Publications by authors named "Maria A Vivar-Vera"
This research aimed to optimize the processing conditions to obtain ready-to-eat extruded snacks with a high fiber content from mixtures of pineapple byproduct powder (PBP) and nixtamalized maize flour (PBP-NMF) or maize flour (PBP-MF). The effects of barrel temperature, feed moisture content, and PBP were evaluated. The increase in barrel temperature has a negative effect on the bulk density, the water absorption index, and the texture in both mixtures (PBP-MF and PBP-NMF) and increases the expansion index and the water solubility index in the mixture with MF.
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- The study examined how high-pressure processing (HPP) affects polyphenol content and antioxidant activity in plantain pulp using different pressure settings and durations.
- HPP inhibited polyphenoloxidase activity and led to significant increases in extractable polyphenol content and antioxidant activity, with the most effective results observed at certain pressure and time combinations.
- Key polyphenols identified include catechin, quercetin, and gallic acid, suggesting that HPP is a viable method to enhance beneficial compounds in plantains.
A partial characterization was done of ebony (Pithecellobium flexicaule) seed physical properties, and how defatting affected some functional properties of ebony seed meal. Average seed dimensions were 13.02 mm length, 8.
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