Resumo

MORA-ROCHIN, Saraid et al. Optimization of lipophilic compounds in tortillas from native pigmented maize obtained from flours by the lime cooking extrusion process. Biotecnia [online]. 2021, vol.23, n.2, pp.65-72.  Epub 05-Set-2022. ISSN 1665-1456.  https://doi.org/10.18633/biotecnia.v23i2.1392.

The lime-cooking extrusion process depicts a technological alternative; however, it implies suitable combinations of the main extrusion process factors to obtain good quality flour and tortillas. Multi-response optimization by response surface methodology (RSM) was used as a tool to optimize the native pigmented maize lime-cooking extrusion process to obtain flours to develop tortillas with high lipophilic compounds. The effects of extrusion temperature (ET, 65-150ºC) and screw speed (SS, 78-240 rpm) were investigated. The best extruded blue maize tortillas were selected over response variables: Linoleic acid (LA), Oleic acid (OA), Camp- esterol (CP), Stigmasterol (SP), and β-Sitosterol ((SP), where the quadratic predictive developed models were adequate and reproducible inside the specified array of process factors. Appling desirability function, the optimum lime-cooking extrusion conditions to develop extruded blue maize tortillas correspond to ET (119 °C), SS (79 rpm), with a global desirability value (D = 0.906). Values response variables obtained from the predictive models were compared from experimental tests, and a close agreement between both values was observed. Hence, RSM is still convenient for optimization, particularly once used in a mixture with other procedures.

Palavras-chave : Native maize; lime cooking extrusion; optimization; desirability function; response surface methodology.

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