Multi-Level approach for the analysis of water effects in corn flakes
The purpose of this work was to analyze the effect of water on thermal transitions, mechanical properties, and molecular mobility in corn flakes (CF), and their relationships. Commercial common (CCF) and sugar-frosted (SCF) corn flakes were studied in a water content (wc) range from 5 to 20 (% dry b...
| Main Authors: | , , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
American Chemical Society
2020
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| Subjects: | |
| Online Access: | https://pubs.acs.org/toc/jafcau/56/15 http://hdl.handle.net/20.500.12123/7332 https://doi.org/10.1021/jf800541f |
| _version_ | 1855483985981865984 |
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| author | Farroni, Abel Eduardo Matiacevich, Silvia B. Guerrero, Sandra Alzamora, Stella Buera, M. del Pilar |
| author_browse | Alzamora, Stella Buera, M. del Pilar Farroni, Abel Eduardo Guerrero, Sandra Matiacevich, Silvia B. |
| author_facet | Farroni, Abel Eduardo Matiacevich, Silvia B. Guerrero, Sandra Alzamora, Stella Buera, M. del Pilar |
| author_sort | Farroni, Abel Eduardo |
| collection | INTA Digital |
| description | The purpose of this work was to analyze the effect of water on thermal transitions, mechanical properties, and molecular mobility in corn flakes (CF), and their relationships. Commercial common (CCF) and sugar-frosted (SCF) corn flakes were studied in a water content (wc) range from 5 to 20 (% dry basis). The slope of 1H NMR spin−spin relaxation time T2* (determined by FID) versus temperature plot changed close to Tg. Compression force showed a maximum at wc of ca. 12 and 16% (db) for SCF and CCF, respectively. 1H NMR complemented DSC data in determining the temperature dependence of water and solid mobility, in order to assess quality of laminated corn products. The results of the present work indicate that while the compression force showed a maximum value as a function of water content, Tg values determined by DSC or by spin−spin relaxation decreased progressively with increasing water content. |
| format | Artículo |
| id | INTA7332 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | American Chemical Society |
| publisherStr | American Chemical Society |
| record_format | dspace |
| spelling | INTA73322020-05-29T19:02:23Z Multi-Level approach for the analysis of water effects in corn flakes Farroni, Abel Eduardo Matiacevich, Silvia B. Guerrero, Sandra Alzamora, Stella Buera, M. del Pilar Maíz Calidad de los Alimentos Textura Agua Maize Food Quality Texture Water Copos de Maíz The purpose of this work was to analyze the effect of water on thermal transitions, mechanical properties, and molecular mobility in corn flakes (CF), and their relationships. Commercial common (CCF) and sugar-frosted (SCF) corn flakes were studied in a water content (wc) range from 5 to 20 (% dry basis). The slope of 1H NMR spin−spin relaxation time T2* (determined by FID) versus temperature plot changed close to Tg. Compression force showed a maximum at wc of ca. 12 and 16% (db) for SCF and CCF, respectively. 1H NMR complemented DSC data in determining the temperature dependence of water and solid mobility, in order to assess quality of laminated corn products. The results of the present work indicate that while the compression force showed a maximum value as a function of water content, Tg values determined by DSC or by spin−spin relaxation decreased progressively with increasing water content. EEA Pergamino Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, Suelo y Agua; Argentina Fil: Matiacevich, Silvia B. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina Fil: Guerrero, Sandra. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina Fil: Alzamora, Stella. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina 2020-05-29T14:32:08Z 2020-05-29T14:32:08Z 2008-08 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://pubs.acs.org/toc/jafcau/56/15 http://hdl.handle.net/20.500.12123/7332 0021-8561 https://doi.org/10.1021/jf800541f eng info:eu-repo/semantics/restrictedAccess application/pdf American Chemical Society Journal of agricultural and food chemistry 56 (15) : 6447-6453. (August 2008) |
| spellingShingle | Maíz Calidad de los Alimentos Textura Agua Maize Food Quality Texture Water Copos de Maíz Farroni, Abel Eduardo Matiacevich, Silvia B. Guerrero, Sandra Alzamora, Stella Buera, M. del Pilar Multi-Level approach for the analysis of water effects in corn flakes |
| title | Multi-Level approach for the analysis of water effects in corn flakes |
| title_full | Multi-Level approach for the analysis of water effects in corn flakes |
| title_fullStr | Multi-Level approach for the analysis of water effects in corn flakes |
| title_full_unstemmed | Multi-Level approach for the analysis of water effects in corn flakes |
| title_short | Multi-Level approach for the analysis of water effects in corn flakes |
| title_sort | multi level approach for the analysis of water effects in corn flakes |
| topic | Maíz Calidad de los Alimentos Textura Agua Maize Food Quality Texture Water Copos de Maíz |
| url | https://pubs.acs.org/toc/jafcau/56/15 http://hdl.handle.net/20.500.12123/7332 https://doi.org/10.1021/jf800541f |
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