Work

Nutritious corn extrudates enriched with Andean Lupin and pecan nut: Physicochemical, textural, nutraceutical and sensory properties

Year: 2025

Type: article

Abstract: The study aimed to produce nutritious and functional gluten-free corn-based extrudates by incorporating whole Andean lupin flour (WLF) and ground pecan nut (GPN). A D-optimal mixture design assessed the effects of WLF, GPN, moisture levels (13%, 15%, and 17%), and screw rotation speeds (324, 360, and 396 rpm) in a co-rotating twin-screw extruder . The research evaluated compositional properties, total phenols (TPC), condensed tannins (TCT), antioxidant capacity , expansion, hydration, mechanical properties, pasting behavior, and sensory attributes. High-performance liquid chromatography (HPLC) was used to analyze phenolic acids , flavonoids , and catechins . WLF enhanced protein, fiber, and ash content, while GPN increased TPC , TCT, and antioxidant capacity. Moisture was identified as the key factor affecting all variables. Quadratic models explained the bioactive compound behaviors, and linear models described other properties, with R 2 adjust values between 0.87 and 0.99. Significant correlations were found between protein, ash, fiber, TPC, ABTS , and TCT. The optimized extrudates exhibited a 58% increase in protein, a 32% rise in phenols, and notable improvement in antioxidant capacity. Consumer preference favored extrudates with higher GPN content, while those with higher WLF content were tasteless. Optimal extrudates containing over 3.2 g/100 g GPN showed enhanced profiles of phenolic acids, flavonoids , and catechins.

Source: LWT

DOI: 10.1016/j.lwt.2025.117489