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Impact of calcium hydroxide and extruder screw speed on physical and chemical properties of extruded blue maize meals is examined.

The aim of this work was to optimize the effect of the precooking time (PT; 0, 4 and 8 min), and the drying temperature (DT; 60, 72 and 84C) on physicochemical, microstructural and nutritional characteristics of winter squash flours (WSF). A hot-air dryer was used, and for data analysis, the response surface methodology was applied. As PT and DT were increased, β-carotene content, water absorption index (WAI), water solubility index, and the equilibrium moisture time were diminished, whereas total color difference was increased. SEM analysis showed cell disruption as DT was increased. The WSF obtained at optimal conditions (PT = 2 min; DT = 72C) showed high WAI values, high content of bioactive compounds and antioxidant activity, and good sensory acceptability of a prepared product (creamy soup). Therefore, it could be proper the inclusion of WSF for the nutraceutical enrichment of ready-to-eat foods such as snacks, desserts and creamy soups. Practical Applications The winter squash flours obtained by the optimized precooking-air-drying process can be used as ingredient for manufacturing different prepared food with potential health benefits, such as ready-to-eat-type food, enriched snacks, desserts and creamy soups, all of them with improved physicochemical properties (high water absorption) and content of bioactive compounds (β-carotene, dietary fiber and phenolic compounds). [ABSTRACT FROM AUTHOR]

The objective of this work was to optimize the effect of drying temperature (DT; 50-84C) and air velocity (AV; 0.48-1.32 m/s) on physicochemical and nutrimental properties of a dehydrated naranjita ( Citrus mitis B.) pomace product. A hot-air dryer and the response surface methodology for data analysis were used. When DT was increased, the time to reach equilibrium moisture decreased. The lowest total color difference was presented at intermediate DT and AV, whereas the highest content of total phenolic compounds, antioxidant capacity, and retention of total carotenoids were presented combining high DT and low AV. The drying process increased total phenolic compounds and antioxidant capacity, and decreased retention of total carotenoids, compared with fresh material. The optimal area was in the range of 59.51-75.31C (DT) and 0.68-1.25 m/s (AV), obtaining a dehydrated naranjita pomace product with appropriated physicochemical and nutrimental properties, which was used as ingredient for making breakfast cereals, which presented good sensory acceptability. Practical Applications The dehydrated naranjita pomace product (DNP) obtained in this study provides an important solution to the problem of the environmental pollution derived from the by-products that are wasted during the citrus processing. The DNP might improve the nutritional properties in different foods when added as a supplementary ingredient because of its important levels of dietary fiber, carotenoids, phenolic compounds and antioxidant capacity. Additionally, DNP could enhance sensory attributes because it provides an attractive orange color and citrus flavor, making it appropriate for the production of foods such as breakfast cereals, enriched snacks, bakery products, jams and desserts. [ABSTRACT FROM AUTHOR]