Effect in Physical, Thermo‐Mechanical Properties, and In Vitro Starch Digestibility of Extruded and Microwave‐Expanded Snacks—Mixture of Blue Corn, Black Bean, and Chard: An Optimization Study

A mixture of blue corn, black bean, and chard with a moisture content (MC) of 22.3–35.7% is extruded at different extrusion temperatures (ET) (102—142 °C) using screw speeds (SP) of 96–172 rpm, and the extruded mixtures are subsequently expanded using microwave radiation to produce third‐generation...

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Published in:Starch - Stärke 2023-01, Vol.75 (1-2), p.n/a
Main Authors: Neder‐Suárez, David, Lardizábal‐Gutiérrez, Daniel, Meléndez‐Pizarro, Carmen Oralia, Tabio‐García, Danger, Zazueta‐Morales, José de Jesús, Rodríguez‐Roque, María Janeth, Hernández‐Ochoa, León Raúl, Delgado‐Nieblas, Carlos Iván, Quintero‐Ramos, Armando
Format: Article
Language:English
Subjects:
Beans
blue corn
Bulk density
Bulk modulus
Corn
Digestibility
Extrusion rate
in vitro starch digestibility
Loss modulus
Mechanical properties
Microwave radiation
Microwaves
Mixtures
Modulus of rupture in bending
Moisture content
Moisture effects
Optimization
Photomicrographs
Physical properties
Rheological properties
Rheology
Snack foods
Starch
Storage modulus
third‐generation (3G) snacks
Vegetables
Water content
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Summary:A mixture of blue corn, black bean, and chard with a moisture content (MC) of 22.3–35.7% is extruded at different extrusion temperatures (ET) (102—142 °C) using screw speeds (SP) of 96–172 rpm, and the extruded mixtures are subsequently expanded using microwave radiation to produce third‐generation (3G) snacks. The degree of starch gelatinization (DG); in vitro starch digestibility (SD); specific mechanical energy (SME); physical properties: radial expansion (RE), flexural modulus (Ef), and bulk density (BD); and rheological properties: storage modulus (G′) and loss modulus (G″) are evaluated and optimized. In addition, X‐ray and microstructure analyses are studied to correlate the chemical and structural changes. The SP and MC affect most variables in the unexpanded snack (UETS) and microwave‐expanded snacks (MWES). Increased MC results in UETS with low SD, DG, rheological properties, and mechanical resistance. An increase in SP at low MC results in MWES with high RE, low BD, and Ef while an increase in MC lowers SD. Micrographs and X‐ray diffraction spectra reveals that the extrusion results in a V‐type starch crystalline structure. The optimal conditions (24% MC, 133 rpm, and 122 °C) result in good expansion and moderate SD, DG, and SME products. The present study mainly investigates the effect of extrusion processing on the properties rheological, structural, thermo‐mechanical, and in vitro starch digestibility of extruded and microwave‐expanded in a matrix based on blue corn, black beans, and chard third‐generation snack.
ISSN:0038-9056
1521-379X
DOI:10.1002/star.202200158