Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 29-37 |
| Number of pages | 9 |
| Journal | CYTA - Journal of Food |
| DOIs | |
| Publication status | Published - 11 Jul 2013 |
| Externally published | Yes |
Fingerprint
All Science Journal Classification (ASJC) codes
- Chemistry(all)
- Chemical Engineering(all)
- Food Science
- Industrial and Manufacturing Engineering
Cite this
}
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 journal › Article
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
Y1 - 2013/7/11
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.
U2 - 10.1080/19476337.2013.764929
DO - 10.1080/19476337.2013.764929
M3 - Article
SP - 29
EP - 37
JO - CYTA - Journal of Food
JF - CYTA - Journal of Food
SN - 1947-6337
ER -