Artículo
Assessing changes in enriched maize flour formulations after extrusion by means of FTIR, XRD, and chemometric analysis
Cueto, Mario Alberto
; Farroni, Abel Eduardo; Rodríguez, Silvio David
; Schoenlechner, Regine; Schleining, Gerhard; Buera, Maria del Pilar
Fecha de publicación:
01/2018
Editorial:
Springer
Revista:
Food and Bioprocess Technology
ISSN:
1935-5130
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
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.
Palabras clave:
EXTRUDATES
,
FTIR
,
MAIZE FLOUR
,
TEXTURE
,
XRD
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Colecciones
Articulos(IBBEA)
Articulos de INSTITUTO DE BIODIVERSIDAD Y BIOLOGIA EXPERIMENTAL Y APLICADA
Articulos de INSTITUTO DE BIODIVERSIDAD Y BIOLOGIA EXPERIMENTAL Y APLICADA
Articulos(OCA CIUDAD UNIVERSITARIA)
Articulos de OFICINA DE COORDINACION ADMINISTRATIVA CIUDAD UNIVERSITARIA
Articulos de OFICINA DE COORDINACION ADMINISTRATIVA CIUDAD UNIVERSITARIA
Citación
Cueto, Mario Alberto; Farroni, Abel Eduardo; Rodríguez, Silvio David; Schoenlechner, Regine; Schleining, Gerhard; et al.; Assessing changes in enriched maize flour formulations after extrusion by means of FTIR, XRD, and chemometric analysis; Springer; Food and Bioprocess Technology; 11; 8; 1-2018; 1586-1595
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