Physicochemical and sensory characterization of an extruded product from blue maize meal and orange bagasse using the response surface methodology

• Main Authors: Ricardo O. Navarro-Cortez, Ernesto Aguilar-Palazuelos, Javier Castro-Rosas, Reyna N. Falfán Cortés, Arturo Cadena Ramírez, Efrén Delgado-Licon, Carlos A. Gómez-Aldapa
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2018-01-01
• Series: CyTA - Journal of Food
• Subjects: Expansion; extrusion; torque; specific mechanical energy; water solubility index
• Online Access: http://dx.doi.org/10.1080/19476337.2017.1416674

The mixtures of blue cornmeal and orange bagasse were processed in a single screw laboratory extruder. We used an experimental design, central composite rotatable, where the factors were as follows: extruder die temperature (153–187°C), feed moisture (146.4–213.6 g/kg), and orange bagasse concentration (32.7–167.3 g/kg). The results were analyzed by surface methodology response to evaluate the effect of these variables on the expansion index, bulk density, penetration force, specific mechanical energy, water absorption, and water solubility index. All independent variables had an effect on the evaluated responses (p ≤ 0.05). The highest expansion index was obtained at a feed moisture content of 146.4 g/kg, orange bagasse (100 g/kg), and 170°C at the exit die. The use of blue maize and orange bagasse can be an alternative to increase the added value of these two raw materials, and to improve the nutritional quality of extruded products ready to eat.