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

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16 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

All Science Journal Classification (ASJC) codes

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

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    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