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.
Bibliographical noteFunding 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 2013 Elsevier B.V., All rights reserved.
All Science Journal Classification (ASJC) codes
- Chemical Engineering(all)
- Food Science
- Industrial and Manufacturing Engineering