The Chemical and Rheological Properties of Corn Extrudates Enriched with Zn- and Se-Fortified Wheat Flour

This paper analyzed the influence of the addition of Zn- and Se-fortified wheat flour to corn extrudates on viscosity, total starch content, starch damage, and bioavailability of zinc and selenium. Fortified wheat flour was added to corn grits in 90:10, 80:20, 70:30, and 60:40 ratios at three extrusion temperature profiles: 140/170/170 degrees C, 150/180/180 degrees C, and 160/190/190 degrees C. Viscosity values decreased significantly at different extrusion temperature profiles and at different proportions of wheat. The extrusion process increased the starch content, regardless of the extrusion temperature, and decreased it by adding different proportions of flour enriched with zinc and selenium. The starch damage increased with extrusion, without significant changes with extrusion temperature increment. The addition of different proportions of Zn- and Se-fortified wheat flour reduced starch damage values proportionally to the added content of enriched wheat. Increasing the temperature and the proportions, the total zinc content in the extrudates increased. Zinc bioavailability increased with increasing extrusion temperature. As for selenium, the total content increased by proportion increment but decreased with an increase in the extrusion temperature, though there were no significant differences in selenium bioavailability regardless of changes in extrusion temperature or the proportion of enriched wheat.