title: Obtaining ready-to-eat blue corn expanded snacks with anthocyanins using an extrusion process and response surface methodology.
abstract: Extrusion is an alternative technology for the production of nixtamalized products. The aim of this study was to obtain an expanded nixtamalized snack with whole blue corn and using the extrusion process, to preserve the highest possible total anthocyanin content, intense blue/purple coloration (color b) and the highest expansion index. A central composite experimental design was used. The extrusion process factors were: feed moisture (FM, 15%-23%), calcium hydroxide concentration (CHC, 0%-0.25%) and final extruder temperature (T, 110-150 °C). The chemical and physical properties evaluated in the extrudates were moisture content (MC, %), total anthocyanins (TA, mg·kg(-1)), pH, color (L, a, b) and expansion index (EI). ANOVA and surface response methodology were applied to evaluate the effects of the extrusion factors. FM and T significantly affected the response variables. An optimization step was performed by overlaying three contour plots to predict the best combination region. The extrudates were obtained under the following optimum factors: FM (%) = 16.94, CHC (%) = 0.095 and T (°C) = 141.89. The predicted extrusion processing factors were highly accurate, yielding an expanded nixtamalized snack with 158.87 mg·kg(-1) TA (estimated: 160 mg·kg(-1)), an EI of 3.19 (estimated: 2.66), and color parameter b of -0.44 (estimated: 0.10).
authors.affiliation: Programa de Doctorado en Ciencias de los Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, Hermosillo, Sonora 83000, Mexico. lic_anayansi@hotmail.com.
authors.forename: Anayansi
authors.initials: A
authors.lastname: Escalante-Aburto
authors.affiliation: Programa de Doctorado en Ciencias de los Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, Hermosillo, Sonora 83000, Mexico. bramirez@guaymas.uson.mx.
authors.forename: Benjamín
authors.initials: B
authors.lastname: Ramírez-Wong
authors.affiliation: Programa de Doctorado en Ciencias de los Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, Hermosillo, Sonora 83000, Mexico. pitorres@guayacan.uson.mx.
authors.forename: Patricia Isabel
authors.initials: PI
authors.lastname: Torres-Chávez
authors.affiliation: Centro de Investigación e Innovación en Biotecnología Agropecuaria, Instituto Tecnológico de Sonora, 5 de Febrero 818 Sur, Col. Centro, Ciudad Obregón, Sonora 8500, Mexico. jaimelopez@bioderpac.com.
authors.forename: Jaime
authors.initials: J
authors.lastname: López-Cervantes
authors.affiliation: Centro de Investigación y Estudios Avanzados (CINVESTAV-Unidad Querétaro), Libramiento Norponiente#2000, Fraccionamiento Real de Juriquilla, Querétaro, Querétaro 76230, Mexico. jfigueroa@qro.cinvestav.mx.
authors.forename: Juan de Dios
authors.initials: Jde D
authors.lastname: Figueroa-Cárdenas
authors.affiliation: Programa de Doctorado en Ciencias de los Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, Hermosillo, Sonora 83000, Mexico. jbarron@guaymas.uson.mx.
authors.forename: Jesús Manuel
authors.initials: JM
authors.lastname: Barrón-Hoyos
authors.affiliation: Programa de Doctorado en Ciencias de los Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, Hermosillo, Sonora 83000, Mexico. imorales@guayacan.uson.mx.
authors.forename: Ignacio
authors.initials: I
authors.lastname: Morales-Rosas
authors.affiliation: Programa de Doctorado en Ciencias de los Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, Hermosillo, Sonora 83000, Mexico. nponceg@uaemex.mx.
authors.forename: Néstor
authors.initials: N
authors.lastname: Ponce-García
authors.affiliation: Programa Regional del Noroeste para el Doctorado en Biotecnología, Universidad Autónoma de Sinaloa, Av. de las Américas y Blvd. Universitarios s/n, Culiacán, Sinaloa 80010, Mexico. robe399@hotmail.com.
authors.forename: Roberto
authors.initials: R
authors.lastname: Gutiérrez-Dorado
mesh_terms: D000872:Anthocyanins / Q000737:chemistry* / Q000302:isolation & purification; D002126:Calcium Hydroxide / Q000737:chemistry; D005511:Food Handling; D010858:Pigmentation; D062410:Snacks; D013696:Temperature; D003313:Zea mays / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D002126:Calcium Hydroxide