Development of extruded snacks using taro (Colocasia esculenta) and nixtamalized maize (Zea mays) flour blends. (Special Issue: Innovative baking technologies: new starches, functional bread and cereal products.)

摘要

Extruded snacks were prepared from flour blends made with taro and nixtamalized (TF-NMF) or non-nixtamalized maize (TF-MF) using a single-screw extruder. A central composite design was used to investigate the effects of taro flour proportion in formulations (0-100 g/100 g) and extrusion temperatures (140-180 degrees C) on the following indices: expansion (EI), water solubility (WSI), water absorption (WAI) and fat absorption (FAI). Moreover, selected TF-NMF and TF-MF extruded products were partially characterized through proximate chemical analysis, resistant starch, color, pH, water activity, apparent density, hardness, and sensory analysis. Results indicated that EI and WSI of both TF-MF and TF-NMF extrudates were significantly increased by the use of higher proportions of taro flour, while the opposite behavior was observed for the FAI (p<0.05). Taro flour at higher proportions in both extrudates did not produce a significant change of WAI, while the use of higher extrusion temperatures only caused a significant increase of FAI in TF-MF extrudates (p<0.05). This study showed that flour mixtures made from taro and nixtamalized maize flour produced puffed extruded snacks with good consumer acceptance.