Abstract
The effects of extrusion on the physicochemical properties of a mixture of blue corn, black bean, and sweet chard (MBBC) used for indirectly extruded snacks (PECB) and microwave-expanded snacks (MEPM) were evaluated. MBBC was conditioned at moisture content (MC) of 22.2–35.7%, extruded at temperature (ET) of 102–142 °C, and screw speed (SP) in the range of 96–171 rpm. The water absorption index (WAI), water solubility index (WSI), expansion index (EI), final viscosity (FV), setback values, total anthocyanin (TAC), hardness, FT-IR, X-ray analysis, and microstructure were evaluated. TAC increased with the reduction of ET of PECB and MEPM. Reductions in MC and increases in SP caused an increase in EI, WAI, and WSI, while PV and setback values showed contrasting behaviors. Micrographs revealed that extrusion destroys the granular structure of starch EMCB-generated. FT-IR showed that extruded samples increased the intensity of bands at 994 and 1016 cm−1 in comparison to raw starch, and can be observed V-type diffraction pattern. The predicted optimal conditions were obtained at 133 rpm, 25% MC, and 122 °C. Under these conditions, extruded products had greater retention of anthocyanins (34%) with adequate rheological parameters, which resulted in a maximum expansion of the extrudates.
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