Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants
- Autores
- Cueto, Mario Alberto; Porras Saavedra, Josefina; Farroni, Abel Eduardo; Alamilla Beltrán, Liliana; Schöenlechner, Regine; Schleining, Gerhard; Buera, Maria del Pilar
- Año de publicación
- 2015
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The physical and mechanical properties of maize extrudates have been analyzed in relation to the addition of quinoa flour and two novel ingredients, chia and powder extract of purple corn with antioxidant properties. Maize flour and mixtures with 20% quinoa or 5% chia or 2% antioxidant powder were extruded with a double screw extruder. Physical properties like expansion rate, density, humidity, and mechanical and acoustic properties using a cutting test were measured. Mixtures with chia showed a lower expansion rate, probably related to the higher lipid content of the final mixture. On the other side, quinoa favored the expansion rate compared to maize flour. This was in correlation with the density results, being the quinoa extrudates the ones with the smallest density values. Extrudates with quinoa resulted in a smoother structure while chia addition tended to generate a rougher surface. Also, the addition of antioxidant powder decreased the surface roughness.
Fil: Cueto, Mario Alberto. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Porras Saavedra, Josefina. Instituto Politécnico Nacional; México
Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Norte. Estación Experimental Agropecuaria Pergamino; Argentina
Fil: Alamilla Beltrán, Liliana. Instituto Politécnico Nacional; México
Fil: Schöenlechner, Regine. Universität für Bodenkultur Wien; Austria
Fil: Schleining, Gerhard. Universität für Bodenkultur Wien; Austria
Fil: Buera, Maria del Pilar. 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. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina - Materia
-
Afm
Bioactives
Chia
Extrudate
Quinoa
Sound Emission - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/59901
Ver los metadatos del registro completo
id |
CONICETDig_2f91b3f7c763e38e403e588fd4e5c9d4 |
---|---|
oai_identifier_str |
oai:ri.conicet.gov.ar:11336/59901 |
network_acronym_str |
CONICETDig |
repository_id_str |
3498 |
network_name_str |
CONICET Digital (CONICET) |
spelling |
Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidantsCueto, Mario AlbertoPorras Saavedra, JosefinaFarroni, Abel EduardoAlamilla Beltrán, LilianaSchöenlechner, RegineSchleining, GerhardBuera, Maria del PilarAfmBioactivesChiaExtrudateQuinoaSound Emissionhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The physical and mechanical properties of maize extrudates have been analyzed in relation to the addition of quinoa flour and two novel ingredients, chia and powder extract of purple corn with antioxidant properties. Maize flour and mixtures with 20% quinoa or 5% chia or 2% antioxidant powder were extruded with a double screw extruder. Physical properties like expansion rate, density, humidity, and mechanical and acoustic properties using a cutting test were measured. Mixtures with chia showed a lower expansion rate, probably related to the higher lipid content of the final mixture. On the other side, quinoa favored the expansion rate compared to maize flour. This was in correlation with the density results, being the quinoa extrudates the ones with the smallest density values. Extrudates with quinoa resulted in a smoother structure while chia addition tended to generate a rougher surface. Also, the addition of antioxidant powder decreased the surface roughness.Fil: Cueto, Mario Alberto. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Porras Saavedra, Josefina. Instituto Politécnico Nacional; MéxicoFil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Norte. Estación Experimental Agropecuaria Pergamino; ArgentinaFil: Alamilla Beltrán, Liliana. Instituto Politécnico Nacional; MéxicoFil: Schöenlechner, Regine. Universität für Bodenkultur Wien; AustriaFil: Schleining, Gerhard. Universität für Bodenkultur Wien; AustriaFil: Buera, Maria del Pilar. 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. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2015-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/59901Cueto, Mario Alberto; Porras Saavedra, Josefina; Farroni, Abel Eduardo; Alamilla Beltrán, Liliana; Schöenlechner, Regine; et al.; Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants; Elsevier; Journal of Food Engineering; 167; 12-2015; 139-1460260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2015.07.027info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877415003362info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:56:51Zoai:ri.conicet.gov.ar:11336/59901instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:56:51.699CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants |
title |
Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants |
spellingShingle |
Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants Cueto, Mario Alberto Afm Bioactives Chia Extrudate Quinoa Sound Emission |
title_short |
Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants |
title_full |
Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants |
title_fullStr |
Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants |
title_full_unstemmed |
Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants |
title_sort |
Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants |
dc.creator.none.fl_str_mv |
Cueto, Mario Alberto Porras Saavedra, Josefina Farroni, Abel Eduardo Alamilla Beltrán, Liliana Schöenlechner, Regine Schleining, Gerhard Buera, Maria del Pilar |
author |
Cueto, Mario Alberto |
author_facet |
Cueto, Mario Alberto Porras Saavedra, Josefina Farroni, Abel Eduardo Alamilla Beltrán, Liliana Schöenlechner, Regine Schleining, Gerhard Buera, Maria del Pilar |
author_role |
author |
author2 |
Porras Saavedra, Josefina Farroni, Abel Eduardo Alamilla Beltrán, Liliana Schöenlechner, Regine Schleining, Gerhard Buera, Maria del Pilar |
author2_role |
author author author author author author |
dc.subject.none.fl_str_mv |
Afm Bioactives Chia Extrudate Quinoa Sound Emission |
topic |
Afm Bioactives Chia Extrudate Quinoa Sound Emission |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
The physical and mechanical properties of maize extrudates have been analyzed in relation to the addition of quinoa flour and two novel ingredients, chia and powder extract of purple corn with antioxidant properties. Maize flour and mixtures with 20% quinoa or 5% chia or 2% antioxidant powder were extruded with a double screw extruder. Physical properties like expansion rate, density, humidity, and mechanical and acoustic properties using a cutting test were measured. Mixtures with chia showed a lower expansion rate, probably related to the higher lipid content of the final mixture. On the other side, quinoa favored the expansion rate compared to maize flour. This was in correlation with the density results, being the quinoa extrudates the ones with the smallest density values. Extrudates with quinoa resulted in a smoother structure while chia addition tended to generate a rougher surface. Also, the addition of antioxidant powder decreased the surface roughness. Fil: Cueto, Mario Alberto. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Porras Saavedra, Josefina. Instituto Politécnico Nacional; México Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Norte. Estación Experimental Agropecuaria Pergamino; Argentina Fil: Alamilla Beltrán, Liliana. Instituto Politécnico Nacional; México Fil: Schöenlechner, Regine. Universität für Bodenkultur Wien; Austria Fil: Schleining, Gerhard. Universität für Bodenkultur Wien; Austria Fil: Buera, Maria del Pilar. 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. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina |
description |
The physical and mechanical properties of maize extrudates have been analyzed in relation to the addition of quinoa flour and two novel ingredients, chia and powder extract of purple corn with antioxidant properties. Maize flour and mixtures with 20% quinoa or 5% chia or 2% antioxidant powder were extruded with a double screw extruder. Physical properties like expansion rate, density, humidity, and mechanical and acoustic properties using a cutting test were measured. Mixtures with chia showed a lower expansion rate, probably related to the higher lipid content of the final mixture. On the other side, quinoa favored the expansion rate compared to maize flour. This was in correlation with the density results, being the quinoa extrudates the ones with the smallest density values. Extrudates with quinoa resulted in a smoother structure while chia addition tended to generate a rougher surface. Also, the addition of antioxidant powder decreased the surface roughness. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-12 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/59901 Cueto, Mario Alberto; Porras Saavedra, Josefina; Farroni, Abel Eduardo; Alamilla Beltrán, Liliana; Schöenlechner, Regine; et al.; Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants; Elsevier; Journal of Food Engineering; 167; 12-2015; 139-146 0260-8774 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/59901 |
identifier_str_mv |
Cueto, Mario Alberto; Porras Saavedra, Josefina; Farroni, Abel Eduardo; Alamilla Beltrán, Liliana; Schöenlechner, Regine; et al.; Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants; Elsevier; Journal of Food Engineering; 167; 12-2015; 139-146 0260-8774 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2015.07.027 info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877415003362 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
_version_ |
1842269428312440832 |
score |
13.13397 |