Carotenoid and color changes in traditionally flaked and extruded products
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 zea...
| Autores principales: | , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2019
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| Materias: | |
| Acceso en línea: | 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 |
| _version_ | 1855035547597144064 |
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| author | Cueto, Mario Alberto Farroni, Abel Eduardo Schoenlechner, Regine Schleining, Gerhard Buera, Pilar |
| author_browse | Buera, Pilar Cueto, Mario Alberto Farroni, Abel Eduardo Schleining, Gerhard Schoenlechner, Regine |
| author_facet | Cueto, Mario Alberto Farroni, Abel Eduardo Schoenlechner, Regine Schleining, Gerhard Buera, Pilar |
| author_sort | Cueto, Mario Alberto |
| collection | INTA Digital |
| 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. |
| format | info:ar-repo/semantics/artículo |
| id | INTA5715 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA57152019-10-18T17:22:21Z Carotenoid and color changes in traditionally flaked and extruded products Cueto, Mario Alberto Farroni, Abel Eduardo Schoenlechner, Regine Schleining, Gerhard Buera, Pilar Carotenoides Copos de Maíz Extrusión Alimentación Carotenoids Cornflakes Extrusion Feeding Chía Quinoa 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 2019-08-28T12:56:15Z 2019-08-28T12:56:15Z 2017-08 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 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 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Food Chemistry (229) : 640-645 (August 2017) |
| spellingShingle | Carotenoides Copos de Maíz Extrusión Alimentación Carotenoids Cornflakes Extrusion Feeding Chía Quinoa Cueto, Mario Alberto Farroni, Abel Eduardo Schoenlechner, Regine Schleining, Gerhard Buera, Pilar Carotenoid and color changes in traditionally flaked and extruded products |
| title | 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_short | Carotenoid and color changes in traditionally flaked and extruded products |
| title_sort | carotenoid and color changes in traditionally flaked and extruded products |
| topic | Carotenoides Copos de Maíz Extrusión Alimentación Carotenoids Cornflakes Extrusion Feeding Chía Quinoa |
| 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 |
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