Development of a Third Generation Snack of Rice Starch Enriched with Nopal Flour (<i>Opuntia ficus indica</i>)
This study aimed to obtain a third-generation snack from native rice starch (NS), rice starch modified by extrusion (MS), nopal flour (NF) and xanthan gum (XG). These raw materials were characterized by proximal analysis, pH, particle size distribution, water absorption index (WAI) and water solubil...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-12-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/1/54 |
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| author | Cecilia Anchondo-Trejo Jaime Alonso Loya-Carrasco Tomás Galicia-García Iván Estrada-Moreno Mónica Mendoza-Duarte Lilisbet Castellanos-Gallo Rubén Márquez-Meléndez Beatriz Portillo-Arroyo Cesar Soto-Figueroa |
| author_facet | Cecilia Anchondo-Trejo Jaime Alonso Loya-Carrasco Tomás Galicia-García Iván Estrada-Moreno Mónica Mendoza-Duarte Lilisbet Castellanos-Gallo Rubén Márquez-Meléndez Beatriz Portillo-Arroyo Cesar Soto-Figueroa |
| author_sort | Cecilia Anchondo-Trejo |
| collection | DOAJ |
| description | This study aimed to obtain a third-generation snack from native rice starch (NS), rice starch modified by extrusion (MS), nopal flour (NF) and xanthan gum (XG). These raw materials were characterized by proximal analysis, pH, particle size distribution, water absorption index (WAI) and water solubility index (WSI), degree of substitution (DS), differential scanning calorimetry (DSC), rheology, Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM). The analysis of the response variables in the nine formulations of the snack: expansion index (EI), apparent density (AD), hardness (H), luminosity (L*) and tendency to green-red (a*), was performed through a composite central design (CCD), the selected formulations were characterized by SEM. Results showed an increase in WAI, 4.69 ± 0.04, and WSI, 12.61 ± 0.10, for MS, higher than NS values due to chemical modification. According to the color analysis the NF obtained a value of 60.73 ± 0.008 in L* and −6.51 ± 0.004 in a* with green tendency. The DS value obtained was 0.09 ± 0.005, being within the FDA’s permissible range for food use. By FTIR analysis, the acetyl group was corroborated. Finally, employing microwave cooking, snacks made from NS with concentrations of NF (5%) and XG (0%) obtained the highest EI value, 4.47, as well the low Dap and D value (0.37 g/cm<sup>3</sup>, 2.25 N, respectively), corroborated by SEM analysis. |
| first_indexed | 2024-03-10T13:47:34Z |
| format | Article |
| id | doaj.art-81e69b14d2fe41e8826b3f33ec58bf99 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T13:47:34Z |
| publishDate | 2020-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-81e69b14d2fe41e8826b3f33ec58bf992023-11-21T02:28:08ZengMDPI AGMolecules1420-30492020-12-012615410.3390/molecules26010054Development of a Third Generation Snack of Rice Starch Enriched with Nopal Flour (<i>Opuntia ficus indica</i>)Cecilia Anchondo-Trejo0Jaime Alonso Loya-Carrasco1Tomás Galicia-García2Iván Estrada-Moreno3Mónica Mendoza-Duarte4Lilisbet Castellanos-Gallo5Rubén Márquez-Meléndez6Beatriz Portillo-Arroyo7Cesar Soto-Figueroa8Faculty of Chemical Science, University Campus II, Food Science and Technology Programme, Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125, MexicoFaculty of Chemical Science, University Campus II, Food Science and Technology Programme, Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125, MexicoFaculty of Chemical Science, University Campus II, Food Science and Technology Programme, Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125, MexicoCONACyT-CIMAV S.C., Miguel de Cervantes 120, Complejo Industrial Chihuahua, Chihuahua, Chih. CP. 31136, MexicoResearch Center for Advanced Materials, CIMAV-Chihuahua, Miguel de Cervantes 120, Complejo Industrial Chihuahua, Chihuahua, Chih. CP. 31136, MexicoFaculty of Chemical Science, University Campus II, Food Science and Technology Programme, Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125, MexicoFaculty of Chemical Science, University Campus II, Food Science and Technology Programme, Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125, MexicoFaculty of Chemical Science, University Campus II, Food Science and Technology Programme, Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125, MexicoFaculty of Chemical Science, University Campus II, Food Science and Technology Programme, Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125, MexicoThis study aimed to obtain a third-generation snack from native rice starch (NS), rice starch modified by extrusion (MS), nopal flour (NF) and xanthan gum (XG). These raw materials were characterized by proximal analysis, pH, particle size distribution, water absorption index (WAI) and water solubility index (WSI), degree of substitution (DS), differential scanning calorimetry (DSC), rheology, Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM). The analysis of the response variables in the nine formulations of the snack: expansion index (EI), apparent density (AD), hardness (H), luminosity (L*) and tendency to green-red (a*), was performed through a composite central design (CCD), the selected formulations were characterized by SEM. Results showed an increase in WAI, 4.69 ± 0.04, and WSI, 12.61 ± 0.10, for MS, higher than NS values due to chemical modification. According to the color analysis the NF obtained a value of 60.73 ± 0.008 in L* and −6.51 ± 0.004 in a* with green tendency. The DS value obtained was 0.09 ± 0.005, being within the FDA’s permissible range for food use. By FTIR analysis, the acetyl group was corroborated. Finally, employing microwave cooking, snacks made from NS with concentrations of NF (5%) and XG (0%) obtained the highest EI value, 4.47, as well the low Dap and D value (0.37 g/cm<sup>3</sup>, 2.25 N, respectively), corroborated by SEM analysis.https://www.mdpi.com/1420-3049/26/1/54third generation snacksmodified rice starchnopal flour |
| spellingShingle | Cecilia Anchondo-Trejo Jaime Alonso Loya-Carrasco Tomás Galicia-García Iván Estrada-Moreno Mónica Mendoza-Duarte Lilisbet Castellanos-Gallo Rubén Márquez-Meléndez Beatriz Portillo-Arroyo Cesar Soto-Figueroa Development of a Third Generation Snack of Rice Starch Enriched with Nopal Flour (<i>Opuntia ficus indica</i>) Molecules third generation snacks modified rice starch nopal flour |
| title | Development of a Third Generation Snack of Rice Starch Enriched with Nopal Flour (<i>Opuntia ficus indica</i>) |
| title_full | Development of a Third Generation Snack of Rice Starch Enriched with Nopal Flour (<i>Opuntia ficus indica</i>) |
| title_fullStr | Development of a Third Generation Snack of Rice Starch Enriched with Nopal Flour (<i>Opuntia ficus indica</i>) |
| title_full_unstemmed | Development of a Third Generation Snack of Rice Starch Enriched with Nopal Flour (<i>Opuntia ficus indica</i>) |
| title_short | Development of a Third Generation Snack of Rice Starch Enriched with Nopal Flour (<i>Opuntia ficus indica</i>) |
| title_sort | development of a third generation snack of rice starch enriched with nopal flour i opuntia ficus indica i |
| topic | third generation snacks modified rice starch nopal flour |
| url | https://www.mdpi.com/1420-3049/26/1/54 |
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