PHYSICAL, MICROSTRUCTURAL AND SENSORY CHARACTERISTICS OF EXTRUDED AND MICROWAVE-EXPANDED SNACKS ADDED WITH DEHYDRATED SQUASH

  • C.I. Delgado-Nieblas
  • J.J. Zazueta-Morales
  • E. Aguilar-Palazuelos
  • N. Jacobo-Valenzuela
  • F.S. Aguirre-Tostado
  • A. Carrillo-López
  • X.A. Ruiz-Armenta
  • J. Telis-Romero
Keywords: dehydrated squash, extrusion, microstructural properties, sensory acceptability, snacks

Abstract

The objective of this work was to study the effects of the extrusion temperature (T, 93-141 °C), feed moisture content (FMC, 21.27-34.73%), and dehydrated squash content (DS, 0.43-15.57%) on physical, microstructural and sensory characteristics of microwave-expanded snack foods (SF) formulated adding dehydrated squash to a base blend of corn starch-yellow corn. A second order rotatable central composite design and the response surface methodology for data analysis were used. The T and FMC showed a greater effect (P < 0.05) on specific volume and moisture of pellets, whereas FMC and DS showed a greater effect on Chroma (C*) and Hue (H*) color parameters. The microstructural properties of the snacks evaluated with the Rapid Visco-Analyzer (RVA), Differential scanning calorimetry (DSC) and X-ray diffraction (XRD) were related mainly to the starch gelatinization. Also, the sensory acceptability of snacks added with DS reached almost 79%. The results indicate that it is possible to elaborate SF with acceptable physical and sensory characteristics by adding DS to a base blend.

Published
2018-05-12
How to Cite
Delgado-Nieblas, C., Zazueta-Morales, J., Aguilar-Palazuelos, E., Jacobo-Valenzuela, N., Aguirre-Tostado, F., Carrillo-López, A., Ruiz-Armenta, X., & Telis-Romero, J. (2018). PHYSICAL, MICROSTRUCTURAL AND SENSORY CHARACTERISTICS OF EXTRUDED AND MICROWAVE-EXPANDED SNACKS ADDED WITH DEHYDRATED SQUASH. Revista Mexicana De Ingeniería Química, 17(3), 805-821. Retrieved from http://rmiq.org/ojs311/index.php/rmiq/article/view/6
Section
Food Engineering