Artículo
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 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. © 2018 Springer Science+Business Media, LLC, part of Springer Nature
Registro:
| Documento: | Artículo |
| Título: | Assessing Changes in Enriched Maize Flour Formulations After Extrusion by Means of FTIR, XRD, and Chemometric Analysis |
| Autor: | Cueto, M.; Farroni, A.; Rodríguez, S.D.; Schoenlechner, R.; Schleining, G.; Del Pilar Buera, M. |
| Filiación: | Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Universidad de Buenos Aires, Intendente Güiraldes 2160, Buenos Aires, C1428EGA, Argentina Laboratorio de Calidad de Alimentos, Suelos y Aguas, INTA Pergamino, Av. Frondizi (Ruta 32) km. 4,5 Pergamino CC 31, Buenos Aires, B2700WAA, Argentina Facultad de Ciencias Exactas y Naturales, Departamento de Biodiversidad y Biología Experimental, Universidad de Buenos Aires, Intendente Güiraldes 2160, Buenos Aires, C1428EGA, Argentina Department of Food Sciences and Technology, BOKU-University of Natural Resources and Life Sciences, Gregor-Mendel-Straβe 33, Wien, 1180, Austria |
| Palabras clave: | Extrudates; FTIR; Maize flour; Texture; XRD; Cyclodextrins; Extrusion; Lipids; Spectrum analysis; Textures; X ray diffraction; Amylose-lipid complex; Chemometric analysis; Extrudates; FTIR; Maize flour; Multivariate techniques; Physico-chemical changes; Sample processing; Multivariant analysis |
| Año: | 2018 |
| Página de inicio: | 1 |
| Página de fin: | 10 |
| DOI: | http://dx.doi.org/10.1007/s11947-018-2113-6 |
| Título revista: | Food and Bioprocess Technology |
| Título revista abreviado: | Food. Bioprocess Technol. |
| ISSN: | 19355130 |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v_n_p1_Cueto |
Citas:
---------- APA ----------
Cueto, M., Farroni, A., Rodríguez, S.D., Schoenlechner, R., Schleining, G. & Del Pilar Buera, M. (2018) . Assessing Changes in Enriched Maize Flour Formulations After Extrusion by Means of FTIR, XRD, and Chemometric Analysis. Food and Bioprocess Technology, 1-10.http://dx.doi.org/10.1007/s11947-018-2113-6
---------- CHICAGO ----------
Cueto, M., Farroni, A., Rodríguez, S.D., Schoenlechner, R., Schleining, G., Del Pilar Buera, M. "Assessing Changes in Enriched Maize Flour Formulations After Extrusion by Means of FTIR, XRD, and Chemometric Analysis" . Food and Bioprocess Technology (2018) : 1-10.http://dx.doi.org/10.1007/s11947-018-2113-6
---------- MLA ----------
Cueto, M., Farroni, A., Rodríguez, S.D., Schoenlechner, R., Schleining, G., Del Pilar Buera, M. "Assessing Changes in Enriched Maize Flour Formulations After Extrusion by Means of FTIR, XRD, and Chemometric Analysis" . Food and Bioprocess Technology, 2018, pp. 1-10.http://dx.doi.org/10.1007/s11947-018-2113-6
---------- VANCOUVER ----------
Cueto, M., Farroni, A., Rodríguez, S.D., Schoenlechner, R., Schleining, G., Del Pilar Buera, M. Assessing Changes in Enriched Maize Flour Formulations After Extrusion by Means of FTIR, XRD, and Chemometric Analysis. Food. Bioprocess Technol. 2018:1-10.http://dx.doi.org/10.1007/s11947-018-2113-6
