Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes
The oca (Oxalis tuberosa) is a tuber with high starch content and excellent antioxidant properties, which can be used in the production of extruded products; however, starch-rich products can be improved nutritionally through the incorporation of fibers that can result in extrudates with beneficial...
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| Format: | Article |
| Language: | English |
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Wiley
2019-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2019/1238562 |
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| author | Marisol P. Castro-Mendoza Heidi M. Palma-Rodriguez Erick Heredia-Olea Juan P. Hernández-Uribe Edgar O. López-Villegas Sergio O. Serna-Saldivar Apolonio Vargas-Torres |
| author_facet | Marisol P. Castro-Mendoza Heidi M. Palma-Rodriguez Erick Heredia-Olea Juan P. Hernández-Uribe Edgar O. López-Villegas Sergio O. Serna-Saldivar Apolonio Vargas-Torres |
| author_sort | Marisol P. Castro-Mendoza |
| collection | DOAJ |
| description | The oca (Oxalis tuberosa) is a tuber with high starch content and excellent antioxidant properties, which can be used in the production of extruded products; however, starch-rich products can be improved nutritionally through the incorporation of fibers that can result in extrudates with beneficial health properties. The aim of this work was to develop a mixture of oca (Oxalis tuberosa) and oat extrudate flours and evaluate the antioxidant and physicochemical attributes. The results showed that a higher moisture content increased the hardness, water absorption index, and density of the extrudates; however, the solubility and expansion indexes showed an inverse pattern. The addition of oat fiber had the opposite effect from moisture content on the physicochemical properties mentioned above. The cellular antioxidant activity (CAA) of the extrudates decreased when the oat fiber increased. An inverse pattern was observed when the moisture concentration was increased. The starch hydrolysis percentage and glycemic index decreased significantly when the fiber content increased. Oat fiber contributed 67.29% and 65.04% to these parameters, respectively. Oat fiber exerted a greater effect than moisture on the collets extruded in this study according to factor contributions. |
| format | Article |
| id | doaj-art-bb9a0698862a4bca956204609c2ff133 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-bb9a0698862a4bca956204609c2ff1332025-02-03T06:08:36ZengWileyJournal of Food Quality0146-94281745-45572019-01-01201910.1155/2019/12385621238562Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical AttributesMarisol P. Castro-Mendoza0Heidi M. Palma-Rodriguez1Erick Heredia-Olea2Juan P. Hernández-Uribe3Edgar O. López-Villegas4Sergio O. Serna-Saldivar5Apolonio Vargas-Torres6Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo de Bravo, Hidalgo, MexicoInstituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo de Bravo, Hidalgo, MexicoEscuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Monterrey, Nuevo León, MexicoInstituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo de Bravo, Hidalgo, MexicoCentral de Microscopia, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), México City, MexicoEscuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Monterrey, Nuevo León, MexicoInstituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo de Bravo, Hidalgo, MexicoThe oca (Oxalis tuberosa) is a tuber with high starch content and excellent antioxidant properties, which can be used in the production of extruded products; however, starch-rich products can be improved nutritionally through the incorporation of fibers that can result in extrudates with beneficial health properties. The aim of this work was to develop a mixture of oca (Oxalis tuberosa) and oat extrudate flours and evaluate the antioxidant and physicochemical attributes. The results showed that a higher moisture content increased the hardness, water absorption index, and density of the extrudates; however, the solubility and expansion indexes showed an inverse pattern. The addition of oat fiber had the opposite effect from moisture content on the physicochemical properties mentioned above. The cellular antioxidant activity (CAA) of the extrudates decreased when the oat fiber increased. An inverse pattern was observed when the moisture concentration was increased. The starch hydrolysis percentage and glycemic index decreased significantly when the fiber content increased. Oat fiber contributed 67.29% and 65.04% to these parameters, respectively. Oat fiber exerted a greater effect than moisture on the collets extruded in this study according to factor contributions.http://dx.doi.org/10.1155/2019/1238562 |
| spellingShingle | Marisol P. Castro-Mendoza Heidi M. Palma-Rodriguez Erick Heredia-Olea Juan P. Hernández-Uribe Edgar O. López-Villegas Sergio O. Serna-Saldivar Apolonio Vargas-Torres Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes Journal of Food Quality |
| title | Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes |
| title_full | Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes |
| title_fullStr | Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes |
| title_full_unstemmed | Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes |
| title_short | Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes |
| title_sort | characterization of a mixture of oca oxalis tuberosa and oat extrudate flours antioxidant and physicochemical attributes |
| url | http://dx.doi.org/10.1155/2019/1238562 |
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