Multi-Level approach for the analysis of water effects in corn flakes

Autores
Farroni, Abel Eduardo; Matiacevich, Silvia B.; Guerrero, Sandra; Alzamora, Stella; Buera, M. del Pilar
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The purpose of this work was to analyze the effect of water on thermal transitions, mechanical properties, and molecular mobility in corn flakes (CF), and their relationships. Commercial common (CCF) and sugar-frosted (SCF) corn flakes were studied in a water content (wc) range from 5 to 20 (% dry basis). The slope of 1H NMR spin−spin relaxation time T2* (determined by FID) versus temperature plot changed close to Tg. Compression force showed a maximum at wc of ca. 12 and 16% (db) for SCF and CCF, respectively. 1H NMR complemented DSC data in determining the temperature dependence of water and solid mobility, in order to assess quality of laminated corn products. The results of the present work indicate that while the compression force showed a maximum value as a function of water content, Tg values determined by DSC or by spin−spin relaxation decreased progressively with increasing water content.
EEA Pergamino
Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, Suelo y Agua; Argentina
Fil: Matiacevich, Silvia B. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Guerrero, Sandra. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Alzamora, Stella. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina.
Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fuente
Journal of agricultural and food chemistry 56 (15) : 6447-6453. (August 2008)
Materia
Maíz
Calidad de los Alimentos
Textura
Agua
Maize
Food Quality
Texture
Water
Copos de Maíz
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/7332
Acceder
id INTADig_52786155eee6efc59df1a4acd75b900e
oai_identifier_str oai:localhost:20.500.12123/7332
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Multi-Level approach for the analysis of water effects in corn flakesFarroni, Abel EduardoMatiacevich, Silvia B.Guerrero, SandraAlzamora, StellaBuera, M. del PilarMaízCalidad de los AlimentosTexturaAguaMaizeFood QualityTextureWaterCopos de MaízThe purpose of this work was to analyze the effect of water on thermal transitions, mechanical properties, and molecular mobility in corn flakes (CF), and their relationships. Commercial common (CCF) and sugar-frosted (SCF) corn flakes were studied in a water content (wc) range from 5 to 20 (% dry basis). The slope of 1H NMR spin−spin relaxation time T2* (determined by FID) versus temperature plot changed close to Tg. Compression force showed a maximum at wc of ca. 12 and 16% (db) for SCF and CCF, respectively. 1H NMR complemented DSC data in determining the temperature dependence of water and solid mobility, in order to assess quality of laminated corn products. The results of the present work indicate that while the compression force showed a maximum value as a function of water content, Tg values determined by DSC or by spin−spin relaxation decreased progressively with increasing water content.EEA PergaminoFil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, Suelo y Agua; ArgentinaFil: Matiacevich, Silvia B. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Guerrero, Sandra. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Alzamora, Stella. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina.Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaAmerican Chemical Society2020-05-29T14:32:08Z2020-05-29T14:32:08Z2008-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://pubs.acs.org/toc/jafcau/56/15http://hdl.handle.net/20.500.12123/73320021-8561https://doi.org/10.1021/jf800541fJournal of agricultural and food chemistry 56 (15) : 6447-6453. (August 2008)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-23T11:17:17Zoai:localhost:20.500.12123/7332instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-23 11:17:17.994INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Multi-Level approach for the analysis of water effects in corn flakes
title Multi-Level approach for the analysis of water effects in corn flakes
spellingShingle Multi-Level approach for the analysis of water effects in corn flakes
Farroni, Abel Eduardo
Maíz
Calidad de los Alimentos
Textura
Agua
Maize
Food Quality
Texture
Water
Copos de Maíz
title_short Multi-Level approach for the analysis of water effects in corn flakes
title_full Multi-Level approach for the analysis of water effects in corn flakes
title_fullStr Multi-Level approach for the analysis of water effects in corn flakes
title_full_unstemmed Multi-Level approach for the analysis of water effects in corn flakes
title_sort Multi-Level approach for the analysis of water effects in corn flakes
dc.creator.none.fl_str_mv Farroni, Abel Eduardo
Matiacevich, Silvia B.
Guerrero, Sandra
Alzamora, Stella
Buera, M. del Pilar
author Farroni, Abel Eduardo
author_facet Farroni, Abel Eduardo
Matiacevich, Silvia B.
Guerrero, Sandra
Alzamora, Stella
Buera, M. del Pilar
author_role author
author2 Matiacevich, Silvia B.
Guerrero, Sandra
Alzamora, Stella
Buera, M. del Pilar
author2_role author
author
author
author
dc.subject.none.fl_str_mv Maíz
Calidad de los Alimentos
Textura
Agua
Maize
Food Quality
Texture
Water
Copos de Maíz
topic Maíz
Calidad de los Alimentos
Textura
Agua
Maize
Food Quality
Texture
Water
Copos de Maíz
dc.description.none.fl_txt_mv The purpose of this work was to analyze the effect of water on thermal transitions, mechanical properties, and molecular mobility in corn flakes (CF), and their relationships. Commercial common (CCF) and sugar-frosted (SCF) corn flakes were studied in a water content (wc) range from 5 to 20 (% dry basis). The slope of 1H NMR spin−spin relaxation time T2* (determined by FID) versus temperature plot changed close to Tg. Compression force showed a maximum at wc of ca. 12 and 16% (db) for SCF and CCF, respectively. 1H NMR complemented DSC data in determining the temperature dependence of water and solid mobility, in order to assess quality of laminated corn products. The results of the present work indicate that while the compression force showed a maximum value as a function of water content, Tg values determined by DSC or by spin−spin relaxation decreased progressively with increasing water content.
EEA Pergamino
Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, Suelo y Agua; Argentina
Fil: Matiacevich, Silvia B. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Guerrero, Sandra. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Alzamora, Stella. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina.
Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
description The purpose of this work was to analyze the effect of water on thermal transitions, mechanical properties, and molecular mobility in corn flakes (CF), and their relationships. Commercial common (CCF) and sugar-frosted (SCF) corn flakes were studied in a water content (wc) range from 5 to 20 (% dry basis). The slope of 1H NMR spin−spin relaxation time T2* (determined by FID) versus temperature plot changed close to Tg. Compression force showed a maximum at wc of ca. 12 and 16% (db) for SCF and CCF, respectively. 1H NMR complemented DSC data in determining the temperature dependence of water and solid mobility, in order to assess quality of laminated corn products. The results of the present work indicate that while the compression force showed a maximum value as a function of water content, Tg values determined by DSC or by spin−spin relaxation decreased progressively with increasing water content.
publishDate 2008
dc.date.none.fl_str_mv 2008-08
2020-05-29T14:32:08Z
2020-05-29T14:32:08Z
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 https://pubs.acs.org/toc/jafcau/56/15
http://hdl.handle.net/20.500.12123/7332
0021-8561
https://doi.org/10.1021/jf800541f
url https://pubs.acs.org/toc/jafcau/56/15
http://hdl.handle.net/20.500.12123/7332
https://doi.org/10.1021/jf800541f
identifier_str_mv 0021-8561
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
dc.source.none.fl_str_mv Journal of agricultural and food chemistry 56 (15) : 6447-6453. (August 2008)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1846787534417297408
score 12.982451

Publicaciones similares