Rosero-López, Brandon

Publication Search Results

Now showing 1 - 1 of 1

Elaboración de productos de valor añadido utilizando la harina del cormo de la yautía (Xanthosoma spp.) del cultivar Nazareno
(2019-07-10) Rosero-López, Brandon; Chávez-Jáuregui, Rosa N.; College of Agricultural Sciences; Pérez Muñoz, Fernando; Custodio, Ángel O.; Department of Food Science and Technology; Román, Félix R.
Cocoyam corm flour from the Nazareno cultivar has a great potential in the food industry for the elaboration of different products. The objective of this study was to make extrudates products based on corm flour and flour a blend of corm and wheat flours (50:50). Extrusion cooking was optimized by response surface methodology. Proximal composition, physical and functional properties were determined. Results indicated that expansion index of extrudates (3.62) was high and bulk density (0.20 g/cm3) lower at 12% moisture and temperature of 150°C, using a single-screw extruder. Dietary fiber content (22.41%), water solubility index (34.92%) and water absorption index (4.38 g H2O/g sample) increased in the extruded processed under such conditions. Lastly, replacement of 50% wheat flour by cocoyam corm flour allowed obtaining pasta with a satisfactory cooking quality and good nutritional characteristics. This study showed that cocoyam corm flour produced expanded extrudate and a pasta from corm and wheat flours with good consumer acceptance.