Efecto de la extrusión sobre la biodisponibilidad de proteína y almidón en mezclas de harinas de maíz y frijol lima
Pérez-Navarrete, Cecilia ; Betancur-Ancona, David ; Casotto, Meris ; Carmona, Andrés and Tovar, Juscelino LU
(2007)
In Archivos Latinoamericanos de Nutricion
57(3).
p.278-286
- Abstract
Extrusion is used to produce crunchy expanded foods, such as snacks. The nutritional impact of this process has not been studied sufficiently. In this study, in vitro and in vivo protein and starch bioavailability was evaluated in both raw and extruded corn (Zea mays)(C) and lima bean (Phaseolus lunatus)(B) flour blends, prepared in 75C/25B and 50C/50B (p/p) proportions. These were processed with a Brabender extruder at 160°C, 100 rpm and 15.5% moisture content. Proximate composition showed that in the extruded products protein and ash contents increased whereas the fat level decreased. In vitro protein digestibility was higher in the extrudates (82%) than in the raw flours (77%). Potentially available starch and resistant starch... (More)
Extrusion is used to produce crunchy expanded foods, such as snacks. The nutritional impact of this process has not been studied sufficiently. In this study, in vitro and in vivo protein and starch bioavailability was evaluated in both raw and extruded corn (Zea mays)(C) and lima bean (Phaseolus lunatus)(B) flour blends, prepared in 75C/25B and 50C/50B (p/p) proportions. These were processed with a Brabender extruder at 160°C, 100 rpm and 15.5% moisture content. Proximate composition showed that in the extruded products protein and ash contents increased whereas the fat level decreased. In vitro protein digestibility was higher in the extrudates (82%) than in the raw flours (77%). Potentially available starch and resistant starch contents decreased with extrusion. The in vitro assays indicated that extrusion improved protein and starch availability in the studied blends. In vivo bioavailability was evaluated using the rice weevil (Sithophilus oryzae) as a biological model. The most descriptive biomarkers of the changes suggested by the in vivo tests were body protein content (increased by extrusion) and intestinal α-amylase activity (decreased by processing). Overall, results suggest that extrusion notably increases the nutritional quality of corn and lima bean flour blends.
(Less)
- author
- Pérez-Navarrete, Cecilia
; Betancur-Ancona, David
; Casotto, Meris
; Carmona, Andrés
and Tovar, Juscelino
LU
- alternative title
- Effect of extrusion on protein and starch bioavailability in corn and lima bean flour blends
- publishing date
- 2007-09-01
- type
- Contribution to journal
- publication status
- published
- keywords
- Bioavailability in insects, Corn, Extrusion, Lima bean, Protein, Starch
- in
- Archivos Latinoamericanos de Nutricion
- volume
- 57
- issue
- 3
- pages
- 9 pages
- publisher
- Archivos Latinoamericanos Nutricion
- external identifiers
-
- scopus:43449108895
- pmid:18271407
- ISSN
- 0004-0622
- language
- Spanish
- LU publication?
- no
- id
- f022c3a9-bc91-4b97-8b09-33155324418c
- date added to LUP
- 2018-10-05 15:22:15
- date last changed
- 2024-01-15 02:46:33
@article{f022c3a9-bc91-4b97-8b09-33155324418c,
abstract = {{<p>Extrusion is used to produce crunchy expanded foods, such as snacks. The nutritional impact of this process has not been studied sufficiently. In this study, in vitro and in vivo protein and starch bioavailability was evaluated in both raw and extruded corn (Zea mays)(C) and lima bean (Phaseolus lunatus)(B) flour blends, prepared in 75C/25B and 50C/50B (p/p) proportions. These were processed with a Brabender extruder at 160°C, 100 rpm and 15.5% moisture content. Proximate composition showed that in the extruded products protein and ash contents increased whereas the fat level decreased. In vitro protein digestibility was higher in the extrudates (82%) than in the raw flours (77%). Potentially available starch and resistant starch contents decreased with extrusion. The in vitro assays indicated that extrusion improved protein and starch availability in the studied blends. In vivo bioavailability was evaluated using the rice weevil (Sithophilus oryzae) as a biological model. The most descriptive biomarkers of the changes suggested by the in vivo tests were body protein content (increased by extrusion) and intestinal α-amylase activity (decreased by processing). Overall, results suggest that extrusion notably increases the nutritional quality of corn and lima bean flour blends.</p>}},
author = {{Pérez-Navarrete, Cecilia and Betancur-Ancona, David and Casotto, Meris and Carmona, Andrés and Tovar, Juscelino}},
issn = {{0004-0622}},
keywords = {{Bioavailability in insects; Corn; Extrusion; Lima bean; Protein; Starch}},
language = {{spa}},
month = {{09}},
number = {{3}},
pages = {{278--286}},
publisher = {{Archivos Latinoamericanos Nutricion}},
series = {{Archivos Latinoamericanos de Nutricion}},
title = {{Efecto de la extrusión sobre la biodisponibilidad de proteína y almidón en mezclas de harinas de maíz y frijol lima}},
volume = {{57}},
year = {{2007}},
}