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Resumen
The complex dependence of non-enzymatic browning development on processing conditions was analyzed in the production of maize snacks. The influence of the amount of water added to maize flour, toasting time, and toasting temperature on final water contents, HMF formation and CIELAB color parameters was evaluated by Response Surface Methodology. While L* values decreased continuously with increasing toasting temperature, the variables a* and b* showed
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dc.contributor.author | Rolandelli, Guido | |
dc.contributor.author | Favre, Leonardo Cristian | |
dc.contributor.author | Mshicileli, Ndumiso | |
dc.contributor.author | Vhangani, Lusani Norah | |
dc.contributor.author | Farroni, Abel Eduardo | |
dc.contributor.author | Van Wyk, Jessy | |
dc.contributor.author | Buera, María del Pilar | |
dc.date.accessioned | 2021-05-12T11:23:09Z | |
dc.date.available | 2021-05-12T11:23:09Z | |
dc.date.issued | 2021-04-30 | |
dc.identifier.issn | 0023-6438 | |
dc.identifier.other | https://doi.org/10.1016/j.lwt.2021.111636 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/9329 | |
dc.identifier.uri | https://www.sciencedirect.com/science/article/abs/pii/S0023643821007891 | |
dc.description.abstract | The complex dependence of non-enzymatic browning development on processing conditions was analyzed in the production of maize snacks. The influence of the amount of water added to maize flour, toasting time, and toasting temperature on final water contents, HMF formation and CIELAB color parameters was evaluated by Response Surface Methodology. While L* values decreased continuously with increasing toasting temperature, the variables a* and b* showed maximum values at intermediate studied ranges of temperature and water contents, which is related to the complex interactions of the variables water content and temperature. The formation of HMF, as a marker of non-enzymatic browning reactions, was favored by low water contents and its concentration correlated with lower L* and b* but higher a* values. The optimum levels of toasting time, toasting temperature, and water addition for minimizing HMF concentration at which the snacks presented adequate color characteristics were determined. Finally, correlations between L*, b* and HMF were mathematically established to predict heat damage using these fast and non-destructive indicators to assure adequate processing and storage conditions. | eng |
dc.format | application/pdf | es_AR |
dc.language.iso | eng | es_AR |
dc.publisher | Elsevier | |
dc.relation | info:eu-repograntAgreement/INTA/2019-PD-E7-I152-001/2019-PD-E7-I152-001/AR./Alimentos nutracéuticos, funcionales o para regímenes especiales. | |
dc.rights | info:eu-repo/semantics/restrictedAccess | es_AR |
dc.source | Food Science and Technology 147 : 111636. (2021). | es_AR |
dc.subject | Maize | eng |
dc.subject | Maíz | es_AR |
dc.subject | Snack Foods | eng |
dc.subject | Snack | es_AR |
dc.subject | Maillard Reaction | eng |
dc.subject | Reacción de Maillard | es_AR |
dc.subject | HMF | eng |
dc.subject | Colour | eng |
dc.subject | Color | es_AR |
dc.subject.other | Maize Snacks | eng |
dc.subject.other | Snacks de Maíz | es_AR |
dc.subject.other | Non-enzymatic Browning Reactions | eng |
dc.subject.other | Reacciones de Pardeamiento no Enzimáticas | es_AR |
dc.subject.other | Response Surface Methodology | eng |
dc.subject.other | Metodología de Superficie de Respuesta | es_AR |
dc.subject.other | 5-Hydroxymethyl-2-furfural | eng |
dc.subject.other | 5-Hidroximetil-2-furfural | es_AR |
dc.title | The complex dependence of non-enzymatic browning development on processing conditions in maize snacks | 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 | Instituto de Investigación de Tecnología de Alimentos | es_AR |
dc.description.fil | Fil: Rolandelli, Guido. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamentos de Industrias y Química Orgánica; Argentina. | es_AR |
dc.description.fil | Fil: Rolandelli, Guido. CONICET – UBA. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ); Argentina. | es_AR |
dc.description.fil | Fil: Favre, Leonardo Cristian. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. | es_AR |
dc.description.fil | Fil: Favre, Leonardo Cristian. CONICET – INTA. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS); Argentina. | es_AR |
dc.description.fil | Fil: Favre, Leonardo Cristian. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamentos de Industrias y Química Orgánica; Argentina. | es_AR |
dc.description.fil | Fil: Mshicileli, Ndumiso. Universidad de Tecnología de la Península del Cabo. Departamento de Ciencia y Tecnología de los Alimentos; Sudáfrica. | es_AR |
dc.description.fil | Fil: Mshicileli, Ndumiso. Universidad de Tecnología de la Península del Cabo. Estación de tecnología agroalimentaria. Departamento de Ciencia y Tecnología de los Alimentos; Sudáfrica. | es_AR |
dc.description.fil | Fil: Vhangani, Lusani Norah. Universidad de Tecnología de la Península del Cabo. Departamento de Ciencia y Tecnología de los Alimentos; Sudáfrica. | es_AR |
dc.description.fil | Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino; Argentina. | es_AR |
dc.description.fil | Fil: Van Wyk, Jessy. Universidad de Tecnología de la Península del Cabo (CPUT). Departamento de Ciencia y Tecnología de los Alimentos; Sudáfrica. | es_AR |
dc.description.fil | Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamentos de Industrias y Química Orgánica; Argentina. | es_AR |
dc.description.fil | Fil: Buera, María del Pilar. CONICET – UBA. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ); Argentina. | es_AR |
dc.subtype | cientifico |
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