Nutritious corn extrudates enriched with Andean Lupin and pecan nut: Physicochemical, textural, nutraceutical and sensory properties

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-02-15 DOI:10.1016/j.lwt.2025.117489

Katerin Huamán-Meza , Sandra Gonzales-Pérez , Ronald Rimari-Barzola , Davy William Hidalgo Chávez , Carlos W.P. Carvalho , Reynaldo J. Silva-Paz , Carlos Elías-Peñafiel , Sandra Casimiro-Gonzales , Raúl Comettant-Rabanal

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Abstract

The study aimed to produce nutritious and functional gluten-free corn-based extrudates by incorporating whole Andean lupin flour (WLF) and ground pecan nut (GPN). A D-optimal mixture design assessed the effects of WLF, GPN, moisture levels (13%, 15%, and 17%), and screw rotation speeds (324, 360, and 396 rpm) in a co-rotating twin-screw extruder. The research evaluated compositional properties, total phenols (TPC), condensed tannins (TCT), antioxidant capacity, expansion, hydration, mechanical properties, pasting behavior, and sensory attributes. High-performance liquid chromatography (HPLC) was used to analyze phenolic acids, flavonoids, and catechins. WLF enhanced protein, fiber, and ash content, while GPN increased TPC, TCT, and antioxidant capacity. Moisture was identified as the key factor affecting all variables. Quadratic models explained the bioactive compound behaviors, and linear models described other properties, with R²adjust values between 0.87 and 0.99. Significant correlations were found between protein, ash, fiber, TPC, ABTS, and TCT. The optimized extrudates exhibited a 58% increase in protein, a 32% rise in phenols, and notable improvement in antioxidant capacity. Consumer preference favored extrudates with higher GPN content, while those with higher WLF content were tasteless. Optimal extrudates containing over 3.2 g/100 g GPN showed enhanced profiles of phenolic acids, flavonoids, and catechins.

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富含安第斯花生和山核桃的营养玉米挤出物：物理化学，质地，营养和感官特性

本研究旨在通过添加全安第斯罗苹粉（WLF）和山核桃粉（GPN），生产营养丰富、功能完善的无麸质玉米挤出产品。d -最优混合设计评估了WLF、GPN、水分水平（13%、15%和17%）和螺杆转速（324、360和396 rpm）对同向旋转双螺杆挤出机的影响。该研究评估了其组成性能、总酚（TPC）、缩合单宁（TCT）、抗氧化能力、膨胀、水化、机械性能、糊化行为和感官属性。采用高效液相色谱法分析酚酸、黄酮类化合物和儿茶素。WLF提高了蛋白质、纤维和灰分含量，而GPN提高了TPC、TCT和抗氧化能力。水分是影响各变量的关键因素。二次模型解释了生物活性化合物的行为，线性模型描述了其他性质，r2调整值在0.87 ~ 0.99之间。蛋白质、灰分、纤维、TPC、ABTS和TCT之间存在显著相关。优化后的挤出物蛋白质含量提高58%，酚类物质含量提高32%，抗氧化能力显著提高。消费者偏爱GPN含量高的挤出物，而WLF含量高的挤出物口感较差。含有3.2 g/100 g GPN的最佳挤出物显示出酚酸、类黄酮和儿茶素的增强特征。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.