Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour
Corn flour blends including 25 % of pearl millet, red sorghum, quinoa or canary seed flours, not deeply studied in the extrusion process of corn-based products, were used for extrudates production. Several physical, mechanical and microstructural properties, as well as water adsorption behavior were...
| Main Authors: | , , , , , |
|---|---|
| Format: | Artículo |
| Language: | Inglés |
| Published: |
Elsevier
2020
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/7299 https://www.sciencedirect.com/science/article/abs/pii/S2213329120300058 https://doi.org/10.1016/j.foostr.2020.100140 |
| _version_ | 1855483979652661248 |
|---|---|
| author | Rolandelli, Guido García Navarro, Yoja Teresa García Pinilla, Santiago Farroni, Abel Eduardo Gutiérrez López, Gustavo Fidel Buera, María del Pilar |
| author_browse | Buera, María del Pilar Farroni, Abel Eduardo García Navarro, Yoja Teresa García Pinilla, Santiago Gutiérrez López, Gustavo Fidel Rolandelli, Guido |
| author_facet | Rolandelli, Guido García Navarro, Yoja Teresa García Pinilla, Santiago Farroni, Abel Eduardo Gutiérrez López, Gustavo Fidel Buera, María del Pilar |
| author_sort | Rolandelli, Guido |
| collection | INTA Digital |
| description | Corn flour blends including 25 % of pearl millet, red sorghum, quinoa or canary seed flours, not deeply studied in the extrusion process of corn-based products, were used for extrudates production. Several physical, mechanical and microstructural properties, as well as water adsorption behavior were analyzed and compared to 100 % corn flour systems. The use of these flours increased the protein and fiber contents and modified several characteristics of the extrudates. The addition of quinoa and canary seed flour enhanced the expansion ratio and water absorption indexes, which could be attributed to their high protein and fiber contents. All extruded blends were darker than the control, with lower L* and higher a* values. A relationship between the microstructural characteristics, crystallinity and several physical properties was found, related to blends composition. The addition of flours with high crude fiber levels reduced hardness values and increased crystallinity of the products. The application of novel ingredients for human consumption is promissory for their re-valorization and further resource exploitation. |
| format | Artículo |
| id | INTA7299 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA72992020-05-22T17:06:28Z Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour Rolandelli, Guido García Navarro, Yoja Teresa García Pinilla, Santiago Farroni, Abel Eduardo Gutiérrez López, Gustavo Fidel Buera, María del Pilar Alimentación Maíz Extrusión Sorción Mijos Sorgos Difracción Feeding Maize Extrusion Sorption Millets Sorghum Grain Diffraction Quinua Harina de Alpiste Corn flour blends including 25 % of pearl millet, red sorghum, quinoa or canary seed flours, not deeply studied in the extrusion process of corn-based products, were used for extrudates production. Several physical, mechanical and microstructural properties, as well as water adsorption behavior were analyzed and compared to 100 % corn flour systems. The use of these flours increased the protein and fiber contents and modified several characteristics of the extrudates. The addition of quinoa and canary seed flour enhanced the expansion ratio and water absorption indexes, which could be attributed to their high protein and fiber contents. All extruded blends were darker than the control, with lower L* and higher a* values. A relationship between the microstructural characteristics, crystallinity and several physical properties was found, related to blends composition. The addition of flours with high crude fiber levels reduced hardness values and increased crystallinity of the products. The application of novel ingredients for human consumption is promissory for their re-valorization and further resource exploitation. EEA Pergamino Fil: Rolandelli, Guido. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; Argentina. Consejo Nacional de Investigaciónes Científicas y Tecnicas (CONICET); Argentina Fil: García Navarro, Yoja Teresa. Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas. Departamento de Ingeniería Bioquímica; México Fil: García Pinilla, Santiago. Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas. Departamento de Ingeniería Bioquímica; México Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, Suelo y Agua; Argentina Fil: Gutiérrez López, Gustavo Fidel. Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas. Departamento de Ingeniería Bioquímica; México Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Tecnicas (CONICET); Argentina 2020-05-22T16:33:12Z 2020-05-22T16:33:12Z 2020-07 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/7299 https://www.sciencedirect.com/science/article/abs/pii/S2213329120300058 2213-3291 https://doi.org/10.1016/j.foostr.2020.100140 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Food structure (25) : 100140. (July 2020) |
| spellingShingle | Alimentación Maíz Extrusión Sorción Mijos Sorgos Difracción Feeding Maize Extrusion Sorption Millets Sorghum Grain Diffraction Quinua Harina de Alpiste Rolandelli, Guido García Navarro, Yoja Teresa García Pinilla, Santiago Farroni, Abel Eduardo Gutiérrez López, Gustavo Fidel Buera, María del Pilar Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour |
| title | Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour |
| title_full | Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour |
| title_fullStr | Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour |
| title_full_unstemmed | Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour |
| title_short | Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour |
| title_sort | microstructural characteristics and physical properties of corn based extrudates affected by the addition of millet sorghum quinoa and canary seed flour |
| topic | Alimentación Maíz Extrusión Sorción Mijos Sorgos Difracción Feeding Maize Extrusion Sorption Millets Sorghum Grain Diffraction Quinua Harina de Alpiste |
| url | http://hdl.handle.net/20.500.12123/7299 https://www.sciencedirect.com/science/article/abs/pii/S2213329120300058 https://doi.org/10.1016/j.foostr.2020.100140 |
| work_keys_str_mv | AT rolandelliguido microstructuralcharacteristicsandphysicalpropertiesofcornbasedextrudatesaffectedbytheadditionofmilletsorghumquinoaandcanaryseedflour AT garcianavarroyojateresa microstructuralcharacteristicsandphysicalpropertiesofcornbasedextrudatesaffectedbytheadditionofmilletsorghumquinoaandcanaryseedflour AT garciapinillasantiago microstructuralcharacteristicsandphysicalpropertiesofcornbasedextrudatesaffectedbytheadditionofmilletsorghumquinoaandcanaryseedflour AT farroniabeleduardo microstructuralcharacteristicsandphysicalpropertiesofcornbasedextrudatesaffectedbytheadditionofmilletsorghumquinoaandcanaryseedflour AT gutierrezlopezgustavofidel microstructuralcharacteristicsandphysicalpropertiesofcornbasedextrudatesaffectedbytheadditionofmilletsorghumquinoaandcanaryseedflour AT bueramariadelpilar microstructuralcharacteristicsandphysicalpropertiesofcornbasedextrudatesaffectedbytheadditionofmilletsorghumquinoaandcanaryseedflour |