<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0120-6230</journal-id>
<journal-title><![CDATA[Revista Facultad de Ingeniería Universidad de Antioquia]]></journal-title>
<abbrev-journal-title><![CDATA[Rev.fac.ing.univ. Antioquia]]></abbrev-journal-title>
<issn>0120-6230</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Ingeniería, Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-62302024000300023</article-id>
<article-id pub-id-type="doi">10.17533/udea.redin.20220269</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Extruded Snacks from Rice, Green lentil, Chickpea and Tomato Powder Finished with Frying / Microwave Roasting]]></article-title>
<article-title xml:lang="es"><![CDATA[Pasabocas extruidos de arroz, lenteja, garbanzo y tomate en polvo fritos o horneados en microondas]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Singh]]></surname>
<given-names><![CDATA[Prabhjot]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vatankhah]]></surname>
<given-names><![CDATA[Hamed]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramaswamy]]></surname>
<given-names><![CDATA[Hosahalli S.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,McGill University Department of Food Science and Agricultural Chemistry. Macdonald Campus ]]></institution>
<addr-line><![CDATA[Québec ]]></addr-line>
<country>Canada</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2024</year>
</pub-date>
<numero>112</numero>
<fpage>23</fpage>
<lpage>33</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-62302024000300023&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-62302024000300023&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-62302024000300023&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Extrudates were first prepared through extrusion-cooking and air-drying of different formulations obtained through a D-optimal Mixture Design containing blends of rice flour (RF), green lentil flour (GL), chickpeas flour (CP), and tomato powder (TP) in different proportions. These extrudates were subjected to deep oil frying (DOF) at 200&#8304;C or microwave roasting (MWR) at 75% power level (1000W oven) in order to develop desirable color and flavor characteristics. Physical properties including color (L*, a*, b*), expansion ratio (ER), breaking stress (BS) and antioxidant activity (AA) were evaluated, and the influence of product variables on output parameters was assessed. Increasing CP and GL in the formulations resulted in a decrease in the ER and an increase in the BS. However, the inclusion of CP and TP helped to produce snacks of golden yellow color and increased their overall acceptability. The addition of TP also improved the antioxidant activity of the resulting product. Both DOF and MWR resulted in a lower antioxidant activity; however, MWR led to more than 80% retention of the original antioxidants and higher sensory acceptability. ER and L* values had a strong positive correlation with the overall acceptability of products. The extrusion - air-drying - microwave roasting process produced healthy snacks with acceptable sensory quality, high protein (through added pulses), and enriched antioxidant (through added tomato powder) contents.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Se extruyeron diferentes formulaciones de pasabocas de harina de arroz (RF), harina de lentejas verdes (GL), harina de garbanzo (CP) y tomate en polvo (TP) y se sometieron a freído en aceite (DOF) a 200 ° C o horneado en microondas (MWR) a un nivel de potencia del 75% (horno de 1000 W) para desarrollar las características de color y sabor requeridas. El color (L *, a *, b *), la relación de expansión (ER), el estrés de rotura (BS) y la actividad antioxidante (AA). El aumento de las harinas CP y GL en las formulaciones resultó en una disminución en ER y un aumento en BS. Sin embargo, la inclusión de CP y TP ayudó a producir pasabocas de color amarillo dorado y a aumentar su aceptabilidad. La adición de TP mejoró el AA. Tanto la DOF como la MWR disminuyeron la AA; sin embargo, MWR retuvo las propiedades sensoriales y AA más del 80%. El ER y L * tuvieron una fuerte correlación positiva con la aceptabilidad general de los productos. En general, el secado por extrusión seguido de MWR produjo pasabocas saludables con una calidad sensorial aceptable, alto contenido de proteínas (a través de legumbres agregadas) y antioxidantes enriquecidos (a través de TP agregado).]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Response surface methodology]]></kwd>
<kwd lng="en"><![CDATA[optimization]]></kwd>
<kwd lng="en"><![CDATA[high protein]]></kwd>
<kwd lng="en"><![CDATA[modeling]]></kwd>
<kwd lng="es"><![CDATA[Metodología de superficie de respuesta]]></kwd>
<kwd lng="es"><![CDATA[optimización]]></kwd>
<kwd lng="es"><![CDATA[alta proteína]]></kwd>
<kwd lng="es"><![CDATA[modelado]]></kwd>
</kwd-group>
</article-meta>
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