Abstract

RIVERA-CASTRO, Víctor Manuel et al. Snack of corn and roselle calyx residues: process optimization. Rev. Mex. Cienc. Agríc [online]. 2024, vol.15, n.3, e3666.  Epub Aug 25, 2024. ISSN 2007-0934.  https://doi.org/10.29312/remexca.v15i3.3666.

Rich in fiber and bioactive compounds, roselle calyx decoction residues offer opportunities in food processing. This study sought to develop a directly expanded snack with a mixture of corn and roselle calyx decoction residues, optimizing its physical qualities. It was conducted in 2023, using the response surface methodology with three factors and three responses. The directly expanded snack showed expansion index values between 1.75 to 2.64, bulk density of 0.15 to 0.38 g cm-3 and firmness of 6.8 to 19.6 N, with attractive purple-lilac shades. The regression models were adequate and using the desirability method, optimal conditions (OT= 132.3 °C, SS= 240 rpm) and roselle inclusion level (J= 12.4%) were determined for an optimized directly expanded snack. It was concluded that the inclusion of up to 12.4% of roselle calyx allowed obtaining snacks with excellent physical characteristics.

Keywords : Hibiscus sabdariffa L.; Zea mays L.; physical parameters; response surface methodology; snack..

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