Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR

The effect of fiber addition on the distribution and mobility of protons in biscuits is studied by using low resolution time domain Nuclear Magnetic Resonance (TD-NMR). The proportion of flour is reduced in order to incorporate inulin and oat fiber. NMR temperature dependent experiments are carried...

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Autores principales: Serial, María Raquel, Blanco Canalis, María Soledad, Carpinella, Mariela, Valentinuzzi, María Cecilia, León, Alberto Edel, Ribotta, Pablo Daniel, Acosta, Rodolfo Héctor
Formato: article
Lenguaje:Inglés
Publicado: 2022
Materias:
Low resolution proton nuclear magnetic resonance
T1–T2 correlation maps
Biscuit dough
Dietary fibers
Acceso en línea:http://hdl.handle.net/11086/28409
Aporte de:
Repositorio Digital Universitario (UNC) de Universidad Nacional de Córdoba
id I10-R141-11086-28409
record_format dspace
institution Universidad Nacional de Córdoba
institution_str I-10
repository_str R-141
collection Repositorio Digital Universitario (UNC)
language Inglés
topic Low resolution proton nuclear magnetic resonance
T1–T2 correlation maps
Biscuit dough
Dietary fibers
spellingShingle Low resolution proton nuclear magnetic resonance
T1–T2 correlation maps
Biscuit dough
Dietary fibers
Serial, María Raquel
Blanco Canalis, María Soledad
Carpinella, Mariela
Valentinuzzi, María Cecilia
León, Alberto Edel
Ribotta, Pablo Daniel
Acosta, Rodolfo Héctor
Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR
topic_facet Low resolution proton nuclear magnetic resonance
T1–T2 correlation maps
Biscuit dough
Dietary fibers
description The effect of fiber addition on the distribution and mobility of protons in biscuits is studied by using low resolution time domain Nuclear Magnetic Resonance (TD-NMR). The proportion of flour is reduced in order to incorporate inulin and oat fiber. NMR temperature dependent experiments are carried out in order to gain insight on the processes occurring in biscuit baking. Proton populations were identified measuring spin-spin relaxation times. The major change in the relaxation profiles upon incorporation of fibers corresponds to mobile water molecules, which appear to be related to dough spreading behavior and biscuit quality. Biscuit samples baked in a commercial oven were studied by two dimensional spin-lattice/spin-spin (T1/T2) relaxation maps. The (T1/T2) ratio is used as an indicator of the population mobility, where changes in the mobility of water in contact with flour components as starch, proteins and pentosans are observed.
format article
author Serial, María Raquel
Blanco Canalis, María Soledad
Carpinella, Mariela
Valentinuzzi, María Cecilia
León, Alberto Edel
Ribotta, Pablo Daniel
Acosta, Rodolfo Héctor
author_facet Serial, María Raquel
Blanco Canalis, María Soledad
Carpinella, Mariela
Valentinuzzi, María Cecilia
León, Alberto Edel
Ribotta, Pablo Daniel
Acosta, Rodolfo Héctor
author_sort Serial, María Raquel
title Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR
title_short Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR
title_full Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR
title_fullStr Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR
title_full_unstemmed Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR
title_sort influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain nmr
publishDate 2022
url http://hdl.handle.net/11086/28409
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