Abstract

MORENO-ESPINOZA, Ramona Julieta et al. Functional food for older adults produced by extrusion from whole grains of maize/common bean. Acta univ [online]. 2021, vol.31, e3217.  Epub June 20, 2022. ISSN 2007-9621.  https://doi.org/10.15174/au.2021.3217.

The aim of the present work was to develop a functional food for older adults (FFOA) with high values of sensory acceptability, nutritional properties, content of phenolic compounds, and antioxidant activity, using a 60%:40% blend of whole maize and common bean flours obtained by extrusion with optimized conditions. Extrusion temperature (ET = 95 ºC-195 ºC) and screw speed (SS = 80 rpm-240 rpm) were used as extruder's conditions. A response surface of the global desirability mathematical function was used to maximize antioxidant activity and acceptability. The best combinations of process variables were extruded whole maize flour: ET = 97 °C/SS = 236 rpm, and extruded whole common bean flour: ET = 152 °C/SS = 240 rpm. The optimized mixture had antioxidant activity = 12 384 µmol TE/100 g and calculated protein efficiency ratio (C-PER) = 2.24. An FFOA portion (150 g) contains 6.85 g of proteins, 9.91 g total dietary fiber, and it covers 100% of the recommended daily intake of antioxidants, rated with an acceptability of 85. Optimized FFOA could be used to promote health and prevent disease.

Keywords : Zea mays; Phaseolus vulgaris; antioxidant activity; extrusion; optimization.

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