Production of Winter Squash Flours Rich in Bioactive Compounds and High Water Absorption by Means of a Precooking‐Air‐Drying Optimized Process

• Published in: Journal of food processing and preservation Vol. 41; no. 2; pp. np - n/a
• Main Authors: Delgado‐Nieblas, C. I., Zazueta‐Morales, J. J., Jacobo‐Valenzuela, N., Carrillo‐López, A., Aguilar‐Palazuelos, E., Camacho‐Hernández, I. L., Quintero‐Ramos, A.
• Format: Journal Article
• Language: English
• Published: 01.04.2017
• Subjects: Biocompatibility; Desserts; Enrichment; Flour; Foods; Snacks; Soups; Water absorption
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.12809

The aim of this work was to optimize the effect of the precooking time (PT; 0, 4 and 8 min), and the drying temperature (DT; 60, 72 and 84C) on physicochemical, microstructural and nutritional characteristics of winter squash flours (WSF). A hot‐air dryer was used, and for data analysis, the response surface methodology was applied. As PT and DT were increased, β‐carotene content, water absorption index (WAI), water solubility index, and the equilibrium moisture time were diminished, whereas total color difference was increased. SEM analysis showed cell disruption as DT was increased. The WSF obtained at optimal conditions (PT = 2 min; DT = 72C) showed high WAI values, high content of bioactive compounds and antioxidant activity, and good sensory acceptability of a prepared product (creamy soup). Therefore, it could be proper the inclusion of WSF for the nutraceutical enrichment of ready‐to‐eat foods such as snacks, desserts and creamy soups. Practical Applications The winter squash flours obtained by the optimized precooking‐air‐drying process can be used as ingredient for manufacturing different prepared food with potential health benefits, such as ready‐to‐eat‐type food, enriched snacks, desserts and creamy soups, all of them with improved physicochemical properties (high water absorption) and content of bioactive compounds (β‐carotene, dietary fiber and phenolic compounds).