Assessing changes in enriched maize flour formulations after extrusion by means of FTIR, XRD, and chemometric analysis

Autores
Cueto, Mario Alberto; Farroni, Abel Eduardo; Rodríguez, Silvio David; Schoenlechner, Regine; Schleining, Gerhard; Buera, Maria del Pilar
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
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
Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina
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
Fil: Schoenlechner, Regine. Universitat für Bodenkultur Wien; Austria
Fil: Schleining, Gerhard. Universitat für Bodenkultur Wien; Austria
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
Materia
EXTRUDATES
FTIR
MAIZE FLOUR
TEXTURE
XRD
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:11336/96281
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Assessing changes in enriched maize flour formulations after extrusion by means of FTIR, XRD, and chemometric analysisCueto, Mario AlbertoFarroni, Abel EduardoRodríguez, Silvio DavidSchoenlechner, RegineSchleining, GerhardBuera, Maria del PilarEXTRUDATESFTIRMAIZE FLOURTEXTUREXRDhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Spectral 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.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; ArgentinaFil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; ArgentinaFil: 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; ArgentinaFil: Schoenlechner, Regine. Universitat für Bodenkultur Wien; AustriaFil: Schleining, Gerhard. Universitat für Bodenkultur Wien; AustriaFil: 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; ArgentinaSpringer2018-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/96281Cueto, 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; 1586-15951935-5130CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://link.springer.com/10.1007/s11947-018-2113-6info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-018-2113-6info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:47:58Zoai:ri.conicet.gov.ar:11336/96281instacron: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 09:47:59.213CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Assessing changes in enriched maize flour formulations after extrusion by means of FTIR, XRD, and chemometric analysis
title Assessing changes in enriched maize flour formulations after extrusion by means of FTIR, XRD, and chemometric analysis
spellingShingle Assessing changes in enriched maize flour formulations after extrusion by means of FTIR, XRD, and chemometric analysis
Cueto, Mario Alberto
EXTRUDATES
FTIR
MAIZE FLOUR
TEXTURE
XRD
title_short Assessing changes in enriched maize flour formulations after extrusion by means of FTIR, XRD, and chemometric analysis
title_full Assessing changes in enriched maize flour formulations after extrusion by means of FTIR, XRD, and chemometric analysis
title_fullStr Assessing changes in enriched maize flour formulations after extrusion by means of FTIR, XRD, and chemometric analysis
title_full_unstemmed Assessing changes in enriched maize flour formulations after extrusion by means of FTIR, XRD, and chemometric analysis
title_sort Assessing changes in enriched maize flour formulations after extrusion by means of FTIR, XRD, and chemometric analysis
dc.creator.none.fl_str_mv Cueto, Mario Alberto
Farroni, Abel Eduardo
Rodríguez, Silvio David
Schoenlechner, Regine
Schleining, Gerhard
Buera, Maria del Pilar
author Cueto, Mario Alberto
author_facet Cueto, Mario Alberto
Farroni, Abel Eduardo
Rodríguez, Silvio David
Schoenlechner, Regine
Schleining, Gerhard
Buera, Maria del Pilar
author_role author
author2 Farroni, Abel Eduardo
Rodríguez, Silvio David
Schoenlechner, Regine
Schleining, Gerhard
Buera, Maria del Pilar
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv EXTRUDATES
FTIR
MAIZE FLOUR
TEXTURE
XRD
topic EXTRUDATES
FTIR
MAIZE FLOUR
TEXTURE
XRD
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
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
Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina
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
Fil: Schoenlechner, Regine. Universitat für Bodenkultur Wien; Austria
Fil: Schleining, Gerhard. Universitat für Bodenkultur Wien; Austria
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
description 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.
publishDate 2018
dc.date.none.fl_str_mv 2018-01
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/11336/96281
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
1935-5130
CONICET Digital
CONICET
url http://hdl.handle.net/11336/96281
identifier_str_mv 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
1935-5130
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://link.springer.com/10.1007/s11947-018-2113-6
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-018-2113-6
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
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
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
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