Physicochemical transformations of corn-based snacks with underexploited grains addition during storage: multi-analytical assessment
Corn-based snacks were prepared with the addition of 25% of millet, sorghum, quinoa, and canary seed flours, which are scarcely used grains for human food and can grow in low-fertility soils. GuggenheimAnderson-de Boer (GAB) and D’arcy & Watt (GDW) sorption models provided information regarding water...
| Autores principales: | , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2022
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/13742 https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.16210 https://doi.org/10.1111/ijfs.16210 |
| _version_ | 1855036992723615744 |
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| author | Rolandelli, Guido Farroni, Abel Eduardo Buera, María del Pilar |
| author_browse | Buera, María del Pilar Farroni, Abel Eduardo Rolandelli, Guido |
| author_facet | Rolandelli, Guido Farroni, Abel Eduardo Buera, María del Pilar |
| author_sort | Rolandelli, Guido |
| collection | INTA Digital |
| description | Corn-based snacks were prepared with the addition of 25% of millet, sorghum, quinoa, and canary seed flours, which are scarcely used grains for human food and can grow in low-fertility soils. GuggenheimAnderson-de Boer (GAB) and D’arcy & Watt (GDW) sorption models provided information regarding water-solids interactions and microstructural arrangements. After storage for 2, 4, and 6 months, several physicochemical properties of snacks were measured and compared with freshly prepared products and raw blends. Addition of quinoa and canary seed flours doubled phenolics content and antioxidant properties. Lipids oxidation kinetics was associated with water sorption, antioxidant properties, and carotenoids and phenolics stability. Starch gelatinisation and protein transformations were assessed through FTIR. Protein denaturation after thermal treatment reduced intermolecular associations with carotenoids and phenolic compounds, which enhanced their functionality as antioxidants. Addition of quinoa and canary seed flours showed promising results for the development of innovative snacks with improved functional properties. |
| format | info:ar-repo/semantics/artículo |
| id | INTA13742 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | INTA137422022-12-28T16:30:52Z Physicochemical transformations of corn-based snacks with underexploited grains addition during storage: multi-analytical assessment Rolandelli, Guido Farroni, Abel Eduardo Buera, María del Pilar Alimentos Productos Derivados de Cereales Cereales Maíz Antioxidantes Propiedades Antioxidantes Absorción de Agua Foods Cereal Products Cereals Maize Antioxidants Antioxidant Properties Water Uptake Corn-based Snacks Lipids’ Oxidation Water Sorption Isotherms Corn-based snacks were prepared with the addition of 25% of millet, sorghum, quinoa, and canary seed flours, which are scarcely used grains for human food and can grow in low-fertility soils. GuggenheimAnderson-de Boer (GAB) and D’arcy & Watt (GDW) sorption models provided information regarding water-solids interactions and microstructural arrangements. After storage for 2, 4, and 6 months, several physicochemical properties of snacks were measured and compared with freshly prepared products and raw blends. Addition of quinoa and canary seed flours doubled phenolics content and antioxidant properties. Lipids oxidation kinetics was associated with water sorption, antioxidant properties, and carotenoids and phenolics stability. Starch gelatinisation and protein transformations were assessed through FTIR. Protein denaturation after thermal treatment reduced intermolecular associations with carotenoids and phenolic compounds, which enhanced their functionality as antioxidants. Addition of quinoa and canary seed flours showed promising results for the development of innovative snacks with improved functional properties. EEA Pergamino Fil: Rolandelli, G. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; Argentina Fil: Rolandelli, G. Consejo Nacional de Investigaciones Científicas y Técnicas - Universidad de Buenos Aires - Instituto de Tecnología de Alimentos y Procesos Químicos (CONICET-UBA-ITAPROQ); Argentina Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, Suelo y Agua; Argentina Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; Argentina Fil: Buera, María del Pilar. Consejo Nacional de Investigaciones Científicas y Técnicas - Universidad de Buenos Aires - Instituto de Tecnología de Alimentos y Procesos Químicos (CONICET-UBA-ITAPROQ); Argentina 2022-12-28T16:23:26Z 2022-12-28T16:23:26Z 2022-11 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/13742 https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.16210 1365-2621 (online) https://doi.org/10.1111/ijfs.16210 eng info:eu-repograntAgreement/INTA/2019-PD-E7-I152-001/2019-PD-E7-I152-001/AR./Alimentos nutracéuticos, funcionales o para regímenes especiales. info:eu-repo/semantics/restrictedAccess application/pdf Wiley International Journal of Food Science and Technology : 1-8. (First published: 21 November 2022) |
| spellingShingle | Alimentos Productos Derivados de Cereales Cereales Maíz Antioxidantes Propiedades Antioxidantes Absorción de Agua Foods Cereal Products Cereals Maize Antioxidants Antioxidant Properties Water Uptake Corn-based Snacks Lipids’ Oxidation Water Sorption Isotherms Rolandelli, Guido Farroni, Abel Eduardo Buera, María del Pilar Physicochemical transformations of corn-based snacks with underexploited grains addition during storage: multi-analytical assessment |
| title | Physicochemical transformations of corn-based snacks with underexploited grains addition during storage: multi-analytical assessment |
| title_full | Physicochemical transformations of corn-based snacks with underexploited grains addition during storage: multi-analytical assessment |
| title_fullStr | Physicochemical transformations of corn-based snacks with underexploited grains addition during storage: multi-analytical assessment |
| title_full_unstemmed | Physicochemical transformations of corn-based snacks with underexploited grains addition during storage: multi-analytical assessment |
| title_short | Physicochemical transformations of corn-based snacks with underexploited grains addition during storage: multi-analytical assessment |
| title_sort | physicochemical transformations of corn based snacks with underexploited grains addition during storage multi analytical assessment |
| topic | Alimentos Productos Derivados de Cereales Cereales Maíz Antioxidantes Propiedades Antioxidantes Absorción de Agua Foods Cereal Products Cereals Maize Antioxidants Antioxidant Properties Water Uptake Corn-based Snacks Lipids’ Oxidation Water Sorption Isotherms |
| url | http://hdl.handle.net/20.500.12123/13742 https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.16210 https://doi.org/10.1111/ijfs.16210 |
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