Assessing changes in enriched maize flour formulations after extrusionby means of FTIR, XRD, and chemometric analysis
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...
| Main Authors: | , , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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2018
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| Online Access: | https://link.springer.com/article/10.1007/s11947-018-2113-6 http://hdl.handle.net/20.500.12123/2678 |
| _version_ | 1855035006759469056 |
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| author | Cueto, Mario Alberto Farroni, Abel Eduardo Rodríguez, Silvio D. Schoenlechner, Regine Schleining, Gerhard Buera, María del Pilar |
| author_browse | Buera, María del Pilar Cueto, Mario Alberto Farroni, Abel Eduardo Rodríguez, Silvio D. Schleining, Gerhard Schoenlechner, Regine |
| author_facet | Cueto, Mario Alberto Farroni, Abel Eduardo Rodríguez, Silvio D. Schoenlechner, Regine Schleining, Gerhard Buera, María del Pilar |
| author_sort | Cueto, Mario Alberto |
| collection | INTA Digital |
| 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. |
| format | info:ar-repo/semantics/artículo |
| id | INTA2678 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA26782019-04-30T12:52:36Z Assessing changes in enriched maize flour formulations after extrusionby means of FTIR, XRD, and chemometric analysis Cueto, Mario Alberto Farroni, Abel Eduardo Rodríguez, Silvio D. Schoenlechner, Regine Schleining, Gerhard Buera, María del Pilar Harina de Maíz Valor Nutritivo Rendimiento Corn Flour Nutritive Value Yields Chía Quinoa 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. 2018-06-26T11:29:44Z 2018-06-26T11:29:44Z 2018-10 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 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) eng info:eu-repo/semantics/restrictedAccess application/pdf Food and Bioprocess Technology 11 (8) : 1596-1604 (October 2018) |
| spellingShingle | Harina de Maíz Valor Nutritivo Rendimiento Corn Flour Nutritive Value Yields Chía Quinoa Cueto, Mario Alberto Farroni, Abel Eduardo Rodríguez, Silvio D. Schoenlechner, Regine Schleining, Gerhard Buera, María del Pilar 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 |
| 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_short | 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 |
| topic | Harina de Maíz Valor Nutritivo Rendimiento Corn Flour Nutritive Value Yields Chía Quinoa |
| url | https://link.springer.com/article/10.1007/s11947-018-2113-6 http://hdl.handle.net/20.500.12123/2678 |
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