Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour

Autores
Rolandelli, Guido; García Navarro, Yoja Teresa; García Pinilla, Santiago; Farroni, Abel Eduardo; Gutiérrez López, Gustavo Fidel; Buera, María del Pilar
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Corn flour blends including 25 % of pearl millet, red sorghum, quinoa or canary seed flours, not deeply studied in the extrusion process of corn-based products, were used for extrudates production. Several physical, mechanical and microstructural properties, as well as water adsorption behavior were analyzed and compared to 100 % corn flour systems. The use of these flours increased the protein and fiber contents and modified several characteristics of the extrudates. The addition of quinoa and canary seed flour enhanced the expansion ratio and water absorption indexes, which could be attributed to their high protein and fiber contents. All extruded blends were darker than the control, with lower L* and higher a* values. A relationship between the microstructural characteristics, crystallinity and several physical properties was found, related to blends composition. The addition of flours with high crude fiber levels reduced hardness values and increased crystallinity of the products. The application of novel ingredients for human consumption is promissory for their re-valorization and further resource exploitation.
EEA Pergamino
Fil: Rolandelli, Guido. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; Argentina. Consejo Nacional de Investigaciónes Científicas y Tecnicas (CONICET); Argentina
Fil: García Navarro, Yoja Teresa. Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas. Departamento de Ingeniería Bioquímica; México
Fil: García Pinilla, Santiago. Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas. Departamento de Ingeniería Bioquímica; México
Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, Suelo y Agua; Argentina
Fil: Gutiérrez López, Gustavo Fidel. Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas. Departamento de Ingeniería Bioquímica; México
Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Tecnicas (CONICET); Argentina
Fuente
Food structure (25) : 100140. (July 2020)
Materia
Alimentación
Maíz
Extrusión
Sorción
Mijos
Sorgos
Difracción
Feeding
Maize
Extrusion
Sorption
Millets
Sorghum Grain
Diffraction
Quinua
Harina de Alpiste
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/7299
Acceder
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spelling Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flourRolandelli, GuidoGarcía Navarro, Yoja TeresaGarcía Pinilla, SantiagoFarroni, Abel EduardoGutiérrez López, Gustavo FidelBuera, María del PilarAlimentaciónMaízExtrusiónSorciónMijosSorgosDifracciónFeedingMaizeExtrusionSorptionMilletsSorghum GrainDiffractionQuinuaHarina de AlpisteCorn flour blends including 25 % of pearl millet, red sorghum, quinoa or canary seed flours, not deeply studied in the extrusion process of corn-based products, were used for extrudates production. Several physical, mechanical and microstructural properties, as well as water adsorption behavior were analyzed and compared to 100 % corn flour systems. The use of these flours increased the protein and fiber contents and modified several characteristics of the extrudates. The addition of quinoa and canary seed flour enhanced the expansion ratio and water absorption indexes, which could be attributed to their high protein and fiber contents. All extruded blends were darker than the control, with lower L* and higher a* values. A relationship between the microstructural characteristics, crystallinity and several physical properties was found, related to blends composition. The addition of flours with high crude fiber levels reduced hardness values and increased crystallinity of the products. The application of novel ingredients for human consumption is promissory for their re-valorization and further resource exploitation.EEA PergaminoFil: Rolandelli, Guido. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; Argentina. Consejo Nacional de Investigaciónes Científicas y Tecnicas (CONICET); ArgentinaFil: García Navarro, Yoja Teresa. Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas. Departamento de Ingeniería Bioquímica; MéxicoFil: García Pinilla, Santiago. Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas. Departamento de Ingeniería Bioquímica; MéxicoFil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, Suelo y Agua; ArgentinaFil: Gutiérrez López, Gustavo Fidel. Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas. Departamento de Ingeniería Bioquímica; MéxicoFil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Tecnicas (CONICET); ArgentinaElsevier2020-05-22T16:33:12Z2020-05-22T16:33:12Z2020-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/7299https://www.sciencedirect.com/science/article/abs/pii/S22133291203000582213-3291https://doi.org/10.1016/j.foostr.2020.100140Food structure (25) : 100140. (July 2020)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-16T09:29:48Zoai:localhost:20.500.12123/7299instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:29:49.17INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour
title Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour
spellingShingle Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour
Rolandelli, Guido
Alimentación
Maíz
Extrusión
Sorción
Mijos
Sorgos
Difracción
Feeding
Maize
Extrusion
Sorption
Millets
Sorghum Grain
Diffraction
Quinua
Harina de Alpiste
title_short Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour
title_full Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour
title_fullStr Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour
title_full_unstemmed Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour
title_sort Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour
dc.creator.none.fl_str_mv Rolandelli, Guido
García Navarro, Yoja Teresa
García Pinilla, Santiago
Farroni, Abel Eduardo
Gutiérrez López, Gustavo Fidel
Buera, María del Pilar
author Rolandelli, Guido
author_facet Rolandelli, Guido
García Navarro, Yoja Teresa
García Pinilla, Santiago
Farroni, Abel Eduardo
Gutiérrez López, Gustavo Fidel
Buera, María del Pilar
author_role author
author2 García Navarro, Yoja Teresa
García Pinilla, Santiago
Farroni, Abel Eduardo
Gutiérrez López, Gustavo Fidel
Buera, María del Pilar
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Alimentación
Maíz
Extrusión
Sorción
Mijos
Sorgos
Difracción
Feeding
Maize
Extrusion
Sorption
Millets
Sorghum Grain
Diffraction
Quinua
Harina de Alpiste
topic Alimentación
Maíz
Extrusión
Sorción
Mijos
Sorgos
Difracción
Feeding
Maize
Extrusion
Sorption
Millets
Sorghum Grain
Diffraction
Quinua
Harina de Alpiste
dc.description.none.fl_txt_mv Corn flour blends including 25 % of pearl millet, red sorghum, quinoa or canary seed flours, not deeply studied in the extrusion process of corn-based products, were used for extrudates production. Several physical, mechanical and microstructural properties, as well as water adsorption behavior were analyzed and compared to 100 % corn flour systems. The use of these flours increased the protein and fiber contents and modified several characteristics of the extrudates. The addition of quinoa and canary seed flour enhanced the expansion ratio and water absorption indexes, which could be attributed to their high protein and fiber contents. All extruded blends were darker than the control, with lower L* and higher a* values. A relationship between the microstructural characteristics, crystallinity and several physical properties was found, related to blends composition. The addition of flours with high crude fiber levels reduced hardness values and increased crystallinity of the products. The application of novel ingredients for human consumption is promissory for their re-valorization and further resource exploitation.
EEA Pergamino
Fil: Rolandelli, Guido. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; Argentina. Consejo Nacional de Investigaciónes Científicas y Tecnicas (CONICET); Argentina
Fil: García Navarro, Yoja Teresa. Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas. Departamento de Ingeniería Bioquímica; México
Fil: García Pinilla, Santiago. Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas. Departamento de Ingeniería Bioquímica; México
Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, Suelo y Agua; Argentina
Fil: Gutiérrez López, Gustavo Fidel. Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas. Departamento de Ingeniería Bioquímica; México
Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Tecnicas (CONICET); Argentina
description Corn flour blends including 25 % of pearl millet, red sorghum, quinoa or canary seed flours, not deeply studied in the extrusion process of corn-based products, were used for extrudates production. Several physical, mechanical and microstructural properties, as well as water adsorption behavior were analyzed and compared to 100 % corn flour systems. The use of these flours increased the protein and fiber contents and modified several characteristics of the extrudates. The addition of quinoa and canary seed flour enhanced the expansion ratio and water absorption indexes, which could be attributed to their high protein and fiber contents. All extruded blends were darker than the control, with lower L* and higher a* values. A relationship between the microstructural characteristics, crystallinity and several physical properties was found, related to blends composition. The addition of flours with high crude fiber levels reduced hardness values and increased crystallinity of the products. The application of novel ingredients for human consumption is promissory for their re-valorization and further resource exploitation.
publishDate 2020
dc.date.none.fl_str_mv 2020-05-22T16:33:12Z
2020-05-22T16:33:12Z
2020-07
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/20.500.12123/7299
https://www.sciencedirect.com/science/article/abs/pii/S2213329120300058
2213-3291
https://doi.org/10.1016/j.foostr.2020.100140
url http://hdl.handle.net/20.500.12123/7299
https://www.sciencedirect.com/science/article/abs/pii/S2213329120300058
https://doi.org/10.1016/j.foostr.2020.100140
identifier_str_mv 2213-3291
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 Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Food structure (25) : 100140. (July 2020)
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
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score 12.712165

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