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dc.contributor.author
Ruiz-Ruiz, Jorge
dc.contributor.author
Martínez-Ayala, Alma
dc.contributor.author
Drago, Silvina Rosa
dc.contributor.author
González, Rolando
dc.contributor.author
Betancur-Ancona, David
dc.contributor.author
Chel-Guerrero, Luis
dc.date.available
2020-09-16T14:57:46Z
dc.date.issued
2008-01
dc.identifier.citation
Ruiz-Ruiz, Jorge; Martínez-Ayala, Alma; Drago, Silvina Rosa; González, Rolando; Betancur-Ancona, David; et al.; Extrusion of a hard-to-cook bean (Phaseolus vulgaris L.) and quality protein maize (Zea mays L.) flour blend; Elsevier Science; LWT - Food Science and Technology; 41; 10; 1-2008; 1799-1807
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/114119
dc.description.abstract
Heated extrusion was tested as an alternative process for incorporating "hard-to-cook" beans into food products. A 32 factorial design was used to evaluate extrusion conditions for a 40/60 (w/w) blend of "hard-to-cook" beans and quality protein maize. Tested extrusion variables were temperature (155, 170 and 185 °C) and moisture content (15.5, 17.5 and 19.5 g/100 g). Screw speed was fixed at 130 rpm. The extrudates obtained at 155 and 170 °C with 15.5% moisture had the best physical characteristics and were chosen for comparative analysis of nutritional changes between the unprocessed "hard-to-cook" bean/quality protein maize flour blend and the resulting extrudates. In vitro protein digestibility was higher in the extrudates (80%) than in the flour blend (76%). In vitro starch digestibility was higher at 155 °C (89%) and 170 °C (92%) than in the flour blend (12%). Processing conditions decreased dietary fibre content by 38% at 155 °C and 44% at 170 °C.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
EXTRUSION
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HARD-TO-COOK BEANS
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NUTRITIONAL CHANGES
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QPM
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Extrusion of a hard-to-cook bean (Phaseolus vulgaris L.) and quality protein maize (Zea mays L.) flour blend
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-09-03T19:23:34Z
dc.journal.volume
41
dc.journal.number
10
dc.journal.pagination
1799-1807
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Ruiz-Ruiz, Jorge. Universidad Autónoma de Yucatán; México
dc.description.fil
Fil: Martínez-Ayala, Alma. INSTITUTO POLITÉCNICO NACIONAL (IPN);
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Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: González, Rolando. Universidad Nacional del Litoral; Argentina
dc.description.fil
Fil: Betancur-Ancona, David. Universidad Autónoma de Yucatán; México
dc.description.fil
Fil: Chel-Guerrero, Luis. Universidad Autónoma de Yucatán; México
dc.journal.title
LWT - Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2008.01.005
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