<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-0934</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias agrícolas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Mex. Cienc. Agríc]]></abbrev-journal-title>
<issn>2007-0934</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-09342024000300107</article-id>
<article-id pub-id-type="doi">10.29312/remexca.v15i3.3666</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Botana de maíz y residuos de cáliz de Jamaica: optimización de proceso]]></article-title>
<article-title xml:lang="en"><![CDATA[Snack of corn and roselle calyx residues: process optimization]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rivera-Castro]]></surname>
<given-names><![CDATA[Víctor Manuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gutiérrez-Dorado]]></surname>
<given-names><![CDATA[Roberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gutiérrez-Grijalva]]></surname>
<given-names><![CDATA[Erick Paul]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Basilio Heredia]]></surname>
<given-names><![CDATA[José]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Muy-Rangel]]></surname>
<given-names><![CDATA[María Dolores]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo A. C.  ]]></institution>
<addr-line><![CDATA[Culiacán Sinaloa]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Sinaloa  Facultad de Ciencias Químico-Biológicas]]></institution>
<addr-line><![CDATA[Culiacán Sinaloa]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>05</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>05</month>
<year>2024</year>
</pub-date>
<volume>15</volume>
<numero>3</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-09342024000300107&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-09342024000300107&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-09342024000300107&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Los residuos de decocción cáliz de jamaica, ricos en fibra y compuestos bioactivos, ofrecen oportunidades en la elaboración de alimentos. Este estudio buscó desarrollar una botana directamente expandida con mezcla de maíz y residuos de decocción cáliz de jamaica, optimizando sus cualidades físicas. Se realizó en el año 2023, empleando la metodología de superficie de respuesta con tres factores y tres respuestas. La botana directamente expandida, mostraron valores de índice de expansión entre 1.75 a 2.64, densidad aparente de 0.15 a 0.38 g cm-3 y firmeza de 6.8 a 19.6 N, con tonalidades morado-lila atractivas. Los modelos de regresión fueron adecuados y mediante el método de deseabilidad, se determinaron condiciones óptimas (TS= 132.3 °C, VT= 240 rpm) y nivel de inclusión de jamaica (J= 12.4%) para una botana directamente expandida optimizada. Se concluyó que la inclusión de hasta un 12.4% de cáliz de jamaica permitió obtener botanas con excelentes características físicas.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Rich in fiber and bioactive compounds, roselle calyx decoction residues offer opportunities in food processing. This study sought to develop a directly expanded snack with a mixture of corn and roselle calyx decoction residues, optimizing its physical qualities. It was conducted in 2023, using the response surface methodology with three factors and three responses. The directly expanded snack showed expansion index values between 1.75 to 2.64, bulk density of 0.15 to 0.38 g cm-3 and firmness of 6.8 to 19.6 N, with attractive purple-lilac shades. The regression models were adequate and using the desirability method, optimal conditions (OT= 132.3 °C, SS= 240 rpm) and roselle inclusion level (J= 12.4%) were determined for an optimized directly expanded snack. It was concluded that the inclusion of up to 12.4% of roselle calyx allowed obtaining snacks with excellent physical characteristics.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Hibiscus sabdariffa L.]]></kwd>
<kwd lng="es"><![CDATA[Zea mays L.]]></kwd>
<kwd lng="es"><![CDATA[bocadillo]]></kwd>
<kwd lng="es"><![CDATA[metodología de superficie de respuesta]]></kwd>
<kwd lng="es"><![CDATA[parámetros físicos]]></kwd>
<kwd lng="en"><![CDATA[Hibiscus sabdariffa L.]]></kwd>
<kwd lng="en"><![CDATA[Zea mays L.]]></kwd>
<kwd lng="en"><![CDATA[physical parameters]]></kwd>
<kwd lng="en"><![CDATA[response surface methodology]]></kwd>
<kwd lng="en"><![CDATA[snack.]]></kwd>
</kwd-group>
</article-meta>
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<given-names><![CDATA[S. O.]]></given-names>
</name>
<name>
<surname><![CDATA[Muy-Rangel]]></surname>
<given-names><![CDATA[M. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Valdez-Torres]]></surname>
<given-names><![CDATA[J. B.]]></given-names>
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</person-group>
<article-title xml:lang=""><![CDATA[Total phenolics, total anthocyanins and antioxidant capacity of native and elite blue maize hybrids (Zea mays L.)]]></article-title>
<source><![CDATA[CyTA Journal of Food]]></source>
<year>2014</year>
<volume>13</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>336-9</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
