High Antioxidant Activity Mixture of Extruded Whole Quality Protein Maize and Common Bean Flours for Production of a Nut
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ORIGINAL PAPER
High Antioxidant Activity Mixture of Extruded Whole Quality Protein Maize and Common Bean Flours for Production of a Nutraceutical Beverage Elaborated with a Traditional Mexican Formulation Cuauhtémoc Reyes-Moreno & Oscar D. Argüelles-López & Jesús J. Rochín-Medina & Jorge Milán-Carrillo & Javier Rivera-López & Angel Valdez-Ortiz & José A. López-Valenzuela & Roberto Gutiérrez-Dorado
Published online: 14 November 2012 # Springer Science+Business Media New York 2012
Abstract The objective of this study was to determine the best combination of extrusion process variables for the production of whole quality protein maize (EQPMF) and common bean (ECBF) flours to prepare a high antioxidant activity mixture (EQPMF + ECBF) suitable to produce a nutraceutical beverage with high acceptability elaborated with a traditional Mexican formulation. Processing conditions were obtained from a factorial combination of barrel temperature (BT=120–170 °C) and screw speed (SS=120– 200 rpm). Response surface methodology was applied to obtain maximum values for antioxidant activity (AoxA) of the flour mixture (EQPMF + ECBF) and acceptability (A) of
the nutraceutical beverage. The best combinations of extrusion process variables for EQPMF and ECBF to prepare an optimized mixture (60%EQPMF + 40%ECBF) were BT098 °C/SS0218 rpm and BT0105 °C/SS083 rpm, respectively. The optimized mixture had AoxA014,320 μmol Trolox equivalent (TE)/100 g sample dry weight (dw) and a calculated protein efficiency ratio (C-PER) of 2.17. A 200 ml portion of a beverage prepared with 25 g of the optimized flour mixture had AoxA03,222 μmol TE, and A089 (level of satisfaction “I like it extremely”). This nutraceutical beverage could be used as an alternative to beverages with low nutritional/nutraceutical value, such as
Electronic supplementary material The online version of this article (doi:10.1007/s11130-012-0324-y) contains supplementary material, which is available to authorized users. C. Reyes-Moreno : O. D. Argüelles-López : J. J. Rochín-Medina : J. Milán-Carrillo : A. Valdez-Ortiz : J. A. López-Valenzuela : R. Gutiérrez-Dorado Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, Ap 1354, 80000, Culiacán, Sinaloa, México
J. Rivera-López Instituto Tecnológico de los Mochis, Juan de Dios Batiz y 20 de Noviembre, AP 766, 81259, Los Mochis, Sinaloa, México
C. Reyes-Moreno : J. J. Rochín-Medina : J. Milán-Carrillo : A. Valdez-Ortiz : J. A. López-Valenzuela : R. Gutiérrez-Dorado Maestría en Ciencia y Tecnología de Alimentos, FCQB-UAS, Ciudad Universitaria, Ap 1354, 80000, Culiacán, Sinaloa, México C. Reyes-Moreno : J. J. Rochín-Medina : J. Milán-Carrillo : J. Rivera-López : A. Valdez-Ortiz : J. A. López-Valenzuela : R. Gutiérrez-Dorado Programa Regional del Noroeste para el Doctorado en Biotecnología, FCQB-UAS, Ciudad Universitaria, AP 1354, 80000, Culiacán, Sinaloa, México
R. Gutiérrez-Dorado (*) Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Estero Dautillos # 321
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