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Effects of some extrusion variables on physicochemical characteristics of extruded corn starch-passion fruit pulp
R Nallely Falfán Cortés1, Iñigo Verdalet Guzmán, Fernando Martínez-Bustos
1Instituto de Ciencias Básicas, Universidad Veracruzana, Av. Dr. Rafael Sánchez Altamirano s/n Col. Industrial-Animas. CP, 91190, Xalapa, Ver, Mexico, pa_llely@hotmail.com.
Abstract:
The aim of this work was to study the effect of the addition of passion fruit pulp (PFP: 0-7%), the variation of barrel temperature in the third zone extruder (BT: 80-140 °C) and feed moisture (FM:16-30%) in a blend of corn starch and passion fruit pulp on different physicochemical characteristics of directly expanded snacks by extrusion technology. Single-screw laboratory extruder and a central, composite, rotatable experimental design were used. Expansion index of extrudates ranged between 1.0 and 1.8. Decreasing of feed moisture (18%), passion fruit pulp concentration (1.42%) and the increasing of barrel temperature (127 °C) resulted in higher expansion index. The increasing of feed moisture and passion fruit pulp concentration resulted in higher penetration force values of extrudates. The passion fruit pulp concentration showed a highly significant effect (p ≤ 0.01) on the L *, a * and b * parameters. Passion fruit pulp has a reasonable source of β-carotene, proteins and dietary fibers that can be added to expanded snacks.
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