Physicochemical properties of extruded ready-to-eat snack from unripe plantain blends, pineapple by-products and stevia

Abstract The aim of this research was to evaluate the effect of extrusion temperature (ET 120 - 180 °C), feed moisture content (FMC 16 - 25 g/100 g), pineapple by-products proportion (PBP) (0 - 30 g/100 g) in the unripe plantain flour, and the stevia content (STC 0 - 5 g/100 g) on the physicochemical properties and sensory acceptance of ready-to-eat extruded snacks, through a central compound design, using a single-screw extruder with a compression screw ratio of 3:1. The results were analyzed by response surface. The increase in FMC, PBP and STC decreased (p < 0.05) the expansion index (EI). The increase in ET decreased (p < 0.05) the apparent density (AD), water absorption index (WAI), water solubility index (WSI) and total color difference (ΔE). The increase in FMC decreases EI, WAI, and increase AD and WSI (p < 0.05). The Increase in PBP decreased EI, WSI, and increase AD, hardness (H) and ΔE (p < 0.05). The increase in STC decreased (p < 0.05) EI, and increase AD and H. The treatments with greater general acceptability were those that contained 15 and 30 g/100 g of PBP and STC 2.5 g/100 g, and they were obtained at ET 150ºC and 20.5 g/100 g of FMC, without affecting the physicochemical properties.

Bibliographic Details

Main Authors:	Hernández-Santos,Betsabé, Juárez-Barrientos,José Manuel, Torruco-Uco,Juan Gabriel, Ramírez-Figueroa,Enrique, Ramírez-Rivera,Emmanuel de Jesús, Bautista-Viazcan,Verónica Ofelia, Rodríguez-Miranda,Jesús
Format:	Digital revista
Language:	English
Published:	Universidad de La Salle Bajío A. C., Coordinación de Investigación 2021
Online Access:	http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S2007-07052021000200104
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