Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/2278
Title: Multiple optimization of chemical components and texture of purple maize expanded by IVDV treatment using the response surface methodology
Authors: Mrad, Rachelle
Debs, Esperance 
Maroun, Richard G.
Louka, Nicolas
Affiliations: Department of Biology 
Keywords: Intensification of Vaporization by Decompression to the Vacuum
Purple maize
Polyphenols
Anthocyanins
Texture
Response surface methodology
Issue Date: 2014
Part of: Food chemistry
Volume: 165
Start page: 60
End page: 69
Abstract: 
A new process, Intensification of Vaporization by Decompression to the Vacuum (IVDV), is proposed for texturizing purple maize. It consists in exposing humid kernels to high steam pressure followed by a decompression to the vacuum. Response surface methodology with three operating parameters (initial water content (W), steam pressure (P) and processing time (T)) was used to study the response parameters: Total Anthocyanins Content, Total Polyphenols Content, Free Radical Scavenging Activity, Expansion Ratio, Hardness and Work Done. P was the most important variable, followed by T. Pressure drop helped the release of bound phenolics arriving to their expulsion outside the cell. Combined with convenient T and W, it caused kernels expansion. Multiple optimization of expansion and chemical content showed that IVDV resulted in good texturization of maize while preserving the antioxidant compounds and activity. Optimal conditions were: W = 29%, P = 5 bar and T = 37 s.
URI: https://scholarhub.balamand.edu.lb/handle/uob/2278
DOI: 10.1016/j.foodchem.2014.05.087
Ezproxy URL: Link to full text
Type: Journal Article
Appears in Collections:Department of Biology

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