<?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>S0188-62662021000100145</article-id>
<article-id pub-id-type="doi">10.15174/au.2021.3217</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Alimento funcional para adultos mayores producido por extrusión a partir de granos integrales de maíz/frijol común]]></article-title>
<article-title xml:lang="en"><![CDATA[Functional food for older adults produced by extrusion from whole grains of maize/common bean]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Moreno-Espinoza]]></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[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[Gutiérrez-Dorado]]></surname>
<given-names><![CDATA[Roberto]]></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[Cuevas-Rodríguez]]></surname>
<given-names><![CDATA[Edith O.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mora-Rochín]]></surname>
<given-names><![CDATA[Saraid]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<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[Perales-Sánchez]]></surname>
<given-names><![CDATA[Janitzio Xiomara Korina]]></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>
<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=S0188-62662021000100145&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0188-62662021000100145&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0188-62662021000100145&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El objetivo del trabajo fue desarrollar un alimento funcional para adultos mayores (AFAM) con valores altos de aceptabilidad sensorial, propiedades nutricionales, contenido de compuestos fenólicos y actividad antioxidante, usando una mezcla 60%:40% de harinas de maíz y frijol común integrales obtenidas por extrusión con condiciones optimizadas. Las condiciones de extrusión usadas fueron temperatura de extrusión (TE = 95 ºC-195 ºC) y velocidad del tornillo (VT = 80 rpm-240 rpm). Una superficie de respuesta de la función matemática de deseabilidad global se usó para maximizar la actividad antioxidante y aceptabilidad. Las mejores combinaciones de variables de proceso fueron harina de maíz integral extrudido: TE = 97 °C/VT = 236 rpm, y harina de frijol común integral extrudido: TE = 152 ºC/VT = 240 rpm. La mezcla optimizada tuvo actividad antioxidante = 12 384 µmol de ET/100 g y relación de eficiencia proteínica calculada (C-PER) = 2.24. Una porción de AFAM (150 g) contiene 6.85 g de proteínas, 9.91 g de fibra dietaria total y cubre 100% de la ingesta diaria recomendada de antioxidantes calificada con una aceptabilidad de 85. El AFAM optimizado podría utilizarse para promover salud y prevenir enfermedades.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract 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.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Zea mays]]></kwd>
<kwd lng="es"><![CDATA[Phaseolus vulgaris]]></kwd>
<kwd lng="es"><![CDATA[actividad antioxidante]]></kwd>
<kwd lng="es"><![CDATA[extrusión]]></kwd>
<kwd lng="es"><![CDATA[optimización]]></kwd>
<kwd lng="en"><![CDATA[Zea mays]]></kwd>
<kwd lng="en"><![CDATA[Phaseolus vulgaris]]></kwd>
<kwd lng="en"><![CDATA[antioxidant activity]]></kwd>
<kwd lng="en"><![CDATA[extrusion]]></kwd>
<kwd lng="en"><![CDATA[optimization]]></kwd>
</kwd-group>
</article-meta>
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