%0 Journal Article
%T Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (<i>Amaranthus hypochondriacus</i> L.) Flour Using Response Surface Methodology
%A Jorge Mil¨¢n-Carrillo
%A Alvaro Montoya-Rodr¨ªguez
%A Roberto Guti¨¦rrez-Dorado
%A Xiomara Perales-S¨¢nchez
%A Cuauht¨¦moc Reyes-Moreno
%J Applied Mathematics
%P 1516-1525
%@ 2152-7393
%D 2012
%I Scientific Research Publishing
%R 10.4236/am.2012.330211
%X The objective of this research was to determine the best combination of extrusion process variables for the production of a high antioxidant extruded amaranth flour (EAF) suitable to elaborate a nutraceutical beverage. Extrusion operation conditions were obtained from a factorial combination of process variables: Extrusion temperature (ET, 70¡æ - 130?¡æ) and screw speed (SS, 100 - 220 rpm). Response surface methodology was employed as optimization technique; both the numeric and graphical methods were applied to obtain maximum values for response variables [Antioxidant capacity (AoxC) and water solubility index (WSI)]. The best combination of extrusion process variables was: Extrusion tem- perature (ET) = 130¡æ/Screw speed (SS) = 124 rpm. The raw amaranth flour (RAF) and optimized extruded amaranth flour (EAF) had an antioxidant activity of 3475 and 3903 ¦Ìmol Trolox equivalents/100 g sample (dw), respectively. A 200 mL portion of the beverage prepared with 22 g of optimized EAF contained 3.16 g proteins, 1.09 g lipids, 17.39 g carbohydrates and 92 kcal. This portion covers 25.3% and 16.9% of the daily protein requirements for children 1-3 and 4 - 8 years old, respectively. A 200 mL portion of the beverage from optimized EAF contributes with 15.5% - 25.5% of the recommended daily intake for antioxidants, respectively. The nutraceutical beverage was evaluated with an average acceptability of 8.4 (level of satisfaction between ¡°I like it¡± and ¡°I like it extremely¡±) and could be used for health promotion and disease prevention as an alternative to beverages with low nutritional/nutraceutical value.
%K Optimization
%K Amaranth Flour
%K Antioxidant Activity
%K Extrusion
%K Nutraceutical Beverage
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=24126