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

Nova Scientia Pub Date : 2021-11-18 DOI:10.21640/ns.v13i27.2842

B. Hernández‐Santos, J. M. Juárez-Barrientos, J. G. Torruco-Uco, E. Ramírez-Figueroa, E. Ramírez‐Rivera, Verónica Ofelia A Bautista-Viazcan, Jesús Rodríguez Miranda

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引用次数: 2

Abstract

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.

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从未成熟的大蕉混合物、菠萝副产品和甜叶菊中挤出即食小吃的物理化学特性

本研究采用中心复合设计，采用压缩螺杆比为3:1的单螺杆挤出机，考察挤压温度(ET 120 ~ 180℃)、饲料含水量(FMC 16 ~ 25 g/100 g)、生大蕉粉中菠萝副产物比例(PBP) (0 ~ 30 g/100 g)和甜叶糖含量(STC 0 ~ 5 g/100 g)对即食挤压小吃理化性能和感官接受度的影响。用响应面法对结果进行了分析。FMC、PBP和STC的升高降低了扩张指数(EI) (p < 0.05)。ET的增加降低了表观密度(AD)、吸水指数(WAI)、水溶性指数(WSI)和总色差(ΔE) (p < 0.05)。FMC升高使EI、WAI降低，AD、WSI升高(p < 0.05)。PBP升高使EI、WSI降低，AD、硬度(H)、ΔE升高(p < 0.05)。STC的增加降低了EI (p < 0.05)，增加了AD和h。普遍接受度较高的处理是PBP浓度为15和30 g/100 g, STC浓度为2.5 g/100 g，在ET 150℃和FMC浓度为20.5 g/100 g的条件下获得，不影响理化性质。

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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Nova Scientia

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