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Analysis of molecular mobility in corn and quinoa flours through ¹H NMR and its relationship with water distribution, glass transition and enthalpy relaxation
(Elsevier, 2021-03)Solids-water interactions of corn and quinoa flours were evaluated through 1H NMR, DSC, and water sorption isotherms. Glass transition temperature (Tg), observed by DSC, was better distinguished through FID signals, and ... -
Assessing changes in enriched maize flour formulations after extrusionby means of FTIR, XRD, and chemometric analysis
(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
(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
(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 ...