Vol. 31 (2021)
Artículos de investigación

Functional food for older adults produced by extrusion from whole grains of maize/common bean

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  • Janitzio Xiomara Korina Perales Sánchez,
  • Ramona Julieta Espinoza Moreno ,
  • Cuauhtémoc Reyes Moreno ,
  • Roberto Gutiérrez Dorado ,
  • Jorge Milán Carrillo ,
  • Edith Oliva Cuevas Rodríguez ,
  • Saraid Mora Rochín ,
  • Mario Armando Gómez Favela
Janitzio Xiomara Korina Perales Sánchez Universidad Autónoma de Sinaloa
Ramona Julieta Espinoza Moreno
https://orcid.org/0000-0002-3993-4287 (unauthenticated) Universidad Politécnica del Mar y la Sierra
Cuauhtémoc Reyes Moreno
https://orcid.org/0000-0002-4384-1286 (unauthenticated) Universidad Autónoma de Sinaloa
Roberto Gutiérrez Dorado
https://orcid.org/0000-0002-3192-1588 (unauthenticated) Universidad Autónoma de Sinaloa
Jorge Milán Carrillo
https://orcid.org/0000-0002-7520-517X (unauthenticated) Universidad Autónoma de Sinaloa
Edith Oliva Cuevas Rodríguez
https://orcid.org/0000-0001-6648-7323 (unauthenticated) Universidad Autónoma de Sinaloa
Saraid Mora Rochín
https://orcid.org/0000-0002-9630-2518 (unauthenticated) Universidad Autónoma de Sinaloa
Mario Armando Gómez Favela
https://orcid.org/0000-0002-5408-4129 (unauthenticated) Universidad Politécnica del Mar y la Sierra

Published 2021-11-10

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How to Cite

Functional food for older adults produced by extrusion from whole grains of maize/common bean. (2021). Acta Universitaria, 31, 1-18. https://doi.org/10.15174/au.2021.3217

Abstract

The aim of the present work was to develop a functional food for older adults (FFOA) with high values of sensory acceptability, nutritional properties, content of phenolic compounds, and antioxidant activity, using a 60%:40% blend of whole maize and common bean flours obtained by extrusion with optimized conditions. Extrusion temperature (ET = 95 ºC-195 ºC) and screw speed (SS = 80 rpm-240 rpm) were used as extruder's conditions. A response surface of the global desirability mathematical function was used to maximize antioxidant activity and acceptability. The best combinations of process variables were extruded whole maize flour: ET = 97 °C/SS = 236 rpm, and extruded whole common bean flour: ET = 152 °C/SS = 240 rpm. The optimized mixture had antioxidant activity = 12 384 μmol TE/100 g and calculated protein efficiency ratio (C-PER) = 2.24. An FFOA portion (150 g) contains 6.85 g of proteins, 9.91 g total dietary fiber, and it covers 100% of the recommended daily intake of antioxidants, rated with an acceptability of 85. Optimized FFOA could be used to promote health and prevent disease.

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References