Artículos de revistas
PHYSICAL, MICROSTRUCTURAL AND SENSORY CHARACTERISTICS OF EXTRUDED AND MICROWAVE-EXPANDED SNACKS ADDED WITH DEHYDRATED SQUASH
Fecha
2018-12-01Registro en:
Revista Mexicana De Ingenieria Quimica. Mexico: Univ Autonoma Metropolitana-iztapalapa, v. 17, n. 3, p. 805-821, 2018.
1665-2738
10.24275/uam/izt/dcbi/revmexingquim/2018v17n3/Delgado
WOS:000453483900003
Autor
Univ Autonoma Sinaloa
Ctr Invest Mat Avanzados
Universidade Estadual Paulista (Unesp)
Institución
Resumen
The objective of this work was to study the effects of the extrusion temperature (T, 93-141 degrees C), feed moisture content (FMC, 21.27-34.73%), and dehydrated squash content (DS, 0.43-15.57%) on physical, microstructural and sensory characteristics of microwave-expanded snack foods (SF) formulated adding dehydrated squash to a base blend of corn starch-yellow corn. A second order rotatable central composite design and the response surface methodology for data analysis were used. The T and FMC showed a greater effect (P < 0.05) on specific volume and moisture of pellets, whereas FMC and DS showed a greater effect on Chroma (C*) and Hue (H*) color parameters. The microstructural properties of the snacks evaluated with the Rapid Visco-Analyzer (RVA), Differential scanning calorimetry (DSC) and X-ray diffraction (XRD) were related mainly to the starch gelatinization. Also, the sensory acceptability of snacks added with DS reached almost 79%. The results indicate that it is possible to elaborate SF with acceptable physical and sensory characteristics by adding DS to a base blend.