Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Cereals

Jazmin L. Tobias-Espinoza
,
Carlos A. Amaya-Guerra
ORCID logo ,
Armando Quintero-Ramos
* ,
Esther Pérez-Carrillo
ORCID logo ,
María A. Núñez-González
ORCID logo ,
Fernando Martínez-Bustos
,
Carmen O. Meléndez-Pizarro
,
Juan G. Báez-González
ORCID logo ,
Juan A. Ortega-Gutiérrez
Version 1 : Received: 2 May 2019 / Approved: 6 May 2019 / Online: 6 May 2019 (10:22:44 CEST)

A peer-reviewed article of this Preprint also exists.

Tobias-Espinoza, J.L.; Amaya-Guerra, C.A.; Quintero-Ramos, A.; Pérez-Carrillo, E.; Núñez-González, M.A.; Martínez-Bustos, F.; Meléndez-Pizarro, C.O.; Báez-González, J.G.; Ortega-Gutiérrez, J.A. Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products. Foods 2019, 8, 183. Tobias-Espinoza, J.L.; Amaya-Guerra, C.A.; Quintero-Ramos, A.; Pérez-Carrillo, E.; Núñez-González, M.A.; Martínez-Bustos, F.; Meléndez-Pizarro, C.O.; Báez-González, J.G.; Ortega-Gutiérrez, J.A. Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products. Foods 2019, 8, 183.

Abstract

The addition of flaxseed and amaranth on the physicochemical, functional and microstructural changes of instant-extruded cereals was evaluated. Six different mixtures were made with additions of amaranth (30%–50%) and flaxseed (10% and 15%) using maize grits and minor additives as supplementary ingredients and then extruded in a twin-screw extruder. The extrudates evaluated, had insoluble and soluble fiber contents increased with the proportion of amaranth and flaxseed. The mixture 4 (higher flaxseed content) presented highest soluble fiber percentage (1.9%). Extruded cereals had the lowest viscosity (<99.5 cp) and highest hardness values (5.2 N) whereas the dietary fiber content was highest. Fiber content increase, resulted in a higher water solubility index (WSI) (0.5) and decrease the water absorption index (WAI) (2.5). Amaranth and flaxseed incorporation increased crystallinity, resulting in a larger, and more compact laminar structure. Amaranth and flaxseed addition resulted in extruded cereals with acceptable physicochemical and functional properties.

Keywords

extruded cereals; flaxseed; amaranth; dietary fiber; extrusion-cooking

Subject

Chemistry and Materials Science, Food Chemistry

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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