Production of Winter Squash Flours Rich in Bioactive Compounds and High Water Absorption by Means of a Precooking-Air-Drying Optimized Process

Abstract

The aim of this work was to optimize the effect of the precooking time (PT; 0, 4 and 8 min), and the drying temperature (DT; 60, 72 and 84C) on physicochemical, microstructural and nutritional characteristics of winter squash flours (WSF). A hot‐air dryer was used, and for data analysis, the response surface methodology was applied. As PT and DT were increased, β‐carotene content, water absorption index (WAI), water solubility index, and the equilibrium moisture time were diminished, whereas total color difference was increased. SEM analysis showed cell disruption as DT was increased. The WSF obtained at optimal conditions (PT = 2 min; DT = 72C) showed high WAI values, high content of bioactive compounds and antioxidant activity, and good sensory acceptability of a prepared product (creamy soup). Therefore, it could be proper the inclusion of WSF for the nutraceutical enrichment of ready‐to‐eat foods such as snacks, desserts and creamy soups. Practical Applications The winter squash flours obtained by the optimized precooking‐air‐drying process can be used as ingredient for manufacturing different prepared food with potential health benefits, such as ready‐to‐eat‐type food, enriched snacks, desserts and creamy soups, all of them with improved physicochemical properties (high water absorption) and content of bioactive compounds (β‐carotene, dietary fiber and phenolic compounds).

Solid‐state fermentation by S. cerevisiae with high resistance to ferulic acid improves the physicochemical properties of wheat bran and quality of bran‐rich Chinese steamed bread

“…The WAI of wheat bran was assayed as previously described (Delgado‐Nieblas et al., 2017). Fermented wheat bran (0.5 g) and distilled water (7 mL) were placed in centrifuge tubes.…”

Physical, Microstructural and Sensory Characteristics of Extruded and Microwave-Expanded Snacks Added With Dehydrated Squash

“…The yellow corn and the winter squash were obtained from the local market, in the Sinaloa State, Mexico. The dehydrated squash was obtained according the drying method reported by Delgado-Nieblas et al (2017b). After that, both dehydrated squash and whole-grain yellow corn were milled (Hammer mill,Pulvex model 200,Mexico) separately to obtain flours with a particle size ≤ 250 µm, and ≤ 420 µm, respectively.…”

“…According to Moraru and Kokini (2003), the expansion of extruded products is a complex phenomenon that usually occurs at high temperatures and low moisture, due to different structural transformations of biopolymers of starch (transition and phase transformations), and nucleation, obtaining the formation of air bubbles. Similarly, the high moisture content in the pellets obtained at low FMC (< 24%) and high DS (> 12%) could have been due to the high dietary fiber content in the dehydrated squash (Delgado-Nieblas et al, 2017b), which could have increased the water retention of the pellets. However, at high DS (> 12%), when FMC levels were increased (> 30%) a drastic decrease in the moisture values of pellets was observed.…”

Multivariate analysis of textural properties of butternut squash during thermal treatment

“…The quality of butternut squash is considered in the literature of the subject in different aspects, namely, on production and market (see e.g., [3][4][5][6]), sensory, chemical or mechanical properties (e.g., [6][7][8][9]11]).…”

“…Prior to consumption, pumpkin fruits are subjected to different types of thermal treatments. During these processes, textural properties are changed (e.g., [1][2][3]8]). The aim of this study was to determine changes in the textural properties of butternut squash caused by thermal treatment in a convection steam oven with different process parameters.…”