Vol. 25, No. 1 (2026), Alim26706 https://doi.org/10.24275/rmiq/Alim26706

Influence of extrusion conditions and microwave expansion on the mechanical, physical, and structural properties of third-generation snacks made with alternative flours using a twin-screw extruder

 

Authors

D. Neder-Suárez, D. Lardizábal-Gutiérrez, J. de J. Zazueta-Morales, J.A. Vázquez-Rodríguez, C. Amaya-Guerra, C.O. Meléndez-Pizarro, M. Marquez-Rivera, L.R. Hernández-Ochoa, A. Quintero-Ramos

Abstract

This study evaluated the effects of extrusion and microwave expansion on the structural properties of mixtures of rice, white beans, and powdered red pitaya for the production of third-generation snacks. Mixtures with a moisture content of 27% were subjected to extrusion cooking at different temperatures (ETs; 90, 103, 116, and 129°C) and screw speeds (SSs; 75, 100, and 125 rpm) and subsequently subjected to microwave expansion. During extrusion, residence time (RDT) and specific mechanical energy were evaluated, also degree of starch gelatinization (DSG), in vitro starch digestibility (SD), storage modulus (G′), loss modulus (G″), apparent viscosity (η), expansion ratio (ER), flexural modulus (Mf), moment of inertia (MI), enthalpy of gelatinization (∆H), and microstructural properties were evaluated in the extruded products. After extrusion, RDT, DSG, SD, η, G′, G″, Mf, MI, and ER increased, whereas ∆H and SME decreased with increasing ET and SS, RDT was negatively correlated with Mf, MI, η, G′, DSG, and SD, suggesting that rapid and efficient processing promotes greater gelatinization of starch caused microstructural modifications resulting in type V starch diffraction patterns, and an increase in the number of amorphous regions. The highest values of SD (376.26 mg maltose/ g sample), DGS (45.59%), Mf (23.50 N), η (22.76 Pa∙s), and RTD (109.46 s), and reduced values of ΔH (0.30 J) and SME (1503.04 kJ∙kg−1) were generated at 125 rpm and 129°C. Extruded products under these conditions, and expanded by microwave, showed reductions in SD, DSG, Mf, η, and G′, and increases in MI and G″, resulting in snacks with adequate structural characteristics.

Keywords

Extrusion, residence time, microstructural properties, functional properties, third-generation snacks.

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