TY - JOUR
T1 - Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion
AU - Escalante-Aburto, Anayansi
AU - Ponce-García, Néstor
AU - Ramírez-Wong, Benjamín
AU - Torres-Chávez, Patricia Isabel
AU - Figueroa-Cárdenas, Juan De Dios
AU - Gutiérrez-Dorado, Roberto
N1 - Funding Information:
Escalante-Aburto thanks CONACYT for the postdoctoral scholarship provided.
Publisher Copyright:
Copyright © 2016 Anayansi Escalante-Aburto et al.
Copyright:
Copyright 2016 Elsevier B.V., All rights reserved.
PY - 2016/1/1
Y1 - 2016/1/1
N2 - 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.
AB - 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.
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UR - http://www.mendeley.com/research/specific-anthocyanin-contents-whole-blue-maize-secondgeneration-snacks-evaluation-using-response-sur
U2 - 10.1155/2016/5491693
DO - 10.1155/2016/5491693
M3 - Article
SN - 2090-9063
VL - 2016
JO - Journal of Chemistry
JF - Journal of Chemistry
M1 - 5491693
ER -