Effect of extrusion conditions and lipoxygenase inactivation treatment on the physical and nutritional properties of corn/cowpea ( Vigna unguiculata ) blends

Autores
Sosa-Moguel, Odri; Ruiz-Ruiz, Jorge; Martínez-Ayala, Alma; Gonzalez, Rolando Jose; Drago, Silvina Rosa; Betancur-Ancona, David; Chel-Guerrero, Luis
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The influence of lipoxygenase inactivation and extrusion cooking on the physical and nutritional properties of corn/cowpea (Vigna unguiculata) blends was studied. Corn was blended in an 80:15 proportion with cowpea flour treated to inactivate lipoxygenase (CI) or non-inactivated cowpea flour (CNI). Extrusion variables were temperature (150°C, 165°C and 180°C) and moisture (15%, 17% and 19%). Based on their physical properties, the 165°C/15% corn:CNI, and 165°C/15% corn:CI, and 150°C/15% corn:CI blends were chosen for nutritional quality analysis. Extrudate chemical composition indicated high crude protein levels compared with standard corn-based products. With the exception of lysine, essential amino acids content in the three treatments met FAO requirements. Extrusion and lipoxygenase inactivation are promising options for developing corn/cowpea extruded snack products with good physical properties and nutritional quality.
Fil: Sosa-Moguel, Odri. Universidad Autónoma de Yucatán; México
Fil: Ruiz-Ruiz, Jorge. Universidad Autónoma de Yucatán; México
Fil: Martínez-Ayala, Alma. Instituto Politécnico Nacional; México
Fil: Gonzalez, Rolando Jose. Universidad Nacional del Litoral; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral; Argentina
Fil: Betancur-Ancona, David. Universidad Autónoma de Yucatán; México
Fil: Chel-Guerrero, Luis. Universidad Autónoma de Yucatán; México
Materia
Extrusion
corn
cowpea
nutritional quality
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/103966
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of extrusion conditions and lipoxygenase inactivation treatment on the physical and nutritional properties of corn/cowpea ( Vigna unguiculata ) blendsSosa-Moguel, OdriRuiz-Ruiz, JorgeMartínez-Ayala, AlmaGonzalez, Rolando JoseDrago, Silvina RosaBetancur-Ancona, DavidChel-Guerrero, LuisExtrusioncorncowpeanutritional qualityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The influence of lipoxygenase inactivation and extrusion cooking on the physical and nutritional properties of corn/cowpea (Vigna unguiculata) blends was studied. Corn was blended in an 80:15 proportion with cowpea flour treated to inactivate lipoxygenase (CI) or non-inactivated cowpea flour (CNI). Extrusion variables were temperature (150°C, 165°C and 180°C) and moisture (15%, 17% and 19%). Based on their physical properties, the 165°C/15% corn:CNI, and 165°C/15% corn:CI, and 150°C/15% corn:CI blends were chosen for nutritional quality analysis. Extrudate chemical composition indicated high crude protein levels compared with standard corn-based products. With the exception of lysine, essential amino acids content in the three treatments met FAO requirements. Extrusion and lipoxygenase inactivation are promising options for developing corn/cowpea extruded snack products with good physical properties and nutritional quality.Fil: Sosa-Moguel, Odri. Universidad Autónoma de Yucatán; MéxicoFil: Ruiz-Ruiz, Jorge. Universidad Autónoma de Yucatán; MéxicoFil: Martínez-Ayala, Alma. Instituto Politécnico Nacional; MéxicoFil: Gonzalez, Rolando Jose. Universidad Nacional del Litoral; ArgentinaFil: Drago, Silvina Rosa. Universidad Nacional del Litoral; ArgentinaFil: Betancur-Ancona, David. Universidad Autónoma de Yucatán; MéxicoFil: Chel-Guerrero, Luis. Universidad Autónoma de Yucatán; MéxicoTaylor & Francis Ltd2009-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/103966Sosa-Moguel, Odri; Ruiz-Ruiz, Jorge; Martínez-Ayala, Alma; Gonzalez, Rolando Jose; Drago, Silvina Rosa; et al.; Effect of extrusion conditions and lipoxygenase inactivation treatment on the physical and nutritional properties of corn/cowpea ( Vigna unguiculata ) blends; Taylor & Francis Ltd; International Journal of Food Sciences and Nutrition; 60; sup7; 9-2009; 341-3540963-7486CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1080/09637480903156251info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:11:03Zoai:ri.conicet.gov.ar:11336/103966instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:11:03.937CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of extrusion conditions and lipoxygenase inactivation treatment on the physical and nutritional properties of corn/cowpea ( Vigna unguiculata ) blends
title Effect of extrusion conditions and lipoxygenase inactivation treatment on the physical and nutritional properties of corn/cowpea ( Vigna unguiculata ) blends
spellingShingle Effect of extrusion conditions and lipoxygenase inactivation treatment on the physical and nutritional properties of corn/cowpea ( Vigna unguiculata ) blends
Sosa-Moguel, Odri
Extrusion
corn
cowpea
nutritional quality
title_short Effect of extrusion conditions and lipoxygenase inactivation treatment on the physical and nutritional properties of corn/cowpea ( Vigna unguiculata ) blends
title_full Effect of extrusion conditions and lipoxygenase inactivation treatment on the physical and nutritional properties of corn/cowpea ( Vigna unguiculata ) blends
title_fullStr Effect of extrusion conditions and lipoxygenase inactivation treatment on the physical and nutritional properties of corn/cowpea ( Vigna unguiculata ) blends
title_full_unstemmed Effect of extrusion conditions and lipoxygenase inactivation treatment on the physical and nutritional properties of corn/cowpea ( Vigna unguiculata ) blends
title_sort Effect of extrusion conditions and lipoxygenase inactivation treatment on the physical and nutritional properties of corn/cowpea ( Vigna unguiculata ) blends
dc.creator.none.fl_str_mv Sosa-Moguel, Odri
Ruiz-Ruiz, Jorge
Martínez-Ayala, Alma
Gonzalez, Rolando Jose
Drago, Silvina Rosa
Betancur-Ancona, David
Chel-Guerrero, Luis
author Sosa-Moguel, Odri
author_facet Sosa-Moguel, Odri
Ruiz-Ruiz, Jorge
Martínez-Ayala, Alma
Gonzalez, Rolando Jose
Drago, Silvina Rosa
Betancur-Ancona, David
Chel-Guerrero, Luis
author_role author
author2 Ruiz-Ruiz, Jorge
Martínez-Ayala, Alma
Gonzalez, Rolando Jose
Drago, Silvina Rosa
Betancur-Ancona, David
Chel-Guerrero, Luis
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Extrusion
corn
cowpea
nutritional quality
topic Extrusion
corn
cowpea
nutritional quality
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The influence of lipoxygenase inactivation and extrusion cooking on the physical and nutritional properties of corn/cowpea (Vigna unguiculata) blends was studied. Corn was blended in an 80:15 proportion with cowpea flour treated to inactivate lipoxygenase (CI) or non-inactivated cowpea flour (CNI). Extrusion variables were temperature (150°C, 165°C and 180°C) and moisture (15%, 17% and 19%). Based on their physical properties, the 165°C/15% corn:CNI, and 165°C/15% corn:CI, and 150°C/15% corn:CI blends were chosen for nutritional quality analysis. Extrudate chemical composition indicated high crude protein levels compared with standard corn-based products. With the exception of lysine, essential amino acids content in the three treatments met FAO requirements. Extrusion and lipoxygenase inactivation are promising options for developing corn/cowpea extruded snack products with good physical properties and nutritional quality.
Fil: Sosa-Moguel, Odri. Universidad Autónoma de Yucatán; México
Fil: Ruiz-Ruiz, Jorge. Universidad Autónoma de Yucatán; México
Fil: Martínez-Ayala, Alma. Instituto Politécnico Nacional; México
Fil: Gonzalez, Rolando Jose. Universidad Nacional del Litoral; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral; Argentina
Fil: Betancur-Ancona, David. Universidad Autónoma de Yucatán; México
Fil: Chel-Guerrero, Luis. Universidad Autónoma de Yucatán; México
description The influence of lipoxygenase inactivation and extrusion cooking on the physical and nutritional properties of corn/cowpea (Vigna unguiculata) blends was studied. Corn was blended in an 80:15 proportion with cowpea flour treated to inactivate lipoxygenase (CI) or non-inactivated cowpea flour (CNI). Extrusion variables were temperature (150°C, 165°C and 180°C) and moisture (15%, 17% and 19%). Based on their physical properties, the 165°C/15% corn:CNI, and 165°C/15% corn:CI, and 150°C/15% corn:CI blends were chosen for nutritional quality analysis. Extrudate chemical composition indicated high crude protein levels compared with standard corn-based products. With the exception of lysine, essential amino acids content in the three treatments met FAO requirements. Extrusion and lipoxygenase inactivation are promising options for developing corn/cowpea extruded snack products with good physical properties and nutritional quality.
publishDate 2009
dc.date.none.fl_str_mv 2009-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/103966
Sosa-Moguel, Odri; Ruiz-Ruiz, Jorge; Martínez-Ayala, Alma; Gonzalez, Rolando Jose; Drago, Silvina Rosa; et al.; Effect of extrusion conditions and lipoxygenase inactivation treatment on the physical and nutritional properties of corn/cowpea ( Vigna unguiculata ) blends; Taylor & Francis Ltd; International Journal of Food Sciences and Nutrition; 60; sup7; 9-2009; 341-354
0963-7486
CONICET Digital
CONICET
url http://hdl.handle.net/11336/103966
identifier_str_mv Sosa-Moguel, Odri; Ruiz-Ruiz, Jorge; Martínez-Ayala, Alma; Gonzalez, Rolando Jose; Drago, Silvina Rosa; et al.; Effect of extrusion conditions and lipoxygenase inactivation treatment on the physical and nutritional properties of corn/cowpea ( Vigna unguiculata ) blends; Taylor & Francis Ltd; International Journal of Food Sciences and Nutrition; 60; sup7; 9-2009; 341-354
0963-7486
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1080/09637480903156251
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis Ltd
publisher.none.fl_str_mv Taylor & Francis Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844614005843296256
score 13.070432

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