Características fisicoquímicas y sensoriales de productos extruidos y expandidos por microondas elaborados de maíz azul, espinacas y frijol negro
DOI:
https://doi.org/10.29105/idcyta.v8i1.8Keywords:
Maíz azul, frijol negro, extrusión-cocción, calentamiento por microondas, antocianinas, botanas de tercera generaciónAbstract
The objective of this study was to evaluate the physicochemical and sensory characteristics of a third-generation (3G) snack made from blue corn, black beans, and spinach. 3G snack was elaborated by extrusion-cooking process and microwave expansion. A mixture of blue corn and spinach and different levels of black beans (33, 22, and 11%) were used, and processing by extrusion at 122 ° C, with 29% moisture content and a screw speed of 111 rpm. The expansion index (EI), bulk density (BD), hardness, and total anthocyanin content (TAC) were determined in extruded and expanded products, in addition, a sensory evaluation was carried out. The results showed that EI, BD, and hardness decreased with the addition of black beans during the extrusion process and after microwave expansion. Despite undergoing thermal processes, anthocyanin retention was high at 58.9% in black bean-based formulations. The sensory analysis showed no significant difference in acceptability between the formulations and a snack made from blue corn.
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Copyright (c) 2023 D. Neder-Suárez, J.A. Vázquez Rodríguez , M.J. Rodríguez-Roque , L.R. Hernández-Ochoa, M.A. Sánchez-Madrigal, C.A. Amaya-Guerra , A. Quintero-Ramos
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