| Título: | Effect of extrusion conditions and lipoxygenase inactivation treatment on the physical and nutritional properties of corn/cowpea (Vigna unguiculata) blends |
| Autores: | ODRI SOSA-MOGUEL, Autor ; JORGE RUIZ-RUIZ, Autor ; ALMA MARTíNEZ-AYALA, Autor ; ROLANDO GONZÁLEZ, Autor ; SILVINA DRAGO, Autor ; DAVID BETANCUR-ANCONA, Autor ; LUIS CHEL-GUERRERO, Autor |
| Tipo de documento: | texto impreso |
| ISBN/ISSN/DL: | 68170 |
| Dimensiones: | pp. 341-354 |
| Nota general: | En: International Journal of Food Sciences and Nutrition,2009, 60(S7): 341-?354 |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: |
The influence of lipoxygenase inactivation and extrusion cooking on the physical and nutritional
properties of corn/cowpea (Vigna unguiculata) blends was studied. Corn was blended in an 80:15 proportion with cowpea flour treated to inactivate lipoxygenase (CI) or non-inactivated cowpea flour (CNI). Extrusion variables were temperature (1508C, 1658C and 1808C) and moisture (15%, 17% and 19%). Based on their physical properties, the 1658C/15% corn:CNI, and 1658C/15% corn:CI, and 1508C/15% corn:CI blends were chosen for nutritional quality analysis. Extrudate chemical composition indicated high crude protein levels compared with standard corn-based products. With the exception of lysine, essential amino acids content in the three treatments met FAO requirements. Extrusion and lipoxygenase inactivation are promising options for developing corn/cowpea extruded snack products with good physical properties and nutritional quality. |
