PHYSICAL CHARACTERIZATION OF EXTRUDATES PREPARED WITH BLENDS OF QPM MAIZE (Zea maiz L.) AND LIMA BEANS FLOURS (Phaseolus lunatus L.)

  • C. Pérez-Navarrete
  • R. H. Cruz-Estrada
  • L. Chel-Guerrero
  • D. Betancur-Ancona
Keywords: extrusion, QPM maize, lima beans, flour blends

Abstract

The effect of extrusion on the physical properties of four blends of QPM corn (Zea mays L.) (M) and lima bean (Phaseolus lunatus L.) (F) were evaluated in order touse them in tho preparation of extruded snack products. The corn flour contained 11.7 % protein, 0.43 Lys and 0.1 % Trp and the bean flour 24.8 % protein, 1.98 % Lys and 0.33 % Trp. The corn/bean blends were prepared in proportions of 75M/25F, 50M/50F and 25M/75F (% weight). These blends and, flours of M and F were processed, in a single-screw extruder at 160 oC, 100 rpm and 12 % moisture content. The 75M/25F and 50M/50F blends were the best under the trial conditions. These blends did not differ significantly (p > 0.05) in terms of expansion index (1.61 for 75M/25F; 1.46 for 50M/50F) and maximum force at break under compression (16.70 y 20.33 kgf respectively). They also had density levels of 298 kg/m3 for 75M/25F and 494 kg/m3 for 50M/50F. The 75M/25F blend provided 28 % more protein, 90 % more Lys and 58 % more Trp than the 100M, while the 50M/50F blend provided 56 % more protein, 180 % more Lys and 115 % more Trp than
the 100M.

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Published
2020-07-15
How to Cite
Pérez-Navarrete, C., Cruz-Estrada, R. H., Chel-Guerrero, L., & Betancur-Ancona, D. (2020). PHYSICAL CHARACTERIZATION OF EXTRUDATES PREPARED WITH BLENDS OF QPM MAIZE (Zea maiz L.) AND LIMA BEANS FLOURS (Phaseolus lunatus L.). Revista Mexicana De Ingeniería Química, 5(2), 145-155. Retrieved from http://www.rmiq.org/ojs311/index.php/rmiq/article/view/1904
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