Paucar-Menacho Luz María, Schmiele Marcio, Lavado-Cruz Alicia Anais, Verona-Ruiz Anggie Liseth, Mollá Carmen, Peñas Elena, Frias Juana, Simpalo-Lopez Wilson Daniel, Castillo-Martínez Williams Esteward, Martínez-Villaluenga Cristina
Departamento de Agroindustria y Agrónoma, Facultad de Ingeniería, Universidad del Santa, Nuevo Chimbote, Ancash 02712, Perú.
Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina 39100-000, Brazil.
Foods. 2022 Oct 18;11(20):3259. doi: 10.3390/foods11203259.
The tailored formulation of raw materials and the combination of grain germination and extrusion processes could be a promising strategy to achieve the desired goal of developing healthier expanded extrudates without compromising sensory properties. In this study, modifications in the nutritional, bioactive profile and physicochemical properties of corn extrudates as influenced by the complete or partial replacement by sprouted quinoa ( Willd) and cañihua ( Aellen) were investigated. A simplex centroid mixture design was used to study the effects of formulation on nutritional and physicochemical properties of extrudates, and a desirability function was applied to identify the optimal ingredient ratio in flour blends to achieve desired nutritional, texture and color goals. Partial incorporation of sprouted quinoa flour (SQF) and cañihua flour (SCF) in corn grits (CG)-based extrudates increased phytic acid (PA), total soluble phenolic compounds (TSPC), γ-aminobutyric acid (GABA) and oxygen radical antioxidant activity (ORAC) of the extrudates. Sprouted grain flour usually results in an deleterious effect physicochemical properties of extrudates, but the partial mixture of CG with SQF and SCF circumvented the negative effect of germinated flours, improving technological properties, favoring the expansion index and bulk density and increasing water solubility. Two optimal formulations were identified: 0% CG, 14% SQF and 86% SCF (OPM1) and 24% CG, 17% SQF and 59% SCF (OPM2). The optimized extrudates showed a reduced amount of starch and remarkably higher content of total dietary fiber, protein, lipids, ash, PA, TSPC, GABA and ORAC as compared to those in 100% CG extrudates. During digestion, PA, TSPC, GABA and ORAC showed good stability in physiological conditions. Higher antioxidant activity and amounts of bioaccessible TSPC and GABA were found in OPM1 and OPM2 digestates as compared to those in 100% CG extrudates.
原材料的定制配方以及谷物发芽与挤压工艺的结合，可能是实现开发更健康的膨化挤压食品这一预期目标的有效策略，同时又不影响其感官特性。本研究调查了用发芽藜麦（藜麦）和卡尼瓦（卡尼瓦）完全或部分替代对玉米挤压食品营养、生物活性成分及理化性质的影响。采用单纯形重心混合设计研究配方对挤压食品营养和理化性质的影响，并应用期望函数确定面粉混合物中的最佳成分比例，以实现所需的营养、质地和颜色目标。在以玉米粗粉（CG）为基础的挤压食品中部分加入发芽藜麦粉（SQF）和卡尼瓦粉（SCF），可提高挤压食品中的植酸（PA）、总可溶性酚类化合物（TSPC）、γ-氨基丁酸（GABA）和氧自由基抗氧化活性（ORAC）。发芽谷物粉通常会对挤压食品的理化性质产生有害影响，但CG与SQF和SCF的部分混合避免了发芽面粉的负面影响，改善了工艺性能，有利于膨胀指数和堆积密度，并提高了水溶性。确定了两种最佳配方：0%CG、14%SQF和86%SCF（OPM1）以及24%CG、17%SQF和59%SCF（OPM2）。与100%CG挤压食品相比，优化后的挤压食品淀粉含量降低，总膳食纤维、蛋白质、脂质、灰分、PA、TSPC、GABA和ORAC含量显著更高。在消化过程中，PA、TSPC、GABA和ORAC在生理条件下表现出良好的稳定性。与100%CG挤压食品的消化产物相比，OPM1和OPM2消化产物具有更高的抗氧化活性以及更多可生物利用的TSPC和GABA。
