Physicochemical characteristics and shelf life estimation of maize/soybean extrudates added with bovine haemoglobin

CABALLERO, MARÍA SOLEDAD; DRAGO, SILVINA ROSA; COSTA, SILVIA CLAUDIA; SABBAG, NORA GUADALUPE; GONZÁLEZ, ROLANDO JOSÉ

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2013 p. 1808 - 1814

0950-5423

Maize/soybean (88:12) extrudates fortified with bovine haemoglobin as a source of iron with the additionof iron absorption enhancers were developed. The aims were to evaluate physicochemical characteristicsand to predict shelf life by sensory analysis. Extrudates were made using a Brabender 20 DN single-screwextruder. Specific mechanical energy consumption (SMEC), expansion ratio, specific volume, water solubilityand water absorption were measured. Extrudates were stored at three temperatures (12.5, 30 and45 °C) for 50 days. Colour, crispness and rancid flavour were evaluated by a trained panel. Both additionof haemoglobin and enhancers did not produce significant differences for SMEC, expansion and specificvolume. Flavour was the attribute with the greatest degree of damage during storage, thus was used forpredicting shelf life. The expanded product added with haemoglobin, and Na2EDTA could be kept for15 months at 15 °C or 10 months at 22 °C without rancid flavour development.