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Physical Characterization of Maize Grits Expanded Snacks and Changes in the Carotenoid Profile

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Abstract

The objective of this work was to evaluate the effects of feed moisture (13–17%, wb) and barrel temperature (120–160 °C) on physicochemical properties, and changes in the carotenoid profile of maize grits extruded snacks. The extrudates were obtained in a single-screw extruder, according to a 32 factorial design with two replicates. The linear coefficients of feed moisture and barrel temperature mainly affected the physicochemical properties. On the other hand, the interaction coefficient β112 dominated the change in total carotenoids, lutein, zeaxanthin, and β-carotene. The quadratic coefficients were also important for changes in total color (regarding feed moisture), and for β-cryptoxanthin, specific mechanical energy, and volumetric expansion index (regarding barrel temperature). β-cryptoxanthin and β-carotene increased, whereas lutein and zeaxanthin decreased. The mathematical models developed from responses revealed two feasible operating regions under the domain explored. For a satisfactory process, from a technological and nutritional point of view, it is suggested to extrude at the operating conditions ranging between 13.2–13.7% feed moisture and 120–132 °C barrel temperature. Under these conditions, the specific mechanical energy input required was 410–450 kJ/kg, and extrudates with a volumetric expansion index greater than 12, a crispness work less than 0.4 N.mm, and with moderate increments in the levels of β-carotene and β-cryptoxanthin were produced. The use of richer cultivars in carotenoids could contribute to the production of healthier snacks.

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Abbreviations

BT :

Barrel temperature

β CA :

β-carotene

β CR :

β-cryptoxanthin

db :

Dry basis

W c :

Crispness work

FM :

Feed moisture

LUT :

Lutein

SME :

Specific mechanical energy

TCA :

Total carotenoids content

ΔE :

Total color change

VEI :

Volumetric expansion index

wb :

Wet basis

ZEA :

Zeaxanthin

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Acknowledgments

The authors thank to CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior), CNPq (Concelho Nacional de Desenvolvimento Científico e Tecnológico), and FAPERJ (Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro) for their generous support of this work.

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Authors and Affiliations

  1. Postgraduate Program in Food Science and Technology, Federal Rural University of Rio de Janeiro, Rodovia Br 465, km 7, Seropédica, RJ, CEP 23890-000, Brazil

    José Arturo Romero Rodríguez & Jhony Willian Vargas-Solórzano

  2. Embrapa Agroindústria de Alimentos, Food Extrusion and Physical Properties Lab, Avenida das Américas 29501, Guaratiba, Rio de Janeiro, RJ, CEP 23020-470, Brazil

    José Luis Ramírez Ascheri, Sidney Pacheco & Monalisa Santana Coelho de Jesus

  3. Institute of Exact Sciences, Department of Physics, Federal Rural University of Rio de Janeiro, Rodovia Br 465, km 7, Seropédica, RJ, CEP 23890-000, Brazil

    Artur Jorge da Silva Lopes

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  1. José Arturo Romero Rodríguez
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Correspondence to Jhony Willian Vargas-Solórzano.

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Romero Rodríguez, J.A., Ascheri, J.L.R., da Silva Lopes, A.J. et al. Physical Characterization of Maize Grits Expanded Snacks and Changes in the Carotenoid Profile. Plant Foods Hum Nutr 76, 68–75 (2021). https://doi.org/10.1007/s11130-020-00876-2

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