<?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>1405-3195</journal-id>
<journal-title><![CDATA[Agrociencia]]></journal-title>
<abbrev-journal-title><![CDATA[Agrociencia]]></abbrev-journal-title>
<issn>1405-3195</issn>
<publisher>
<publisher-name><![CDATA[Colegio de Postgraduados]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-31952007000600637</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Caracterización de mezclas de almidones de mango y plátano pregelatinizados mediante diferentes condiciones de extrusión]]></article-title>
<article-title xml:lang="en"><![CDATA[Characterization of pregelatinized blends of mango and banana starches with different extrusion conditions]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Manrique-Quevedo]]></surname>
<given-names><![CDATA[Nancy]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González-Soto]]></surname>
<given-names><![CDATA[Rosalía A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Abu-Hardan]]></surname>
<given-names><![CDATA[Madian Othman]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Suárez]]></surname>
<given-names><![CDATA[Francisco J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bello-Pérez]]></surname>
<given-names><![CDATA[Luis A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,IPN Centro de Desarrollo de Productos Bióticos ]]></institution>
<addr-line><![CDATA[ Morelos]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,University of Nottingham Division of Food Sciences ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>United Kingdom</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2007</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2007</year>
</pub-date>
<volume>41</volume>
<numero>6</numero>
<fpage>637</fpage>
<lpage>645</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-31952007000600637&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-31952007000600637&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-31952007000600637&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: Se prepararon almidones pregelatinizados (AP) a partir de mezclas de almidones de plátano y mango usando un extrusor de doble tornillo. Las variables independientes fueron ambos almidones y la velocidad del tornillo. Se estudiaron las características moleculares de los AP mediante difracción de rayos X y espectroscopia de infrarrojo con transformada de Fourier. También se determinó grado de gelatinización, índice de absorción en agua (IAA), índice de solubilidad en agua (ISA), y el contenido de almidón resistente (AR). Los almidones nativos de plátano y mango presentaron un patrón de difracción de rayos X tipo C y A, el cual se perdió en el proceso de extrusión. Estos resultados se corroboraron con el estudio de espectroscopia de infrarrojo, ya que la relación de absorbancias en los AP fue &lt;1, indicando que se perdió la cristalinidad. El IAA y el ISA aumentaron a medida que la velocidad del tornillo y el porcentaje de almidón de mango en la mezcla se incrementaron. Se obtuvo una gelatinización casi completa en todas las muestras extrudidas. El contenido de AR se incrementó a medida que aumentó el contenido de almidón de plátano en el AP. Se obtuvieron AP con propiedades funcionales y un contenido de AR que sugiere aplicaciones en la industria de alimentos como un ingrediente nutraceútico.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: Pregelatinized starches were obtained by blending banana and mango starches in a twin-screw extruder. The amount of both starches in the blend and the screw speed were independent variables. Molecular characteristics of pregelatinized starches were assessed by X-ray diffraction and Fourier transform infrared spectroscopy. Additionally, the gelatinization degree, water absorption index (WAI), water solubility index (WSI) and resistant starch (RS) content were tested. Native banana and mango starches showed a Cand Atype X-ray diffraction pattern, which was lost in the extrusion process. These results agree with the infrared spectroscopy study, since the absorbance ratio in the pregelatinized starches was &lt;1, indicating that the crystallinity was lost. The WAI and WSI increased with the increase in screw speed and mango starch level. The extruded samples had an almost complete gelatinization. RS content increased when banana starch in the blend was higher. The obtained pregelatinized starches had functional properties and RS content that suggest some industrial food applications as a nutraceutical ingredient.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Musa paradisiaca]]></kwd>
<kwd lng="es"><![CDATA[Manguifera indica]]></kwd>
<kwd lng="es"><![CDATA[almidón modificado]]></kwd>
<kwd lng="es"><![CDATA[difracción de rayos X]]></kwd>
<kwd lng="es"><![CDATA[espectroscopia de infrarrojo]]></kwd>
<kwd lng="en"><![CDATA[Musa paradisiacal]]></kwd>
<kwd lng="en"><![CDATA[Manguifera indica]]></kwd>
<kwd lng="en"><![CDATA[modified starch]]></kwd>
<kwd lng="en"><![CDATA[X-ray diffraction]]></kwd>
<kwd lng="en"><![CDATA[infrared spectroscopy]]></kwd>
</kwd-group>
</article-meta>
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