Physical Characterization of Maize Grits Expanded Snacks and Changes in the Carotenoid Profile

• Published in: Plant foods for human nutrition (Dordrecht) Vol. 76; no. 1; pp. 68 - 75
• Main Authors: Romero Rodríguez, José Arturo, Ascheri, José Luis Ramírez, da Silva Lopes, Artur Jorge, Vargas-Solórzano, Jhony Willian, Pacheco, Sidney, de Jesus, Monalisa Santana Coelho
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.03.2021; Springer Nature B.V
• Subjects: beta Carotene; Carotene; Carotenoids; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Coefficients; Corn; Cultivars; Ecology; Extrusion; Extrusions; Factorial design; Food Science; Lutein; Mathematical models; Mechanical properties; Moisture; Nutrition; Original Paper; Physicochemical properties; Plant Physiology; Single screw extruders; Snack foods; Snacks; Temperature; Temperature requirements; Zea mays; Zeaxanthin; β-Carotene; Extrusion cooking; Carotenoids; Feed moisture; Barrel temperature; Physicochemical properties
• ISSN: 0921-9668; 1573-9104
• DOI: 10.1007/s11130-020-00876-2

The objective of this work was to evaluate the effects of feed moisture (13–17%, wb) and barrel temperature (120–160 °C) on physicochemical properties, and changes in the carotenoid profile of maize grits extruded snacks. The extrudates were obtained in a single-screw extruder, according to a 3 2 factorial design with two replicates. The linear coefficients of feed moisture and barrel temperature mainly affected the physicochemical properties. On the other hand, the interaction coefficient β 112 dominated the change in total carotenoids, lutein, zeaxanthin, and β-carotene. The quadratic coefficients were also important for changes in total color (regarding feed moisture), and for β-cryptoxanthin, specific mechanical energy, and volumetric expansion index (regarding barrel temperature). β-cryptoxanthin and β-carotene increased, whereas lutein and zeaxanthin decreased. The mathematical models developed from responses revealed two feasible operating regions under the domain explored. For a satisfactory process, from a technological and nutritional point of view, it is suggested to extrude at the operating conditions ranging between 13.2–13.7% feed moisture and 120–132 °C barrel temperature. Under these conditions, the specific mechanical energy input required was 410–450 kJ/kg, and extrudates with a volumetric expansion index greater than 12, a crispness work less than 0.4 N.mm, and with moderate increments in the levels of β-carotene and β-cryptoxanthin were produced. The use of richer cultivars in carotenoids could contribute to the production of healthier snacks.