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Abstrato
Microstructure of a Third Generation Snack Manufactured by Extrusion from Potato Starch and Orange Vesicle Flour
Tovar-Jímenez X, Aguilar-Palazuelos E, Gómez-Aldapa CA and Caro-Corrales JJ
The objective of this work was to evaluate the effect of extrusion on microstructural properties of a third generation snack food expanded by microwaves manufactured from orange vesicle flour, commercial nixtamalized corn flour, and potato starch. A Brabender 20DN laboratory extruder was used to get the pellets (unexpanded extruded products). Viscosity profiles (RVA), scanning electron micrographs (SEM), X-ray diffraction patterns, and thermogram data (DSC) were obtained. Analyses were made on raw materials, unprocessed mixture, extruded pellets, and microwave expanded products to study the native starch structure changes. Analyzes suggest that the snacks obtained by the extrusion process were modified to a desirable microstructure for achieving physicochemical properties necessary for acceptance by the consumer.