Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion
Lime cooking extrusion (LCE) is a widely applied technology for producing second-generation snacks, as an alternative to traditional nixtamalization (TN). Pigmented maize has been used to produce snacks with similar organoleptic characteristics to TN products and to obtain a product with additional...
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| Format: | Article |
| Language: | English |
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Wiley
2016-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2016/5491693 |
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| author | Anayansi Escalante-Aburto Néstor Ponce-García Benjamín Ramírez-Wong Patricia Isabel Torres-Chávez Juan de Dios Figueroa-Cárdenas Roberto Gutiérrez-Dorado |
| author_facet | Anayansi Escalante-Aburto Néstor Ponce-García Benjamín Ramírez-Wong Patricia Isabel Torres-Chávez Juan de Dios Figueroa-Cárdenas Roberto Gutiérrez-Dorado |
| author_sort | Anayansi Escalante-Aburto |
| collection | DOAJ |
| description | Lime cooking extrusion (LCE) is a widely applied technology for producing second-generation snacks, as an alternative to traditional nixtamalization (TN). Pigmented maize has been used to produce snacks with similar organoleptic characteristics to TN products and to obtain a product with additional functional benefits due to the anthocyanic compounds contained in those grains. However, during the process, anthocyanins are degraded, and several chemical modifications occur. Response surface methodology is applied to evaluate extrusion factors and their effects on the response variables of extrudates. The aim of this study was to evaluate the changes in specific anthocyanins after extrusion in second-generation blue maize snacks. Three anthocyanins were identified and quantified by HPLC-UV-DAD: cyanidin 3-glucoside and pelargonidin 3-glucoside, which have been previously reported in blue maize and its products, and cyanidin 3,5-diglucoside. Higher retention values were found in the extrudates making LCE a viable option for producing second-generation blue maize snacks. |
| format | Article |
| id | doaj-art-7b4015d5d4394b9a86d6b20ac4d79799 |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2016-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-7b4015d5d4394b9a86d6b20ac4d797992025-02-03T01:02:43ZengWileyJournal of Chemistry2090-90632090-90712016-01-01201610.1155/2016/54916935491693Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking ExtrusionAnayansi Escalante-Aburto0Néstor Ponce-García1Benjamín Ramírez-Wong2Patricia Isabel Torres-Chávez3Juan de Dios Figueroa-Cárdenas4Roberto Gutiérrez-Dorado5DIPA, Universidad de Sonora, Boulevard Luis Encinas y Rosales s/n, 83000 Hermosillo, SON, MexicoDIPA, Universidad de Sonora, Boulevard Luis Encinas y Rosales s/n, 83000 Hermosillo, SON, MexicoDIPA, Universidad de Sonora, Boulevard Luis Encinas y Rosales s/n, 83000 Hermosillo, SON, MexicoDIPA, Universidad de Sonora, Boulevard Luis Encinas y Rosales s/n, 83000 Hermosillo, SON, MexicoCINVESTAV-Unidad Querétaro, Libramiento Norponiente No. 2000, Fraccionamiento Real de Juriquilla, 76230 Querétaro, QRO, MexicoPrograma Regional del Noroeste para el Doctorado en Biotecnología, Universidad Autónoma de Sinaloa, Avenida de Las Américas y Boulevard Universitarios s/n, 80010 Culiacán, SIN, MexicoLime cooking extrusion (LCE) is a widely applied technology for producing second-generation snacks, as an alternative to traditional nixtamalization (TN). Pigmented maize has been used to produce snacks with similar organoleptic characteristics to TN products and to obtain a product with additional functional benefits due to the anthocyanic compounds contained in those grains. However, during the process, anthocyanins are degraded, and several chemical modifications occur. Response surface methodology is applied to evaluate extrusion factors and their effects on the response variables of extrudates. The aim of this study was to evaluate the changes in specific anthocyanins after extrusion in second-generation blue maize snacks. Three anthocyanins were identified and quantified by HPLC-UV-DAD: cyanidin 3-glucoside and pelargonidin 3-glucoside, which have been previously reported in blue maize and its products, and cyanidin 3,5-diglucoside. Higher retention values were found in the extrudates making LCE a viable option for producing second-generation blue maize snacks.http://dx.doi.org/10.1155/2016/5491693 |
| spellingShingle | Anayansi Escalante-Aburto Néstor Ponce-García Benjamín Ramírez-Wong Patricia Isabel Torres-Chávez Juan de Dios Figueroa-Cárdenas Roberto Gutiérrez-Dorado Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion Journal of Chemistry |
| title | Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion |
| title_full | Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion |
| title_fullStr | Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion |
| title_full_unstemmed | Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion |
| title_short | Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion |
| title_sort | specific anthocyanin contents of whole blue maize second generation snacks an evaluation using response surface methodology and lime cooking extrusion |
| url | http://dx.doi.org/10.1155/2016/5491693 |
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