Resumen
El ajonjolí (Sesamum indicum L.) es una semilla rica en lípidos (⁓50%), proteínas (17-35%) y carbohidratos (14-24%). Se utiliza principalmente para la extracción de aceite; sin embargo, el subproducto residual generado podría utilizarse como ingrediente funcional debido a su alto contenido de compuestos bioactivos. El proceso de extrusión es un proceso de alta temperatura/ corto tiempo que ofrece gran versatilidad en la obtención de productos y mejorando su calidad nutricional y nutracéutica. El objetivo de este estudio fue evaluar las características químicas, fisicoquímicas y tecno-funcionales de harina de subproducto de ajonjolí obtenida en condiciones optimizadas de extrusión. Se utilizó harina de subproducto de ajonjolí, procesándose a 139 °C y 80 rpm en un extrusor de tornillo simple. La harina se caracterizó química, fisicoquímica y tecno-funcionalmente, y se comparó con la harina de subproducto de ajonjolí cruda. El proceso de extrusión incrementó la fibra dietética insoluble y total en un 122.22% y un 1.68%, respectivamente. Además, el proceso de extrusión incrementó la densidad aparente, actividad de agua, diferencia de color total, índice de solubilidad en agua, dispersabilidad, actividad y estabilidad de emulsión de la harina de subproducto de ajonjolí. El proceso de extrusión es una tecnología adecuada para mejorar algunas características de las harinas, como la fibra dietaria y las propiedades tecno-funcionales. La harina extrudida podría utilizarse en el desarrollo de alimentos funcionales debido a sus buenas características químicas y tecno-funcionales, lo que la hace adecuada para la producción de bebidas funcionales.
Citas
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