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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, Maria del Pilar  
dc.date.available
2018-09-17T20:21:15Z  
dc.date.issued
2017-08  
dc.identifier.citation
Cueto, Mario Alberto; Farroni, Abel Eduardo; Schoenlechner, Regine; Schleining, Gerhard; Buera, Maria del Pilar; Carotenoid and color changes in traditionally flaked and extruded products; Elsevier; Food Chemistry; 229; 8-2017; 640-645  
dc.identifier.issn
0308-8146  
dc.identifier.uri
http://hdl.handle.net/11336/59972  
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.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Carotenoids  
dc.subject
Chia  
dc.subject
Cornflakes  
dc.subject
Extrusion  
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Hplc  
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Maize  
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Quinoa  
dc.subject.classification
Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Carotenoid and color changes in traditionally flaked and extruded products  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-09-17T19:28:17Z  
dc.journal.volume
229  
dc.journal.pagination
640-645  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Cueto, Mario Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina  
dc.description.fil
Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Norte. Estación Experimental Agropecuaria Pergamino; Argentina  
dc.description.fil
Fil: Schoenlechner, Regine. BOKU-University of Natural Resources and Life Sciences; Austria  
dc.description.fil
Fil: Schleining, Gerhard. BOKU-University of Natural Resources and Life Sciences; Austria  
dc.description.fil
Fil: Buera, Maria del Pilar. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina  
dc.journal.title
Food Chemistry  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.1016/j.foodchem.2017.02.138  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814617303515