Snack of corn and roselle calyx residues: process optimization

Authors

  • Víctor Manuel Rivera-Castro Centro de Investigación en Alimentación y Desarrollo AC-Coordinación Culiacán. Culiacán, Sinaloa, México. CP. 80015
  • Roberto Gutiérrez-Dorado Programa de Posgrado Integral en Biotecnología-Facultad de Ciencias Químico-Biológicas-Universidad Autónoma de Sinaloa. Culiacán, Sinaloa, México. CP. 80015
  • Erick Paul Gutiérrez-Grijalva Centro de Investigación en Alimentación y Desarrollo AC-Coordinación Culiacán. Culiacán, Sinaloa, México. CP. 80015
  • José Basilio Heredia Centro de Investigación en Alimentación y Desarrollo AC-Coordinación Culiacán. Culiacán, Sinaloa, México. CP. 80015
  • María Dolores Muy-Rangel Centro de Investigación en Alimentación y Desarrollo AC-Coordinación Culiacán. Culiacán, Sinaloa, México. CP. 80015

DOI:

https://doi.org/10.29312/remexca.v15i3.3666

Keywords:

Hibiscus sabdariffa L., Zea mays L., physical parameters, response surface methodology, snack

Abstract

Rich in fiber and bioactive compounds, roselle calyx decoction residues offer opportunities in food processing. This study sought to develop a directly expanded snack with a mixture of corn and roselle calyx decoction residues, optimizing its physical qualities. It was conducted in 2023, using the response surface methodology with three factors and three responses. The directly expanded snack showed expansion index values between 1.75 to 2.64, bulk density of 0.15 to 0.38 g cm-3 and firmness of 6.8 to 19.6 N, with attractive purple-lilac shades. The regression models were adequate and using the desirability method, optimal conditions (OT= 132.3 °C, SS= 240 rpm) and roselle inclusion level (J= 12.4%) were determined for an optimized directly expanded snack. It was concluded that the inclusion of up to 12.4% of roselle calyx allowed obtaining snacks with excellent physical characteristics.

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Published

2024-05-01

How to Cite

Rivera-Castro, Víctor Manuel, Roberto Gutiérrez-Dorado, Erick Paul Gutiérrez-Grijalva, José Basilio Heredia, and María Dolores Muy-Rangel. 2024. “Snack of Corn and Roselle Calyx Residues: Process Optimization”. Revista Mexicana De Ciencias Agrícolas 15 (3). México, ME:e3666. https://doi.org/10.29312/remexca.v15i3.3666.

Issue

Vol. 15 No. 3 (2024)

Section

Articles

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