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Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel (Carica papaya L.)
Nieto Calvache, Jhon; Cueto, Mario Alberto; Farroni, Abel Eduardo; Escalada Pla, Marina de; Gerschenson, Lia Noemi (2016)Residues of papaya pulp and peel were used to produce dietary fiber concentrates (DFCs) by treatment with ethanol and microwave drying. The fiber showed antioxidant capacity. Phenolics, carotenoids and ascorbic acid were ... -
Assessing changes in enriched maize flour formulations after extrusionby means of FTIR, XRD, and chemometric analysis
Cueto, Mario Alberto; Farroni, Abel Eduardo; Rodríguez, Silvio D.; Schoenlechner, Regine; Schleining, Gerhard; Buera, María del Pilar (2018-10)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 ... -
Carotenoid and color changes in traditionally flaked and extruded products
Cueto, Mario Alberto; Farroni, Abel Eduardo; Schoenlechner, Regine; Schleining, Gerhard; Buera, Pilar (Elsevier, 2017-08)The objective of this study was to evaluate the impact of process and formulation on individual carotenoid loss in traditionally prepared cornflakes and those prepared by extrusion. The first step in the traditional process ... -
Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants
Cueto, Mario Alberto; Porras-Saavedra, Josefina; Farroni, Abel Eduardo; Alamilla-Beltrán, Liliana; Schöenlechner, Regine; Schleining, Gerhard; Buera, María del Pilar (2015-12)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 ... -
Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes
Cueto, Mario Alberto; Farroni, Abel Eduardo; Buera, María del Pilar (ISEKI Food Association, 2016-04)Some of the products generated by the Maillard reaction are desired and very important for defining consumer acceptance of breakfast cereals. However, in recent years there has been an increased concern about compounds ... -
Toasting time and cooking formulation affect browning reaction products development in corn flakes
Cueto, Mario Alberto; Perez Burillo, Sergio; Rufián Henares, José A.; Farroni, Abel Eduardo; Buera, M. del Pilar (2017-03)During toasting, the last stage of corn flake production, Maillard reaction takes place, favored by the high temperature and low water content. The cooking formulation ingredients influence color and flavor of the final ...