Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates

A. Escalante-Aburto, B. Ramírez-Wong*, P. I. Torres-Chávez, J. D. Figueroa-Cárdenas, J. López-Cervantes, J. M. Barrón-Hoyos, I. Morales-Rosas

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

28 Scopus citations

Abstract

Nixtamalized blue corn expanded extrudates were elaborated in a single screw extruder using feed moisture (FM) of 14, 15, 16, 16.5, 18.5 and 20.5%; ground corn with different particle size indexes (PSI, 83.97 and 94.15), and at a final extruder temperature of 130 and 140°C. The physicochemical properties of extrudates evaluated were moisture content, total anthocyanin and cyanidin 3-glucoside (C3G) content, color, density and expansion index. Extrudates processed at 16 and 16.5% of FM showed higher total anthocyanin and C3G contents. The extrudates processed with 16% FM, at 130°C and PSI of 83.97, showed the highest total anthocyanin content (211.1 mg · kg -1). Cyanidin 3-glucoside showed an increase (11.3%) in extrudates when compared with raw corn. The expansion index was higher for those made with FMs of 14, 15, 16 and 16.5%. The total anthocyanin and C3G contents were not correlated with any other parameter.

Original languageEnglish
Pages (from-to)29-37
Number of pages9
JournalCYTA - Journal of Food
Volume11
Issue numberSUPPL.1
DOIs
StatePublished - 2013

Bibliographical note

Funding Information:
Escalante-Aburto is grateful to CONACyT for the doctoral scholarship provided. The authors thank SEP-PROMEP for the financial support of the Project ‘‘Application of Physical, Rheological and Biological Methods in Processing Corn’’, through the Network: Conventional and Alternatives Technologies for Cereals Processing.

Keywords

  • Anthocyanins
  • Blue corn
  • Extrusion
  • Particle size

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