González-Victoriano Lizbeth, Santamaría-Gómez Juan Manuel, Hernández-Varela Josué David, Soto Simental Sergio, Arredondo Tamayo Benjamin, Chanona-Pérez José Jorge, Güemes Vera Norma
Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu s/n, Mexico City, 07738, Mexico.
Área Académica de Ingeniería Agroindustrial e Ingeniería en Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Pachuca, Hidalgo, 43600, Mexico.
Plant Foods Hum Nutr. 2025 May 16;80(3):122. doi: 10.1007/s11130-025-01363-2.
The effect of Oca (Oxalis tuberosa) flour (OF) and sorghum (Sorghum spp.) flour (SF) ratio on the properties of mixed flours, doughs, and extrudates was investigated. In the mixed flour, the color and phenolic content varied depending on the concentration of OF, while it also presented a high inhibition capacity against the radical DPPH (80.59%). The texture profile analysis in doughs indicated that the hardness, adhesiveness, cohesion, and elasticity increased proportionally with the concentration of OF. For the extrudates, including the flour, the values for water solubility, expansion index, and fracturability all increased, while the color showed a reduction in luminosity. In addition, the extrudates made with OF had high phenolic content and high antioxidant activity. These results indicate that mixing OF with SF enables the development of snack products with desirable physicochemical and antioxidant characteristics. This preparation can be used as a suitable snack for a wide range of populations.
研究了酢浆薯（Oxalis tuberosa）粉（OF）与高粱（Sorghum spp.）粉（SF）比例对混合粉、面团和挤压膨化产品特性的影响。在混合粉中，颜色和酚类物质含量随OF浓度的变化而变化，同时对自由基DPPH也具有较高的抑制能力（80.59%）。面团的质地剖面分析表明，硬度、粘着性、内聚性和弹性随OF浓度的增加而成比例增加。对于包括面粉在内的挤压膨化产品，水溶性、膨胀指数和易碎性的值均增加，而颜色的亮度降低。此外，用OF制成的挤压膨化产品具有较高的酚类物质含量和较高的抗氧化活性。这些结果表明，将OF与SF混合能够开发出具有理想物理化学和抗氧化特性的休闲食品。这种制品可作为适合广泛人群的休闲食品。
