Impact of extrusion on the physicochemical parameters of two varieties of corn (<i>Zea mays</i>)

Cinthya Calderón; María Quelal; Elena Villacrés; Luis Armando Manosalvas-Quiroz; Javier Álvarez; Nicole Villacis; Cinthya Calderón; María Quelal; Elena Villacrés; Luis Armando Manosalvas-Quiroz; Javier Álvarez; Nicole Villacis

doi:10.3934/agrfood.2023046

AIMS Agriculture and Food

2023, Volume 8, Issue 3: 873-888. doi: 10.3934/agrfood.2023046

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Research article

Impact of extrusion on the physicochemical parameters of two varieties of corn (Zea mays)

1.
Faculty of Engineering in Agricultural and Environmental Sciences, Universidad Técnica del Norte, 100105, Ecuador
2.
Department of Nutrition and Quality, National Institute of Agricultural Research Mejía, 1701340, Ecuador

Received: 17 May 2023 Revised: 27 July 2023 Accepted: 30 August 2023 Published: 19 September 2023

Ecuador has a significant genetic diversity of maize, which comes in different shapes, sizes and colors and plays a crucial role in food security. This research aimed to evaluate the physicochemical parameters of the extrusion process of two improved maize varieties (INIAP-176 and INIAP-180). The factors under study were two temperatures (140 ℃ and 150 ℃) and two screw speeds (230 rpm and 280 rpm). The applied extrusion conditions showed significant effects on the nutritional content, functional properties, texture attributes and sensory acceptability. The extruded products presented average values of 2.64% moisture, 0.61% ash, 8.54% protein, 0.61% ether extract, 1.55% crude fiber and 88.70 g/100 g were nitrogen-free extract (NFE) about dry weight of sample. Also, extrusion of the two maize varieties at a temperature of 150 ℃ and a screw speed of 280 rpm recorded high values of the expansion index and low levels of bulk density for functional properties. Instrumental texture analysis determined that the best attributes expressed as hardness, fracturability and adhesiveness in the expanded maize obtained from INIAP-176 at a speed of 280 rpm. The application of extrusion in these improved maize varieties allowed the production of high-quality snacks for the consumer.
- corn grits,
- extrusion parameters,
- sensorial attributes,
- snacks,
- temperature,
- texture analysis
Citation: Cinthya Calderón, María Quelal, Elena Villacrés, Luis Armando Manosalvas-Quiroz, Javier Álvarez, Nicole Villacis. Impact of extrusion on the physicochemical parameters of two varieties of corn (Zea mays)[J]. AIMS Agriculture and Food, 2023, 8(3): 873-888. doi: 10.3934/agrfood.2023046

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Abstract

Ecuador has a significant genetic diversity of maize, which comes in different shapes, sizes and colors and plays a crucial role in food security. This research aimed to evaluate the physicochemical parameters of the extrusion process of two improved maize varieties (INIAP-176 and INIAP-180). The factors under study were two temperatures (140 ℃ and 150 ℃) and two screw speeds (230 rpm and 280 rpm). The applied extrusion conditions showed significant effects on the nutritional content, functional properties, texture attributes and sensory acceptability. The extruded products presented average values of 2.64% moisture, 0.61% ash, 8.54% protein, 0.61% ether extract, 1.55% crude fiber and 88.70 g/100 g were nitrogen-free extract (NFE) about dry weight of sample. Also, extrusion of the two maize varieties at a temperature of 150 ℃ and a screw speed of 280 rpm recorded high values of the expansion index and low levels of bulk density for functional properties. Instrumental texture analysis determined that the best attributes expressed as hardness, fracturability and adhesiveness in the expanded maize obtained from INIAP-176 at a speed of 280 rpm. The application of extrusion in these improved maize varieties allowed the production of high-quality snacks for the consumer.

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