TY - JOUR
T1 - Effect of extrusion conditions and lipoxygenase inactivation treatment on the physical and nutritional properties of corn/cowpea (Vigna unguiculata) blends
AU - Sosa-Moguel, Odri
AU - Ruiz-Ruiz, Jorge
AU - Martínez-Ayala, Alma
AU - González, Rolando
AU - Drago, Silvina
AU - Betancur-Ancona, David
AU - Chel-Guerrero, Luis
N1 - Funding Information:
This research was funded by the Agencia Nacional de Promoción Científica y Tecnológica (ANPCYT) (Project PICTR 110). The authors thank Adriana Bonaldo for laboratory assistance and the Instituto de la Grasa-CSIC, Spain, for amino acid analysis.
PY - 2009/9
Y1 - 2009/9
N2 - 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 (150°C, 165°C and 180°C) and moisture (15%, 17% and 19%). Based on their physical properties, the 165°C/15% corn:CNI, and 165°C/15% corn:CI, and 150°C/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.
AB - 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 (150°C, 165°C and 180°C) and moisture (15%, 17% and 19%). Based on their physical properties, the 165°C/15% corn:CNI, and 165°C/15% corn:CI, and 150°C/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.
KW - Corn
KW - Cowpea
KW - Extrusion
KW - Nutritional quality
UR - http://www.scopus.com/inward/record.url?scp=77951452799&partnerID=8YFLogxK
U2 - 10.1080/09637480903156251
DO - 10.1080/09637480903156251
M3 - Artículo
SN - 0963-7486
VL - 60
SP - 341
EP - 354
JO - International Journal of Food Sciences and Nutrition
JF - International Journal of Food Sciences and Nutrition
IS - SUPPL. 7
ER -