Loyo-Trujillo Nayeli Anayansi, Mendoza-López María Remedios, Guzmán-Gerónimo Rosa Isela, Galvan-Martínez Rosario, González-Jiménez Francisco Erik, Del Ángel-Zumaya Josué Antonio, Peredo-Lovillo Audry, Méndez-Méndez Juan Vicente
Centro de Investigación y Desarrollo de Alimentos, Universidad Veracruzana, Xalapa 91190, Veracruz, Mexico.
Instituto de Química Aplicada, Universidad Veracruzana, Xalapa 91190, Veracruz, Mexico.
Foods. 2025 Aug 21;14(16):2909. doi: 10.3390/foods14162909.
Currently, there is an increasing demand for plant-based and low-fat snacks. Non-conventional starch and grains are alternative ingredients. Environmentally friendly processing, such as liquid nitrogen and microwaves, can be used to obtain modified starch, as well as hot air frying to cook snacks. The aim of this work was to evaluate the impact of eco-friendly physical modification of starch from in a low-fat snack processed by hot air frying. First, native starch (NS) was treated with liquid nitrogen (LNS) and liquid nitrogen/microwaves (LNMS), and the amylose/amylopectin content and functional properties were determined. The snacks were formulated with NS or modified starches, amaranth flour, quinoa flour, corn, onion powder, salt, and water; the ingredients were mixed and placed in an electric pasta maker and cooked by hot air frying. The hardness, hedonic test, colorimetric parameters, acrylamide, proximal composition, and fatty acid profile were analyzed. All starches showed similar values of amylose and amylopectin content. LNMS starch had the lowest water solubility index as compared to NS and LNS. The snacks with the starch modified with liquid nitrogen showed the highest values of hardness as well as the highest score for the texture from a hedonic test. The snacks with modified starches showed a lower browning index than the snack formulated with NS. Acrylamide was not detected in any snacks. The lipid value of the snacks with modified starch was 1.9-2.70 g/100 g of sample, providing ω-9, ω-6, and ω-3 fatty acids. All snacks contained 7.7 g of protein/100 g of sample. These low-fat and plant-based snacks are a healthy option made by environmentally friendly technologies.
目前，对植物基和低脂零食的需求日益增加。非常规淀粉和谷物是替代成分。可采用环保加工方法，如液氮和微波处理来获得改性淀粉，以及采用热风油炸来制作零食。这项工作的目的是评估在热风油炸加工的低脂零食中，对淀粉进行环保物理改性的影响。首先，用液氮（LNS）和液氮/微波（LNMS）处理天然淀粉（NS），并测定直链淀粉/支链淀粉含量和功能特性。零食配方中含有NS或改性淀粉、苋菜粉、藜麦粉、玉米、洋葱粉、盐和水；将这些成分混合后放入电动面食制作机中，通过热风油炸进行烹饪。分析了硬度、感官测试、比色参数、丙烯酰胺、近似成分和脂肪酸谱。所有淀粉的直链淀粉和支链淀粉含量值相似。与NS和LNS相比，LNMS淀粉的水溶性指数最低。用液氮改性淀粉制作的零食硬度值最高，在感官测试中的质地评分也最高。用改性淀粉制作的零食的褐变指数低于用NS制作的零食。在任何零食中均未检测到丙烯酰胺。用改性淀粉制作的零食的脂质值为1.9 - 2.70 g/100 g样品，含有ω-9、ω-6和ω-3脂肪酸。所有零食每100 g样品中含有7.7 g蛋白质。这些低脂植物基零食是采用环保技术制作的健康选择。
