Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion

Anayansi Escalante-Aburto, Néstor Ponce-García, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Juan De Dios Figueroa-Cárdenas, Roberto Gutiérrez-Dorado

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

Copyright © 2016 Anayansi Escalante-Aburto et al. Lime cooking extrusion (LCE) is a widely applied technology for producing second-generation snacks, as an alternative to traditional nixtamalization (TN). Pigmented maize has been used to produce snacks with similar organoleptic characteristics to TN products and to obtain a product with additional functional benefits due to the anthocyanic compounds contained in those grains. However, during the process, anthocyanins are degraded, and several chemical modifications occur. Response surface methodology is applied to evaluate extrusion factors and their effects on the response variables of extrudates. The aim of this study was to evaluate the changes in specific anthocyanins after extrusion in second-generation blue maize snacks. Three anthocyanins were identified and quantified by HPLC-UV-DAD: cyanidin 3-glucoside and pelargonidin 3-glucoside, which have been previously reported in blue maize and its products, and cyanidin 3,5-diglucoside. Higher retention values were found in the extrudates making LCE a viable option for producing second-generation blue maize snacks.
Original languageEnglish
Article number5491693
JournalJournal of Chemistry
DOIs
Publication statusPublished - 1 Jan 2016

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Anthocyanins
Cooking
Extrusion
Chemical modification
lime
cyanidin 3-O-glucoside

All Science Journal Classification (ASJC) codes

  • Chemistry(all)

Cite this

Escalante-Aburto, Anayansi ; Ponce-García, Néstor ; Ramírez-Wong, Benjamín ; Torres-Chávez, Patricia Isabel ; Figueroa-Cárdenas, Juan De Dios ; Gutiérrez-Dorado, Roberto. / Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion. In: Journal of Chemistry. 2016.
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Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion. / Escalante-Aburto, Anayansi; Ponce-García, Néstor; Ramírez-Wong, Benjamín; Torres-Chávez, Patricia Isabel; Figueroa-Cárdenas, Juan De Dios; Gutiérrez-Dorado, Roberto.

In: Journal of Chemistry, 01.01.2016.

Research output: Contribution to journalArticle

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AU - Escalante-Aburto, Anayansi

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AU - Ramírez-Wong, Benjamín

AU - Torres-Chávez, Patricia Isabel

AU - Figueroa-Cárdenas, Juan De Dios

AU - Gutiérrez-Dorado, Roberto

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