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|Title:||Multiple optimization of chemical components and texture of purple maize expanded by IVDV treatment using the response surface methodology||Authors:||Mrad, Rachelle
Maroun, Richard G.
|Affiliations:||Department of Biology||Keywords:||Intensification of Vaporization by Decompression to the Vacuum
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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