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Physicochemical characteristics and shelf life estimation of maize/soybean extrudates added with bovine haemoglobin
Author(s) -
Caballero María S.,
Drago Silvina R.,
Costa Silvia C.,
Sabbag Nora G.,
González Rolando J.
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12154
Subject(s) - shelf life , flavour , food science , chemistry , absorption of water , plastics extrusion , volume (thermodynamics) , solubility , expansion ratio , materials science , botany , biology , organic chemistry , composite material , physics , quantum mechanics
Summary Maize/soybean (88:12) extrudates fortified with bovine haemoglobin as a source of iron with the addition of iron absorption enhancers were developed. The aims were to evaluate physicochemical characteristics and to predict shelf life by sensory analysis. Extrudates were made using a Brabender 20 DN single‐screw extruder. Specific mechanical energy consumption ( SMEC ), expansion ratio, specific volume, water solubility and water absorption were measured. Extrudates were stored at three temperatures (12.5, 30 and 45 °C) for 50 days. Colour, crispness and rancid flavour were evaluated by a trained panel. Both addition of haemoglobin and enhancers did not produce significant differences for SMEC , expansion and specific volume. Flavour was the attribute with the greatest degree of damage during storage, thus was used for predicting shelf life. The expanded product added with haemoglobin, and Na 2 EDTA could be kept for 15 months at 15 °C or 10 months at 22 °C without rancid flavour development.