Publicado

2019-04-01

Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice

Valoración del efecto de inclusión de salvado de maíz y arroz en la extrusión de un producto formulado con harinas de maíz de alta calidad proteica y de arroz biofortificado con zinc

DOI:

https://doi.org/10.15446/dyna.v86n209.73071

Palabras clave:

Extrusion, bran, biofortified rice, QPM maize (en)
Extrusión, salvado, arroz biofortificado, maíz QPM (es)

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Autores/as

A ready-to-eat cereal processed by a twin-screw extrusion was formulated, using flour and bran from a quality protein maize (QPM) variety and a zinc biofortified rice. The effect of variation of the content of bran in the formulation on the physical quality of the extruded product was studied. The maize-rice meal mixtures contained rice and maize bran formulated at two levels, 25 and 30 % of the total; within the bran mixture the rice bran content was formulated at levels ranging from 0 to 10 %. Physical characteristics of the extrudates such as expansion ratio (ER) and crispness work indicator (WC), were determined. The treatments with lower content of rice bran showed a better behavior, in terms of the physical variables. The products with higher ER and lower WC had desirable sensorial characteristics. Analysis of the extrudates confirmed an increased content of Zn, lysine, tryptophan in relation to raw materials.

Se desarrolló un cereal procesado por extrusión, formulado con harinas y salvados de maíz de alta calidad proteica y de arroz biofortificado con Zinc. Se estableció el efecto de la variación del contenido de salvados en la formulación sobre la calidad física del producto. Los salvados de arroz y maíz se formularon a dos niveles, 25 y 30 % del total; el contenido de salvado de arroz se ensayó en niveles que variaron desde 0 al 10 %  en la mezcla de salvados. Se determinaron el Índice de expansión (ER) y trabajo de crujencia (WC) de los extruidos. Los tratamientos con menor contenido de salvado de arroz presentaron mejor comportamiento en términos de las variables físicas. Los productos con mayor ER y menor WC, presentaron niveles deseables en las características físicas. Los contenidos de zinc, lisina y triptófano en los extruidos fueron mayores que en las materias primas.

 

Referencias

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Cómo citar

IEEE

[1]
B. Guevara Guerrero, J. C. Montero-Montero, A. Fernández-Quintero, Y. J. Rivera-Agredo, B. Ospina-Patiño, y S. Gallego-Castillo, «Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice», DYNA, vol. 86, n.º 209, pp. 298–303, abr. 2019.

ACM

[1]
Guevara Guerrero, B., Montero-Montero, J.C., Fernández-Quintero, A., Rivera-Agredo, Y.J., Ospina-Patiño, B. y Gallego-Castillo, S. 2019. Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice. DYNA. 86, 209 (abr. 2019), 298–303. DOI:https://doi.org/10.15446/dyna.v86n209.73071.

ACS

(1)
Guevara Guerrero, B.; Montero-Montero, J. C.; Fernández-Quintero, A.; Rivera-Agredo, Y. J.; Ospina-Patiño, B.; Gallego-Castillo, S. Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice. DYNA 2019, 86, 298-303.

APA

Guevara Guerrero, B., Montero-Montero, J. C., Fernández-Quintero, A., Rivera-Agredo, Y. J., Ospina-Patiño, B. & Gallego-Castillo, S. (2019). Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice. DYNA, 86(209), 298–303. https://doi.org/10.15446/dyna.v86n209.73071

ABNT

GUEVARA GUERRERO, B.; MONTERO-MONTERO, J. C.; FERNÁNDEZ-QUINTERO, A.; RIVERA-AGREDO, Y. J.; OSPINA-PATIÑO, B.; GALLEGO-CASTILLO, S. Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice. DYNA, [S. l.], v. 86, n. 209, p. 298–303, 2019. DOI: 10.15446/dyna.v86n209.73071. Disponível em: https://revistas.unal.edu.co/index.php/dyna/article/view/73071. Acesso em: 16 mar. 2026.

Chicago

Guevara Guerrero, Beatriz, Juan Carlos Montero-Montero, Alejandro Fernández-Quintero, Yenny Jovana Rivera-Agredo, Bernardo Ospina-Patiño, y Sonia Gallego-Castillo. 2019. «Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice». DYNA 86 (209):298-303. https://doi.org/10.15446/dyna.v86n209.73071.

Harvard

Guevara Guerrero, B., Montero-Montero, J. C., Fernández-Quintero, A., Rivera-Agredo, Y. J., Ospina-Patiño, B. y Gallego-Castillo, S. (2019) «Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice», DYNA, 86(209), pp. 298–303. doi: 10.15446/dyna.v86n209.73071.

MLA

Guevara Guerrero, B., J. C. Montero-Montero, A. Fernández-Quintero, Y. J. Rivera-Agredo, B. Ospina-Patiño, y S. Gallego-Castillo. «Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice». DYNA, vol. 86, n.º 209, abril de 2019, pp. 298-03, doi:10.15446/dyna.v86n209.73071.

Turabian

Guevara Guerrero, Beatriz, Juan Carlos Montero-Montero, Alejandro Fernández-Quintero, Yenny Jovana Rivera-Agredo, Bernardo Ospina-Patiño, y Sonia Gallego-Castillo. «Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice». DYNA 86, no. 209 (abril 1, 2019): 298–303. Accedido marzo 16, 2026. https://revistas.unal.edu.co/index.php/dyna/article/view/73071.

Vancouver

1.
Guevara Guerrero B, Montero-Montero JC, Fernández-Quintero A, Rivera-Agredo YJ, Ospina-Patiño B, Gallego-Castillo S. Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice. DYNA [Internet]. 1 de abril de 2019 [citado 16 de marzo de 2026];86(209):298-303. Disponible en: https://revistas.unal.edu.co/index.php/dyna/article/view/73071

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