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Physicochemical properties of ready‐to‐eat extruded nixtamalized maize‐based snacks enriched with grasshopper
Author(s) -
CujLaines Rubí,
HernándezSantos Betsabé,
ReyesJaquez Damian,
DelgadoLicon Efren,
JuárezBarrientos José M.,
RodríguezMiranda Jesús
Publication year - 2018
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.13774
Subject(s) - food science , absorption of water , extrusion cooking , meal , snack food , grasshopper , water content , chemistry , zoology , biology , botany , starch , ecology , geotechnical engineering , engineering
Summary The aim of this research was to prepare an extruded snack based on nixtamalized maize flour ( Zea mays L.) ( NMF ) enriched with grasshopper meal ( Sphenarium purpurascens Ch.) ( GM ) using a single screw extruder with a compression screw ratio of 3:1. A central experimental design comprising three independent variables, namely, extrusion temperature ( T = 120–180 °C), feed moisture content ( FMC = 18–22 g/100 g) and the grasshopper meal proportion ( GMP = 0–40 g/100 g), was used. Increasing T decreased ( P < 0.05) the expansion index ( EI ), bulk density ( BD ) and hardness (H). Increasing the FMC increased ( P < 0.05) the EI . Increasing the GMP decreased ( P < 0.05) the EI , H and water absorption index ( WAI ) and increased ( P < 0.05) the BD and total colour difference (Δ E ). The treatments that resulted in better general acceptability were those that contained a lower GMP . An extruded snack acceptable to the consumer can be obtained from a blend of NMF and GM , and up to 8.11 g/100 g of GM can be incorporated without affecting the physicochemical properties and acceptance of the snack.