Universidad Autónoma de Chihuahua Dirección de Planeación...

Formato-A1

1 Institucioacuten u Organismo Universidad Autoacutenoma de Chihuahua

2 Nombre del proyecto ldquoAprovechamiento Integral de Recursos Regionales para la Obtencioacuten

de Productos Alimenticios y Subproductos de Valor Agregado Mediante la Aplicacioacuten de

Procesos de Conservacioacuten de Alimentos y Bioprocesosrdquo

3 No convenio IDCA 11468

4 Responsable del proyecto No Empleado 7193 No de Folio Promep UACH-CA-122

5 Fecha Fecha de Informe 17Diciembre2013 Primer trimestre

6 Periodo de vigencia del proyecto Inicio 12Agosto2013 ndash Termino 12Agosto2014

7 Reporte de actividades desarrolladas en el proyecto con base en los objetivos y metas (Descripcioacuten detallada presentar un anaacutelisis describiendo cada una de las actividades realizadas en relacioacuten al cumplimiento de los objetivos y metas propuestos incorporar hojas no maacutes de 3 cuartillas) OBJETIVO 1 Evaluar los cambios en el contenido de antocianinas propiedades fiacutesicas y quiacutemicas durante la nixtamalizacioacuten de maiacutez azul en hidroacutexido y lactato de calcio con y sin ultrasonido

a Cotizacioacuten de materiales y reactivos para realizar las actividades necesarias para el cumplimiento este objetivo

b Caracterizacioacuten fisicoquiacutemica del maiacutez azul c Caracterizacioacuten fiacutesica quiacutemica propiedades teacutermicas y estructurales de grano harina

masa y tortilla d Anaacutelisis datos experimentales obtenidos a partir de la caracterizacioacuten fiacutesica quiacutemica

propiedades teacutermicas y estructurales de grano harina masa y tortilla e Elaboracioacuten de manuscrito para publicacioacuten en revista arbitrada indizada f Enviacuteo y seguimiento del manuscrito para su revisioacuten en International Journal of Food

Science and Technology g Publicacioacuten del manuscrito ldquoStructural functional thermal and rheological properties of

nixtamalised and extruded blue maize (Zea mays L) flour with different calcium sourcesrdquo

OBJETIVO 2 Extraer componentes funcionales de maiacutez y del pericarpio para su aplicacioacuten como ingredientes en la formulacioacuten de alimentos


OBJETIVO 3 Encapsulacioacuten y aplicacioacuten de pigmentos de tuna roja para el desarrollo de yogurt con colores naturales y con propiedades antioxidantes

Universidad Autoacutenoma de Chihuahua Direccioacuten de Planeacioacuten y Desarrollo Institucional

Listado de informacioacuten con la que debe contar

el Reporte Teacutecnico del Proyecto

Formato-A1


b Caracterizacioacuten fisicoquiacutemica de la tuna roja c Caracterizacioacuten fiacutesica (densidad color iacutendice de solubilidad actividad de agua)

quiacutemica (contenido de polifenoles totales betalainas flavonoides y actividad antioxidante) y morfoloacutegica (microscopiacutea) de encapsulados de tuna roja obtenidos mediante secado por aspersioacuten

d Anaacutelisis datos experimentales obtenidos a partir de la caracterizacioacuten fiacutesica quiacutemica y morfoloacutegica de los encapsulados de tuna roja obtenidos mediante secado por aspersioacuten

e Elaboracioacuten de manuscrito para publicacioacuten en revista arbitrada indizada f Enviacuteo del manuscrito para publicacioacuten en el Journal of Food Science and Biotechnology

OBJETIVO 4 Evaluar subproductos de la nuez y de maiacutez para la separacioacuten de metales toacutexicos contenidos en soluciones control con aplicaciones en efluentes contaminados


b Escritura de anteproyecto de tesis ldquoRemocioacuten de cromo hexavalente en soluciones acuosas por el proceso de adsorcioacuten utilizando el ruezno (pericarpio y mesocarpio) de la nuez como material adsorbenterdquo

8 Descripcioacuten de las metas alcanzadas durante el ejercicio del proyecto

a Avances en los objetivos planteados

9 Productos (Listar y anexar los productos resultado de las acciones realizadas en el proyecto ejemplo libros revistas publicaciones memorias etc)

a Publicacioacuten de 1 artiacuteculo en revista arbitrada e indizada ldquoStructural functional thermal and rheological properties of nixtamalised and extruded blue maize (Zea mays L) flour with different calcium sourcesrdquo DOI 101111ijfs12340

b Enviacuteo del manuscrito ldquoEffect of Soluble Fiber on the Physicochemical Properties of Cactus Pear (Opuntia ficus indica) Encapsulated by Spray Dryingrdquo para revisioacuten en el Journal of Food Science and Biotechnology

c Presentacioacuten en congreso Conferencia ldquoAplicacioacuten de Ultrasonido en la Nixtamalizacioacutenrdquo Inst Tecnoloacutegico de Cuauhteacutemoc Cuauhteacutemoc Chih 26 de Septiembre de 2013 ‐26 de Septiembre de 2013

d Presentacioacuten en congreso ldquoEffect of different calcium sources on the bioactive compounds stability of extruded and nixtamalized blue maize flourrdquo 2013 EFFoST Annual Meeting Bologna Italia 15 de Noviembre de 2013

10 Impacto acadeacutemico (El obtenido con la implementacioacuten del proyecto)

a Mejora en la produccioacuten acadeacutemica-cientiacutefica b Mejora en el trabajo en equipo en desarrollo experimental c Fortalecimiento en actividades grupales como CA

11 Actividades de apoyo complementarias (Identificar de ser el caso actividades de apoyo no contempladas originalmente en el proyecto)

a Cotizacioacuten de materiales y reactivos necesarios para el desarrollo experimental en el cumplimiento de los objetivos planteados

Formato-A1

b Entrenamiento en el uso y manejo de equipo especifico de las diferentes tecnologiacuteas aplicadas asiacute como en el montaje teacutecnicas para los diferentes anaacutelisis de las muestras

12 Comentarios adicionales

Los productos generados hasta la fecha no incluyen la leyenda ldquoProyecto realizado con financiamiento de la Secretariacutea de Educacioacuten Puacuteblica-Subsecretariacutea de Educacioacuten Superior-Direccioacuten General de Educacioacuten Superior Universitariardquo debido a que dichos productos se obtuvieron antes de recibir la informacioacuten sobre los requisitos para presentacioacuten de productos

Formato-A1

PRODUCTOS ACADEacuteMICOS

Formato-A1

PUBLICACIOacuteN DE ARTIacuteCULOS ARBITRADOS INDEXADOS

Original article

Structural functional thermal and rheological properties of

nixtamalised and extruded blue maize (Zea mays L) flour with

different calcium sources

Miguel Angel Sanchez-Madrigal1 Carmen O Melendez-Pizarro1 Fernando Martınez-Bustos2

Martha G Ruiz-Gutierrez1 Armando Quintero-Ramos1 Ruben Marquez-Melendez1

Daniel Lardizabal-Gutierrez3 amp Karla Campos-Venegas3

1 Facultad de Ciencias Quımicas Universidad Autonoma de Chihuahua Circuito Universitario sn Campus Universitario 2 Chihuahua

City Chihuahua CP 31125 Mexico

2 Centro de Investigacion y de Estudios Avanzados del IPN Unidad Queretaro Apdo Postal 1-798 CP 76230 Queretaro City Queretaro

Mexico3 Centro de Investigacion en Materiales Avanzados S C Avenida Miguel de Cervantes 120 Complejo Industrial Chihuahua Chihuahua City

Chihuahua Mexico

(Received 26 April 2013 Accepted in revised form 12 August 2013)

Summary The effects of different concentrations of calcium hydroxide [Ca(OH)2] and calcium lactate [C6H10O6Ca]

on the functional and physical properties of extruded (EF) and nixtamalised (NF) blue maize flours were

evaluated Calcium source and concentration showed no significant effects on the EF expansion index

The water absorption index (WAI) of EF decreased as the concentrations of both calcium sources

increased and NF with C6H10O6Ca had the lowest WAI The thermal and pasting properties of NFs were

higher than those of EF NF with C6H10O6Ca showed the highest final viscosity (FinV) indicating less

damage to the starch granules and this was correlated with microscopic analysis In contrast the FinV of

EFs was significantly affected by calcium source and concentration Extrusion with 03 and nixtamalisa-

tion at 295 of C6H10O6Ca yielded high WAI value and the best rheological properties in maize flour

respectively These results suggest the use of C6H10O6Ca in extrusion or nixtamalisation to produce blue

maize flours for tortilla or snacks with antioxidants

Keywords Blue maize calcium hydroxide calcium lactate extrusion nixtamalisation rheological properties

Introduction

Pigmented maize has received increased attention inthe last decade because of the consumer demand forhealthy nixtamalised corn products such as tortillasand tacos Anthocyanins give colour to the grains andare found mainly in the pericarp andor the aleuronelayer (Salinas-Moreno et al 1999) They have nutra-ceutical properties with possible health benefits (Leeet al 2005) During nixtamalisation the maize iscooked and steeped in calcium hydroxide [Ca(OH)2]solution to obtain nixtamal The pericarp is softenedand removed which allows calcium and water to dif-fuse into the grain causing physicochemical changes(Steffe amp Singh 1980) in starch protein and germthese changes affect the organoleptic properties of

masa (dough) flour tortillas and other nixtamalisedmaize products Blue maize nixtamalisation has thedrawback that with the removal of pericarp anthocya-nin and polyphenolic derivate compounds are also lostby leaching and instability at high pH values (Pflugfel-der et al 1988 Cortes-Gomez et al 2006) resultingin the varying colours of nixtamalised products Onthe other hand the extrusion cooking process has beenused to manufacture instant maize flour (Mensah-Agyapong amp Horner 1992 Gomez Aldapa et al1996) During this process the Ca(OH)2 addition isnecessary to provoke the physicochemical changes inthe starch to obtain flour masa and tortillas with simi-lar characteristics to nixtamalised maize flour besidesthat lime represents a calcium source to improve thenutritional products valueThe effects of lime during nixtamalisation and extru-

sion on the thermal rheological and structuralCorrespondent E-mails aqura60gmailcom aquinteruachmx

International Journal of Food Science and Technology 2013

doi101111ijfs12340

copy 2013 The Authors International Journal of Food Science and Technology copy 2013 Institute of Food Science and Technology

1

characteristics of blue maize flour have been reported(Cortes-Gomez et al 2005 Del Pozo-Insfran et al2007 Aguayo-Rojas et al 2012) However the use ofother calcium sources that generate less alkaline solu-tions for processing blue maize has not reported Pre-vious studies have shown that less alkaline conditionsdecrease the average molecular weight of starch with-out affecting the structural characteristics of the prod-uct (Kervinen et al 1984 Pan et al 1998) Thestructural characteristics of maize products have beenrelated to calciumndashstarch interaction during gelatinisa-tion studies and processing (Tovar et al 2004 Cortes-Gomez et al 2005) Robles et al (1988) and Mendezet al (2006) found that the calciumndashstarch interactionafter nixtamalisation causes an increase in the gelatini-sation temperature and enthalpy of starch Thechanges that are produced in the starch granules maybe evaluated through rheological functional and tex-tural properties of the final products (Robles et al1988 Mondragon et al 2004 Mendez et al 2006)The effect of alkalinity and calcium concentration onthe physicochemical and functional properties on theextruded and nixtamalised flour has been evaluated inprevious studies (Zazueta-Morales et al 2002 Mora-Rochın et al 2010 Aguayo-Rojas et al 2012)Although Ca(OH)2 has been used traditionally othercombined or individual compounds with or withoutcalcium have been studied in nixtamalisation (Robleset al 1988 Maya et al 2010) Ruiz-Gutierrez et al(2011) reported that white maize nixtamalisation withcalcium lactate [C6H10O6Ca] resulted in tortillas withgood colour and texture The use of C6H10O6Ca fornixtamalisation or extrusion in blue maize has notbeen reported and it can represent an advantagebecause it produces near-neutral pH values whichwould minimise the degradation of antioxidants(Brouillard 1982 Rein 2005) and less damage in thestarch improving the physical and chemical propertiesof masa tortilla and related products The novel con-tribution of this investigation allows the researcher toevaluate the effect of the calcium lactate on the physi-cal properties on the blue maize flour that had notresearched before The aim of this study was to evalu-ate the effect of Ca(OH)2 and C6H10O6Ca concentra-tions on the functional and physical properties ofextruded and nixtamalised blue maize flours

Materials and methods

Materials

Blue maize (Zea mays L) from Babicora ChihuahuaMexico was used Calcium hydroxide [Ca(OH)2] andcalcium lactate [C6H10O6Ca] were used as the calciumsources Proximal analysis was performed for maizecharacterisation Test weight (Method 14-40 AACC

2000) and flotation index (Salinas et al 1992) werealso determined

Extrusion process

Blue maize kernel was milled in a hammer mill (Pulvexmodel 200 Mexico) with a 5-mm sieve to obtain 2- to3-mm grits and fine powder Lots (850 g) of milled bluemaize were mixed separately with different concentra-tions of Ca(OH)2 (01 02 and 03) andC6H10O6Ca (03 06 and 09) Then each lot wasmoisturised with water to reach a moisture content of30 A lot without added calcium was prepared simi-larly to serve as a control (EF control) Each lot waspacked in a polyethylene bag stored for 14 h at 4 degCand then extruded in a single-screw extruder (CINVE-STAV-IPN Queretaro Mexico) The extruder had abarrel (length 428 mm diameter 25 mm) with threeindependent electrically heated zones Screw compres-sion ratio was 11 die diameter was 4 mm and thesystem was operated under a 30-Hz speed screw and aconstant feed rate (30 g min1) which was kept con-stant Processing temperatures in the different zones(feed compression and die) were kept constant at50 degC 70 degC and 80 degC respectively During eachexperimental run the extruder was operated at a steadystate for each condition set This condition was moni-tored and controlled with constant amperage Theextrudate samples were collected and dried at 45 degC for48 h in forced-air convection oven until a moisturecontent of 009 to 011 g kg1 dm (dry matter) wasachieved These extrudates were ground sieved(08 mm) and packed in hermetically sealed plastic bagsand stored in the dark at 4 degC until analysis

Nixtamalisation process

One-kilogram lots of blue maize were nixtamalisedusing two different calcium solutions One lot wascooked in a solution of 1 Ca(OH)2 and the other wascooked in a solution of 295 C6H10O6Ca in a 13maizesolution ratio at 90 degC for 40 min followed by15 h of steeping The cooking liquor (nejayote) wasdiscarded and the cooked grain (nixtamal) was washedtwice with water to remove excess Ca(OH)2 orC6H10O6Ca The nixtamal was ground in a stone mill(FUMASA Mexico) and dried using a flash dryer withan input temperature of 295 degC and an output tempera-ture of 90 degC The dehydrated flours were groundsieved (08 mm) and packed in hermetically sealed plas-tic bags and stored in the dark at 4 degC until analysis

Analytical methods

Moisture total protein total fat fibre and ash con-tents of the maize were analysed according to AOAC

copy 2013 The Authors

International Journal of Food Science and Technology copy 2013 Institute of Food Science and Technology


Nixtamalised and extruded blue maize flours M A Sanchez-Madrigal et al2

(1998) methods 95002 96052 92039 96209 and92303 respectively

pHThe pH value was determined by the standard AACC(2000) method using a pH meter (Corning PinnacleCorning Inc New York) calibrated with standardbuffers The analysis was carried out in triplicate

Functional properties of blue maize flours

Expansion indexThe expansion index (EI) was calculated for 20 sam-ples by dividing the average diameter of the extrudedproducts by the internal diameter of the extruder dienozzle (Balandran-Quintana et al 1998 Zazueta-Morales et al 2002)

Bulk densityBulk density (BD) was determined by pouring theground extrudate (4060 mesh) into a cylindricalcontainer scraping off excess extrudate and dividingthe net weight of the powder by the volume of thecontainer (Moreyra amp Peleg 1981) Bulk density wasexpressed in kilograms per litre (kg L1) The analysiswas done in triplicate and mean values were reported

Water absorption and water solubility indexesThe water absorption index (WAI) and water solubil-ity index (WSI) were determined in triplicate followingthe procedures described by Anderson et al (1969)and were expressed as percentage The methods mea-sure the quantity of water incorporated in the flourand also the soluble solids dissolved in water at 30 degCSamples were weighed (25 g) into plastic tubes andmixed with 30 mL of distilled water The samples weremanually shaken the slurries were centrifuged for10 min at 3200 g (Thermo IEC model CL3-R USA)and the supernatant was decanted into preweighedporcelain capsules Capsules were dried for 24 h at105 degC and weighed The gel remaining in the tubesafter decanting the supernatant was weighed The ratiobetween gel-forming solids and soluble solids was mea-sured as grams of water per gram of flour

Physical properties of blue maize flours

Thermal properties of blue maize extruded floursThe gelatinisation temperature and enthalpy of starchgelatinisation were determined by differential scanningcalorimetry following the method described by Ruiz-Gutierrez et al (2011) Two milligrams of flour wasplaced in a pan with 20 lL of distilled water The panwas sealed hermetically an empty pan was used as areference The calorimeter from TA Instruments (Q-200Crawley UK) with a program of 30 degC to 110 degC and

a temperature ramp of 5 degC min1 was used The ther-mograms obtained were analysed with Universal Analy-sis software (TA Instruments Crawley UK) Thestarch gelatinisation onset temperature (To) peak tem-perature (Tp) and end temperature (Te) were obtainedfrom the thermograms The gelatinisation enthalpy(DHg) was obtained by integrating the area under thecurve Each determination was done in duplicate

Pasting properties of the extruded floursThe apparent viscosity of the flours was measuredaccording to the method described by Zazueta-Morales et al (2002) using a Rapid Visco Analyser(RVA SUPER 4 Newport Scientific Sydney Austra-lia) Flour sample suspensions were prepared by weigh-ing 4 g of extrudates milled and dried (50 2 degC 12h) with 475 to 85 moisture content into an RVAcanister and individually adjusting each sample to thetotal weight of 28 g using distilled water The rotatingpaddles were held at 50 degC for 2 min to stabilise thetemperature and ensure uniform dispersion thenheated to 92 degC at 56 degC min1 which was held con-stant for 5 min then cooled to 50 degC at the same rateand finally held at 50 degC for 1 min The viscosity at92 degC (V92) minimum viscosity (MinV or lowest vis-cosity at the end of heating constant period at 92 degC)and final viscosity (FinV or maximum viscosityattained during cooling to or holding at 50 degC) wererecorded The total setback viscosity (final minus mini-mum viscosity) was calculated from these parametervalues The viscosity with RVA was obtained in RVUunits (1 RVU = 10 centipoises) Two determinations ofeach treatment were performed

Scanning electron microscopyFlour samples with particle sizes lt015 mm and mois-ture content of 1 were stuck to stubs and coatedwith a gold layer in a high vacuum using a Dentonvacuum evaporator (Desk II) set to a pressure of7031 9 102 kg cm2 The samples were examinedusing a scanning electron microscope (JSM-5800LVJEOL Akishima Japan) equipped with a secondaryelectron detector at an acceleration rate of 10 kV

Statistical analysis

The results were analysed by nested ANOVA wherefactor A was the calcium source [Ca(OH)2 andC6H10O6Ca] and factor B that was nested in A wasthe concentration of each calcium source [01 02and 03 for Ca(OH)2 and 03 06 and 09 forC6H10O6Ca] In addition a contrast analysis of themean differences between the results for EF and NFwas performed Significance was defined as P lt 005using SAS software version 92 (2007) (SAS InstituteInc Cary NC)




Nixtamalised and extruded blue maize flours M A Sanchez-Madrigal et al 3

Results and discussion

Blue maize characterisation

The proximate composition of blue maize is showedin Table 1 The pH test weight and the flotationindex were 587 7333 272 kg hL1 and 9466 057 kg hL1 respectively which were higher thanthose of other genotypes such as the white and yel-low hybrids (Gutierrez-Uribe et al 2010) Theseproperties are related to endosperm texture Betranet al (2000) indicated that most of blue maizegenotypes possess a floury endosperm that requiresless cooking time

Expansion index

The EI of the extruded blue maize (Table 2) was notaffected (P gt 005) by the calcium source or concentra-tion However the EI of the EF prepared without acalcium source was greater and significantly differentfrom that of the extruded prepared with either calciumsource thus a lower calcium concentration resulted ina higher EI The EI values for extruded flours indicateto some extent the starch damage caused by the extru-sion process which could result in sticky masa andtortilla with certain hardness degree but with

application perhaps for the elaboration of maizesnacks Zazueta-Morales et al (2002) and Martınez-Bustos et al (1998) reported similar EI results formaize extrudates The decrease in the EI can be attrib-uted to the damage in the starch molecules caused byCa(OH)2 Kervinen et al (1984) reported that bothacid and alkaline treatments during the extrusion pro-cess significantly decreased the molecular weight of thestarch decreasing its expansion The starchndashcalciumcomplexes restrict the extent of the flash-off of internalmoisture after the extrudate emerges from the die(Zazueta-Morales et al 2002) because the calciumions electrostatically bind to the OH groups of thestarch making the molecule more compact (Camire ampClydesdale 1981)

Bulk density

Despite that the BD values are similar some significantdifferences can be seen (Table 2) Contrast analysisrevealed that the BD for EF was slightly increased ascalcium hydroxide concentration increases NF withboth calcium sources showed similar BD values to theEF with added calcium being different to the EF con-trol which showed the lowest BD value Thus higherconcentration of Ca(OH)2 induced an increase in theBD values This effect can be related to the EI obtainedwhere a high EI results in a low BD of the EF preparedwithout calcium source These results are similar tothose reported by Martınez-Bustos et al (1998) andZazueta-Morales et al (2001) for maize instant floursMost BD values for EF match the values obtained forNF suggesting that EF could be used for tortillas(slightly harder) as well as for maize snacks production

Water absorption index

The WAI of the blue maize EF (Table 2) was affected(P lt 005) by both calcium sources and their

Table 1 Proximate composition of blue maize

Component Content ()

Moisture 960 002

Protein 709 009

Fat 444 012

Fibre 226 003

Ash 138 005

Carbohydrate 7523

Mean SD Carbohydrate was calculated by difference

Flours

[Conc]

() EI BD (kg L1) WAI WSI

EF Ca(OH)2 01 095 0008b 053 002c 261 0001a 0060 0004b

02 095 0001b 054 0006bc 258 0008bc 0057 0003bc

03 095 0005b 057 0012a 254 0002d 0055 0003bc

EF (C6H10O6)Ca 03 095 0001b 056 0001ab 259 0003b 0055 0001bc

06 095 0001b 057 0002a 257 0003c 0053 0001c

09 095 0002b 058 0002a 251 0006e 0051 0001c

EF control 00 098 0008a 052 0007c 236 0001f 0070 0001a

NF Ca(OH)2 10 ndash 056 0013ab 231 0016g 0069 0001a

NF (C6H10O6)Ca 295 ndash 058 0014a 216 0002h 0055 0001bc

EF extruded flours NF nixtamalised flours EI expansion index BD bulk density WAI water

absorption index WSI water solubility index

Mean SD Means by column with different letters show significant difference contrast test

(P lt 005)

Table 2 Functional and physical proper-

ties of blue maize flours





concentrations The WAI decreased as the calciumconcentration increased (P lt 005) The highest WAIvalue for EF with calcium lactate was obtained for03 whereas the EF control exhibited the lowestWAI compared with EF calcium added Similar resultshave been reported by Zazueta-Morales et al (2002)for maize extrudates The NFs prepared using eithercalcium source displayed lower WAI and the NF withC6H10O6Ca exhibited the lowest WAI The highest val-ues of WAI in the EF can be attributed to starch dam-age caused by the extrusion cooking which could leadto cohesive and sticky masa yielding tortillas slightlyhard (Mensah-Agyapong amp Horner (1992) but withprobable applications for maize snacks

Water solubility index

The WSI of blue maize extruded flours for both cal-cium sources (Table 2) was not significantly affectedfor the different concentrations However both flourswere different (P lt 005) from the EF control TheWSI decreased slightly when the calcium concentrationof either calcium source was increased The sameobservation was reported by Arambula et al (1998)for extruded blue maize This effect could be attributedto the added Ca(OH)2-forming complexes with thestarch causing starch swelling and therefore decreasingthe WSI

Thermal properties

Table 3 shows that the starch gelatinisation tempera-tures (To Tp and Te) and gelatinisation enthalpy(DHg) values of the EFs prepared with both calciumsources at different calcium concentrations were notdifferent (P gt 005) This result is most likely due tothe strong effects of the extrusion process on the starchmolecules resulting in lower gelatinisation enthalpyvalues Similar findings were reported by Mondragonet al (2004) for nixtamalisation with different Ca(OH)2 concentrations they found no significant effectson the thermal properties of the flours

The gelatinisation enthalpy values of the NFs weresignificantly different from those of the EFs whichhad the lowest values These low gelatinisationenthalpy values indicate that there is a large amountof gelatinised starch in the EFs therefore less energyis required to gelatinise the rest of the starch (Mon-dragon et al 2004) The differences in gelatinisationenthalpy between EFs and NFs are shown in Figure 1

Pasting properties

Table 3 shows the pasting properties of the floursBoth calcium sources at different concentrations didnot affect (P gt 005) the minimum viscosity (MinV) T

able

3Thermalproperties

andviscosityofbluemaizeflours

Flours

[Conc](

)To(degC)

Tp(degC)

Te(degC)

DHg(J

g1)

MinV

(Cp)

FinV

(Cp)

Setbackviscosity(Cp)

pH

EFCa(O

H) 2

01

650

01

ab

703

01

b757

02

bc

44

02

c198

11

ab

9720

141fg

11158

106

c66

002c

02

653

01

ab

703

03

b754

01

c39

02

c195

07

ab

9910

565f

12530

191

c68

002b

03

653

03

a704

01

b756

07

c45

02

c180

07

b11105

636e

13218

141

c70

001a

EF(C

6H10O

6)Ca

03

649

02

ab

705

01

b762

01

b43

01

c180

14

b9415

335g

6675

120

d60

003f

06

654

01

a706

00

ab

761

02

bc

44

05

c210

14

a9000

141h

6285

78

d58

001g

09

654

03

a706

04

ab

760

02

bc

40

001c

188

04

ab

8830

636h

6013

170

d57

002h

EFControl

00

646

03

b710

02

a763

02

ab

42

03

c210

28

a12538

3075d

11733

180

c62

004d

NFCa(O

H) 2

10

645

04

b706

04

ab

770

02

a59

05

b115

07

c31935

3606c

25005

629

b68

001b

NF(C

6H10O

6)Ca

295

648

04

b710

02

a770

06

a59

02

b135

07

c40220

1980b

25435

813

ab

61

001e

Bluemaize

00

629

01

c693

06

c759

001bc

70

03

a125

07

c44615

1060a

27315

106

a59

004g

EFextrudedfloursNFnixtamalise

dfloursToonse

ttemperatureTppeaktemperatureTeendtemperatureDHggelatinisationenthalpyMinVminim

um

visco

sityFinVfinalvis-

cosity

Meansvalues

SDMeansbyco

lumnwithdifferentletters

show

significa

ntdifference

co

ntrast

test

(Plt005)





for EF The EF exhibited MinV values similar to thatof the control and different (P lt 005) from that ofboth NFs Moreover the MinV values of the two NFswere not significantly different and showed the lowestMinV values which were similar to that obtained forraw blue maize

The final viscosity (FinV) is inversely related to thedegree of starch gelatinisation Therefore processedflour that contains gelatinised starch does not developan increased viscosity whereas unprocessed flour thatcontains mainly native starches develops viscosity toits maximum capacity In this study the FinV(Table 3) was affected (P lt 005) by both calciumsources and their concentrations The FinV values of

EF increased as Ca(OH)2 concentration increasedwhereas increasing the C6H10O6Ca concentrationcaused the FinV values to decrease (Fig 2) Similarresults were reported by Mensah-Agyapong amp Horner(1992) and Zazueta-Morales et al (2002) for maizeextrusion with Ca(OH)2 This phenomenon was attrib-uted to the formation of complexes of the starch com-ponents with the calcium from the lime (Robles et al1988 Islam amp Azemi 1994 San Martın-Martınezet al 2003) For the EF prepared with C6H10O6Cathe FinV values decreased with increasing calciumsource concentration (Fig 2) most likely due to thelow ionisation of C6H10O6Ca compared with that ofCa(OH)2 which did not promote the release of Ca2+

Figure 1 Differential scanning calorimetry

(DSC) thermograms of EFs and NFs

Figure 2 Amylographic profiles obtained

with Rapid Visco Analyser of extruded nix-

tamalised and control of blue maize flours

with different calcium sources





ions limiting their interaction with the starch and con-sequently affecting viscosity The control EF had ahigher FinV (Fig 2) than the other EFs most likelydue to the pH effect (Table 2) of the two calciumsources on the EFs The FinV value of the NFs washigher than that of the EFs (Fig 2) The NF preparedwith C6H10O6Ca had a higher FinV value than the NFprepared with Ca(OH)2 because of less damaged starchgranules FinV value trends in the maximum peaksbetween nixtamalised and EF indicate differences inthe extent of the damage to the starch (Fig 2) It sug-gests that EF could produce cohesive and slightlysticky masa and tortillas with some degree of tough-ness Similar finding was reported by Mensah-Agya-pong amp Horner (1992)

Scanning electron microscopy

The scanning electron micrographs revealed that theEF with Ca(OH)2 and C6H10O6Ca at different

concentrations contained starch granules showingcomplete loss of structure (Fig 3) The damage thatoccurred during the extrusion process was notable inthe large numbers of flattened and sheared granulesSimilar results have been reported for corn semolina(Mercier et al 1979) corn grits (Gomez amp Aguilera1984) and corn meal extrudates (Martınez-Bustoset al 1998) These results are due to starch dextrini-sation which is the principal mechanism of starchfragmentation during the extrusion process (Gomez ampAguilera 1984) The same type of starch damage wasobserved in the control EF (Fig 3g) In contrast theNFs exhibited less damaged starch granules withspherical and polygonal shapes (Figs 3hi) Thesemorphological results were confirmed by the obtainedDHg values (Table 3) The damage to the starch byextrusion cooking process can be related with thedevelopment of cohesive and slightly adhesive masawhich could be used to obtain tortillas with somedegree of toughness suitable for snacks

(a) (b) (c)

(d) (e) (f)

(g) (h) (i)

Figure 3 Micrographs of blue maize flours (a) 01 Ca(OH)2 (b) 02 Ca(OH)2 (c) 03 Ca(OH)2 (d) 03 C6H10O6Ca (e) 06

C6H10O6Ca (f) 09 C6H10O6Ca (g) EF control without calcium source (h) NF with Ca(OH)2 (i) NF with C6H10O6Ca andashi 10009





Conclusions

The use of C6H10O6Ca as an alternative source to limein extrusion and nixtamalisation of blue maize effec-tively improved the rheological properties of instantmaize flours The extrusion process severely damagedthe starch compared with nixtamalisation reducing theeffects of calcium sources on the flourrsquos physical andfunctional properties The WAI and pasting propertiesof the extruded flours were influenced by the calciumsources and their concentrations The pasting propertiesof NFs were higher than those of EFs indicating thedamaging effect of the extrusion process on the starchmolecules which was confirmed by the thermal andmicroscopic analyses NF prepared with C6H10O6Cahad higher viscosity than NF prepared with Ca(OH)2Extrusion with 03 and nixtamalisation at 295 ofC6H10O6Ca yielded high WAI value and the bestrheological properties in blue maize flour respectivelyindicating for rheological properties less damagedstarch and high viscosity values This could be relatedto the degree of cooking cohesiveness of the dough andchewiness of the final tortilla product suggesting thatthese flours could be used for the manufacture of snacksor tortillas with adequate quality characteristics Addi-tional studies are needed to evaluate the application ofthe blue corn flours in the development of maize prod-ucts costs and environmental benefits

Acknowledgments

The authors acknowledge the Universidad Autonomade Chihuahua and the PromeP-SEP for supporting(Network Project) this study This manuscript is basedon the MS thesis in Food Science and Technology ofMiguel Angel Sanchez-Madrigal

References

AACC (2000) Approved Methods of AACC Method 14ndash40 10thedn St Paul MN American Association of Cereal Chemists

Aguayo-Rojas J Mora-Rochın S Cuevas-Rodrıguez EO et al(2012) Phytochemicals and antioxidant capacity of tortillasobtained after lime-cooking extrusion process of whole pigmentedMexican maize Plant Foods for Human Nutrition 67 178ndash185

Anderson RA Conway HF Pfeifer VF amp Griffin EL Jr(1969) Gelatinization of corn grits by roll and extrusion-cookingCereal Science Today 14 4ndash12

AOAC (1998) Official Methods of Analysis of AOAC InternationalWashington DC Association of Official Analytical Chemists Inter-national

Arambula VG Figueroa JDC Martınez-Bustos F OrdoricaFCA amp Gonzalez-Hernandez J (1998) Milling and processingparameters of corn tortillas from extruded instants dry masa flourJournal of Food Science 63 338ndash341

Balandran-Quintana RR Barbosa-Canovas GV Zazuelta-Morales JJ Anzaldua-Morales A amp Quintero-Ramos A(1998) Functional and nutritional properties of extruded wholepinto bean meal (Phaseolus vulgaris L) Journal of Food Science63 13ndash116

Betran J Bockholt AJ amp Rooney LW (2000) Blue corn InSpecialty Corns (edited by AR Hallauer) Pp 293ndash301 BocaRaton FL CRC Press

Brouillard R (1982) Chemical structure of anthocyanins In Antho-cyanins as Food Colors (edited by P Markakis) Pp 1ndash40 NewYork Academic Press Inc

Camire AL amp Clydesdale FM (1981) Effect of pH and heattreatment on the binding of calcium magnesium zinc and iron towheat bran and fractions dietary fibre Journal of Food Science 46548ndash551

Cortes-Gomez A San Martın-Martınez E Martınez-Bustos F ampVazquez-Carrillo GM (2005) Tortillas of blue maize (Zea maysL) prepared by a fractionated process of nixtamalization analysisusing response surface methodology Journal of Food Engineering66 273ndash281

Cortes-Gomez A Salinas-Moreno Y San Martın-Martınez E ampMartınez-Bustos F (2006) Stability of anthocyanins of bluemaize (Zea mays L) after nixtamalization of separated pericarp-germ tip cap and endosperm fractions Journal of Cereal Science43 57ndash62

Del Pozo-Insfran D Serna-Saldıvar SOD Brenes CH amp Tal-cott ST (2007) Polyphenolics and antioxidant capacity of whiteand blue corns processed into tortillas and chips Cereal Chemistry84 162ndash168

Gomez MH amp Aguilera JM (1984) A physicochemical model forextrusion of corn starch Journal of Food Science 49 40ndash43

Gomez Aldapa CA Martınez Bustos F Figueroa Cardenas JDOrdorica Falomir CA amp Gonzalez Hernandez J (1996) Cambi-os en algunos componentes quımicos y nutricionales durante lapreparacion de tortillas de maız elaboradas con harinasinstantaneas obtenidas por extrusion continua Archivos Latino-americanos de Nutricion 46 315ndash319

Gutierrez-Uribe JA Rojas-Garcıa C Garcıa-Lara S amp Serna-Saldıvar SO (2010) Phytochemical analysis of wastewater (nejay-ote) obtained after lime-cooking of different types of maize kernelsprocessed into masa for tortillas Journal of Cereal Science 52410ndash416

Islam MN amp Azemi BMN (1994) Effect of pH and reactiontime on calcium binding by hydroxypropyl rice starches StarchSteuroarke 46 349ndash354

Kervinen R Linko P Suortti T amp Olkku J (1984) Wheatstarch extrusion cooking with acid or alkali In Thermal Process-ing and Quality of Foods (edited by P Zeuthem JC Cheftel CErickson M Jul H Leniger P Linko G Varela amp G Vos) P257 New York Elsevier Applied Science Publishing

Lee J Durst RW amp Wrolstad RE (2005) Determination oftotal monomeric anthocyanin pigment content of fruit juicesbeverages natural colorants and wines by the pH differentialmethod collaborative study Journal of AOAC International 881269ndash1278

Martınez-Bustos F Chang YK Bannwart AC RodrıguezME Guedes PA amp Gaiotti ER (1998) Effects of calciumhydroxide and processing conditions on corn meal extrudatesCereal Chemistry 75 796ndash801

Maya DC De Figueroa JD Garnica MG et al (2010) Whole-grain corn tortilla prepared using an ecological nixtamalisationprocess and its impact on the nutritional value International Jour-nal of Food Science and Technology 45 23ndash28

Mendez G Sanchez M Paredes O amp Bello L (2006) Thermaland rheological properties of nixtamalized maize starch Interna-tional Journal of Biological Macromolecules 40 59ndash63

Mensah-Agyapong J amp Horner WFA (1992) Nixtamalisation ofmaize (Zea mays L) using a single screw cook-extrusion processon lime-treated grits Journal of the Science of Food and Agricul-ture 60(509ndash5) 14

Mercier C Charbonniere R Gallant D amp Guilbot A (1979)Structural modification of various starches by extrusion-cookingwith a twin screw French extruder In Polysaccharides in Food





(edited by JMV Blanshard amp YJR Mitchell) Pp 153ndash170London Butterworths

Mondragon M Bello-Perez LA Agama-Acevedo E Melo ABetancur-Ancona D amp Pe~na JL (2004) Effect of cooking timesteeping and lime concentration on starch gelatinization of cornduring nixtamalization StarchSteuroarke 56 248ndash253

Mora-Rochın S Gutierrez-Uribe JA Serna-Saldıvar SOSanchez-Pe~na P Reyes-Moreno C amp Milan-Carrillo J (2010)Phenolic content and antioxidant activity of tortillas producedfrom pigmented maize processed by conventional nixtamalizationor extrusion cooking Journal of Cereal Science 52 502ndash508

Moreyra R amp Peleg M (1981) Effect of equilibrium water activityon the bulk properties of selected food powders Journal of FoodScience 46 1918ndash1922

Pan Z Zhang S amp Jane J (1998) Effects of extrusion variablesand chemicals on the properties of starch-based binders and pro-cessing conditions Cereal Chemistry 75 541ndash546

Pflugfelder RL Waniska RD amp Rooney LAW (1988) Drymatter losses in commercial corn masa production Cereal Chemis-try 65 126ndash132

Rein M (2005) Copigmentation reactions and colour stability ofberry anthocyanins Academic dissertation University of HelsinkiDepartment of Applied Chemistry and Microbiology P 87

Robles RR Murray ED amp Paredes-Lopez O (1988) Physico-chemical changes of maize starch during the lime-heat treatment fortortilla making Journal of Food Science and Technology 23 91ndash98

Ruiz-Gutierrez MG Quintero-Ramos A Melendez-Pizarro COet al (2011) Nixtamalization in two steps with different calciumsalts and the relationship with chemical texture and thermalproperties in masa end tortillas Journal of Food Process andEngineering 35 772ndash783

Salinas MY Martınez BF amp Gomez EJ (1992) Comparacionde metodos para medir dureza del maız (Zea mays L) ArchivosLatinoamericanos de Nutricion 42 59ndash63

Salinas-Moreno Y Soto-Hernandez M Martınez-Bustos FGonzalez-Hernandez V amp Ortega-Paczka R (1999) Analisis deantocianinas en maıces de grano azul rojo provenientes de cuatrorazas Revista Fitotecnia Mexicana 22 161ndash174

San Martın-Martınez E Jaime-Fonseca MR Martınez-Bustos Famp Martınez-Montes JL (2003) Selective nixtamalization of frac-tions of maize grain (Zea mays L) and their use in the preparationof instant tortilla flours analysed using response surface methodol-ogy Cereal Chemistry 80 13ndash19

SAS (2007) Statistical Analysis System 92 Cary NC SAS Insti-tute Inc

Steffe J amp Singh R (1980) Diffusivity of starchy endosperm andbran of fresh and rewetted rice Journal of Food Science 4797ndash100

Tovar S Zazueta A Iniesta B amp Duran C (2004) Viscoamylog-rafic studies on Zea mays [Mexican white Tuxpe~no maize] partialgelatinization with calcium hydroxide StarchSteuroarke 56 526ndash534

Zazueta-Morales JJ Martınez-Bustos F Jacobo-Valenzuela NOrdorica-Falomir C amp Paredes-Lopez O (2001) Effect ofaddition of calcium hydroxide on some characteristics of extrudedproducts from blue maize (Zea mays L) using response surfacemethodology Journal of the Science of Food and Agriculture 811379ndash1386

Zazueta-Morales JJ Martınez-Bustos F Jacobo-Valenzuela NOrdorica-Falomir C amp Paredes-Lopez O (2002) Effects of cal-cium hydroxide and screw speed on physicochemical characteris-tics of extruded blue maize Journal of Food Science 67 3350ndash3358





Formato-A1

ARTIacuteCULOS ENVIADOS PARA

PUBLICACIOacuteN

FOR R

EVIE

W

Manuscript Number E2013-07-056

Title Effect of Soluble Fiber on the Physicochemical Properties of Cactus Pear

(Opuntia ficus indica) Encapsulated by Spray Drying

Article Type Research Article

Keywords Encapsulation cactus pear bioactive compounds spray-drying

soluble fiber

1

Effect of Soluble Fiber on the Physicochemical Properties of Cactus Pear 1

(Opuntia ficus indica) Encapsulated by Spray Drying 2

3

Martha Graciela Ruiz-Gutierrez12 Carlos A Amaya-Guerra1 Armando Quintero-Ramos2 4

Teresita J Ruiz-Anchondo2 Janeth A Gutieacuterrez-Uribe3 Juan G Baez-Gonzaacutelez1 Daniel 5

Lardizabal-Gutieacuterrez4 Karla Campos-Venegas4 6

7

1Universidad Autoacutenoma de Nuevo Leoacuten Facultad de Ciencias Bioloacutegicas Departamento 8

de Investigacioacuten y Posgrado Ciudad Universitaria CP 66450 San Nicolaacutes de los Garza 9

N L Meacutexico 10

2 Universidad Autoacutenoma de Chihuahua Facultad de Ciencias Quiacutemicas Departamento de 11

Investigacioacuten y Posgrado Circuito Universitario CP 31125 Chihuahua Chih Meacutexico 12

3 Instituto Tecnoloacutegico de Monterrey Biotecnologiacutea e Ingenieriacutea de Alimentos Eugenio 13

Garza Sada 2501 Sur C P 64849 Monterrey N L Meacutexico 14

4 Centro de Investigacioacuten en Materiales Avanzados S C Avenida Miguel de Cervantes 15

120 Complejo Industrial Chihuahua Chihuahua Chih Meacutexico 16

17

Short title Encapsulation of cactus pear 18

19

Corresponding author Tel and Fax (614) 2 36 60 00 E-mail address aquinteruachcom 20

2

Summary The effects of red cactus pear encapsulation by spray drying using soluble fiber 21

were evaluated Cactus pear juice was mixed with 15 225 or 30 soluble fiber and 22

dried at 160 180 or 200degC The juice showed high levels of polyphenols quercetin 23

kaempferol isoharmetin betacyanins betaxanthins and antioxidant activity Increased 24

soluble fiber significantly increased pH aw water solubility index L and b Polyphenols 25

and betacyanins decrease significantly as soluble fiber increased and drying temperature 26

increased respectively Encapsulation at 160ordmC and 225 soluble fiber yielded good 27

physical properties and a higher content of bioactive compounds Microscopy analyses 28

showed capsules with a spherical shape These forms of capsules were affected by the 29

soluble fiber concentration added found more collapsed capsules when less soluble fiber 30

was added The soluble fiber utilized to encapsulate cactus pears resulted in a powder with 31

good properties that could be used as an ingredient in the food industry 32

33

Keywords Encapsulation cactus pear bioactive compounds spray-drying soluble fiber 34

35

Introduction 36

The consumer preference for tasty and healthy food products has increased in recent years 37

(1) a trend that has promoted the development of functional food In Mexico there are 38

numerous native fruits that could be considered as functional foods Among these is the 39

cactus pear which belongs to the Cactaceae family and has a diversity of forms and colors 40

Recent studies have shown that the cactus pear contains components that have beneficial 41

health effects for consumers as the flavonoids quercetin kaempferol and isoharmetin in 42

yellow and red cactus pear cultivars (2) indicating that they can delay the effects of 43

oxidative damage by stabilizing free radicals (3) Further other reports suggest that the 44

Formato-A1

PRESENTACIONES EN CONGRESOS NACIONALES E INTERNACIONALES

31

middot ~ oST2013 middot ~

A a bull ~ Iemiddot ~ 9 Bio-based Technologies in the Context of Europe~n Food Innovation Systems

13-15 November 2013 Savoia Hotel Regency Bologna Italy

I _

~ Progra me wwweffostconferencecom ~ -----------------------------------------

Organised by In Associa t ion w ith Administered by

bull I fW Jd Har oj food Sdoreeot -a TC ~ Al 1 M All K 11 JI ILJ RL M IUFa ST II IVI I 1 111 11lt 110 - 1 ELSEVI ER I

bull sbull - I 20 3 oS

eetingAn a Bio-based Technologies in the Context of Europe~n Food Innovation Systems


Progra me I

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Organised by In Association w in Administered by

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t ~(JJIxJod~ __ T~-~ Al~IAM~lllrulmiddotI()R)M I

IUFoST ELSEVIERUN I RII III 11 I lIu~

S Ze rize r Y Necib N Bo ut haga ne Z Ka bouch e Universit y of Constan tine 1 Algeria

[P20S7) The biodiversity of autochthon Sardinian food in longevity proteomics metabolomics and molecular biology research on the Sardinians centenarians diet (acronym B AI Akea) l Deia nal S Pasell a1

A Barall a1 S Pinn al E Canu l M Deiana2

G D hal lewin3 B Floris AF Piana1 C

Carru l Un ivers ity of Sassari Italy 215010 dei Centenar i It aly 3CNR-ISPA UOS Italy

[P20SS Prunus domestica fruit extract exhibit anti-oxidant activity in human umbilical endothelial cells G D hal lew in l E Canu 12 S Pinna12 AM Posadino12 GF Pintu sU

M G Moli nol E Sotgiu2 A Bara llal

2 S

Pase ll a12 L Deian al2 CNR-ISPA UOS Italy 2University of Sassari Italy

[P2089) Investigation on Pb Cd and Se values in the foods consumed by centenarians P Occ hineril G Forte 2

E Muresu 1 B Bocca2

I Mu ral L Murgia l V Ventura 1 F Pu dda l F Balzan o l

l Deiana

1 l University of Sassa(J~ Italy 21stitu to Superiore Sanita Italy

[P2090] Identification of probiotic microorganisms in pecorino sardo cheese N M an gl 1 F Fancello 1

M Deian a2 A Marongiu1

P De ia na 1 A M annu l A Baralla 5 Pinnal A Zinellu l L

Deiana 1 l Unive rsity ofSassori Italy 21sola dei Centenari Italy

[P20911 Seasonal variations of antimicrobial activity and chemical composition of Citrus limon L Burm spp essential oils W Ran dazzo ] V Gu arrasi A Aleo l L Settanni l M MOSChetti C M amm ina

l E Pa lazz olo l

M A Germana1

PL San Biagio2 bull G M oschetti l JUniversitiJ di Palermo Italy 2Consiglio Nazionale delle Ricerehe Italy

[P20921 Application of atmospheric gas plasma to fresh-cut kiwifruit slices physico-chemical metabolic and metabolomic study S Tapp i A Bera rdinelli L Ragni L Laghi U Tylewicz S Romani P Rocculi M Da lla Rosa University of Bologna Ita ly

[P2093] Effect of different calcium sources on the bioactive compounds stability of extruded and nixtamalized blue maize flours M San chez-M adriga l l

A Quintero-Ramo s 1 F M artin ez-Busto s2 e M elendez -Pizarro I M Rui z-Gutierrez l A

Camacho-Davil a] P Torre s-Cha vei B Ramirez-Won g3 J Universidad Au t6noma de Chihuahua Mexico 2Unidad

Queretaro Mexico 3Universidad de Sonora Mexico

IP2941 Effect of soya product and wheat fibre addition on some quality characteristics of pizza dough bas s Roman i V Glicerina F Bale stra P Rocculi M Da lla Ro sa University of Bologna Ita ly

[P295 Evaluation of anti-inflammatory effect of newbouldia laevis plant leaf and extract LN Oka for l T M Okonkwo l Te Ezej il GI Okafor l

R Se lvarajl R Shanmugasundaram1 lFederallnstitute of Industria l Research Oshodi Nigeria 2University of Nigeria Nigeria 3 0hio State University amp OARDC USA

[P2096) Application of infrared spectroscopy for dairy product authentication and quality assessment A Gori e Cevoli A Fabbri M F Caboni Universita di Bologna Italy

[P20971 Sargassum muticum and Osmundea pinnatifida food-grade extracts with antioxidant activity for novel functional foods D Rod r igues e Si lva 2 L Pere ira 3

T Rocha-Santos14 AC Frei tas l 4 AM Gomes AC Duarte l Un ivers ity of

Aveiro Po rtugal 2Universidode Catolica Portuguesa Portu gal 3Univers ity of Co imb ra Portugal 41nstituto Piaget

Portugal

[P209S] Biodegradable packaging effects on the shelf-life of fresh-cut apple and kiwifruit E Coed e Montanari l V Siracusa 2

v Glieerin a1 P Roccu li I M Dalla Rosa l 1 Un iversity oj Bologna Italy

l University of Catania Ita ly

[P2099] A food additive fo r the metaphylaxis of infectious diseases in aquaculture MA Dinamarca C Ibacach e-Quiroga G Espinoza-V rgara J Oj ed a JM Tro nco so Universidad de Valparafsio

Ch ile

[P2 l00 Comparison of two methods enzymatic and by polar solvents for the extraction of avocado seed polyphenols

SJ Villa nueva-Rod riguez LA Anguiano-Sevil la DH Lope z-Alvarez Gc Sandoval -Fab ian Centro de

Invest igaeion y Asi5ten cia en Teenologia y Diserio del ~tado de ja lisco AC M exico

[P210l] Tropical fruits as a source of bioactive compounds to preserve human health and promote healthier life V Moo-Huch inl

G Gonzalez-Agu il ar I Estra da-M ota l L Cueva -Glori R Est rada -LeonI E Ort iz-Vazq uez) M Va rga s-Vargas3

E Sa uri -D uch 3 l lnstituto Tecnologieo Superior de Calkini Mexico ZCentro de In vestigacion en

Alimentaeion y Desarrollo M exico 31nst ituco Tecnologico de Merida Mexico

[P2 102l Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage

C Di Mattia L Ner i G Sacchett i D M as troco la P Pitt iamiddot University oj Tem mo Italy

[P2103) Extending quality and shelf-life of minimally processed apples by vacuum impregnation treatments

Page I 11

Dr Quintero
Resaltado
Dr Quintero
Resaltado

Formato-A1


b Caracterizacioacuten fisicoquiacutemica de la tuna roja c Caracterizacioacuten fiacutesica (densidad color iacutendice de solubilidad actividad de agua)

quiacutemica (contenido de polifenoles totales betalainas flavonoides y actividad antioxidante) y morfoloacutegica (microscopiacutea) de encapsulados de tuna roja obtenidos mediante secado por aspersioacuten

d Anaacutelisis datos experimentales obtenidos a partir de la caracterizacioacuten fiacutesica quiacutemica y morfoloacutegica de los encapsulados de tuna roja obtenidos mediante secado por aspersioacuten

e Elaboracioacuten de manuscrito para publicacioacuten en revista arbitrada indizada f Enviacuteo del manuscrito para publicacioacuten en el Journal of Food Science and Biotechnology

OBJETIVO 4 Evaluar subproductos de la nuez y de maiacutez para la separacioacuten de metales toacutexicos contenidos en soluciones control con aplicaciones en efluentes contaminados


b Escritura de anteproyecto de tesis ldquoRemocioacuten de cromo hexavalente en soluciones acuosas por el proceso de adsorcioacuten utilizando el ruezno (pericarpio y mesocarpio) de la nuez como material adsorbenterdquo

8 Descripcioacuten de las metas alcanzadas durante el ejercicio del proyecto

a Avances en los objetivos planteados

9 Productos (Listar y anexar los productos resultado de las acciones realizadas en el proyecto ejemplo libros revistas publicaciones memorias etc)

a Publicacioacuten de 1 artiacuteculo en revista arbitrada e indizada ldquoStructural functional thermal and rheological properties of nixtamalised and extruded blue maize (Zea mays L) flour with different calcium sourcesrdquo DOI 101111ijfs12340

b Enviacuteo del manuscrito ldquoEffect of Soluble Fiber on the Physicochemical Properties of Cactus Pear (Opuntia ficus indica) Encapsulated by Spray Dryingrdquo para revisioacuten en el Journal of Food Science and Biotechnology

c Presentacioacuten en congreso Conferencia ldquoAplicacioacuten de Ultrasonido en la Nixtamalizacioacutenrdquo Inst Tecnoloacutegico de Cuauhteacutemoc Cuauhteacutemoc Chih 26 de Septiembre de 2013 ‐26 de Septiembre de 2013

d Presentacioacuten en congreso ldquoEffect of different calcium sources on the bioactive compounds stability of extruded and nixtamalized blue maize flourrdquo 2013 EFFoST Annual Meeting Bologna Italia 15 de Noviembre de 2013

10 Impacto acadeacutemico (El obtenido con la implementacioacuten del proyecto)

a Mejora en la produccioacuten acadeacutemica-cientiacutefica b Mejora en el trabajo en equipo en desarrollo experimental c Fortalecimiento en actividades grupales como CA

11 Actividades de apoyo complementarias (Identificar de ser el caso actividades de apoyo no contempladas originalmente en el proyecto)

a Cotizacioacuten de materiales y reactivos necesarios para el desarrollo experimental en el cumplimiento de los objetivos planteados

Formato-A1




Formato-A1


Formato-A1


Original article











Chihuahua Mexico














Introduction





doi101111ijfs12340


1



Materials



Extrusion process




Analytical methods


























Expansion index



Bulk density






Moisture 960 002

Protein 709 009

Fat 444 012

Fibre 226 003

Ash 138 005

Carbohydrate 7523


Flours

[Conc]


EF Ca(OH)2 01 095 0008b 053 002c 261 0001a 0060 0004b

02 095 0001b 054 0006bc 258 0008bc 0057 0003bc

03 095 0005b 057 0012a 254 0002d 0055 0003bc

EF (C6H10O6)Ca 03 095 0001b 056 0001ab 259 0003b 0055 0001bc

06 095 0001b 057 0002a 257 0003c 0053 0001c

09 095 0002b 058 0002a 251 0006e 0051 0001c

EF control 00 098 0008a 052 0007c 236 0001f 0070 0001a






(P lt 005)










Thermal properties



Pasting properties


able

3Thermalproperties


Flours

[Conc](

)To(degC)

Tp(degC)

Te(degC)

DHg(J

g1)

MinV

(Cp)

FinV

(Cp)


pH

EFCa(O

H) 2

01

650

01

ab

703

01

b757

02

bc

44

02

c198

11

ab

9720

141fg

11158

106

c66

002c

02

653

01

ab

703

03

b754

01

c39

02

c195

07

ab

9910

565f

12530

191

c68

002b

03

653

03

a704

01

b756

07

c45

02

c180

07

b11105

636e

13218

141

c70

001a

EF(C

6H10O

6)Ca

03

649

02

ab

705

01

b762

01

b43

01

c180

14

b9415

335g

6675

120

d60

003f

06

654

01

a706

00

ab

761

02

bc

44

05

c210

14

a9000

141h

6285

78

d58

001g

09

654

03

a706

04

ab

760

02

bc

40

001c

188

04

ab

8830

636h

6013

170

d57

002h

EFControl

00

646

03

b710

02

a763

02

ab

42

03

c210

28

a12538

3075d

11733

180

c62

004d

NFCa(O

H) 2

10

645

04

b706

04

ab

770

02

a59

05

b115

07

c31935

3606c

25005

629

b68

001b

NF(C

6H10O

6)Ca

295

648

04

b710

02

a770

06

a59

02

b135

07

c40220

1980b

25435

813

ab

61

001e

Bluemaize

00

629

01

c693

06

c759

001bc

70

03

a125

07

c44615

1060a

27315

106

a59

004g


dfloursToonse


um

visco

sityFinVfinalvis-

cosity

Meansvalues

SDMeansbyco


show

significa

ntdifference

co

ntrast

test

(Plt005)






















(a) (b) (c)

(d) (e) (f)

(g) (h) (i)







Conclusions


Acknowledgments


References

















































Formato-A1


PUBLICACIOacuteN

FOR R

EVIE

W






soluble fiber

1



3




7



N L Meacutexico 10







17


19


2













33


35

Introduction 36









Formato-A1


31




I _







Progra me I

~ I _

~



-










2 S



E Muresu 1 B Bocca2


l Deiana







l E Pa lazz olo l

M A Germana1














Portugal





Ch ile











Page I 11

Dr Quintero
Resaltado
Dr Quintero
Resaltado

Formato-A1




Formato-A1


Formato-A1


Original article











Chihuahua Mexico














Introduction





doi101111ijfs12340


1



Materials



Extrusion process




Analytical methods


























Expansion index



Bulk density






Moisture 960 002

Protein 709 009

Fat 444 012

Fibre 226 003

Ash 138 005

Carbohydrate 7523


Flours

[Conc]


EF Ca(OH)2 01 095 0008b 053 002c 261 0001a 0060 0004b

02 095 0001b 054 0006bc 258 0008bc 0057 0003bc

03 095 0005b 057 0012a 254 0002d 0055 0003bc

EF (C6H10O6)Ca 03 095 0001b 056 0001ab 259 0003b 0055 0001bc

06 095 0001b 057 0002a 257 0003c 0053 0001c

09 095 0002b 058 0002a 251 0006e 0051 0001c

EF control 00 098 0008a 052 0007c 236 0001f 0070 0001a






(P lt 005)










Thermal properties



Pasting properties


able

3Thermalproperties


Flours

[Conc](

)To(degC)

Tp(degC)

Te(degC)

DHg(J

g1)

MinV

(Cp)

FinV

(Cp)


pH

EFCa(O

H) 2

01

650

01

ab

703

01

b757

02

bc

44

02

c198

11

ab

9720

141fg

11158

106

c66

002c

02

653

01

ab

703

03

b754

01

c39

02

c195

07

ab

9910

565f

12530

191

c68

002b

03

653

03

a704

01

b756

07

c45

02

c180

07

b11105

636e

13218

141

c70

001a

EF(C

6H10O

6)Ca

03

649

02

ab

705

01

b762

01

b43

01

c180

14

b9415

335g

6675

120

d60

003f

06

654

01

a706

00

ab

761

02

bc

44

05

c210

14

a9000

141h

6285

78

d58

001g

09

654

03

a706

04

ab

760

02

bc

40

001c

188

04

ab

8830

636h

6013

170

d57

002h

EFControl

00

646

03

b710

02

a763

02

ab

42

03

c210

28

a12538

3075d

11733

180

c62

004d

NFCa(O

H) 2

10

645

04

b706

04

ab

770

02

a59

05

b115

07

c31935

3606c

25005

629

b68

001b

NF(C

6H10O

6)Ca

295

648

04

b710

02

a770

06

a59

02

b135

07

c40220

1980b

25435

813

ab

61

001e

Bluemaize

00

629

01

c693

06

c759

001bc

70

03

a125

07

c44615

1060a

27315

106

a59

004g


dfloursToonse


um

visco

sityFinVfinalvis-

cosity

Meansvalues

SDMeansbyco


show

significa

ntdifference

co

ntrast

test

(Plt005)






















(a) (b) (c)

(d) (e) (f)

(g) (h) (i)







Conclusions


Acknowledgments


References

















































Formato-A1


PUBLICACIOacuteN

FOR R

EVIE

W






soluble fiber

1



3




7



N L Meacutexico 10







17


19


2













33


35

Introduction 36









Formato-A1


31




I _







Progra me I

~ I _

~



-










2 S



E Muresu 1 B Bocca2


l Deiana







l E Pa lazz olo l

M A Germana1














Portugal





Ch ile











Page I 11

Dr Quintero
Resaltado
Dr Quintero
Resaltado

Formato-A1


Formato-A1


Original article











Chihuahua Mexico














Introduction





doi101111ijfs12340


1



Materials



Extrusion process




Analytical methods


























Expansion index



Bulk density






Moisture 960 002

Protein 709 009

Fat 444 012

Fibre 226 003

Ash 138 005

Carbohydrate 7523


Flours

[Conc]


EF Ca(OH)2 01 095 0008b 053 002c 261 0001a 0060 0004b

02 095 0001b 054 0006bc 258 0008bc 0057 0003bc

03 095 0005b 057 0012a 254 0002d 0055 0003bc

EF (C6H10O6)Ca 03 095 0001b 056 0001ab 259 0003b 0055 0001bc

06 095 0001b 057 0002a 257 0003c 0053 0001c

09 095 0002b 058 0002a 251 0006e 0051 0001c

EF control 00 098 0008a 052 0007c 236 0001f 0070 0001a






(P lt 005)










Thermal properties



Pasting properties


able

3Thermalproperties


Flours

[Conc](

)To(degC)

Tp(degC)

Te(degC)

DHg(J

g1)

MinV

(Cp)

FinV

(Cp)


pH

EFCa(O

H) 2

01

650

01

ab

703

01

b757

02

bc

44

02

c198

11

ab

9720

141fg

11158

106

c66

002c

02

653

01

ab

703

03

b754

01

c39

02

c195

07

ab

9910

565f

12530

191

c68

002b

03

653

03

a704

01

b756

07

c45

02

c180

07

b11105

636e

13218

141

c70

001a

EF(C

6H10O

6)Ca

03

649

02

ab

705

01

b762

01

b43

01

c180

14

b9415

335g

6675

120

d60

003f

06

654

01

a706

00

ab

761

02

bc

44

05

c210

14

a9000

141h

6285

78

d58

001g

09

654

03

a706

04

ab

760

02

bc

40

001c

188

04

ab

8830

636h

6013

170

d57

002h

EFControl

00

646

03

b710

02

a763

02

ab

42

03

c210

28

a12538

3075d

11733

180

c62

004d

NFCa(O

H) 2

10

645

04

b706

04

ab

770

02

a59

05

b115

07

c31935

3606c

25005

629

b68

001b

NF(C

6H10O

6)Ca

295

648

04

b710

02

a770

06

a59

02

b135

07

c40220

1980b

25435

813

ab

61

001e

Bluemaize

00

629

01

c693

06

c759

001bc

70

03

a125

07

c44615

1060a

27315

106

a59

004g


dfloursToonse


um

visco

sityFinVfinalvis-

cosity

Meansvalues

SDMeansbyco


show

significa

ntdifference

co

ntrast

test

(Plt005)






















(a) (b) (c)

(d) (e) (f)

(g) (h) (i)







Conclusions


Acknowledgments


References

















































Formato-A1


PUBLICACIOacuteN

FOR R

EVIE

W






soluble fiber

1



3




7



N L Meacutexico 10







17


19


2













33


35

Introduction 36









Formato-A1


31




I _







Progra me I

~ I _

~



-










2 S



E Muresu 1 B Bocca2


l Deiana







l E Pa lazz olo l

M A Germana1














Portugal





Ch ile











Page I 11

Dr Quintero
Resaltado
Dr Quintero
Resaltado

Formato-A1


Original article











Chihuahua Mexico














Introduction





doi101111ijfs12340


1



Materials



Extrusion process




Analytical methods


























Expansion index



Bulk density






Moisture 960 002

Protein 709 009

Fat 444 012

Fibre 226 003

Ash 138 005

Carbohydrate 7523


Flours

[Conc]


EF Ca(OH)2 01 095 0008b 053 002c 261 0001a 0060 0004b

02 095 0001b 054 0006bc 258 0008bc 0057 0003bc

03 095 0005b 057 0012a 254 0002d 0055 0003bc

EF (C6H10O6)Ca 03 095 0001b 056 0001ab 259 0003b 0055 0001bc

06 095 0001b 057 0002a 257 0003c 0053 0001c

09 095 0002b 058 0002a 251 0006e 0051 0001c

EF control 00 098 0008a 052 0007c 236 0001f 0070 0001a






(P lt 005)










Thermal properties



Pasting properties


able

3Thermalproperties


Flours

[Conc](

)To(degC)

Tp(degC)

Te(degC)

DHg(J

g1)

MinV

(Cp)

FinV

(Cp)


pH

EFCa(O

H) 2

01

650

01

ab

703

01

b757

02

bc

44

02

c198

11

ab

9720

141fg

11158

106

c66

002c

02

653

01

ab

703

03

b754

01

c39

02

c195

07

ab

9910

565f

12530

191

c68

002b

03

653

03

a704

01

b756

07

c45

02

c180

07

b11105

636e

13218

141

c70

001a

EF(C

6H10O

6)Ca

03

649

02

ab

705

01

b762

01

b43

01

c180

14

b9415

335g

6675

120

d60

003f

06

654

01

a706

00

ab

761

02

bc

44

05

c210

14

a9000

141h

6285

78

d58

001g

09

654

03

a706

04

ab

760

02

bc

40

001c

188

04

ab

8830

636h

6013

170

d57

002h

EFControl

00

646

03

b710

02

a763

02

ab

42

03

c210

28

a12538

3075d

11733

180

c62

004d

NFCa(O

H) 2

10

645

04

b706

04

ab

770

02

a59

05

b115

07

c31935

3606c

25005

629

b68

001b

NF(C

6H10O

6)Ca

295

648

04

b710

02

a770

06

a59

02

b135

07

c40220

1980b

25435

813

ab

61

001e

Bluemaize

00

629

01

c693

06

c759

001bc

70

03

a125

07

c44615

1060a

27315

106

a59

004g


dfloursToonse


um

visco

sityFinVfinalvis-

cosity

Meansvalues

SDMeansbyco


show

significa

ntdifference

co

ntrast

test

(Plt005)






















(a) (b) (c)

(d) (e) (f)

(g) (h) (i)







Conclusions


Acknowledgments


References

















































Formato-A1


PUBLICACIOacuteN

FOR R

EVIE

W






soluble fiber

1



3




7



N L Meacutexico 10







17


19


2













33


35

Introduction 36









Formato-A1


31




I _







Progra me I

~ I _

~



-










2 S



E Muresu 1 B Bocca2


l Deiana







l E Pa lazz olo l

M A Germana1














Portugal





Ch ile











Page I 11

Dr Quintero
Resaltado
Dr Quintero
Resaltado

Original article











Chihuahua Mexico














Introduction





doi101111ijfs12340


1



Materials



Extrusion process




Analytical methods


























Expansion index



Bulk density






Moisture 960 002

Protein 709 009

Fat 444 012

Fibre 226 003

Ash 138 005

Carbohydrate 7523


Flours

[Conc]


EF Ca(OH)2 01 095 0008b 053 002c 261 0001a 0060 0004b

02 095 0001b 054 0006bc 258 0008bc 0057 0003bc

03 095 0005b 057 0012a 254 0002d 0055 0003bc

EF (C6H10O6)Ca 03 095 0001b 056 0001ab 259 0003b 0055 0001bc

06 095 0001b 057 0002a 257 0003c 0053 0001c

09 095 0002b 058 0002a 251 0006e 0051 0001c

EF control 00 098 0008a 052 0007c 236 0001f 0070 0001a






(P lt 005)










Thermal properties



Pasting properties


able

3Thermalproperties


Flours

[Conc](

)To(degC)

Tp(degC)

Te(degC)

DHg(J

g1)

MinV

(Cp)

FinV

(Cp)


pH

EFCa(O

H) 2

01

650

01

ab

703

01

b757

02

bc

44

02

c198

11

ab

9720

141fg

11158

106

c66

002c

02

653

01

ab

703

03

b754

01

c39

02

c195

07

ab

9910

565f

12530

191

c68

002b

03

653

03

a704

01

b756

07

c45

02

c180

07

b11105

636e

13218

141

c70

001a

EF(C

6H10O

6)Ca

03

649

02

ab

705

01

b762

01

b43

01

c180

14

b9415

335g

6675

120

d60

003f

06

654

01

a706

00

ab

761

02

bc

44

05

c210

14

a9000

141h

6285

78

d58

001g

09

654

03

a706

04

ab

760

02

bc

40

001c

188

04

ab

8830

636h

6013

170

d57

002h

EFControl

00

646

03

b710

02

a763

02

ab

42

03

c210

28

a12538

3075d

11733

180

c62

004d

NFCa(O

H) 2

10

645

04

b706

04

ab

770

02

a59

05

b115

07

c31935

3606c

25005

629

b68

001b

NF(C

6H10O

6)Ca

295

648

04

b710

02

a770

06

a59

02

b135

07

c40220

1980b

25435

813

ab

61

001e

Bluemaize

00

629

01

c693

06

c759

001bc

70

03

a125

07

c44615

1060a

27315

106

a59

004g


dfloursToonse


um

visco

sityFinVfinalvis-

cosity

Meansvalues

SDMeansbyco


show

significa

ntdifference

co

ntrast

test

(Plt005)






















(a) (b) (c)

(d) (e) (f)

(g) (h) (i)







Conclusions


Acknowledgments


References

















































Formato-A1


PUBLICACIOacuteN

FOR R

EVIE

W






soluble fiber

1



3




7



N L Meacutexico 10







17


19


2













33


35

Introduction 36









Formato-A1


31




I _







Progra me I

~ I _

~



-










2 S



E Muresu 1 B Bocca2


l Deiana







l E Pa lazz olo l

M A Germana1














Portugal





Ch ile











Page I 11

Dr Quintero
Resaltado
Dr Quintero
Resaltado



Materials



Extrusion process




Analytical methods


























Expansion index



Bulk density






Moisture 960 002

Protein 709 009

Fat 444 012

Fibre 226 003

Ash 138 005

Carbohydrate 7523


Flours

[Conc]


EF Ca(OH)2 01 095 0008b 053 002c 261 0001a 0060 0004b

02 095 0001b 054 0006bc 258 0008bc 0057 0003bc

03 095 0005b 057 0012a 254 0002d 0055 0003bc

EF (C6H10O6)Ca 03 095 0001b 056 0001ab 259 0003b 0055 0001bc

06 095 0001b 057 0002a 257 0003c 0053 0001c

09 095 0002b 058 0002a 251 0006e 0051 0001c

EF control 00 098 0008a 052 0007c 236 0001f 0070 0001a






(P lt 005)










Thermal properties



Pasting properties


able

3Thermalproperties


Flours

[Conc](

)To(degC)

Tp(degC)

Te(degC)

DHg(J

g1)

MinV

(Cp)

FinV

(Cp)


pH

EFCa(O

H) 2

01

650

01

ab

703

01

b757

02

bc

44

02

c198

11

ab

9720

141fg

11158

106

c66

002c

02

653

01

ab

703

03

b754

01

c39

02

c195

07

ab

9910

565f

12530

191

c68

002b

03

653

03

a704

01

b756

07

c45

02

c180

07

b11105

636e

13218

141

c70

001a

EF(C

6H10O

6)Ca

03

649

02

ab

705

01

b762

01

b43

01

c180

14

b9415

335g

6675

120

d60

003f

06

654

01

a706

00

ab

761

02

bc

44

05

c210

14

a9000

141h

6285

78

d58

001g

09

654

03

a706

04

ab

760

02

bc

40

001c

188

04

ab

8830

636h

6013

170

d57

002h

EFControl

00

646

03

b710

02

a763

02

ab

42

03

c210

28

a12538

3075d

11733

180

c62

004d

NFCa(O

H) 2

10

645

04

b706

04

ab

770

02

a59

05

b115

07

c31935

3606c

25005

629

b68

001b

NF(C

6H10O

6)Ca

295

648

04

b710

02

a770

06

a59

02

b135

07

c40220

1980b

25435

813

ab

61

001e

Bluemaize

00

629

01

c693

06

c759

001bc

70

03

a125

07

c44615

1060a

27315

106

a59

004g


dfloursToonse


um

visco

sityFinVfinalvis-

cosity

Meansvalues

SDMeansbyco


show

significa

ntdifference

co

ntrast

test

(Plt005)






















(a) (b) (c)

(d) (e) (f)

(g) (h) (i)







Conclusions


Acknowledgments


References

















































Formato-A1


PUBLICACIOacuteN

FOR R

EVIE

W






soluble fiber

1



3




7



N L Meacutexico 10







17


19


2













33


35

Introduction 36









Formato-A1


31




I _







Progra me I

~ I _

~



-










2 S



E Muresu 1 B Bocca2


l Deiana







l E Pa lazz olo l

M A Germana1














Portugal





Ch ile











Page I 11

Dr Quintero
Resaltado
Dr Quintero
Resaltado





















Expansion index



Bulk density






Moisture 960 002

Protein 709 009

Fat 444 012

Fibre 226 003

Ash 138 005

Carbohydrate 7523


Flours

[Conc]


EF Ca(OH)2 01 095 0008b 053 002c 261 0001a 0060 0004b

02 095 0001b 054 0006bc 258 0008bc 0057 0003bc

03 095 0005b 057 0012a 254 0002d 0055 0003bc

EF (C6H10O6)Ca 03 095 0001b 056 0001ab 259 0003b 0055 0001bc

06 095 0001b 057 0002a 257 0003c 0053 0001c

09 095 0002b 058 0002a 251 0006e 0051 0001c

EF control 00 098 0008a 052 0007c 236 0001f 0070 0001a






(P lt 005)










Thermal properties



Pasting properties


able

3Thermalproperties


Flours

[Conc](

)To(degC)

Tp(degC)

Te(degC)

DHg(J

g1)

MinV

(Cp)

FinV

(Cp)


pH

EFCa(O

H) 2

01

650

01

ab

703

01

b757

02

bc

44

02

c198

11

ab

9720

141fg

11158

106

c66

002c

02

653

01

ab

703

03

b754

01

c39

02

c195

07

ab

9910

565f

12530

191

c68

002b

03

653

03

a704

01

b756

07

c45

02

c180

07

b11105

636e

13218

141

c70

001a

EF(C

6H10O

6)Ca

03

649

02

ab

705

01

b762

01

b43

01

c180

14

b9415

335g

6675

120

d60

003f

06

654

01

a706

00

ab

761

02

bc

44

05

c210

14

a9000

141h

6285

78

d58

001g

09

654

03

a706

04

ab

760

02

bc

40

001c

188

04

ab

8830

636h

6013

170

d57

002h

EFControl

00

646

03

b710

02

a763

02

ab

42

03

c210

28

a12538

3075d

11733

180

c62

004d

NFCa(O

H) 2

10

645

04

b706

04

ab

770

02

a59

05

b115

07

c31935

3606c

25005

629

b68

001b

NF(C

6H10O

6)Ca

295

648

04

b710

02

a770

06

a59

02

b135

07

c40220

1980b

25435

813

ab

61

001e

Bluemaize

00

629

01

c693

06

c759

001bc

70

03

a125

07

c44615

1060a

27315

106

a59

004g


dfloursToonse


um

visco

sityFinVfinalvis-

cosity

Meansvalues

SDMeansbyco


show

significa

ntdifference

co

ntrast

test

(Plt005)






















(a) (b) (c)

(d) (e) (f)

(g) (h) (i)







Conclusions


Acknowledgments


References

















































Formato-A1


PUBLICACIOacuteN

FOR R

EVIE

W






soluble fiber

1



3




7



N L Meacutexico 10







17


19


2













33


35

Introduction 36









Formato-A1


31




I _







Progra me I

~ I _

~



-










2 S



E Muresu 1 B Bocca2


l Deiana







l E Pa lazz olo l

M A Germana1














Portugal





Ch ile











Page I 11

Dr Quintero
Resaltado
Dr Quintero
Resaltado




Thermal properties



Pasting properties


able

3Thermalproperties


Flours

[Conc](

)To(degC)

Tp(degC)

Te(degC)

DHg(J

g1)

MinV

(Cp)

FinV

(Cp)


pH

EFCa(O

H) 2

01

650

01

ab

703

01

b757

02

bc

44

02

c198

11

ab

9720

141fg

11158

106

c66

002c

02

653

01

ab

703

03

b754

01

c39

02

c195

07

ab

9910

565f

12530

191

c68

002b

03

653

03

a704

01

b756

07

c45

02

c180

07

b11105

636e

13218

141

c70

001a

EF(C

6H10O

6)Ca

03

649

02

ab

705

01

b762

01

b43

01

c180

14

b9415

335g

6675

120

d60

003f

06

654

01

a706

00

ab

761

02

bc

44

05

c210

14

a9000

141h

6285

78

d58

001g

09

654

03

a706

04

ab

760

02

bc

40

001c

188

04

ab

8830

636h

6013

170

d57

002h

EFControl

00

646

03

b710

02

a763

02

ab

42

03

c210

28

a12538

3075d

11733

180

c62

004d

NFCa(O

H) 2

10

645

04

b706

04

ab

770

02

a59

05

b115

07

c31935

3606c

25005

629

b68

001b

NF(C

6H10O

6)Ca

295

648

04

b710

02

a770

06

a59

02

b135

07

c40220

1980b

25435

813

ab

61

001e

Bluemaize

00

629

01

c693

06

c759

001bc

70

03

a125

07

c44615

1060a

27315

106

a59

004g


dfloursToonse


um

visco

sityFinVfinalvis-

cosity

Meansvalues

SDMeansbyco


show

significa

ntdifference

co

ntrast

test

(Plt005)






















(a) (b) (c)

(d) (e) (f)

(g) (h) (i)







Conclusions


Acknowledgments


References

















































Formato-A1


PUBLICACIOacuteN

FOR R

EVIE

W






soluble fiber

1



3




7



N L Meacutexico 10







17


19


2













33


35

Introduction 36









Formato-A1


31




I _







Progra me I

~ I _

~



-










2 S



E Muresu 1 B Bocca2


l Deiana







l E Pa lazz olo l

M A Germana1














Portugal





Ch ile











Page I 11

Dr Quintero
Resaltado
Dr Quintero
Resaltado


















(a) (b) (c)

(d) (e) (f)

(g) (h) (i)







Conclusions


Acknowledgments


References

















































Formato-A1


PUBLICACIOacuteN

FOR R

EVIE

W






soluble fiber

1



3




7



N L Meacutexico 10







17


19


2













33


35

Introduction 36









Formato-A1


31




I _







Progra me I

~ I _

~



-










2 S



E Muresu 1 B Bocca2


l Deiana







l E Pa lazz olo l

M A Germana1














Portugal





Ch ile











Page I 11

Dr Quintero
Resaltado
Dr Quintero
Resaltado

Conclusions


Acknowledgments


References

















































Formato-A1


PUBLICACIOacuteN

FOR R

EVIE

W






soluble fiber

1



3




7



N L Meacutexico 10







17


19


2













33


35

Introduction 36









Formato-A1


31




I _







Progra me I

~ I _

~



-










2 S



E Muresu 1 B Bocca2


l Deiana







l E Pa lazz olo l

M A Germana1














Portugal





Ch ile











Page I 11

Dr Quintero
Resaltado
Dr Quintero
Resaltado






















Formato-A1


PUBLICACIOacuteN

FOR R

EVIE

W






soluble fiber

1



3




7



N L Meacutexico 10







17


19


2













33


35

Introduction 36









Formato-A1


31




I _







Progra me I

~ I _

~



-










2 S



E Muresu 1 B Bocca2


l Deiana







l E Pa lazz olo l

M A Germana1














Portugal





Ch ile











Page I 11

Dr Quintero
Resaltado
Dr Quintero
Resaltado

FOR R

EVIE

W






soluble fiber

1



3




7



N L Meacutexico 10







17


19


2













33


35

Introduction 36









Formato-A1


31




I _







Progra me I

~ I _

~



-










2 S



E Muresu 1 B Bocca2


l Deiana







l E Pa lazz olo l

M A Germana1














Portugal





Ch ile











Page I 11

Dr Quintero
Resaltado
Dr Quintero
Resaltado

1



3




7



N L Meacutexico 10







17


19


2













33


35

Introduction 36









Formato-A1


31




I _







Progra me I

~ I _

~



-










2 S



E Muresu 1 B Bocca2


l Deiana







l E Pa lazz olo l

M A Germana1














Portugal





Ch ile











Page I 11

Dr Quintero
Resaltado
Dr Quintero
Resaltado

2













33


35

Introduction 36









Formato-A1


31




I _







Progra me I

~ I _

~



-










2 S



E Muresu 1 B Bocca2


l Deiana







l E Pa lazz olo l

M A Germana1














Portugal





Ch ile











Page I 11

Dr Quintero
Resaltado
Dr Quintero
Resaltado

Formato-A1


31




I _







Progra me I

~ I _

~



-










2 S



E Muresu 1 B Bocca2


l Deiana







l E Pa lazz olo l

M A Germana1














Portugal





Ch ile











Page I 11

Dr Quintero
Resaltado
Dr Quintero
Resaltado

31




I _







Progra me I

~ I _

~



-










2 S



E Muresu 1 B Bocca2


l Deiana







l E Pa lazz olo l

M A Germana1














Portugal





Ch ile











Page I 11

Dr Quintero
Resaltado
Dr Quintero
Resaltado




Progra me I

~ I _

~



-










2 S



E Muresu 1 B Bocca2


l Deiana







l E Pa lazz olo l

M A Germana1














Portugal





Ch ile











Page I 11

Dr Quintero
Resaltado
Dr Quintero
Resaltado








2 S



E Muresu 1 B Bocca2


l Deiana







l E Pa lazz olo l

M A Germana1














Portugal





Ch ile











Page I 11

Dr Quintero
Resaltado
Dr Quintero
Resaltado

Universidad Autónoma de Chihuahua Dirección de Planeación...

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Transcript of Universidad Autónoma de Chihuahua Dirección de Planeación...