Effects of extrusion process in snacks of oats–nixtamalized corn pericarp mixtures on dietary fiber content and functional properties

Abstract

(2013) Effects of extrusion process in snacks of oats-nixtamalized corn pericarp mixtures on dietary fiber content and functional properties, CyTA -Journal of Food, 11:sup1, 38-45, DOI: 10.1080/19476337.2012 The aim this work was to establish the best conditions to increase the soluble dietary fiber (SDF), evaluate the effect of extrusion on the SDF, and insoluble dietary fiber (IDF), in a snack obtained by extrusion, that serve as a source of calcium and DF, using mixtures of oat-corn pericarp. The corn pericarp was obtained from byproduct of nixtamalization process which contains water, calcium hydroxide, soluble solids, and pericarp. The studied parameters were temperature (120-1408C), moisture (200-400 g/kg), and corn pericarp (200-400 g/kg); the responses were expansion ratio, SDF, IDF, and water absorption index (WAI). The R 2 were 4 0.85 for all factors. The best conditions were temperature (1338C), moisture (230 g/kg), and corn pericarp (300 g/kg), with responses of 93.1 g/kg increase in SDF, 60 g/kg decrease of IDF, expansion of 1.26, WAI of 4.12 g sediment/g dry solid, and calcium content 4350 mg/kg.

Multiresponse optimization of the extrusion process for ready‐to‐eat snacks from pineapple byproducts and maize flour

“…The highest TDF, SDF, and ISF/SDF ratios were found in the PBP‐MF mixtures. This is because during nixtamalization, part of the pericarp is lost, which is the structural part where the highest content of corn grain fiber is concentrated (Zambrano‐Zaragoza et al., 2013), and the PBP content (10 g/100 g) is higher than that in the NMF mixtures.…”

DEVELOPMENT OF EXTRUDED READY-TO-EAT SNACKS USING PUMPKINSEED (Cucurbita pepo) AND NIXTAMALIZED MAIZE (Zea mays) FLOUR BLENDS

“…It is consumed daily in different forms, one of them being tortilla. The nixtamalization process (alkaline heat treatment) is used to prepare maize (Zambrano-Zaragoza et al 2013;Estrada-Girón et al 2014). This thermal-alkaline process improves physicochemical, functional and nutritional properties.…”

From Traditional Recipes to Biologically Complete Food Products: Review on Snacks Extrusion

“…Extrusion is currently one of the most effective ways to develop products with balanced recipes and allows them to be easily enriched with proteins, vitamins, food fibers. So it seems advisable to solve actual problems with this technology -to create snack foods that don't have disadvantages of traditional fast food, that is, to ensure the production of snack foods with regulated food, biological and energy values [5].…”