<?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>0188-6266</journal-id>
<journal-title><![CDATA[Acta universitaria]]></journal-title>
<abbrev-journal-title><![CDATA[Acta univ]]></abbrev-journal-title>
<issn>0188-6266</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Guanajuato, Dirección de Investigación y Posgrado]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0188-62662021000100108</article-id>
<article-id pub-id-type="doi">10.15174/au.2021.3024</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Gluten-free healthy snack with high nutritional and nutraceutical value elaborated from a mixture of extruded underutilized grains (quality protein maize/tepary bean)]]></article-title>
<article-title xml:lang="es"><![CDATA[Botana saludable libre de gluten con alto valor nutricional y nutracéutico elaborada con una mezcla de granos extrudidos subutilizados (maíz de calidad proteínica/frijol tépari)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gómez-Favela]]></surname>
<given-names><![CDATA[Mario Armando]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Reyes-Moreno]]></surname>
<given-names><![CDATA[Cuauhtémoc]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Milán-Carrillo]]></surname>
<given-names><![CDATA[Jorge]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Partida-Preciado]]></surname>
<given-names><![CDATA[Rodolfo Alfredo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Espinoza-Moreno]]></surname>
<given-names><![CDATA[Ramona Julieta]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Preciado-Ortiz]]></surname>
<given-names><![CDATA[Ricardo]]></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"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Politécnica del Mar y la Sierra  ]]></institution>
<addr-line><![CDATA[Elota Sinaloa]]></addr-line>
<country>México</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>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma de Sinaloa Facultad de Ciencias Químico Biológicas ]]></institution>
<addr-line><![CDATA[Culiacán Sinaloa]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Autónoma de Occidente Escuela de Nutrición ]]></institution>
<addr-line><![CDATA[Salvador Alvarado Sinaloa]]></addr-line>
<country>México</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias  ]]></institution>
<addr-line><![CDATA[Celaya Guanajuato]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<volume>31</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0188-62662021000100108&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0188-62662021000100108&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0188-62662021000100108&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract An optimized gluten-free healthy snack (OGFHS) was developed from a mixture of protein quality maize/tepary bean (70:30), applying extrusion-cooking. The extrusion conditions were obtained from the axial combination of process variables (feed moisture content [FMC = 15%-25%]/extrusion temperature [ET = 120 °C-170 °C]/screw speed [SS = 50 rpm-240 rpm]). The desirability function response surface methodology was applied as an optimization technique in three response variables (expansion index [EI]/apparent density [AD]/hardness [H]) to obtain maximum EI and minimum AD and H. The best combination to produce OGFHS was FMC = 16.4%/ET = 137 °C/VT = 237 rpm. The optimized conditions to obtain OGFHS caused little change in the nutritional and nutraceutical properties of the unprocessed grains mixture. OGFHS (50 g) was compared with two commercial snacks (CheetosMR, TotisMR), showing better protein content, total dietary fiber and AoxA, as well as high acceptability and lower energy content than commercial snacks. Due to its great nutritional properties and AoxA, OGFHS could be used for health promotion and as an alternative to commercial snacks with low nutritional value and high energy content.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Se desarrolló botana saludable libre de gluten optimizada (BSLGO) usando una mezcla de maíz de calidad proteínica/frijol tépari (70:30), aplicando extrusión-cocción. Las condiciones de extrusión se obtuvieron de la combinación axial de variables de proceso (contenido de humedad de alimentación [CHA = 15%-25%]/temperatura extrusión [TE = 120 °C-170 °C]/velocidad tornillo [VT = 50 rpm-240 rpm]). Se aplicó la función de deseabilidad metodología de superficie de respuesta como técnica de optimización, en tres variables de respuesta (índice de expansión [IE]/densidad aparente [DA]/dureza [Du]) para obtener un máximo de IE y mínimos de DA y Du. La mejor combinación para producir BSLGO fue CHA = 16.4%/TE = 137 °C/VT = 237 rpm. Las condiciones optimizadas para obtener BSLGO ocasionaron pocos cambios en las propiedades nutricionales y nutracéuticas de la mezcla de granos sin procesar. Se comparó BSLGO (50 g) contra dos botanas comerciales (CheetosMR, TotisMR). Dicha mezcla mostró mejor contenido proteínico, fibra dietaria total y AAox, así como alta aceptabilidad y menor contenido energético en comparación con las botanas comerciales. Por sus buenas propiedades nutricionales y AAox, la BSLGO podría utilizarse para promover la salud y como alternativa a botanas comerciales de bajo valor nutricional y alto contenido energético.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Healthy snack]]></kwd>
<kwd lng="en"><![CDATA[gluten-free]]></kwd>
<kwd lng="en"><![CDATA[quality protein maize]]></kwd>
<kwd lng="en"><![CDATA[tepary bean]]></kwd>
<kwd lng="en"><![CDATA[extrusion]]></kwd>
<kwd lng="es"><![CDATA[Botana saludable]]></kwd>
<kwd lng="es"><![CDATA[libre de gluten]]></kwd>
<kwd lng="es"><![CDATA[maíz calidad proteínica]]></kwd>
<kwd lng="es"><![CDATA[frijol tépari]]></kwd>
<kwd lng="es"><![CDATA[extrusión]]></kwd>
</kwd-group>
</article-meta>
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