Surface response methodology applied to optimize the hydrating capacity of an extruded oat meal with hull corn [Metodología de superficie de respuesta aplicada a la optimizatión de la capacidad de hidratación en un extruído de cascarilla
Por:
Zambrano-Zaragoza M.L., Gallardo-Navarro Y.T., Meléndez P.R., Arjona-Román J.L.
Publicada:
1 ene 2003
Resumen:
In this work the surface response method was applied for optimizing the extrusion of a mixture of oat meal and hull corn containing soluble and insoluble dietary fiber in concentrations of 0.29% and 34.1% in hull corn, and 7.8% and 34.1% in oat meal. Hull corn showed higher water absorption capacity measured as grams of absorbed water by grams of died solid. The hydrating capacity was fitted to a quadratic model. The optimum conditions at a stationary point, using the canonical analysis, for maximizing the hydration capacity were: temperature of 128.8°C, humidity of 28.8% and 33.3% of hull corn content. The results show that the humidity and the hull corn content are the most influential variables on the extruded product properties.
Filiaciones:
Zambrano-Zaragoza M.L.:
Univ. Nac. Autonoma de Mexico, Fac. de Estud. Sup. Cuautitlan, Av. 1 de mayo s/n, Edo. Mexico, Mexico
Gallardo-Navarro Y.T.:
Inst. Politécnico Nacional, Esc. Nacl. de Cie. Biol., Prolongacion Carpio/Plan Ayala s/n, Col.Santo Tomas, Mexico, D.F., Mexico
Meléndez P.R.:
Univ. Nac. Autonoma de Mexico, Fac. de Estud. Sup. Cuautitlan, Av. 1 de mayo s/n, Edo. Mexico, Mexico
Arjona-Román J.L.:
Univ. Nac. Autonoma de Mexico, Fac. de Estud. Sup. Cuautitlan, Av. 1 de mayo s/n, Edo. Mexico, Mexico
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