Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants
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 e...
| Autores principales: | , , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Acceso en línea: | 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 |
| _version_ | 1855034934914187264 |
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| author | Cueto, Mario Alberto Porras-Saavedra, Josefina Farroni, Abel Eduardo Alamilla-Beltrán, Liliana Schöenlechner, Regine Schleining, Gerhard Buera, María del Pilar |
| author_browse | Alamilla-Beltrán, Liliana Buera, María del Pilar Cueto, Mario Alberto Farroni, Abel Eduardo Porras-Saavedra, Josefina Schleining, Gerhard Schöenlechner, Regine |
| author_facet | Cueto, Mario Alberto Porras-Saavedra, Josefina Farroni, Abel Eduardo Alamilla-Beltrán, Liliana Schöenlechner, Regine Schleining, Gerhard Buera, María del Pilar |
| author_sort | Cueto, Mario Alberto |
| collection | INTA Digital |
| 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. |
| format | info:ar-repo/semantics/artículo |
| id | INTA2276 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA22762019-06-05T18:31:57Z Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants Cueto, Mario Alberto Porras-Saavedra, Josefina Farroni, Abel Eduardo Alamilla-Beltrán, Liliana Schöenlechner, Regine Schleining, Gerhard Buera, María del Pilar Maíz Extrusión Antioxidantes Propiedades Mecánicas Propiedades Fisicoquímicas Maize Extrusion Quinoa Antioxidants Mechanical Properties Chemicophysical Properties Chia Quinua 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 2018-04-19T12:55:09Z 2018-04-19T12:55:09Z 2015-12 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 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 eng info:eu-repo/semantics/restrictedAccess application/pdf Journal of food engineering 167, Part B : 139-146. (December 2015) |
| spellingShingle | Maíz Extrusión Antioxidantes Propiedades Mecánicas Propiedades Fisicoquímicas Maize Extrusion Quinoa Antioxidants Mechanical Properties Chemicophysical Properties Chia Quinua Cueto, Mario Alberto Porras-Saavedra, Josefina Farroni, Abel Eduardo Alamilla-Beltrán, Liliana Schöenlechner, Regine Schleining, Gerhard Buera, María del Pilar 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 |
| 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_short | 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 |
| topic | Maíz Extrusión Antioxidantes Propiedades Mecánicas Propiedades Fisicoquímicas Maize Extrusion Quinoa Antioxidants Mechanical Properties Chemicophysical Properties Chia Quinua |
| 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 |
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