Carotenoid and color changes in traditionally flaked and extruded products

Autores
Cueto, Mario Alberto; Farroni, Abel Eduardo; Schoenlechner, Regine; Schleining, Gerhard; Buera, Pilar
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this study was to evaluate the impact of process and formulation on individual carotenoid loss in traditionally prepared cornflakes and those prepared by extrusion. The first step in the traditional process (maize grits cooking) promoted a 60% lutein content reduction and 40% in zeaxanthin loss, showing lutein more susceptibility to isomerization and decomposition. After toasting, the last step, the total loss averaged 80% for both compounds. The extruded maize in a plain formulation showed a 35% lutein and zeaxanthin reduction. However, in samples containing quinoa the decrease reached 60%, and the major loss (80%) was found in chia-containing formulations. Correlations between the color coordinate b⁄, total and individual carotenoid content, were obtained. It is of a major importance that the efforts to increase carotenoid content in raw materials are complemented with attempts to reduce the losses during processing.
EEA Pergamino
Fil: Cueto, Mario. 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 Calidad de Alimento, suelos y agua; Argentina
Fil: Schoenlechner, Regine. Universidad de Recursos Naturales y Ciencias de la Vida. Departamento de Ciencias y Tecnología de los Alimentos; Austria
Fil: Schleining, Gerhard. Universidad de Recursos Naturales y Ciencias de la Vida. Departamento de Ciencias y Tecnología de los Alimentos; Austria
Fil: Buera, Pilar. Cueto, Mario. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria-Departamento de Química Orgánica; Argentina
Fuente
Food Chemistry (229) : 640-645 (August 2017)
Materia
Carotenoides
Copos de Maíz
Extrusión
Alimentación
Carotenoids
Cornflakes
Extrusion
Feeding
Chía
Quinoa
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/5715
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oai_identifier_str oai:localhost:20.500.12123/5715
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network_name_str INTA Digital (INTA)
spelling Carotenoid and color changes in traditionally flaked and extruded productsCueto, Mario AlbertoFarroni, Abel EduardoSchoenlechner, RegineSchleining, GerhardBuera, PilarCarotenoidesCopos de MaízExtrusiónAlimentaciónCarotenoidsCornflakesExtrusionFeedingChíaQuinoaThe objective of this study was to evaluate the impact of process and formulation on individual carotenoid loss in traditionally prepared cornflakes and those prepared by extrusion. The first step in the traditional process (maize grits cooking) promoted a 60% lutein content reduction and 40% in zeaxanthin loss, showing lutein more susceptibility to isomerization and decomposition. After toasting, the last step, the total loss averaged 80% for both compounds. The extruded maize in a plain formulation showed a 35% lutein and zeaxanthin reduction. However, in samples containing quinoa the decrease reached 60%, and the major loss (80%) was found in chia-containing formulations. Correlations between the color coordinate b⁄, total and individual carotenoid content, were obtained. It is of a major importance that the efforts to increase carotenoid content in raw materials are complemented with attempts to reduce the losses during processing.EEA PergaminoFil: Cueto, Mario. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; ArgentinaFil: Farroni, Abel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, suelos y agua; ArgentinaFil: Schoenlechner, Regine. Universidad de Recursos Naturales y Ciencias de la Vida. Departamento de Ciencias y Tecnología de los Alimentos; AustriaFil: Schleining, Gerhard. Universidad de Recursos Naturales y Ciencias de la Vida. Departamento de Ciencias y Tecnología de los Alimentos; AustriaFil: Buera, Pilar. Cueto, Mario. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria-Departamento de Química Orgánica; ArgentinaElsevier2019-08-28T12:56:15Z2019-08-28T12:56:15Z2017-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0308814617303515http://hdl.handle.net/20.500.12123/57150308-8146https://doi.org/10.1016/j.foodchem.2017.02.138Food Chemistry (229) : 640-645 (August 2017)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-16T09:29:36Zoai:localhost:20.500.12123/5715instacron: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 09:29:36.95INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Carotenoid and color changes in traditionally flaked and extruded products
title Carotenoid and color changes in traditionally flaked and extruded products
spellingShingle Carotenoid and color changes in traditionally flaked and extruded products
Cueto, Mario Alberto
Carotenoides
Copos de Maíz
Extrusión
Alimentación
Carotenoids
Cornflakes
Extrusion
Feeding
Chía
Quinoa
title_short Carotenoid and color changes in traditionally flaked and extruded products
title_full Carotenoid and color changes in traditionally flaked and extruded products
title_fullStr Carotenoid and color changes in traditionally flaked and extruded products
title_full_unstemmed Carotenoid and color changes in traditionally flaked and extruded products
title_sort Carotenoid and color changes in traditionally flaked and extruded products
dc.creator.none.fl_str_mv Cueto, Mario Alberto
Farroni, Abel Eduardo
Schoenlechner, Regine
Schleining, Gerhard
Buera, Pilar
author Cueto, Mario Alberto
author_facet Cueto, Mario Alberto
Farroni, Abel Eduardo
Schoenlechner, Regine
Schleining, Gerhard
Buera, Pilar
author_role author
author2 Farroni, Abel Eduardo
Schoenlechner, Regine
Schleining, Gerhard
Buera, Pilar
author2_role author
author
author
author
dc.subject.none.fl_str_mv Carotenoides
Copos de Maíz
Extrusión
Alimentación
Carotenoids
Cornflakes
Extrusion
Feeding
Chía
Quinoa
topic Carotenoides
Copos de Maíz
Extrusión
Alimentación
Carotenoids
Cornflakes
Extrusion
Feeding
Chía
Quinoa
dc.description.none.fl_txt_mv The objective of this study was to evaluate the impact of process and formulation on individual carotenoid loss in traditionally prepared cornflakes and those prepared by extrusion. The first step in the traditional process (maize grits cooking) promoted a 60% lutein content reduction and 40% in zeaxanthin loss, showing lutein more susceptibility to isomerization and decomposition. After toasting, the last step, the total loss averaged 80% for both compounds. The extruded maize in a plain formulation showed a 35% lutein and zeaxanthin reduction. However, in samples containing quinoa the decrease reached 60%, and the major loss (80%) was found in chia-containing formulations. Correlations between the color coordinate b⁄, total and individual carotenoid content, were obtained. It is of a major importance that the efforts to increase carotenoid content in raw materials are complemented with attempts to reduce the losses during processing.
EEA Pergamino
Fil: Cueto, Mario. 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 Calidad de Alimento, suelos y agua; Argentina
Fil: Schoenlechner, Regine. Universidad de Recursos Naturales y Ciencias de la Vida. Departamento de Ciencias y Tecnología de los Alimentos; Austria
Fil: Schleining, Gerhard. Universidad de Recursos Naturales y Ciencias de la Vida. Departamento de Ciencias y Tecnología de los Alimentos; Austria
Fil: Buera, Pilar. Cueto, Mario. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria-Departamento de Química Orgánica; Argentina
description The objective of this study was to evaluate the impact of process and formulation on individual carotenoid loss in traditionally prepared cornflakes and those prepared by extrusion. The first step in the traditional process (maize grits cooking) promoted a 60% lutein content reduction and 40% in zeaxanthin loss, showing lutein more susceptibility to isomerization and decomposition. After toasting, the last step, the total loss averaged 80% for both compounds. The extruded maize in a plain formulation showed a 35% lutein and zeaxanthin reduction. However, in samples containing quinoa the decrease reached 60%, and the major loss (80%) was found in chia-containing formulations. Correlations between the color coordinate b⁄, total and individual carotenoid content, were obtained. It is of a major importance that the efforts to increase carotenoid content in raw materials are complemented with attempts to reduce the losses during processing.
publishDate 2017
dc.date.none.fl_str_mv 2017-08
2019-08-28T12:56:15Z
2019-08-28T12:56:15Z
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://www.sciencedirect.com/science/article/pii/S0308814617303515
http://hdl.handle.net/20.500.12123/5715
0308-8146
https://doi.org/10.1016/j.foodchem.2017.02.138
url https://www.sciencedirect.com/science/article/pii/S0308814617303515
http://hdl.handle.net/20.500.12123/5715
https://doi.org/10.1016/j.foodchem.2017.02.138
identifier_str_mv 0308-8146
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 Chemistry (229) : 640-645 (August 2017)
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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