<?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>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562021000200065</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v23i2.1392</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Optimization of lipophilic compounds in tortillas from native pigmented maize obtained from flours by the lime cooking extrusion process]]></article-title>
<article-title xml:lang="es"><![CDATA[Optimización de compuestos lipofílicos en tortillas de maíz pigmentado nativo obtenidas a partir de harinas por el proceso de extrusión cocción alcalina]]></article-title>
</title-group>
<contrib-group>
<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[Menchaca-Armenta]]></surname>
<given-names><![CDATA[Mariela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Milán-Noris]]></surname>
<given-names><![CDATA[Ada K.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gutierrez-Uribe]]></surname>
<given-names><![CDATA[Janet Alejandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cuevas-Rodriguez]]></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[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-group>
<aff id="Af1">
<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="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[,Instituto Tecnológico y de Estudios Superiores de Monterrey Departamento de Biotecnología e Ingeniería de Alimentos ]]></institution>
<addr-line><![CDATA[Monterrey Nuevo León]]></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>23</volume>
<numero>2</numero>
<fpage>65</fpage>
<lpage>72</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562021000200065&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562021000200065&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562021000200065&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract 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 &#946;-Sitosterol ((SP), where the quadratic predictive developed models were adequate and reproducible inside the speci&#64257;ed 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.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El proceso de cocción-alcalina por extrusión, representa una alternativa tecnológica, sin embargo, implica combinaciones adecuadas de los principales factores del proceso de extrusión para obtener harina y tortillas de buena calidad. Optimización de respuesta múltiple por metodología de superficie de respuesta (MSR) se aplicó como herramienta para optimizar el proceso de cocción-alcalina por extrusión sobre maíz pigmentado nativo para obtener harinas para elaborar tortillas con compuestos lipofílicos altos. El efecto de temperatura de extrusión (TE, 65-150 ºC) y velocidad de tornillo (VT, 78-240 rpm) fueron investigadas. Las mejores tortillas extruidas de maíz azul se seleccionaron sobre las variables de respuesta: ácido linoleico (AL), ácido oleico (AO), campesterol (FC), estigmasterol (FS) y &#946;-Sitosterol ((FS), los modelos cuadráticos de predicción fueron adecuados y reproducibles dentro de la matriz de factores de proceso. Empleando función de deseabilidad, condiciones óptimas de cocción-alcalina por extrusión para el desarrollo de tortillas de maíz azul corresponden a TE (119 °C), VT (79 rpm) y deseabilidad global (D = 0.906). Los valores de las variables obtenidas de modelos predictivos fueron comparados con pruebas experimentales con estrecha concordancia entre ambos valores. Por lo tanto, MSR es recomendable para la optimización, particularmente en combinación con otros procedimientos.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Native maize]]></kwd>
<kwd lng="en"><![CDATA[lime cooking extrusion]]></kwd>
<kwd lng="en"><![CDATA[optimization]]></kwd>
<kwd lng="en"><![CDATA[desirability function]]></kwd>
<kwd lng="en"><![CDATA[response surface methodology]]></kwd>
<kwd lng="es"><![CDATA[maíz nativo]]></kwd>
<kwd lng="es"><![CDATA[extrusión cocción alcalina]]></kwd>
<kwd lng="es"><![CDATA[optimización]]></kwd>
<kwd lng="es"><![CDATA[función de deseabilidad]]></kwd>
<kwd lng="es"><![CDATA[metodología de superficie de respuesta]]></kwd>
</kwd-group>
</article-meta>
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