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

A. Escalante-Aburto, B. Ramírez-Wong, P. I. Torres-Chávez, J. D. Figueroa-Cárdenas, J. López-Cervantes, J. M. Barrón-Hoyos, I. Morales-Rosas

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

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°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°C and PSI of 83.97, showed the highest total anthocyanin content (211.1 mg · 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. © 2013 Taylor & Francis.
Original languageEnglish
Pages (from-to)29-37
Number of pages9
JournalCYTA - Journal of Food
DOIs
Publication statusPublished - 11 Jul 2013
Externally publishedYes

Fingerprint

Anthocyanins
cyanidin
extrusion
Zea mays
glucosides
Extrusion
anthocyanins
physicochemical properties
Moisture
corn
extruders
Extruders
Processing
screws
Particle Size
particle size
Color
Particle size
water content
Temperature

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Chemical Engineering(all)
  • Food Science
  • Industrial and Manufacturing Engineering

Cite this

Escalante-Aburto, A., Ramírez-Wong, B., Torres-Chávez, P. I., Figueroa-Cárdenas, J. D., López-Cervantes, J., Barrón-Hoyos, J. M., & Morales-Rosas, I. (2013). Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates. CYTA - Journal of Food, 29-37. https://doi.org/10.1080/19476337.2013.764929
Escalante-Aburto, A. ; Ramírez-Wong, B. ; Torres-Chávez, P. I. ; Figueroa-Cárdenas, J. D. ; López-Cervantes, J. ; Barrón-Hoyos, J. M. ; Morales-Rosas, I. / Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates. In: CYTA - Journal of Food. 2013 ; pp. 29-37.
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Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates. / Escalante-Aburto, A.; Ramírez-Wong, B.; Torres-Chávez, P. I.; Figueroa-Cárdenas, J. D.; López-Cervantes, J.; Barrón-Hoyos, J. M.; Morales-Rosas, I.

In: CYTA - Journal of Food, 11.07.2013, p. 29-37.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates

AU - Escalante-Aburto, A.

AU - Ramírez-Wong, B.

AU - Torres-Chávez, P. I.

AU - Figueroa-Cárdenas, J. D.

AU - López-Cervantes, J.

AU - Barrón-Hoyos, J. M.

AU - Morales-Rosas, I.

PY - 2013/7/11

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N2 - 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°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°C and PSI of 83.97, showed the highest total anthocyanin content (211.1 mg · 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. © 2013 Taylor & Francis.

AB - 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°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°C and PSI of 83.97, showed the highest total anthocyanin content (211.1 mg · 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. © 2013 Taylor & Francis.

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