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

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 proper...

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Autores principales:	Betsabé Hernández-Santos, José Manuel Juárez-Barrientos, Juan Gabriel Torruco-Uco, Enrique Ramírez-Figueroa, Emmanuel de Jesús Ramírez-Rivera, Verónica Ofelia a Bautista-Viazcan, Jesús Rodríguez Miranda
Formato:	article
Lenguaje:	EN ES
Publicado:	Universidad De La Salle Bajío 2021
Materias:	Ananas comosus snack extrusion expansion index Musa paradisiaca unripe banana Science Q Science (General) Q1-390 Social Sciences H Social sciences (General) H1-99
Acceso en línea:	https://doaj.org/article/1a4bf4b57a084e5c84150902366aa8ce
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spelling	oai:doaj.org-article:1a4bf4b57a084e5c84150902366aa8ce2021-11-25T15:07:36ZPhysicochemical properties of extruded ready-to-eat snack from unripe plantain blends, pineapple by-products and stevia10.21640/ns.v13i27.28422007-0705https://doaj.org/article/1a4bf4b57a084e5c84150902366aa8ce2021-11-01T00:00:00Zhttp://nova_scientia.delasalle.edu.mx/ojs/index.php/Nova/article/view/2842https://doaj.org/toc/2007-0705 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. Betsabé Hernández-SantosJosé Manuel Juárez-BarrientosJuan Gabriel Torruco-UcoEnrique Ramírez-FigueroaEmmanuel de Jesús Ramírez-RiveraVerónica Ofelia a Bautista-ViazcanJesús Rodríguez MirandaUniversidad De La Salle BajíoarticleAnanas comosus snackextrusionexpansion indexMusa paradisiacaunripe bananaScienceQScience (General)Q1-390Social SciencesHSocial sciences (General)H1-99ENESNova Scientia, Vol 13, Iss 27 (2021)
institution	DOAJ
collection	DOAJ
language	EN ES
topic	Ananas comosus snack extrusion expansion index Musa paradisiaca unripe banana Science Q Science (General) Q1-390 Social Sciences H Social sciences (General) H1-99
spellingShingle	Ananas comosus snack extrusion expansion index Musa paradisiaca unripe banana Science Q Science (General) Q1-390 Social Sciences H Social sciences (General) H1-99 Betsabé Hernández-Santos José Manuel Juárez-Barrientos Juan Gabriel Torruco-Uco Enrique Ramírez-Figueroa Emmanuel de Jesús Ramírez-Rivera Verónica Ofelia a Bautista-Viazcan Jesús Rodríguez Miranda Physicochemical properties of extruded ready-to-eat snack from unripe plantain blends, pineapple by-products and stevia
description	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.
format	article
author	Betsabé Hernández-Santos José Manuel Juárez-Barrientos Juan Gabriel Torruco-Uco Enrique Ramírez-Figueroa Emmanuel de Jesús Ramírez-Rivera Verónica Ofelia a Bautista-Viazcan Jesús Rodríguez Miranda
author_facet	Betsabé Hernández-Santos José Manuel Juárez-Barrientos Juan Gabriel Torruco-Uco Enrique Ramírez-Figueroa Emmanuel de Jesús Ramírez-Rivera Verónica Ofelia a Bautista-Viazcan Jesús Rodríguez Miranda
author_sort	Betsabé Hernández-Santos
title	Physicochemical properties of extruded ready-to-eat snack from unripe plantain blends, pineapple by-products and stevia
title_short	Physicochemical properties of extruded ready-to-eat snack from unripe plantain blends, pineapple by-products and stevia
title_full	Physicochemical properties of extruded ready-to-eat snack from unripe plantain blends, pineapple by-products and stevia
title_fullStr	Physicochemical properties of extruded ready-to-eat snack from unripe plantain blends, pineapple by-products and stevia
title_full_unstemmed	Physicochemical properties of extruded ready-to-eat snack from unripe plantain blends, pineapple by-products and stevia
title_sort	physicochemical properties of extruded ready-to-eat snack from unripe plantain blends, pineapple by-products and stevia
publisher	Universidad De La Salle Bajío
publishDate	2021
url	https://doaj.org/article/1a4bf4b57a084e5c84150902366aa8ce
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Physicochemical properties of extruded ready-to-eat snack from unripe plantain blends, pineapple by-products and stevia

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