Physicochemical characteristics and shelf life estimation of maize/soybean extrudates added with bovine haemoglobin

Autores
Caballero, María Soledad; Drago, Silvina Rosa; Costa, Silvia Claudia; Sabbag, Nora Guadalupe; Gonzalez, Rolando Jose
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Maize/soybean (88:12) extrudates fortified with bovine haemoglobin as a source of iron with the addition of iron absorption enhancers were developed. The aims were to evaluate physicochemical characteristics and to predict shelf life by sensory analysis. Extrudates were made using a Brabender 20 DN single-screw extruder. Specific mechanical energy consumption (SMEC), expansion ratio, specific volume, water solubility and water absorption were measured. Extrudates were stored at three temperatures (12.5, 30 and 45 °C) for 50 days. Colour, crispness and rancid flavour were evaluated by a trained panel. Both addition of haemoglobin and enhancers did not produce significant differences for SMEC, expansion and specific volume. Flavour was the attribute with the greatest degree of damage during storage, thus was used for predicting shelf life. The expanded product added with haemoglobin, and Na2EDTA could be kept for 15 months at 15 °C or 10 months at 22 °C without rancid flavour development.
Fil: Caballero, María Soledad. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Costa, Silvia Claudia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Sabbag, Nora Guadalupe. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Gonzalez, Rolando Jose. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Materia
Extrusion, haemoglobin
Ancid flavour
Maize/soybean
Shelf life
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/92782
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/92782
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Physicochemical characteristics and shelf life estimation of maize/soybean extrudates added with bovine haemoglobinCaballero, María SoledadDrago, Silvina RosaCosta, Silvia ClaudiaSabbag, Nora GuadalupeGonzalez, Rolando JoseExtrusion, haemoglobinAncid flavourMaize/soybeanShelf lifehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Maize/soybean (88:12) extrudates fortified with bovine haemoglobin as a source of iron with the addition of iron absorption enhancers were developed. The aims were to evaluate physicochemical characteristics and to predict shelf life by sensory analysis. Extrudates were made using a Brabender 20 DN single-screw extruder. Specific mechanical energy consumption (SMEC), expansion ratio, specific volume, water solubility and water absorption were measured. Extrudates were stored at three temperatures (12.5, 30 and 45 °C) for 50 days. Colour, crispness and rancid flavour were evaluated by a trained panel. Both addition of haemoglobin and enhancers did not produce significant differences for SMEC, expansion and specific volume. Flavour was the attribute with the greatest degree of damage during storage, thus was used for predicting shelf life. The expanded product added with haemoglobin, and Na2EDTA could be kept for 15 months at 15 °C or 10 months at 22 °C without rancid flavour development.Fil: Caballero, María Soledad. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Costa, Silvia Claudia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Sabbag, Nora Guadalupe. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Gonzalez, Rolando Jose. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaWiley Blackwell Publishing, Inc2013-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/92782Caballero, María Soledad; Drago, Silvina Rosa; Costa, Silvia Claudia; Sabbag, Nora Guadalupe; Gonzalez, Rolando Jose; Physicochemical characteristics and shelf life estimation of maize/soybean extrudates added with bovine haemoglobin; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 48; 9; 9-2013; 1808-18140950-5423CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12154/abstractinfo:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12154info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:15:13Zoai:ri.conicet.gov.ar:11336/92782instacron: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:34982025-09-10 13:15:13.537CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Physicochemical characteristics and shelf life estimation of maize/soybean extrudates added with bovine haemoglobin
title Physicochemical characteristics and shelf life estimation of maize/soybean extrudates added with bovine haemoglobin
spellingShingle Physicochemical characteristics and shelf life estimation of maize/soybean extrudates added with bovine haemoglobin
Caballero, María Soledad
Extrusion, haemoglobin
Ancid flavour
Maize/soybean
Shelf life
title_short Physicochemical characteristics and shelf life estimation of maize/soybean extrudates added with bovine haemoglobin
title_full Physicochemical characteristics and shelf life estimation of maize/soybean extrudates added with bovine haemoglobin
title_fullStr Physicochemical characteristics and shelf life estimation of maize/soybean extrudates added with bovine haemoglobin
title_full_unstemmed Physicochemical characteristics and shelf life estimation of maize/soybean extrudates added with bovine haemoglobin
title_sort Physicochemical characteristics and shelf life estimation of maize/soybean extrudates added with bovine haemoglobin
dc.creator.none.fl_str_mv Caballero, María Soledad
Drago, Silvina Rosa
Costa, Silvia Claudia
Sabbag, Nora Guadalupe
Gonzalez, Rolando Jose
author Caballero, María Soledad
author_facet Caballero, María Soledad
Drago, Silvina Rosa
Costa, Silvia Claudia
Sabbag, Nora Guadalupe
Gonzalez, Rolando Jose
author_role author
author2 Drago, Silvina Rosa
Costa, Silvia Claudia
Sabbag, Nora Guadalupe
Gonzalez, Rolando Jose
author2_role author
author
author
author
dc.subject.none.fl_str_mv Extrusion, haemoglobin
Ancid flavour
Maize/soybean
Shelf life
topic Extrusion, haemoglobin
Ancid flavour
Maize/soybean
Shelf life
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Maize/soybean (88:12) extrudates fortified with bovine haemoglobin as a source of iron with the addition of iron absorption enhancers were developed. The aims were to evaluate physicochemical characteristics and to predict shelf life by sensory analysis. Extrudates were made using a Brabender 20 DN single-screw extruder. Specific mechanical energy consumption (SMEC), expansion ratio, specific volume, water solubility and water absorption were measured. Extrudates were stored at three temperatures (12.5, 30 and 45 °C) for 50 days. Colour, crispness and rancid flavour were evaluated by a trained panel. Both addition of haemoglobin and enhancers did not produce significant differences for SMEC, expansion and specific volume. Flavour was the attribute with the greatest degree of damage during storage, thus was used for predicting shelf life. The expanded product added with haemoglobin, and Na2EDTA could be kept for 15 months at 15 °C or 10 months at 22 °C without rancid flavour development.
Fil: Caballero, María Soledad. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Costa, Silvia Claudia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Sabbag, Nora Guadalupe. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Gonzalez, Rolando Jose. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
description Maize/soybean (88:12) extrudates fortified with bovine haemoglobin as a source of iron with the addition of iron absorption enhancers were developed. The aims were to evaluate physicochemical characteristics and to predict shelf life by sensory analysis. Extrudates were made using a Brabender 20 DN single-screw extruder. Specific mechanical energy consumption (SMEC), expansion ratio, specific volume, water solubility and water absorption were measured. Extrudates were stored at three temperatures (12.5, 30 and 45 °C) for 50 days. Colour, crispness and rancid flavour were evaluated by a trained panel. Both addition of haemoglobin and enhancers did not produce significant differences for SMEC, expansion and specific volume. Flavour was the attribute with the greatest degree of damage during storage, thus was used for predicting shelf life. The expanded product added with haemoglobin, and Na2EDTA could be kept for 15 months at 15 °C or 10 months at 22 °C without rancid flavour development.
publishDate 2013
dc.date.none.fl_str_mv 2013-09
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/11336/92782
Caballero, María Soledad; Drago, Silvina Rosa; Costa, Silvia Claudia; Sabbag, Nora Guadalupe; Gonzalez, Rolando Jose; Physicochemical characteristics and shelf life estimation of maize/soybean extrudates added with bovine haemoglobin; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 48; 9; 9-2013; 1808-1814
0950-5423
CONICET Digital
CONICET
url http://hdl.handle.net/11336/92782
identifier_str_mv Caballero, María Soledad; Drago, Silvina Rosa; Costa, Silvia Claudia; Sabbag, Nora Guadalupe; Gonzalez, Rolando Jose; Physicochemical characteristics and shelf life estimation of maize/soybean extrudates added with bovine haemoglobin; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 48; 9; 9-2013; 1808-1814
0950-5423
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12154/abstract
info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12154
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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_ 1842980818709905408
score 12.993085

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