Use of sesame by-product and optimized extrusion to obtain a functional flour with improved techno-functional, nutritional and antioxidant properties

Acta Universitaria Pub Date : 2022-10-05 DOI:10.15174/au.2022.3494

Xóchitl Ariadna Ruiz Armenta, Jefte Esaú Ruiz Armenta, Ramona Julieta Espinoza Moreno, Roberto Gutiérrez Dorado, Ernesto Aguilar Palazuelos, José de Jesús Zazueta Morales, Mario Armando Gómez Favela

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引用次数: 2

Abstract

Sesame is used mainly to obtain oil, generating a sesame by-product cake that is rich in protein, dietary fiber, and phytochemicals. Extrusion is an efficient technology to obtain functional foods. The aim of this work was to optimize the extrusion process to find the best combination of extrusion temperature (ET)/screw speed (SS) in order to produce optimized extruded sesame by-product flour (OESBF), with high values of water absorption index (WAI), water solubility index (WSI), in vitro protein digestibility (IVPD), total phenolic compounds (TPC), and antioxidant activity (AoxA). A rotatable composite central experimental design with two factors and five levels was applied. Desirability function was used to optimize the extrusion process variables. The best combination of extrusion process variables was ET = 139 °C/80 rpm. The OESBF showed higher values of evaluated responses than unprocessed sesame by-product flour, suggesting that OESBF could be used in beverages, porridges, and deserts.

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利用芝麻副产品，经优化挤出，得到了一种工艺、功能、营养和抗氧化性能均有所提高的功能性面粉

芝麻主要用于获取油，产生富含蛋白质、膳食纤维和植物化学物质的芝麻副产品蛋糕。挤压是一种获得功能性食品的有效技术。本工作的目的是优化挤压工艺，以找到挤压温度（ET）/螺杆速度（SS）的最佳组合，从而生产出吸水率（WAI）、水溶性指数（WSI）、体外蛋白质消化率（IVPD）、总酚类化合物（TPC）和抗氧化活性（AoxA）均较高的优化挤压芝麻副产品面粉（OESBF）。采用了具有两个因素和五个水平的可旋转复合材料中心实验设计。利用期望函数对挤出过程变量进行优化。挤出工艺变量的最佳组合为ET=139°C/80rpm。OESBF显示出比未加工的芝麻副产品面粉更高的评估响应值，这表明OESBF可以用于饮料、猪肉和沙漠。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Acta Universitaria

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24 weeks