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Physico-chemical, nutritional and infrared spectroscopy evaluation of an optimized soybean/corn flour extrudate

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Abstract

A central composite design using RMS (Response Surface Methodology) successfully described the effect of independent variables (feed moisture, die temperature and soybean proportion) on the specific parameters of product quality as expansion index (EI), water absorption index (WAI), water solubility index (WSI) and total color difference (ΔE) studied. The regression model indicated that EI, WAI, WSI and ΔE were significant (p < 0.05) with coefficients of determination (R2) of 0.7371, 0.7588, 0.7622, 0.8150, respectively. The optimized processing conditions were obtained with 25.8 % feed moisture, 160 °C die temperature and 58 %/42 % soybean/corn proportion. It was not found statistically changes in amino acid profile due to extrusion process. The electrophoretic profile of extruded soybean/corn mix presented low intensity molecular weight bands, compared to the unprocessed sample. The generation of low molecular weight polypeptides was associated to an increased in In vitro protein digestibility (IVPD) of the extrudate. The FTIR spectra of the soybean/corn mix before and after extrusion showed that the α-helix structure remained unchanged after extrusion. However, the band associated with β-sheet structure showed to be split into two bands at 1624 and 1640 cm−1 . The changes in the β-sheet structures may be also associated to the increased in IVPD in the extruded sample.

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Acknowledgements

This research was supported by National Polytechnic Institute throughout the multidisciplinary project SIP:2012034, EDI-IPN and COFAA-IPN. One of the authors (FAGO) acknowledges the schorlarship from CONACyT Mexico. 

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Authors and Affiliations

  1. Departamento de Graduados en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala S/N, Col. Sto. Tomás, México, D.F., C.P. 11340, México

    Fabiola Araceli Guzmán-Ortiz, Humberto Hernández-Sánchez, María del Carmen Robles-Ramírez & Rosalva Mora-Escobedo

  2. Escuela Superior de Físico Matemáticas, Laboratorio Espectroscopia Mössbauer y Técnicas Complementarias, Departamento de Física, Instituto Politécnico Nacional, Av. Instituto Politécnico Nacional S/N Edificio 9, U.P. Adolfo López Mateos, Col. San Pedro Zacatenco, Mexico, D.F., C.P.07738, México

    Hernani Yee-Madeira

  3. Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Instituto Politécnico Nacional, Calzada Legaria No. 694 Col. Irrigación, Del. Miguel Hidalgo, Mexico, D.F., C.P. 11500, México

    Eduardo San Martín-Martínez

  4. Centro de Investigación en Biotecnología Aplicada. ExHacienda San Juan Molino. Carretera Estatal, Tecuexcama-Tepetitla Km. 1.5, Tlaxcala, Tlax. C.P. 90700, México

    Marlon Rojas-López

  5. Processed Foods Research Unit. USDA-ARS-WRRC, Albany, CA, USA

    Jose De J. Berríos

Authors
  1. Fabiola Araceli Guzmán-Ortiz
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  2. Humberto Hernández-Sánchez
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  3. Hernani Yee-Madeira
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  4. Eduardo San Martín-Martínez
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  5. María del Carmen Robles-Ramírez
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  6. Marlon Rojas-López
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  7. Jose De J. Berríos
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  8. Rosalva Mora-Escobedo
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Correspondence to Rosalva Mora-Escobedo.

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Guzmán-Ortiz, F.A., Hernández-Sánchez, H., Yee-Madeira, H. et al. Physico-chemical, nutritional and infrared spectroscopy evaluation of an optimized soybean/corn flour extrudate. J Food Sci Technol 52, 4066–4077 (2015). https://doi.org/10.1007/s13197-014-1485-5

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  • DOI: https://doi.org/10.1007/s13197-014-1485-5

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