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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 (maize grits cooking) promoted a 60% lutein content reduction and 40% in zeaxanthin loss, showing lutein more susceptibility to isomerization and decomposition. After toasting, the last step, the total loss averaged 80% for both
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dc.contributor.author | Cueto, Mario Alberto | |
dc.contributor.author | Farroni, Abel Eduardo | |
dc.contributor.author | Schoenlechner, Regine | |
dc.contributor.author | Schleining, Gerhard | |
dc.contributor.author | Buera, Pilar | |
dc.date.accessioned | 2019-08-28T12:56:15Z | |
dc.date.available | 2019-08-28T12:56:15Z | |
dc.date.issued | 2017-08 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.other | https://doi.org/10.1016/j.foodchem.2017.02.138 | |
dc.identifier.uri | https://www.sciencedirect.com/science/article/pii/S0308814617303515 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/5715 | |
dc.description.abstract | 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 (maize grits cooking) promoted a 60% lutein content reduction and 40% in zeaxanthin loss, showing lutein more susceptibility to isomerization and decomposition. After toasting, the last step, the total loss averaged 80% for both compounds. The extruded maize in a plain formulation showed a 35% lutein and zeaxanthin reduction. However, in samples containing quinoa the decrease reached 60%, and the major loss (80%) was found in chia-containing formulations. Correlations between the color coordinate b⁄, total and individual carotenoid content, were obtained. It is of a major importance that the efforts to increase carotenoid content in raw materials are complemented with attempts to reduce the losses during processing. | eng |
dc.format | application/pdf | es_AR |
dc.language.iso | eng | es_AR |
dc.publisher | Elsevier | |
dc.rights | info:eu-repo/semantics/restrictedAccess | es_AR |
dc.source | Food Chemistry (229) : 640-645 (August 2017) | es_AR |
dc.subject | Carotenoides | es_AR |
dc.subject | Carotenoids | eng |
dc.subject | Copos de Maíz | es_AR |
dc.subject | Cornflakes | eng |
dc.subject | Extrusión | es_AR |
dc.subject | Extrusion | eng |
dc.subject | Alimentación | es_AR |
dc.subject | Feeding | eng |
dc.subject.other | Chía | es_AR |
dc.subject.other | Quinoa | es_AR |
dc.title | Carotenoid and color changes in traditionally flaked and extruded products | es_AR |
dc.type | info:ar-repo/semantics/artículo | es_AR |
dc.type | info:eu-repo/semantics/article | es_AR |
dc.type | info:eu-repo/semantics/publishedVersion | es_AR |
dc.description.origen | EEA Pergamino | es_AR |
dc.description.fil | Fil: Cueto, Mario. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; Argentina | es_AR |
dc.description.fil | Fil: Farroni, Abel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, suelos y agua; Argentina | es_AR |
dc.description.fil | Fil: Schoenlechner, Regine. Universidad de Recursos Naturales y Ciencias de la Vida. Departamento de Ciencias y Tecnología de los Alimentos; Austria | es_AR |
dc.description.fil | Fil: Schleining, Gerhard. Universidad de Recursos Naturales y Ciencias de la Vida. Departamento de Ciencias y Tecnología de los Alimentos; Austria | es_AR |
dc.description.fil | Fil: Buera, Pilar. Cueto, Mario. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria-Departamento de Química Orgánica; Argentina | es_AR |
dc.subtype | cientifico |
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