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Second generation snacks from mixtures of cottonseed meal and nixtamalized maize flours produced by single screw extrusion.
E. DELGADO (1), D. Reyes-Jaquez (2), N. Flores (1), T. Wedegaertner (3). (1) New Mexico State University, Las Cruces, NM, U.S.A.; (2) Instituto Tecnologico de Durango, Durango, Mexico; (3) Cotton Inc, Cary, NC, U.S.A.

There is a need to develop new food products with high protein quality, high acceptability and low costs for low income families. The results of the present study indicate that glandless cotton seed meal (CSM) could be incorporated in extruded nixtamalized maize snacks at a level of 10%, which could increase snack protein content to 12.8% and reduce fat content to 6.2%. To improve the nutritional quality of snacks, the CSM and nixtamalized maize were extruded using a simple screw extruder. An expansion index ranging from 1.2 – 4.7 was obtained. The penetration force was 7-9 times harder than other extruded products. High extrusion temperature and high concentrations of CSM decreased (p < 0.05) expansion index, water activity, and water absorption index.  Higher concentrations of CSM can be incorporated into the extrudates if snacks are processed at higher extrusion moistures. CSM increased (p < 0.05) the hardness of the extrudates giving them a unique crunchy texture. Scan microscopy showed different structure in extruded snacks containing CSM and extrudates without CSM. CSM decreased (p < 0.05) the water solubility index of the extrudates. Extrusion conditions used showed starch gelatinization at 68.5%, and starch availability of more than 97%, which explains the high expansion index obtained.

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