期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 128, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2020.109426
关键词
Response surface methodology; Antioxidant capacity; Sectional expansion index; Total phenolic; Water solubility index
资金
- Cienciactiva of CONCYTEC
Kiwicha (Amaranthus caudatus) is a gluten-free pseudocereal, regarded as a good source of high-quality protein and fiber. The use of whole flours is of interest for obtaining healthy extruded snacks but the Sectional Expansion Index (SEI) can decrease. The aims of the study were to: a) evaluate the effect of initial moisture and extrusion temperature using a face-centered central composite design on the physical-chemical properties of kiwicha whole flour such as water activity, SEI, density, water absorption index, Water Solubility Index (WSI), color, texture (hardness and shear strength), gelatinization degree, pasting properties, thermal properties, total phenolic (TP) and antioxidant capacity by DPPH (AC-DPPH) and ABTS (AC-ABTS) and b) optimize the extrusion cooking using response surface methodology maximizing SEI, WSI, TP, AC-DPPH and AC-ABTS. The extrusion cooking parameters influenced on physical-chemical properties of extruded kiwicha. The optimal condition was extrusion temperature of 190 degrees C and 14% initial moisture and extrudates showed 7.17 SEI, 61.5% WSI, 101.2 mu mol trolox/g AC-DPPH, 364.2 mu mol trolox/g AC-ABTS and 34.5 mg GAE/100 g TP.
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