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dc.contributor.author
Cueto, Mario Alberto  
dc.contributor.author
Farroni, Abel Eduardo  
dc.contributor.author
Rodríguez, Silvio David  
dc.contributor.author
Schoenlechner, Regine  
dc.contributor.author
Schleining, Gerhard  
dc.contributor.author
Buera, Maria del Pilar  
dc.date.available
2020-01-30T19:54:30Z  
dc.date.issued
2018-01  
dc.identifier.citation
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  
dc.identifier.issn
1935-5130  
dc.identifier.uri
http://hdl.handle.net/11336/96281  
dc.description.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.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Springer  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
EXTRUDATES  
dc.subject
FTIR  
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MAIZE FLOUR  
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TEXTURE  
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XRD  
dc.subject.classification
Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Assessing changes in enriched maize flour formulations after extrusion by means of FTIR, XRD, and chemometric analysis  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2019-10-02T19:12:31Z  
dc.journal.volume
11  
dc.journal.number
8  
dc.journal.pagination
1586-1595  
dc.journal.pais
Alemania  
dc.journal.ciudad
Berlín  
dc.description.fil
Fil: Cueto, Mario Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; 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; Argentina  
dc.description.fil
Fil: Rodríguez, Silvio David. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Biodiversidad y Biología Experimental y Aplicada. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Biodiversidad y Biología Experimental y Aplicada; Argentina  
dc.description.fil
Fil: Schoenlechner, Regine. Universitat für Bodenkultur Wien; Austria  
dc.description.fil
Fil: Schleining, Gerhard. Universitat für Bodenkultur Wien; Austria  
dc.description.fil
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina  
dc.journal.title
Food and Bioprocess Technology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/10.1007/s11947-018-2113-6  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1007/s11947-018-2113-6