Physicochemical properties of red palm oil extruded potato and sweet potato snacks

Y.Y.  Liu; T.M.  Olajide; M.  Sun; M.  Ji; J.H.  Yoong; X.C.  Weng

doi:10.3989/gya.0214201

Autores/as

Y.Y. Liu School of Life Sciences, Shanghai University https://orcid.org/0000-0001-9233-6625
T.M. Olajide School of Life Sciences, Shanghai University https://orcid.org/0000-0003-4751-8715
M. Sun School of Life Sciences, Shanghai University https://orcid.org/0000-0002-3492-3976
M. Ji Palm Oil Research and Technical Service Institute of Malaysian Palm Oil Board (PORTSIM) https://orcid.org/0000-0002-7961-9361
J.H. Yoong Palm Oil Research and Technical Service Institute of Malaysian Palm Oil Board (PORTSIM) https://orcid.org/0000-0002-1313-0248
X.C. Weng School of Life Sciences, Shanghai University https://orcid.org/0000-0003-2047-1654

DOI:

https://doi.org/10.3989/gya.0214201

Palabras clave:

Aceite de palma roja, Batata, Estabilidad oxidativa, Extrusión, Micronutrientes, Patata

Resumen

Se prepararon snacks extrusionados de patatas (P) y batatas (B) con aceite de palma roja (APR) en diferentes condiciones. Se obtuvieron unas características superiores de los productos, como puntuación sensorial, relación de expansión, índice soluble en agua, entre otros, a alta temperatura de extrusión (150-155 °C) y baja velocidad de alimentación de agua al extrusionador (50,4-50,8 mL/min). Los productos óptimos, P1 y SP1, contenían altos micronutrientes ya que su contenido total de β-caroteno, escualeno, tocoferoles y tocotrienoles fue de 883,2; 304,4; 262,4 y 397,0 mg/kg de aceite, respectivamente. El índice de peróxido promedio fue de 4,3 meq O₂/kg de aceite, el valor de p-anisidina de 3,3 y el período de inducción a 100 °C de 11,4 h. Además, el APR utilizado para la extrusión de P mostró un mejor comportamiento de extrusión, pero menor retención de micronutrientes y estabilidad oxidativa que el extrusionado con SP. Por lo tanto, los datos aquí obtenidos son importantes para profundizar en las condiciones de extrusión, aumentar la variedad, mejorar la calidad nutricional, evaluar la aplicabilidad y predecir la vida útil de los alimentos extrusionados con APR-P / B.

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