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

Autores
Cueto, Mario Alberto; Farroni, Abel Eduardo; Rodríguez, Silvio D.; Schoenlechner, Regine; Schleining, Gerhard; Buera, María 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.
EEA Pergamino
Fil: Cueto, Mario Alberto. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; Argentina.
Fil: Farroni, Abel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio de Calidad de Alimentos, Suelo y Aguas; Argentina.
Fil: Rodríguez, Silvio D. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; Argentina.
Fil: Schoenlechner, Regine. BOKU- University of Natural Resources and Life Sciences. Department of Food Sciecnes and Technology; Austria.
Fil: Schleining, Gerhard. BOKU- University of Natural Resources and Life Sciences. Department of Food Sciecnes and Technology; Austria.
Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; Argentina.
Fuente
Food and Bioprocess Technology 11 (8) : 1596-1604 (October 2018)
Materia
Harina de Maíz
Valor Nutritivo
Rendimiento
Corn Flour
Nutritive Value
Yields
Chía
Quinoa
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2678
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spelling Assessing changes in enriched maize flour formulations after extrusionby means of FTIR, XRD, and chemometric analysisCueto, Mario AlbertoFarroni, Abel EduardoRodríguez, Silvio D.Schoenlechner, RegineSchleining, GerhardBuera, María del PilarHarina de MaízValor NutritivoRendimientoCorn FlourNutritive ValueYieldsChíaQuinoaSpectral 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.EEA PergaminoFil: Cueto, Mario Alberto. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; Argentina.Fil: Farroni, Abel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio de Calidad de Alimentos, Suelo y Aguas; Argentina.Fil: Rodríguez, Silvio D. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; Argentina.Fil: Schoenlechner, Regine. BOKU- University of Natural Resources and Life Sciences. Department of Food Sciecnes and Technology; Austria.Fil: Schleining, Gerhard. BOKU- University of Natural Resources and Life Sciences. Department of Food Sciecnes and Technology; Austria.Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; Argentina.2018-06-26T11:29:44Z2018-06-26T11:29:44Z2018-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://link.springer.com/article/10.1007/s11947-018-2113-6http://hdl.handle.net/20.500.12123/26781935-5130 (Print)1935-5149 (Online)Food and Bioprocess Technology 11 (8) : 1596-1604 (October 2018)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:20Zoai:localhost:20.500.12123/2678instacron: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 09:47:21.248INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Assessing changes in enriched maize flour formulations after extrusionby means of FTIR, XRD, and chemometric analysis
title Assessing changes in enriched maize flour formulations after extrusionby means of FTIR, XRD, and chemometric analysis
spellingShingle Assessing changes in enriched maize flour formulations after extrusionby means of FTIR, XRD, and chemometric analysis
Cueto, Mario Alberto
Harina de Maíz
Valor Nutritivo
Rendimiento
Corn Flour
Nutritive Value
Yields
Chía
Quinoa
title_short Assessing changes in enriched maize flour formulations after extrusionby means of FTIR, XRD, and chemometric analysis
title_full Assessing changes in enriched maize flour formulations after extrusionby means of FTIR, XRD, and chemometric analysis
title_fullStr Assessing changes in enriched maize flour formulations after extrusionby means of FTIR, XRD, and chemometric analysis
title_full_unstemmed Assessing changes in enriched maize flour formulations after extrusionby means of FTIR, XRD, and chemometric analysis
title_sort Assessing changes in enriched maize flour formulations after extrusionby means of FTIR, XRD, and chemometric analysis
dc.creator.none.fl_str_mv Cueto, Mario Alberto
Farroni, Abel Eduardo
Rodríguez, Silvio D.
Schoenlechner, Regine
Schleining, Gerhard
Buera, María del Pilar
author Cueto, Mario Alberto
author_facet Cueto, Mario Alberto
Farroni, Abel Eduardo
Rodríguez, Silvio D.
Schoenlechner, Regine
Schleining, Gerhard
Buera, María del Pilar
author_role author
author2 Farroni, Abel Eduardo
Rodríguez, Silvio D.
Schoenlechner, Regine
Schleining, Gerhard
Buera, María del Pilar
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Harina de Maíz
Valor Nutritivo
Rendimiento
Corn Flour
Nutritive Value
Yields
Chía
Quinoa
topic Harina de Maíz
Valor Nutritivo
Rendimiento
Corn Flour
Nutritive Value
Yields
Chía
Quinoa
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.
EEA Pergamino
Fil: Cueto, Mario Alberto. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; Argentina.
Fil: Farroni, Abel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio de Calidad de Alimentos, Suelo y Aguas; Argentina.
Fil: Rodríguez, Silvio D. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; Argentina.
Fil: Schoenlechner, Regine. BOKU- University of Natural Resources and Life Sciences. Department of Food Sciecnes and Technology; Austria.
Fil: Schleining, Gerhard. BOKU- University of Natural Resources and Life Sciences. Department of Food Sciecnes and Technology; Austria.
Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; 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 2018-06-26T11:29:44Z
2018-06-26T11:29:44Z
2018-10
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://link.springer.com/article/10.1007/s11947-018-2113-6
http://hdl.handle.net/20.500.12123/2678
1935-5130 (Print)
1935-5149 (Online)
url https://link.springer.com/article/10.1007/s11947-018-2113-6
http://hdl.handle.net/20.500.12123/2678
identifier_str_mv 1935-5130 (Print)
1935-5149 (Online)
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 Food and Bioprocess Technology 11 (8) : 1596-1604 (October 2018)
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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