<?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>2007-0705</journal-id>
<journal-title><![CDATA[Nova scientia]]></journal-title>
<abbrev-journal-title><![CDATA[Nova scientia]]></abbrev-journal-title>
<issn>2007-0705</issn>
<publisher>
<publisher-name><![CDATA[Universidad de La Salle Bajío A. C., Coordinación de Investigación]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-07052021000200104</article-id>
<article-id pub-id-type="doi">10.21640/ns.v13i27.2842</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Physicochemical properties of extruded ready-to-eat snack from unripe plantain blends, pineapple by-products and stevia]]></article-title>
<article-title xml:lang="es"><![CDATA[Propiedades fisicoquímicas de bocadillos extrudidos listos-para-comer de mezclas de plátano verde, subproductos de piña y stevia]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Santos]]></surname>
<given-names><![CDATA[Betsabé]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Juárez-Barrientos]]></surname>
<given-names><![CDATA[José Manuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torruco-Uco]]></surname>
<given-names><![CDATA[Juan Gabriel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez-Figueroa]]></surname>
<given-names><![CDATA[Enrique]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez-Rivera]]></surname>
<given-names><![CDATA[Emmanuel de Jesús]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bautista-Viazcan]]></surname>
<given-names><![CDATA[Verónica Ofelia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez-Miranda]]></surname>
<given-names><![CDATA[Jesús]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Tecnológico Nacional de México Instituto Tecnológico de Tuxtepec ]]></institution>
<addr-line><![CDATA[San Juan Bautista Tuxtepec Oaxaca]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad del Papaloapan Instituto de Agroingeniería ]]></institution>
<addr-line><![CDATA[Loma Bonita Oaxaca]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Tecnológico Nacional de México Instituto Tecnológico Superior de Zongolica ]]></institution>
<addr-line><![CDATA[Orizaba Veracruz]]></addr-line>
<country>México</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>13</volume>
<numero>27</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-07052021000200104&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-07052021000200104&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-07052021000200104&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The aim of this research was to evaluate the effect of extrusion temperature (ET 120 - 180 °C), feed moisture content (FMC 16 - 25 g/100 g), pineapple by-products proportion (PBP) (0 - 30 g/100 g) in the unripe plantain flour, and the stevia content (STC 0 - 5 g/100 g) on the physicochemical properties and sensory acceptance of ready-to-eat extruded snacks, through a central compound design, using a single-screw extruder with a compression screw ratio of 3:1. The results were analyzed by response surface. The increase in FMC, PBP and STC decreased (p &lt; 0.05) the expansion index (EI). The increase in ET decreased (p &lt; 0.05) the apparent density (AD), water absorption index (WAI), water solubility index (WSI) and total color difference (&#916;E). The increase in FMC decreases EI, WAI, and increase AD and WSI (p &lt; 0.05). The Increase in PBP decreased EI, WSI, and increase AD, hardness (H) and &#916;E (p &lt; 0.05). The increase in STC decreased (p &lt; 0.05) EI, and increase AD and H. The treatments with greater general acceptability were those that contained 15 and 30 g/100 g of PBP and STC 2.5 g/100 g, and they were obtained at ET 150ºC and 20.5 g/100 g of FMC, without affecting the physicochemical properties.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El objetivo de esta investigación fue evaluar el efecto de la temperatura de extrusión (TE 120 - 180 °C), contenido de humedad de alimentación (CHA 16 - 25 g/100 g), proporción de subproductos de piña (PSP 0 - 30 g/100 g) en la harina de plátano verde y el contenido de stevia (CST 0 - 5 g/100 g) sobre las propiedades fisicoquímicas y aceptación sensorial de los bocadillos extrudidos listos para comer, atreves de un diseño de experimentos central compuesto, utilizando una extrusor de un solo tornillo con una relación de tornillo de compresión de 3:1. Los resultados se analizaron por superficie de respuesta. El aumento en CHA, PSP y CST disminuyó (p &lt; 0.05) el índice de expansión (IE). El aumento en TE disminuyó (p &lt; 0.05) la densidad aparente (DA), el índice de absorción de agua (IAA), el índice de solubilidad en agua (ISA) y la diferencia total de color (&#916;E). El aumento en CHA disminuyó IE, IAA, y aumentó DA, ISA (p &lt; 0.05). El aumento en PSP disminuyó IE, ISA, y aumentó DA, dureza (D) y &#916;E (p &lt; 0.05). El aumento en CSC disminuyó (p &lt; 0.05) IE y aumentó DA y D. Los tratamientos con mayor aceptabilidad general fueron aquellos que contenían 15 y 30 g/100 g de PSP y CST = 2.5 g/100 g, los cuales fueron obtenidos a TE 150 ºC y 20.5 g/100 g de CHA, sin afectar las propiedades fisicoquímicas.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Ananas comosus]]></kwd>
<kwd lng="es"><![CDATA[bocadillo]]></kwd>
<kwd lng="es"><![CDATA[extrusión]]></kwd>
<kwd lng="es"><![CDATA[índice de expansión]]></kwd>
<kwd lng="es"><![CDATA[Musa paradisiaca]]></kwd>
<kwd lng="es"><![CDATA[plátano verde]]></kwd>
<kwd lng="es"><![CDATA[propiedades funcionales]]></kwd>
<kwd lng="es"><![CDATA[stevia]]></kwd>
<kwd lng="es"><![CDATA[subproductos]]></kwd>
<kwd lng="es"><![CDATA[textura]]></kwd>
<kwd lng="en"><![CDATA[Ananas comosus]]></kwd>
<kwd lng="en"><![CDATA[snack]]></kwd>
<kwd lng="en"><![CDATA[extrusion]]></kwd>
<kwd lng="en"><![CDATA[expansion index]]></kwd>
<kwd lng="en"><![CDATA[Musa paradisiaca]]></kwd>
<kwd lng="en"><![CDATA[unripe banana]]></kwd>
<kwd lng="en"><![CDATA[functional properties]]></kwd>
<kwd lng="en"><![CDATA[stevia]]></kwd>
<kwd lng="en"><![CDATA[by-products]]></kwd>
<kwd lng="en"><![CDATA[texture]]></kwd>
</kwd-group>
</article-meta>
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