Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization.
The aim of this study was to evaluate the effect of extrusion factors on the properties of extruded nixtamalized corn flours (ENCFs), determine the optimal conditions, and produce a tortilla with texture and nutraceutical characteristics acceptable for consumers. The processing factors used were feed moisture (FM, 15 to 30%), extruder temperature (T, 70 to 110 °C), and screw speed (SS, 50 to 145 rpm). The properties evaluated in the flours were total anthocyanins (TA), subjective water absorption capacity, and peak viscosity (PV). Response surface methodology and analysis of variance were used in the evaluation. The linear and quadratic terms of FM had a greater effect on all evaluated parameters. The optimization was performed using the numerical method of global desirability. The response variables that were optimized in the ENCF were TAs (maximize) and PV (maximize). The optimal region was the following: FM (18.17%), T (92.03 °C), and SS (76.61 rpm). The experimental value for the TA in the optimized ENCF was 226.07 mg/kg, and the PV was 1063.9 cP. The results of this study could help develop nixtamalized corn flours with desirable characteristics to make tortillas using the extrusion process. PRACTICAL APPLICATION: The results obtained would be useful for the tortilla industry, developing nixtamalized corn flours with desirable characteristics to make healthy tortillas using the extrusion process, with minimum losses in biologically active compounds such as anthocyanins (health promoters) without affect negatively the eating quality of the product (good texture).
['Menchaca-Armenta|Mariela|M|https://orcid.org/0000-0001-5688-0463', 'Ramírez-Wong|Benjamín|B|https://orcid.org/0000-0003-4381-5931', 'Torres-Chávez|Patricia I|PI|https://orcid.org/0000-0001-6982-5770', 'Quintero-Ramos|Armando|A|https://orcid.org/0000-0003-2689-2601', 'Ledesma-Osuna|Ana I|AI|https://orcid.org/0000-0001-8765-1110', 'Frutos|María J|MJ|https://orcid.org/0000-0003-0620-5050', 'Gutiérrez-Dorado|Roberto|R|https://orcid.org/0000-0002-3192-1588', 'Campas-Baypoli|Olga N|ON|https://orcid.org/0000-0003-1147-4714', 'Morales-Rosas|Ignacio|I|']
D000872:Anthocyanins D001939:Bread D003116:Color D005433:Flour D005511:Food Handling D013696:Temperature D014783:Viscosity D014867:Water D003313:Zea mays
viscosity Tortilla texture bioactive compounds pigmented corn starch