Pasabocas extruidos de arroz, lenteja, garbanzo y tomate en polvo fritos o horneados en microondas
DOI:
https://doi.org/10.17533/udea.redin.20220269Palabras clave:
Metodología de superficie de respuesta, Optimización, alta proteína, modeladoResumen
Se extruyeron diferentes formulaciones de pasabocas de harina de arroz (RF), harina de lentejas verdes (GL), harina de garbanzo (CP) y tomate en polvo (TP) y se sometieron a freído en aceite (DOF) a 200 ° C o horneado en microondas (MWR) a un nivel de potencia del 75% (horno de 1000 W) para desarrollar las características de color y sabor requeridas. El color (L *, a *, b *), la relación de expansión (ER), el estrés de rotura (BS) y la actividad antioxidante (AA). El aumento de las harinas CP y GL en las formulaciones resultó en una disminución en ER y un aumento en BS. Sin embargo, la inclusión de CP y TP ayudó a producir pasabocas de color amarillo dorado y a aumentar su aceptabilidad. La adición de TP mejoró el AA. Tanto la DOF como la MWR disminuyeron la AA; sin embargo, MWR retuvo las propiedades sensoriales y AA más del 80%. El ER y L * tuvieron una fuerte correlación positiva con la aceptabilidad general de los productos. En general, el secado por extrusión seguido de MWR produjo pasabocas saludables con una calidad sensorial aceptable, alto contenido de proteínas (a través de legumbres agregadas) y antioxidantes enriquecidos (a través de TP agregado).
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