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dc.contributor.author
Cueto, Mario Alberto
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Farroni, Abel Eduardo
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Rodríguez, Silvio David
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Schoenlechner, Regine
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Schleining, Gerhard
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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/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
EXTRUDATES
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FTIR
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MAIZE FLOUR
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TEXTURE
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XRD
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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
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Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina
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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
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Fil: Schoenlechner, Regine. Universitat für Bodenkultur Wien; Austria
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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
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info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1007/s11947-018-2113-6