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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/59901
Acceder
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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 Técnicas2025-09-29T10:01:50Zoai: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:34982025-09-29 10:01:51.099CONICET 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_ 1844613816367710208
score 13.070432

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