Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process
Xóchitl Ariadna Ruiz-Armenta | José de Jesús Zazueta-Morales | Ernesto Aguilar-Palazuelos | Carlos Iván Delgado-Nieblas | Agustin López-Diaz | Irma Leticia Camacho-Hernández | Roberto Gutiérrez-Dorado | Fernando Martínez-Bustos
Extruded third-generation snack foods (TGS) can be produced adding materials rich in bioactive compounds, such as the bagasse of naranjita fruit (Citrus mitis B.). The aim of this work was to study the effect of extrusion temperature (ET; 89.8–140.2°C), moisture content (MC; 21.10–32.89%) and dehydrated naranjita bagasse (DNB) content (1.12–11.88%) on TGS properties, such as, carotenoids content, physical and sensory characteristics. For data analysis, response surface methodology was used. The highest expansion index and the lowest penetration force were presented at high ET and low MC, whereas the highest carotenoids content and ΔE were presented at high DNB. Also, the highest sensory acceptability was presented combining high ET and MC, and low DNB. The optimal processing conditions were ET = 125°C, MC = 23% and DNB = 8.03%. TGS with acceptable physical and sensory properties, in addition to important carotenoid levels, were obtained.
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