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Abstract
The physical and mechanical properties of maize extrudates have been analyzed in relation to the addition of quinoa flour and two novel ingredients, chia and powder extract of purple corn with antioxidant properties. Maize flour and mixtures with 20% quinoa or 5% chia or 2% antioxidant powder were extruded with a double screw extruder. Physical properties like expansion rate, density, humidity, and mechanical and acoustic properties using a cutting test [ver mas...]
dc.contributor.authorCueto, Mario Alberto
dc.contributor.authorPorras-Saavedra, Josefina
dc.contributor.authorFarroni, Abel Eduardo
dc.contributor.authorAlamilla-Beltrán, Liliana
dc.contributor.authorSchöenlechner, Regine
dc.contributor.authorSchleining, Gerhard
dc.contributor.authorBuera, María del Pilar
dc.date.accessioned2018-04-19T12:55:09Z
dc.date.available2018-04-19T12:55:09Z
dc.date.issued2015-12
dc.identifier.issn0260-8774
dc.identifier.otherhttps://doi.org/10.1016/j.jfoodeng.2015.07.027
dc.identifier.urihttp://hdl.handle.net/20.500.12123/2276
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0260877415003362#!
dc.description.abstractThe physical and mechanical properties of maize extrudates have been analyzed in relation to the addition of quinoa flour and two novel ingredients, chia and powder extract of purple corn with antioxidant properties. Maize flour and mixtures with 20% quinoa or 5% chia or 2% antioxidant powder were extruded with a double screw extruder. Physical properties like expansion rate, density, humidity, and mechanical and acoustic properties using a cutting test were measured. Mixtures with chia showed a lower expansion rate, probably related to the higher lipid content of the final mixture. On the other side, quinoa favored the expansion rate compared to maize flour. This was in correlation with the density results, being the quinoa extrudates the ones with the smallest density values. Extrudates with quinoa resulted in a smoother structure while chia addition tended to generate a rougher surface. Also, the addition of antioxidant powder decreased the surface roughness.eng
dc.formatapplication/pdf
dc.language.isoenges_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceJournal of food engineering 167, Part B : 139-146. (December 2015)es_AR
dc.subjectMaízes_AR
dc.subjectMaizeeng
dc.subjectExtrusiónes_AR
dc.subjectExtrusioneng
dc.subjectQuinoaeng
dc.subjectAntioxidanteses_AR
dc.subjectAntioxidantseng
dc.subjectPropiedades Mecánicases_AR
dc.subjectMechanical Propertieseng
dc.subjectPropiedades Fisicoquímicases_AR
dc.subjectChemicophysical Propertieseng
dc.subject.otherChiaes_AR
dc.subject.otherQuinua
dc.titlePhysical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidantses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.description.origenEEA Pergaminoes_AR
dc.description.filFil: Cueto, Mario Alberto. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentinaes_AR
dc.description.filFil: Porras-Saavedra, Josefina. Instituto Politécnico Nacional. National School for Biological Sciences. Department for Graduates and Research in Food; Mexicoes_AR
dc.description.filFil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio de Calidad de Alimentos, Suelos y Aguas; Argentinaes_AR
dc.description.filFil: Alamilla-Beltrán, Liliana. Instituto Politécnico Nacional. National School for Biological Sciences. Department for Graduates and Research in Food; Mexicoes_AR
dc.description.filFil: Schöenlechner, Regine. BOKU-University of Natural Resources and Life Sciences. Department of Food Sciences and Technology; Austriaes_AR
dc.description.filFil: Schleining, Gerhard. BOKU-University of Natural Resources and Life Sciences. Department of Food Sciences and Technology; Austriaes_AR
dc.description.filFil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentinaes_AR
dc.subtypecientifico


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