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Abstract
Spectral analysis employing multivariate techniques was employed to differentiate plain maize flours from formulations containing maize with added milled chia or quinoa seeds for producing cereal breakfast extrudates. The physicochemical changes of the enriched formulations due to processing stages and formulation were evaluated by using FTIR and chemometric analysis, which allowed a rapid and non-destructive discrimination between sample processing and [ver mas...]
dc.contributor.authorCueto, Mario Alberto
dc.contributor.authorFarroni, Abel Eduardo
dc.contributor.authorRodríguez, Silvio D.
dc.contributor.authorSchoenlechner, Regine
dc.contributor.authorSchleining, Gerhard
dc.contributor.authorBuera, María del Pilar
dc.date.accessioned2018-06-26T11:29:44Z
dc.date.available2018-06-26T11:29:44Z
dc.date.issued2018-10
dc.identifier.issn1935-5130 (Print)
dc.identifier.issn1935-5149 (Online)
dc.identifier.urihttps://link.springer.com/article/10.1007/s11947-018-2113-6
dc.identifier.urihttp://hdl.handle.net/20.500.12123/2678
dc.description.abstractSpectral analysis employing multivariate techniques was employed to differentiate plain maize flours from formulations containing maize with added milled chia or quinoa seeds for producing cereal breakfast extrudates. The physicochemical changes of the enriched formulations due to processing stages and formulation were evaluated by using FTIR and chemometric analysis, which allowed a rapid and non-destructive discrimination between sample processing and compositional aspects. Specific IR frequencies were selected which provided highest sample discrimination. Selected IR absorbance relationships at those specific wavenumbers were useful to track changes promoted by extrusion for carbohydrates, proteins, and lipids. The complexes between amylose and lipids, that takes place during extrusion, underwent distinctive changes as confirmed by XRD. The crystallinity loss, after extrusion (with an average value of 50%), shows evidence of amylose-lipid complexes formation of type Eh and Vh. Correlations between the textural behavior, composition, and selected FTIR indices were obtained.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceFood and Bioprocess Technology 11 (8) : 1596-1604 (October 2018)es_AR
dc.subjectHarina de Maízes_AR
dc.subjectCorn Floureng
dc.subjectValor Nutritivoes_AR
dc.subjectNutritive Valueeng
dc.subjectRendimientoes_AR
dc.subjectYieldseng
dc.subject.otherChíaes_AR
dc.subject.otherQuinoaes_AR
dc.titleAssessing changes in enriched maize flour formulations after extrusionby means of FTIR, XRD, and chemometric analysises_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenEEA Pergaminoes_AR
dc.description.filFil: Cueto, Mario Alberto. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; Argentina.es_AR
dc.description.filFil: Farroni, Abel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio de Calidad de Alimentos, Suelo y Aguas; Argentina.es_AR
dc.description.filFil: Rodríguez, Silvio D. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; Argentina.es_AR
dc.description.filFil: Schoenlechner, Regine. BOKU- University of Natural Resources and Life Sciences. Department of Food Sciecnes and Technology; Austria.es_AR
dc.description.filFil: Schleining, Gerhard. BOKU- University of Natural Resources and Life Sciences. Department of Food Sciecnes and Technology; Austria.es_AR
dc.description.filFil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; Argentina.es_AR
dc.subtypecientifico


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