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

Ananas comosus
bocadillo
extrusión
índice de expansión
Musa paradisiaca
plátano verde
propiedades funcionales
stevia
subproductos
propiedades texturales
humedad de alimentación
aceptación sensorial
densidad aparente
índice de absorción de agua
índice de solubilidad Ananas comosus
snack
extrusion
expansion index
Musa paradisiaca
unripe banana
functional properties
stevia
by-products
texture
feed moisture
sensory acceptance
response surface
apparent density
water absorption index
solubility index

How to Cite

Hernández-Santos, B., Juárez-Barrientos, J. M., Torruco-Uco, J. G., Ramírez-Figueroa E. ., Ramírez-Rivera, E. de J. ., a Bautista-Viazcan, V. O. ., & Rodríguez Miranda, J. (2021). Physicochemical properties of extruded ready-to-eat snack from unripe plantain blends, pineapple by-products and stevia. Nova Scientia, 13(27). https://doi.org/10.21640/ns.v13i27.2842

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.

https://doi.org/10.21640/ns.v13i27.2842
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