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Wu MS, Taylor C, Zahradka P, Arntfield S. Reduced in vitro starch hydrolysis and in vivo glycemic effects after addition of soy presscake to corn tortillas. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7829-7835. [PMID: 37459467 DOI: 10.1002/jsfa.12863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 07/04/2023] [Accepted: 07/14/2023] [Indexed: 07/29/2023]
Abstract
BACKGROUND Chronically elevated blood glucose leads to development of prediabetes and type 2 diabetes, as well as increased risk for heart and kidney disease and vision loss. For many, elevated blood glucose can be managed through diet and exercise. Consequently, the availability of foods that limit blood glucose elevation would aid in addressing this global problem. This paper investigated the effect of adding soy presscake (SP) to corn tortillas on starch hydrolysis in vitro as well as the glycemic responses elicited in vivo upon consumption of these modified tortillas. RESULTS SP in corn tortillas decreased the rate and extent of starch hydrolysis in vitro. The in vivo glycemic index (GI) values decreased from 43 for corn control tortillas to 31 with 40% SP fortification. A high correlation (r = 0.9781) was found between the GI values from in vivo analysis and the area under the curve of starch hydrolysis in vitro. The best correlations (r > 0.96) between GI and degree of hydrolysis were found at 45-90 min of in vitro starch hydrolysis. CONCLUSIONS Incorporating SP into corn-based tortillas lowers glycemic responses to them. In addition, in vitro starch hydrolysis could be used to estimate the GI values of food products and, in particular, the comparison of multiple items during food product development. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Mingjue Shirley Wu
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Carla Taylor
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
- Department of Physiology and Pathophysiology, University of Manitoba, Winnipeg, Manitoba, Canada
- Canadian Centre for Agri-Food Research in Health and Medicine, St Boniface Albrechtsen Research Centre, Winnipeg, Manitoba, Canada
| | - Peter Zahradka
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
- Department of Physiology and Pathophysiology, University of Manitoba, Winnipeg, Manitoba, Canada
- Canadian Centre for Agri-Food Research in Health and Medicine, St Boniface Albrechtsen Research Centre, Winnipeg, Manitoba, Canada
| | - Susan Arntfield
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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Machado-Velarde LX, Dávila-Vega JP, Gutiérrez-Uribe J, Espinosa-Ramírez J, Martínez-Ávila M, Guajardo-Flores D, Chuck-Hernández C. Black Bean Hulls as a Byproduct of an Extraction Process to Enhance Nutraceutical and Glycemic-Related Properties of Nixtamalized Maize Tostadas. Foods 2023; 12:foods12091915. [PMID: 37174452 PMCID: PMC10178423 DOI: 10.3390/foods12091915] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 04/29/2023] [Accepted: 05/04/2023] [Indexed: 05/15/2023] Open
Abstract
Black bean hulls (BBH) are rich in phenolic compounds, such as anthocyanins, which can be incorporated into common staple foods such as maize tostadas, enhancing the nutraceutical properties of these products. This study incorporates black bean hulls to produce nixtamalized maize tostadas with nutraceutical properties. Nixtamalized corn flour (NCF) and black bean hulls (BBH) were characterized in terms of protein, fat, crude and dietary fiber, anthocyanin concentration, and different starch fractions. NCF and BBH depicted 53.7 and 16.8% of total digestible starch (TDS), respectively, and 1.2 and 7.6% of resistant starch (RS), in the same order. BBH was incorporated into nixtamalized flour at 10, 15, and 20% w/w, and the resulting dough was thermo-mechanically characterized. Tostadas with BBH had higher protein, dietary fiber, and anthocyanin concentrations. Enriched tostadas did not show significant changes in texture or other sensory characteristics. However, a reduction in total digestible starch (61.97 up to 59.07%), an increase in resistant starch (0.46 to 2.3% from control tostadas to 20% BBH tostadas), and a reduction in the predicted glycemic index (52 to 49), among other parameters, indicated that BBH is a suitable alternative for developing nutraceutical food products.
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Affiliation(s)
- Lesly Xiomara Machado-Velarde
- Tecnologico de Monterrey, School of Engineering and Sciences, Ave. Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico
| | - Juan Pablo Dávila-Vega
- Tecnologico de Monterrey, Institute for Obesity Research, Ave. Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico
| | - Janet Gutiérrez-Uribe
- Tecnologico de Monterrey, Institute for Obesity Research, Ave. Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico
| | - Johanan Espinosa-Ramírez
- Tecnologico de Monterrey, School of Engineering and Sciences, Ave. Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico
| | - Mariana Martínez-Ávila
- Tecnologico de Monterrey, School of Engineering and Sciences, Ave. Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico
| | - Daniel Guajardo-Flores
- Tecnologico de Monterrey, School of Engineering and Sciences, Ave. Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico
| | - Cristina Chuck-Hernández
- Tecnologico de Monterrey, Institute for Obesity Research, Ave. Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico
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Choudhary M, Grover K, Singh M. Maize significance in Indian food situation to mitigate malnutrition. Cereal Chem 2020. [DOI: 10.1002/cche.10368] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Monika Choudhary
- Field of Specialization‐Food and Nutrition Farm Science Centre, Sangrur Punjab Agricultural University Ludhiana India
| | - Kiran Grover
- Field of Specialization‐Food and Nutrition Department of Food and Nutrition Punjab Agricultural University Ludhiana India
| | - Mandeep Singh
- Field of Specialization‐Agriculture Economics Farm Science Centre, Sangrur Punjab Agricultural University Ludhiana India
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Muñoz-Almagro N, Valadez-Carmona L, Mendiola JA, Ibáñez E, Villamiel M. Structural characterisation of pectin obtained from cacao pod husk. Comparison of conventional and subcritical water extraction. Carbohydr Polym 2019; 217:69-78. [PMID: 31079687 DOI: 10.1016/j.carbpol.2019.04.040] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 04/08/2019] [Accepted: 04/08/2019] [Indexed: 12/15/2022]
Abstract
Pectin was obtained with citric acid and subcritical water extraction from cacao pod husk with or without a previous step consisting of a supercritical fluid extraction of phenols. By subcritical conditions a higher yield (10.9%) was attained in a time 3-fold shorter than that obtained by conventional extraction (˜8%) and a greater effectiveness in the recovery of pectin with higher molecular weight (750 kDa) was also found. Regarding pectin structure, galacturonic acid and degree of methyl esterification content were similar (˜55 and ˜36%, respectively) in both methods. Moreover, pectin recovered by citric acid presented 2-fold higher amount of impurities as compared to subcritical water extraction. Hardly any effects of a previous supercritical treatment were observed in the structure and composition of pectin, indicating the efficiency of the integrated supercritical carbon dioxide and subcritical water extraction as green processes for the obtainment of phenol and pectin from cacao pod husk.
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Affiliation(s)
- Nerea Muñoz-Almagro
- Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049, Madrid, Spain
| | - Lourdes Valadez-Carmona
- Centro de Investigación en Ciencias Biológicas Aplicadas, Universidad Autónoma del Estado de México, Instituto Literario 100 Centro, C.P. 50000 Toluca, Estado de México, Mexico
| | - José A Mendiola
- Foodomics Laboratory, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049, Madrid, Spain
| | - Elena Ibáñez
- Foodomics Laboratory, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049, Madrid, Spain
| | - Mar Villamiel
- Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049, Madrid, Spain.
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Tortilla added with Moringa oleífera flour: Physicochemical, texture properties and antioxidant capacity. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.078] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Yuksel F, Campanella O. Textural, rheological and pasting properties of dough enriched with einkorn, cranberry bean and potato flours, using simplex lattice mixture design. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2018. [DOI: 10.3920/qas2018.1282] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- F. Yuksel
- Gumushane University, Food Engineering Department, 29100 Gumushane, Turkey
- Purdue University, Department of Agricultural and Biological Engineering, West Lafayette, IN 47907, USA
| | - O.H. Campanella
- Purdue University, Department of Agricultural and Biological Engineering, West Lafayette, IN 47907, USA
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Pérez-Ramírez IF, Becerril-Ocampo LJ, Reynoso-Camacho R, Herrera MD, Guzmán-Maldonado SH, Cruz-Bravo RK. Cookies elaborated with oat and common bean flours improved serum markers in diabetic rats. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:998-1007. [PMID: 28718519 DOI: 10.1002/jsfa.8548] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2017] [Revised: 07/11/2017] [Accepted: 07/11/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Common beans have been associated with anti-diabetic effects, due to its high content of bioactive compounds. Nevertheless, its consumption has decreased worldwide. Therefore, there is an increasing interest in the development of novel functional foods elaborated with common beans. The aim of this study was to evaluate the anti-diabetic effect of oat-bean flour cookies, and to analyze its bioactive composition, using commercial oat-wheat cookies for comparative purposes. RESULTS Oat-bean cookies (1.2 g kg-1 ) slightly decreased serum glucose levels (∼1.1-fold) and increased insulin levels (∼1.2-fold) in diabetic rats, reducing the hyperglycemic peak in healthy rats (∼1.1-fold). Oat-bean cookies (0.8 and 1.2 g kg-1 ) exerted a greater hypolipidemic effect than commercial oat-wheat cookies (1.2 g kg-1 ), as observed in decreased serum triglycerides and low-density lipoprotein cholesterol. Furthermore, the supplementation with 1.2 g kg-1 oat-bean cookies decreased atherogenic index and serum C-reactive protein levels, suggesting their cardioprotective potential. The beneficial effect of oat-bean cookies was associated with their high content of dietary fiber and galacto oligosaccharides, as well as chlorogenic acid, rutin, protocatechuic acid, β-sitosterol and soyasaponins. CONCLUSION These results suggest that common beans can be used as functional ingredients for the elaboration of cookies with anti-diabetic effects. © 2017 Society of Chemical Industry.
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Affiliation(s)
| | | | | | - Mayra D Herrera
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Campus Zacatecas, Campo Experimental Zacatecas, Calera, México
| | - S Horacio Guzmán-Maldonado
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Campo Experimental Bajío, Celaya, México
| | - Raquel K Cruz-Bravo
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Campus Zacatecas, Campo Experimental Zacatecas, Calera, México
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Otegbayo BO, Oguniyan DJ, Olunlade BA, Oroniran OO, Atobatele OE. Characterizing genotypic variation in biochemical composition, anti-nutritional and mineral bioavailability of some Nigerian yam ( Dioscorea spp.) land races. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:205-216. [PMID: 29358812 PMCID: PMC5756202 DOI: 10.1007/s13197-017-2913-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/22/2017] [Accepted: 09/28/2017] [Indexed: 10/18/2022]
Abstract
The aim of this study was to characterize 43 genotypes from five yam species [Dioscorea rotundata (Poir), Dioscorea alata (Linn), Dioscorea bulbifera (Linn), Dioscorea cayenensis (Lam) and Dioscorea dumetorum (Kunith) Pax] which are major land races in Nigeria in terms of their chemical composition, nutritional, anti-nutritional and mineral bioavailability. Findings showed that there was genotypic variation in terms of chemical composition, mineral profile and bioavailability of the minerals among the germplasm. D. bulbifera had the highest cell wall carbohydrates, (cellulose: 3.2%, hemicelluloses, 2.1%, lignin, 1.1%, acid detergent fibre (ADF) 3.2%, neutral detergent fibre (NDF) 6.4%), D. rotundata had the highest oxalate (606 mg/kg). In conclusion, intra and inter-species variations exist among the yam germplasm in terms of their chemical composition, anti-nutritional and mineral bioavailability. Phytate content of the yam genotypes did not affect the bioavailability of Zn but Ca was affected significantly. The Ox:Ca ratio in most of the yam varieties were below one, thus bioavailability of Ca in yam by oxalate is variety dependent.
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Affiliation(s)
- B. O. Otegbayo
- Department of Food Science and Technology, Bowen University, Iwo, Osun State Nigeria
| | - D. J. Oguniyan
- Institute of Agricultural Research and Training, Moor Plantation, Ibadan, Nigeria
| | - B. A. Olunlade
- Department of Food Science and Technology, Bowen University, Iwo, Osun State Nigeria
| | - O. O. Oroniran
- Department of Food Science and Technology, Bowen University, Iwo, Osun State Nigeria
| | - O. E. Atobatele
- Department of Biological Sciences, Bowen University, Iwo, Osun State Nigeria
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Treviño-Mejía D, Luna-Vital DA, Gaytán-Martínez M, Mendoza S, Loarca-Piña G. Fortification of Commercial Nixtamalized Maize (Zea maysL.) with Common Bean (Phaseolus vulgarisL.) Increased the Nutritional and Nutraceutical Content of Tortillas without Modifying Sensory Properties. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12251] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Daniela Treviño-Mejía
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry; Universidad Autónoma de Querétaro; Querétaro Qro 76010 México
| | - Diego A. Luna-Vital
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry; Universidad Autónoma de Querétaro; Querétaro Qro 76010 México
| | - Marcela Gaytán-Martínez
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry; Universidad Autónoma de Querétaro; Querétaro Qro 76010 México
| | - Sandra Mendoza
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry; Universidad Autónoma de Querétaro; Querétaro Qro 76010 México
| | - Guadalupe Loarca-Piña
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry; Universidad Autónoma de Querétaro; Querétaro Qro 76010 México
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Bello-Pérez LA, Flores-Silva PC, Camelo-Méndez GA, Paredes-López O, Figueroa-Cárdenas JDD. Effect of the Nixtamalization Process on the Dietary Fiber Content, Starch Digestibility, and Antioxidant Capacity of Blue Maize Tortilla. Cereal Chem 2015. [DOI: 10.1094/cchem-06-14-0139-r] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Santiago-Ramos D, Figueroa-Cárdenas JDD, Véles-Medina JJ, Mariscal-Moreno RM, Reynoso-Camacho R, Ramos-Gómez M, Gaytán-Martínez M, Morales-Sánchez E. Resistant Starch Formation in Tortillas from an Ecological Nixtamalization Process. Cereal Chem 2015. [DOI: 10.1094/cchem-08-14-0170-r] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- David Santiago-Ramos
- Programa de Posgrado en Alimentos del Centro de la República, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Col. Las Campanas, Querétaro, México, C.P. 76010
| | - Juan de Dios Figueroa-Cárdenas
- Centro de Investigación y de Estudios Avanzados del IPN, Unidad Querétaro, Libramiento Norponiente, No. 2000, Fraccionamiento Real de Juriquilla, Querétaro, México, C.P. 76230
| | - José Juan Véles-Medina
- Centro de Investigación y de Estudios Avanzados del IPN, Unidad Querétaro, Libramiento Norponiente, No. 2000, Fraccionamiento Real de Juriquilla, Querétaro, México, C.P. 76230
| | - Rosa María Mariscal-Moreno
- Centro de Investigación y de Estudios Avanzados del IPN, Unidad Querétaro, Libramiento Norponiente, No. 2000, Fraccionamiento Real de Juriquilla, Querétaro, México, C.P. 76230
| | - Rosalía Reynoso-Camacho
- Programa de Posgrado en Alimentos del Centro de la República, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Col. Las Campanas, Querétaro, México, C.P. 76010
| | - Minerva Ramos-Gómez
- Programa de Posgrado en Alimentos del Centro de la República, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Col. Las Campanas, Querétaro, México, C.P. 76010
| | - Marcela Gaytán-Martínez
- Programa de Posgrado en Alimentos del Centro de la República, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Col. Las Campanas, Querétaro, México, C.P. 76010
| | - Eduardo Morales-Sánchez
- Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada-IPN, Unidad Querétaro, Cerro Blanco No. 141, 76090, Col. Colinas del Cimatario, Querétaro, México, C.P. 76090
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Aparicio-Saguilan A, Osorio-Díaz P, Agama-Acevedo E, Islas-Hernández J, Bello-Perez L. Tortilla added with unripe banana and cassava flours: chemical composition and starch digestibility. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2012.760653] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Reyes-Moreno C, Argüelles-López OD, Rochín-Medina JJ, Milán-Carrillo J, Rivera-López J, Valdez-Ortiz A, López-Valenzuela JA, Gutiérrez-Dorado R. High antioxidant activity mixture of extruded whole quality protein maize and common bean flours for production of a nutraceutical beverage elaborated with a traditional Mexican formulation. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2012; 67:450-456. [PMID: 23150125 DOI: 10.1007/s11130-012-0324-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The objective of this study was to determine the best combination of extrusion process variables for the production of whole quality protein maize (EQPMF) and common bean (ECBF) flours to prepare a high antioxidant activity mixture (EQPMF + ECBF) suitable to produce a nutraceutical beverage with high acceptability elaborated with a traditional Mexican formulation. Processing conditions were obtained from a factorial combination of barrel temperature (BT = 120-170 °C) and screw speed (SS = 120-200 rpm). Response surface methodology was applied to obtain maximum values for antioxidant activity (A ( ox ) A) of the flour mixture (EQPMF + ECBF) and acceptability (A) of the nutraceutical beverage. The best combinations of extrusion process variables for EQPMF and ECBF to prepare an optimized mixture (60%EQPMF + 40%ECBF) were BT = 98 °C/SS = 218 rpm and BT = 105 °C/SS = 83 rpm, respectively. The optimized mixture had A ( ox ) A = 14,320 μmol Trolox equivalent (TE)/100 g sample dry weight (dw) and a calculated protein efficiency ratio (C-PER) of 2.17. A 200 ml portion of a beverage prepared with 25 g of the optimized flour mixture had A ( ox ) A = 3,222 μmol TE, and A = 89 (level of satisfaction "I like it extremely"). This nutraceutical beverage could be used as an alternative to beverages with low nutritional/nutraceutical value, such as those prepared with water, simple sugars, artificial flavoring and colorants, which are widely offered in the market.
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Affiliation(s)
- Cuauhtémoc Reyes-Moreno
- Facultad de Ciencias Químico Biológicas-FCQB, Universidad Autónoma de Sinaloa-UAS, Ciudad Universitaria, Ap 1354, 80000 Culiacán, Sinaloa, México
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