Physicochemical properties of extruded ready-to-eat snack from unripe plantain blends, pineapple by-products and stevia | Zendy

Betsabé HernándezSantos | Zendy; José Manuel JuárezBarrientos | Zendy; Juan G. TorrucoUco | Zendy; Enrique RamírezFigueroa | Zendy; Emmanuel de Jesús RamírezRivera | Zendy; Verónica Ofelia A Bautista-Viazcan | Zendy; Jesús RodríguezMiranda | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

Physicochemical properties of extruded ready-to-eat snack from unripe plantain blends, pineapple by-products and stevia

Author(s) -

Betsabé HernándezSantos,

José Manuel JuárezBarrientos,

Juan G. TorrucoUco,

Enrique RamírezFigueroa,

Emmanuel de Jesús RamírezRivera,

Verónica Ofelia A Bautista-Viazcan,

Jesús RodríguezMiranda

Publication year - 2021

Publication title -

nova scientia

Language(s) - English

Resource type - Journals

ISSN - 2007-0705

DOI - 10.21640/ns.v13i27.2842

Subject(s) - absorption of water , food science , chemistry , stevia , expansion ratio , extrusion , snack food , plastics extrusion , water content , materials science , composite material , medicine , alternative medicine , geotechnical engineering , organic chemistry , pathology , engineering

The aim of this research was to evaluate the effect of extrusion temperature (ET 120 – 180 °C), feed moisture content (FMC 16 - 25 g/100 g), pineapple by-products proportion (PBP) (0 - 30 g/100 g) in the unripe plantain flour, and the stevia content (STC 0 - 5 g/100 g) on the physicochemical properties and sensory acceptance of ready-to-eat extruded snacks, through a central compound design, using a single-screw extruder with a compression screw ratio of 3:1. The results were analyzed by response surface. The increase in FMC, PBP and STC decreased (p < 0.05) the expansion index (EI). The increase in ET decreased (p < 0.05) the apparent density (AD), water absorption index (WAI), water solubility index (WSI) and total color difference (ΔE). The increase in FMC decreases EI, WAI, and increase AD and WSI (p < 0.05). The Increase in PBP decreased EI, WSI, and increase AD, hardness (H) and ΔE (p < 0.05). The increase in STC decreased (p < 0.05) EI, and increase AD and H. The treatments with greater general acceptability were those that contained 15 and 30 g/100 g of PBP and STC 2.5 g/100 g, and they were obtained at ET 150ºC and 20.5 g/100 g of FMC, without affecting the physicochemical properties.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research