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, María 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.
EEA Pergamino
Fil: Cueto, Mario Alberto. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Porras-Saavedra, Josefina. Instituto Politécnico Nacional. National School for Biological Sciences. Department for Graduates and Research in Food; Mexico
Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio de Calidad de Alimentos, Suelos y Aguas; Argentina
Fil: Alamilla-Beltrán, Liliana. Instituto Politécnico Nacional. National School for Biological Sciences. Department for Graduates and Research in Food; Mexico
Fil: Schöenlechner, Regine. BOKU-University of Natural Resources and Life Sciences. Department of Food Sciences and Technology; Austria
Fil: Schleining, Gerhard. BOKU-University of Natural Resources and Life Sciences. Department of Food Sciences and Technology; Austria
Fil: Buera, María 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
Fuente
Journal of food engineering 167, Part B : 139-146. (December 2015)
Materia
Maíz
Extrusión
Antioxidantes
Propiedades Mecánicas
Propiedades Fisicoquímicas
Maize
Extrusion
Quinoa
Antioxidants
Mechanical Properties
Chemicophysical Properties
Chia
Quinua
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2276
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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, María del PilarMaízExtrusiónAntioxidantesPropiedades MecánicasPropiedades FisicoquímicasMaizeExtrusionQuinoaAntioxidantsMechanical PropertiesChemicophysical PropertiesChiaQuinuaThe 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.EEA PergaminoFil: Cueto, Mario Alberto. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Porras-Saavedra, Josefina. Instituto Politécnico Nacional. National School for Biological Sciences. Department for Graduates and Research in Food; MexicoFil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio de Calidad de Alimentos, Suelos y Aguas; ArgentinaFil: Alamilla-Beltrán, Liliana. Instituto Politécnico Nacional. National School for Biological Sciences. Department for Graduates and Research in Food; MexicoFil: Schöenlechner, Regine. BOKU-University of Natural Resources and Life Sciences. Department of Food Sciences and Technology; AustriaFil: Schleining, Gerhard. BOKU-University of Natural Resources and Life Sciences. Department of Food Sciences and Technology; AustriaFil: Buera, María 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; Argentina2018-04-19T12:55:09Z2018-04-19T12:55:09Z2015-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/2276https://www.sciencedirect.com/science/article/pii/S0260877415003362#!0260-8774https://doi.org/10.1016/j.jfoodeng.2015.07.027Journal of food engineering 167, Part B : 139-146. (December 2015)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:12Zoai:localhost:20.500.12123/2276instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:47:13.307INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Maíz
Extrusión
Antioxidantes
Propiedades Mecánicas
Propiedades Fisicoquímicas
Maize
Extrusion
Quinoa
Antioxidants
Mechanical Properties
Chemicophysical Properties
Chia
Quinua
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, María 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, María del Pilar
author_role author
author2 Porras-Saavedra, Josefina
Farroni, Abel Eduardo
Alamilla-Beltrán, Liliana
Schöenlechner, Regine
Schleining, Gerhard
Buera, María del Pilar
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Maíz
Extrusión
Antioxidantes
Propiedades Mecánicas
Propiedades Fisicoquímicas
Maize
Extrusion
Quinoa
Antioxidants
Mechanical Properties
Chemicophysical Properties
Chia
Quinua
topic Maíz
Extrusión
Antioxidantes
Propiedades Mecánicas
Propiedades Fisicoquímicas
Maize
Extrusion
Quinoa
Antioxidants
Mechanical Properties
Chemicophysical Properties
Chia
Quinua
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.
EEA Pergamino
Fil: Cueto, Mario Alberto. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Porras-Saavedra, Josefina. Instituto Politécnico Nacional. National School for Biological Sciences. Department for Graduates and Research in Food; Mexico
Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio de Calidad de Alimentos, Suelos y Aguas; Argentina
Fil: Alamilla-Beltrán, Liliana. Instituto Politécnico Nacional. National School for Biological Sciences. Department for Graduates and Research in Food; Mexico
Fil: Schöenlechner, Regine. BOKU-University of Natural Resources and Life Sciences. Department of Food Sciences and Technology; Austria
Fil: Schleining, Gerhard. BOKU-University of Natural Resources and Life Sciences. Department of Food Sciences and Technology; Austria
Fil: Buera, María 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
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
2018-04-19T12:55:09Z
2018-04-19T12:55:09Z
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/20.500.12123/2276
https://www.sciencedirect.com/science/article/pii/S0260877415003362#!
0260-8774
https://doi.org/10.1016/j.jfoodeng.2015.07.027
url http://hdl.handle.net/20.500.12123/2276
https://www.sciencedirect.com/science/article/pii/S0260877415003362#!
https://doi.org/10.1016/j.jfoodeng.2015.07.027
identifier_str_mv 0260-8774
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.source.none.fl_str_mv Journal of food engineering 167, Part B : 139-146. (December 2015)
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 12.623145

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