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

doi:10.1080/19476337.2013.764929

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 journal › Article › peer-review

21 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.

Original language	English
Pages (from-to)	29-37
Number of pages	9
Journal	CYTA - Journal of Food
Volume	11
Issue number	SUPPL.1
DOIs	https://doi.org/10.1080/19476337.2013.764929
Publication status	Published - 11 Jul 2013
Externally published	Yes

Bibliographical note

Funding Information:
Escalante-Aburto is grateful to CONACyT for the doctoral scholarship provided. The authors thank SEP-PROMEP for the financial support of the Project ‘‘Application of Physical, Rheological and Biological Methods in Processing Corn’’, through the Network: Conventional and Alternatives Technologies for Cereals Processing.

Copyright:
Copyright 2013 Elsevier B.V., All rights reserved.

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, 11(SUPPL.1), 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 ; Vol. 11, No. SUPPL.1. pp. 29-37.

@article{9c12ad6f63994196b033b45ff0caec9b,

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

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.",

author = "A. Escalante-Aburto and B. Ram{\'i}rez-Wong and Torres-Ch{\'a}vez, {P. I.} and Figueroa-C{\'a}rdenas, {J. D.} and J. L{\'o}pez-Cervantes and Barr{\'o}n-Hoyos, {J. M.} and I. Morales-Rosas",

note = "Funding Information: Escalante-Aburto is grateful to CONACyT for the doctoral scholarship provided. The authors thank SEP-PROMEP for the financial support of the Project {\textquoteleft}{\textquoteleft}Application of Physical, Rheological and Biological Methods in Processing Corn{\textquoteright}{\textquoteright}, through the Network: Conventional and Alternatives Technologies for Cereals Processing. Copyright: Copyright 2013 Elsevier B.V., All rights reserved.",

year = "2013",

month = jul,

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doi = "10.1080/19476337.2013.764929",

language = "English",

volume = "11",

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Escalante-Aburto, A, Ramírez-Wong, B, Torres-Chávez, PI, Figueroa-Cárdenas, JD, López-Cervantes, J, Barrón-Hoyos, JM & 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, vol. 11, no. SUPPL.1, pp. 29-37. https://doi.org/10.1080/19476337.2013.764929

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, Vol. 11, No. SUPPL.1, 11.07.2013, p. 29-37.

Research output: Contribution to journal › Article › peer-review

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.

N1 - Funding Information: Escalante-Aburto is grateful to CONACyT for the doctoral scholarship provided. The authors thank SEP-PROMEP for the financial support of the Project ‘‘Application of Physical, Rheological and Biological Methods in Processing Corn’’, through the Network: Conventional and Alternatives Technologies for Cereals Processing. Copyright: Copyright 2013 Elsevier B.V., All rights reserved.

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.

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.

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JO - CYTA - Journal of Food

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SN - 1947-6337

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

Abstract

Bibliographical note

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