Alimento funcional para adultos mayores producido por extrusión a partir de granos integrales de maíz/frijol común (original) (raw)
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The objective of this investigation was to determine the best combination of extrusion processes variables for producing extruded whole maize and chickpea flours to prepare a high antioxidant activity mixture (proportion=60%:40%, respectively) suitable to produce a functional beverage. To the development of this investigation, response surface methodology was applied to obtain maximum values for antioxidant activity of the mixture and acceptability of the beverage. The optimized mixture had a high antioxidant activity and improvement in calculated-protein efficiency ratio. A 200 mL portion of a beverage prepared with the optimized mixture contributed with 40-66% of the recommended daily intake of antioxidants and could be used as an alternative to beverages with low nutritional/nutraceutical value.
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The objective of this investigation was to determine the best combination of extrusion processes variables for producing extruded whole maize and chickpea flours to prepare a high antioxidant activity mixture (proportion=60%:40%, respectively) suitable to produce a functional beverage. To the development of this investigation, response surface methodology was applied to obtain maximum values for antioxidant activity of the mixture and acceptability of the beverage. The optimized mixture had a high antioxidant activity and improvement in calculated-protein efficiency ratio. A 200 mL portion of a beverage prepared with the optimized mixture contributed with 40-66% of the recommended daily intake of antioxidants and could be used as an alternative to beverages with low nutritional/nutraceutical value. Keywords-Antioxidant activity, extruded maize/chickpea flours, optimized mixture, functional beverage Resumen-El objetivo de esta investigación fue determinar la mejor combinación de vari...
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