Vol. 24, No. 2 (2025), Alim25472 https://doi.org/10.24275/rmiq/Alim25472

Assessment on the extrusion parameters, physical and functional properties of a Blue Corn/Red Chief Lentil extrudates added with starch rich amylose and dietary fiber

 

Authors

E.A. Beltran-Medina, G.E. Jacques-Fajardo, J.J. Berrios, A. Suárez-Jacobo, R.I. Corona-González, E. Arriola-Guevara, G.M. Guatemala-Morales

Abstract

The aim of this work was to evaluate the effect of adding commercial un-modified food starch, based on high amylose corn (HylonV®), and soluble prebiotic dietary fiber (FiberSol®-2) in extrudates samples of a mixing base of Blue Corn (BC) and Red Chief Lentil (RL). Extruded samples with varying formulation were produced in a co-rotating twin-screw extruder and physical and functional properties of the expanded extrudates and extrusion parameters were evaluated. In addition, an acceptability test was performed with untrained judges. PCA was employed to analyze correlation amongst variables. The results obtained showed that the first component from PCA was more related to starch content effect per se and the second component to the effect of the FiberSol®-2 content in the food matrix during the extrusion process. In conclusion, based on the desirability function, the optimal formulation for extrusion cooking was 69.93 g/100 g wb BC:RL-mixture, 20.08 g/100 g wb HylonV® and 10.0 g/100 g wb FiberSol®-2 with adequate physical and functional properties of extrudates. The acceptability test showed that untrained judges preferred more expanded extrudates with higher FiberSol®-2 and BC:RL-mixture content and lower HylonV® content.

Keywords

extrusion cooking; mixture design; physical properties; functional properties; principal component analysis.

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