Resumen
Actualmente se demandan botanas saludables. Las botanas se consideran productos de pobre calidad nutricional debido a que generalmente se elaboran con almidón de maíz. El amaranto es una excelente alternativa por su alto valor nutricional debido a su alta calidad proteínica, haciendo de este grano una buena materia prima para enriquecer botanas. Por otro lado, el proceso de extrusión presenta retención de antioxidantes y nutrimentos alta. En esta investigación, se ajustaron las condiciones del proceso de extrusión para alcanzar altos valores en características de textura, físicas, nutricionales y fitoquímicas aplicando la técnica de análisis de superficie de respuesta. Se utilizó un diseño de experimento central compuesto rotable con tres variables independientes [temperatura de barril (120 - 170 °C); velocidad de tornillo (50 - 240 rpm); y nivel de inclusión de amaranto (0 - 70 %)] y cinco niveles. Se seleccionaron como variables dependientes dureza, densidad aparente, índice de expansión radial, contenido de flavonoides totales, compuestos fenólicos totales, actividad antioxidante y digestibilidad de proteínas in vitro. La optimización dio como resultados dos combinaciones diferentes de variables óptimas de proceso (optimización 1: 162 °C, 240 rpm, 12.7 % amaranto; y optimización 2: 170 °C, 240 rpm, 29 % amaranto).
Citas
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