Abstract
This study aimed to obtain a third-generation snack from native rice starch (NS), rice starch modified by extrusion (MS), nopal flour (NF) and xanthan gum (XG). These raw materials were characterized by proximal analysis, pH, particle size distribution, water absorption index (WAI) and water solubility index (WSI), degree of substitution (DS), differential scanning calorimetry (DSC), rheology, Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM). The analysis of the response variables in the nine formulations of the snack: expansion index (EI), apparent density (AD), hardness (H), luminosity (L*) and tendency to green-red (a*), was performed through a composite central design (CCD), the selected formulations were characterized by SEM. Results showed an increase in WAI, 4.69 ± 0.04, and WSI, 12.61 ± 0.10, for MS, higher than NS values due to chemical modification. According to the color analysis the NF obtained a value of 60.73 ± 0.008 in L* and −6.51 ± 0.004 in a* with green tendency. The DS value obtained was 0.09 ± 0.005, being within the FDA’s permissible range for food use. By FTIR analysis, the acetyl group was corroborated. Finally, employing microwave cooking, snacks made from NS with concentrations of NF (5%) and XG (0%) obtained the highest EI value, 4.47, as well the low Dap and D value (0.37 g/cm3, 2.25 N, respectively), corroborated by SEM analysis.
Highlights
In Mexico about 240 billion pesos are spent per year on the purchase of junk food, according to the Ministry of Health, and only 10 billion pesos are spent on the purchase of basic foods
Through the elaboration of third generation snacks, it was found that rice starch is a suitable raw material for the elaboration of this type of products, due to its functional properties
Through the chemical modification of starch, it was observed that the physicochemical properties changed, generating a granular break that allowed a pregelatinization, resulting in an increase in water absorption index (WAI) and water solubility index (WSI) mainly, which modified their rheology, making the starch have a more viscous consistency
Summary
In Mexico about 240 billion pesos are spent per year on the purchase of junk food, according to the Ministry of Health, and only 10 billion pesos are spent on the purchase of basic foods. According to the Secretary of Health, obesity has become a significant problem in Mexico. Worldwide Mexico occupies the first and second place in obesity in adults and children, respectively; overweight increased by 40 percent in the last 7 years, the same in obesity in children between 5 and 11 years. In Mexico there are 4.5 million children, 42 million adults and 6 million adolescents who are overweight and obese. Mexico is a country with food deficiency where malnutrition and obesity problems coexist, to the extent that an obesogenic environment is developing that, according to the World Health
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