title: Third generation snacks manufactured from orange by-products: physicochemical and nutritional characterization.
abstract: A mixture of orange vesicle flour, commercial nixtamalized corn flour and potato starch was extruded using a Brabender Laboratory single screw extruder (2:1 L/D). The resulting pellets were expanded by microwaves. Expansion index, bulk density, penetration force, carotenoid content, and dietary fiber were measured for this third-generation snack and optimum production conditions were estimated. Response surface methodology was applied using a central composite rotatable experimental design to evaluate the effect of moisture content and extrusion temperature. Temperature mainly affected the expansion index, bulk density and penetration force, while carotenoids content was affected by moisture content. Surface overlap was used to identify optimum processing conditions: temperature: 128-130 °C; moisture content: 22-24 %. Insoluble dietary fiber decreased and soluble dietary fiber increased after extrusion.
authors.affiliation: Maestría en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Apdo. Postal 1354, Culiacán, Sin. C.P. 80000 Mexico.
authors.forename: Xochitl
authors.initials: X
authors.lastname: Tovar-Jiménez
authors.affiliation: Maestría en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Apdo. Postal 1354, Culiacán, Sin. C.P. 80000 Mexico.
authors.forename: José
authors.initials: J
authors.lastname: Caro-Corrales
authors.affiliation: Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Carr. Pachuca-Tulancingo Km. 4.5. Col. Carboneras, C.P. 42184 Mineral de la Reforma, Hidalgo Mexico.
authors.forename: Carlos A
authors.initials: CA
authors.lastname: Gómez-Aldapa
authors.affiliation: Maestría en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Apdo. Postal 1354, Culiacán, Sin. C.P. 80000 Mexico.
authors.forename: José
authors.initials: J
authors.lastname: Zazueta-Morales
authors.affiliation: Maestría en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Apdo. Postal 1354, Culiacán, Sin. C.P. 80000 Mexico.
authors.forename: Víctor
authors.initials: V
authors.lastname: Limón-Valenzuela
authors.affiliation: Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Carr. Pachuca-Tulancingo Km. 4.5. Col. Carboneras, C.P. 42184 Mineral de la Reforma, Hidalgo Mexico.
authors.forename: Javier
authors.initials: J
authors.lastname: Castro-Rosas
authors.affiliation: Área Académica de Ciencias de la Tierra y Materiales, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Carr. Pachuca-Tulancingo Km. 4.5. Col. Carboneras, C.P. 42184 Mineral de la Reforma, Hidalgo Mexico.
authors.forename: Juan
authors.initials: J
authors.lastname: Hernández-Ávila
authors.affiliation: Maestría en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Apdo. Postal 1354, Culiacán, Sin. C.P. 80000 Mexico.
authors.forename: Ernesto
authors.initials: E
authors.lastname: Aguilar-Palazuelos
keywords: Carotenoids; Dietary fiber; Extrusion; Orange by-products; Third generation snacks