazmín Alejandra Castro-Montoya Xóchitl Ariadna Ruiz-Armenta Víctor Limón-Valenzuela Carlos Iván Delgado-Nieblas Multidisciplinaria (Ciencias Naturales y Exactas) food by products optimization Celiac disease bioactive compounds Gluten-free pasta (GFP) can be produced using materials such as broken rice and chickpea flour. The objective of this work was to study the effect of the extrusion process on the physicochemical, phytochemical, and cooking properties of GFP. The effect of extrusion temperature (ET: 90.18-123.8 °C), screw speed (SS: 76.6-157.3 rpm), and chickpea flour content (CHF: 0.23-23.7 %) was studied using the response surface methodology for the statistical analysis. The cooking loss diminished by combining high ET with intermediates CHF, and by combining intermediates SS with intermediates-high CHF. The cooking time diminished by combining high ET with high CHF and intermediate to high SS. The color b* increased at high CHF. Total phenolic compounds decreased by combining low ET with low CHF, as well as low ET with high SS. The optimal conditions were ET = 117 °C, SS = 134.4 rpm, and CHF = 12.57 %. Total, insoluble, and soluble dietary fiber were higher in the extruded treatment compared with the unextruded mixture. GFP with similar sensory acceptability to a commercial product was obtained, showing adequate physicochemical, phytochemical, and cooking properties, whose consumption presents potential health benefits. 2024 artículo científico 1665-1456 https://www.redalyc.org/articulo.oa?id=672978747009 https://www.redalyc.org/journal/6729/672978747009/ https://www.redalyc.org/journal/6729/672978747009/html/ https://www.redalyc.org/journal/6729/672978747009/672978747009.epub https://www.redalyc.org/journal/6729/672978747009/movil 10.18633/biotecnia.v26.2142 en http://www.redalyc.org/revista.oa?id=6729 Biotecnia application/pdf Universidad de Sonora Biotecnia (México) Vol.26 |
| title | Effect of the extrusion process on the physicochemical, phytochemical, and cooking properties of gluten-free pasta made from broken rice and chickpea flours |
| topic | Multidisciplinaria (Ciencias Naturales y Exactas) food by products optimization Celiac disease bioactive compounds |
| url | https://www.redalyc.org/articulo.oa?id=672978747009 https://www.redalyc.org/journal/6729/672978747009/ https://www.redalyc.org/journal/6729/672978747009/html/ https://www.redalyc.org/journal/6729/672978747009/672978747009.epub https://www.redalyc.org/journal/6729/672978747009/movil |