Characterization of Second-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours
Andean roots, such as zanahoria blanca, achira, papa China, camote, oca, and mashua, contain high amounts of dietary fiber, vitamins, minerals, and fructo-oligosaccharides. This study aimed to demonstrate the possibility of obtaining healthy second-generation (2G) snacks (products obtained from the...
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| Format: | Article |
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MDPI AG
2023-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/1/51 |
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| author | Liliana Acurio Diego Salazar Bagner Castillo Cristian Santiana Javier Martínez-Monzó Marta Igual |
| author_facet | Liliana Acurio Diego Salazar Bagner Castillo Cristian Santiana Javier Martínez-Monzó Marta Igual |
| author_sort | Liliana Acurio |
| collection | DOAJ |
| description | Andean roots, such as zanahoria blanca, achira, papa China, camote, oca, and mashua, contain high amounts of dietary fiber, vitamins, minerals, and fructo-oligosaccharides. This study aimed to demonstrate the possibility of obtaining healthy second-generation (2G) snacks (products obtained from the immediate expansion of the mixture at the exit of the extruder die) using these roots as raw materials. Corn grits were mixed with Andean root flour in a proportion of 80:20, and a Brabender laboratory extruder was used to obtain the 2G snacks. The addition of root flour increased the water content, water activity, sectional expansion index, hygroscopicity, bulk density, and water absorption index but decreased the porosity. However, all 2G snacks manufactured with Andean root flour showed better characteristics than did the control (made with corn grits) in texture (softer in the first bite and pleasant crispness) and optical properties (more intense and saturated colors). The developed snacks could be considered functional foods due to the high amount of carotenoids and phenolic compounds they exhibit after the addition of Andean root flours. The composition of raw roots, specifically the starch, fiber, and protein content, had the most impact on snack properties due to their gelatinization or denaturalization. |
| first_indexed | 2024-03-08T15:07:32Z |
| format | Article |
| id | doaj.art-83425f756ae944b797e9619f8de22a1f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T15:07:32Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-83425f756ae944b797e9619f8de22a1f2024-01-10T14:56:43ZengMDPI AGFoods2304-81582023-12-011315110.3390/foods13010051Characterization of Second-Generation Snacks Manufactured from Andean Tubers and Tuberous Root FloursLiliana Acurio0Diego Salazar1Bagner Castillo2Cristian Santiana3Javier Martínez-Monzó4Marta Igual5Department of Science and Engineering in Food and Biotechnology, Technical University of Ambato, Av. Los Chasquis & Río Payamino, Ambato 180150, EcuadorDepartment of Science and Engineering in Food and Biotechnology, Technical University of Ambato, Av. Los Chasquis & Río Payamino, Ambato 180150, EcuadorDepartment of Science and Engineering in Food and Biotechnology, Technical University of Ambato, Av. Los Chasquis & Río Payamino, Ambato 180150, EcuadorFacultad de Ciencias Pecuarias, Escuela Superior Politécnica de Chimborazo (ESPOCH), Panamericana Sur Km 1 1/2, Riobamba 060155, Ecuadori-Food Group, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46021 Valencia, Spaini-Food Group, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46021 Valencia, SpainAndean roots, such as zanahoria blanca, achira, papa China, camote, oca, and mashua, contain high amounts of dietary fiber, vitamins, minerals, and fructo-oligosaccharides. This study aimed to demonstrate the possibility of obtaining healthy second-generation (2G) snacks (products obtained from the immediate expansion of the mixture at the exit of the extruder die) using these roots as raw materials. Corn grits were mixed with Andean root flour in a proportion of 80:20, and a Brabender laboratory extruder was used to obtain the 2G snacks. The addition of root flour increased the water content, water activity, sectional expansion index, hygroscopicity, bulk density, and water absorption index but decreased the porosity. However, all 2G snacks manufactured with Andean root flour showed better characteristics than did the control (made with corn grits) in texture (softer in the first bite and pleasant crispness) and optical properties (more intense and saturated colors). The developed snacks could be considered functional foods due to the high amount of carotenoids and phenolic compounds they exhibit after the addition of Andean root flours. The composition of raw roots, specifically the starch, fiber, and protein content, had the most impact on snack properties due to their gelatinization or denaturalization.https://www.mdpi.com/2304-8158/13/1/51<i>Arracacia xanthorrhiza</i><i>Canna indica</i><i>Colocasia esculenta</i><i>Ipomoea batatas</i><i>Oxalis tuberosa</i><i>Tropaeolum tuberosum</i> |
| spellingShingle | Liliana Acurio Diego Salazar Bagner Castillo Cristian Santiana Javier Martínez-Monzó Marta Igual Characterization of Second-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours Foods <i>Arracacia xanthorrhiza</i> <i>Canna indica</i> <i>Colocasia esculenta</i> <i>Ipomoea batatas</i> <i>Oxalis tuberosa</i> <i>Tropaeolum tuberosum</i> |
| title | Characterization of Second-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours |
| title_full | Characterization of Second-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours |
| title_fullStr | Characterization of Second-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours |
| title_full_unstemmed | Characterization of Second-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours |
| title_short | Characterization of Second-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours |
| title_sort | characterization of second generation snacks manufactured from andean tubers and tuberous root flours |
| topic | <i>Arracacia xanthorrhiza</i> <i>Canna indica</i> <i>Colocasia esculenta</i> <i>Ipomoea batatas</i> <i>Oxalis tuberosa</i> <i>Tropaeolum tuberosum</i> |
| url | https://www.mdpi.com/2304-8158/13/1/51 |
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