Optimization of lipophilic compounds in tortillas from native pigmented maize obtained from flours by the lime cooking extrusion process

Autores/as

DOI:

https://doi.org/10.18633/biotecnia.v23i2.1392

Palabras clave:

maíz nativo, extrusión cocción alcalina, optimización, función de deseabilidad, metodología de superficie de respuesta

Resumen

El proceso de cocción-alcalina por extrusión, representa una tecnología emergente para elaborar tortillas con ventajas de redución de enegía, agua, y no elimina efluentes al ambiente. Optimización de respuesta múltiple por la metodología de superficie de respuesta (MSR) se aplicó como herramienta para optimizar el proceso de cocción-alcalina por extrusión sobre maíz pigmentado nativo para obtener harinas para elaborar tortillas con compuestos lipofílicos altos. El efecto de temperatura de extrusión (TE, 65–135 ºC) y velocidad de tornillo (VT, 78–212 rpm) fueron investigadas. Las mejores tortillas extruidas de maíz azul se seleccionaron sobre las variables de respuesta: ácido linoleico (AL), ácido oleico (AO), campesterol (FC), estigmasterol (FS) y b-sitosterol (bFS), donde los modelos cuadráticos de predicción establecidos fueron adecuados y reproducibles dentro de la matriz especificada de factores de proceso. Empleando función de deseabilidad, condiciones óptimas de cocción-alcalina por extrusión para el desarrollo de tortillas de maíz azul nativo corresponden a TE (119 ° C), VT, (78 rpm) y deseabilidad global (D = 0.906). Los valores de las variables obtenidas de modelos predictivos, fueron comparadas con pruebas experimentales con estrecha concordancia entre ambos valores. Por lo tanto, MSR es recomendable para la optimización, particularmente en combinación con otros procedimientos.

Citas

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Publicado

2021-06-16

Cómo citar

Mora Rochin, S., Menchaca-Armenta, M., Milán-Noris, A. K., Gutiérrez-Uribe, J. A., Cueva-Rodríguez, E. O., Reyes-Moreno, C. ., & Milán-Carrillo, J. (2021). Optimization of lipophilic compounds in tortillas from native pigmented maize obtained from flours by the lime cooking extrusion process. Biotecnia, 23(2). https://doi.org/10.18633/biotecnia.v23i2.1392

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