<?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>S1665-14562024000100114</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v26.2142</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Effect of the extrusion process on the physicochemical, phytochemical, and cooking properties of gluten-free pasta made from broken rice and chickpea flours]]></article-title>
<article-title xml:lang="es"><![CDATA[Efecto del proceso de extrusion sobre las propiedades fisicoquimicas, fitoquimicas, y de coccion de pastas libres de gluten elaboradas a partir de harinas de arroz quebrado y garbanzo]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Delgado-Murillo]]></surname>
<given-names><![CDATA[Samuel Arturo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zazueta-Morales]]></surname>
<given-names><![CDATA[José de Jesús]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quintero-Ramos]]></surname>
<given-names><![CDATA[Armando]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Castro-Montoya]]></surname>
<given-names><![CDATA[Yazmín Alejandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ruiz-Armenta]]></surname>
<given-names><![CDATA[Xóchitl Ariadna]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Limón-Valenzuela]]></surname>
<given-names><![CDATA[Víctor]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Delgado-Nieblas]]></surname>
<given-names><![CDATA[Carlos Iván]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autonoma de Sinaloa Posgrado en Ciencia y Tecnologia de Alimentos ]]></institution>
<addr-line><![CDATA[Culiacan Sinaloa]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autonoma de Chihuahua Facultad de Ciencias Quimicas Departamento de Investigacion y Posgrado]]></institution>
<addr-line><![CDATA[Chihuahua Chihuahua]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>26</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562024000100114&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562024000100114&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562024000100114&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Gluten-free pasta (GFP) can be produced using materials such as broken rice and chickpea flour. The objective of this work was to study the effect of the extrusion process on the physicochemical, phytochemical, and cooking properties of GFP. The effect of extrusion temperature (ET: 90.18-123.8 °C), screw speed (SS: 76.6-157.3 rpm), and chickpea flour content (CHF: 0.23-23.7 %) was studied using the response surface methodology for the statistical analysis. The cooking loss diminished by combining high ET with intermediates CHF, and by combining intermediates SS with intermediates-high CHF. The cooking time diminished by combining high ET with high CHF and intermediate to high SS. The color b* increased at high CHF. Total phenolic compounds decreased by combining low ET with low CHF, as well as low ET with high SS. The optimal conditions were ET = 117 °C, SS = 134.4 rpm, and CHF = 12.57 %. Total, insoluble, and soluble dietary fiber were higher in the extruded treatment compared with the unextruded mixture. GFP with similar sensory acceptability to a commercial product was obtained, showing adequate physicochemical, phytochemical, and cooking properties, whose consumption presents potential health benefits.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Las pastas sin gluten (PSG) pueden producirse utilizando materiales como arroz quebrado y garbanzo. El objetivo del presente trabajo fue estudiar el efecto del proceso de extrusión sobre propiedades fisicoquímicas, fitoquímicas, y de cocción de PSG. Se estudió el efecto de temperatura de extrusión (TE: 90.18 - 123.8 °C), velocidad de tornillo (VT: 76.6 - 157.3 rpm), y contenido de harina de garbanzo (CHG: 0.23 - 23.7 %), utilizando la metodología de superficie de respuesta para el análisis estadístico. La pérdida de sólidos por cocción disminuyó combinando altas TE con intermedios CHG, y combinando intermedios VT con intermedios-altos CHG. El tiempo de cocción disminuyó combinando altas TE con altos CHG, e intermedios-altos VT. El color b* aumentó utilizando altos CHG. El contenido de compuestos fenólicos totales disminuyó combinando bajas TE con bajos CHG, y combinando bajas TE con altas VT. Las condiciones óptimas fueron TE = 117 °C, VT = 134.4 rpm, y CHG = 12.57 %. La fibra dietaria total, insoluble y soluble fue mayor en el tratamiento extrudido comparado con la mezcla sin extrudir. Se obtuvieron PSG con aceptabilidad sensorial similar a un producto comercial, mostrando adecuadas propiedades fisicoquímicas, fitoquímicas, y de cocción, cuyo consumo presenta beneficios potenciales para la salud.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[celiac disease]]></kwd>
<kwd lng="en"><![CDATA[food by-products]]></kwd>
<kwd lng="en"><![CDATA[bioactive compounds]]></kwd>
<kwd lng="en"><![CDATA[optimization]]></kwd>
<kwd lng="es"><![CDATA[enfermedad celíaca]]></kwd>
<kwd lng="es"><![CDATA[subproductos alimenticios]]></kwd>
<kwd lng="es"><![CDATA[compuestos bioactivos]]></kwd>
<kwd lng="es"><![CDATA[optimización]]></kwd>
</kwd-group>
</article-meta>
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