| 摘要 |
The present invention provides beverages with nutritional value and a high antioxidant capacity from a mixture of extruded maize, chickpea and bean flour. The whole grains of maize, chickpea and bean, previously fragmented, are conditioned by separate at a humidity of 28%. The conditions of the single screw extruder were obtained from combinations of the variation levels of the process variables: Extrusion temperature (95,120,145,170,195 °C) and speed of the screw (80,120,160,200,240 rpm). The rotatable central experimental design with five levels of variation generated 30 treatments. Two different mixtures of flours were prepared, one with extruded maize and chickpea and the other with extruded maize and beans. The extruded flours were used for preparing two beverages with energetic contents of from about 98-100 cal and an antioxidant capacity of from about 1000-1500 umol equivalent of Trolox. The beverages were sensorially assessed with an acceptability between I like it very mucg a nd I extremely like it. The sensorially acceptable beverages with a nutritional/nutraceutial value are an alternative to beverages with a high caloric content.
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