Cornflake Production Process: State Diagram and Water Mobility Characteristics

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The aim of this work was to fully understand the physicochemical events involved in the development of the cornflake structure, taking into consideration the water sorption characteristics and state changes in the solid phase as a function of temperature and water content. Complementarily, time-reso...

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Detalles Bibliográficos
Autores principales: Farroni, Abel Eduardo, Buera, María del Pilar
Publicado: 2014
Materias:
Cornflakes
DSC
Molecular mobility
NMR
State diagrams
Water sorption isotherm
Cereal products
Gelation
Population statistics
Protons
Sorption
Starch
State diagram
Water sorption isotherms
Nuclear magnetic resonance
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v7_n10_p2902_Farroni
http://hdl.handle.net/20.500.12110/paper_19355130_v7_n10_p2902_Farroni
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_19355130_v7_n10_p2902_Farroni
record_format dspace
spelling paper:paper_19355130_v7_n10_p2902_Farroni2023-06-08T16:32:02Z Cornflake Production Process: State Diagram and Water Mobility Characteristics Farroni, Abel Eduardo Buera, María del Pilar Cornflakes DSC Molecular mobility NMR State diagrams Water sorption isotherm Cereal products Gelation Population statistics Protons Sorption Starch Cornflakes DSC Molecular mobility State diagram Water sorption isotherms Nuclear magnetic resonance The aim of this work was to fully understand the physicochemical events involved in the development of the cornflake structure, taking into consideration the water sorption characteristics and state changes in the solid phase as a function of temperature and water content. Complementarily, time-resolved proton nuclear magnetic resonance (1H-TD-NMR) was used to evaluate the dynamic aspects at different stages of the classical cornflake production process. Processing had the effect of reducing the water sorption capacity of the samples and of increasing the sorption energy. While the minimal water content necessary to detect starch gelatinization was lower than the water content at which frozen water was detected by DSC (W = 24%), water excess for an adequate cooking needs to be higher than this value. By describing the process using supplemented state diagrams, it was possible to delimitate regions in which the main components (starch and proteins) underwent specific changes such as gelatinization or crosslinking. The data of comparative mobility of water populations helped to understand the occurrence of those changes. The physical state of the samples could be established for each process stage, the matrix was soft and malleable when important internal and external forces were applied which allowed the change of shape, microstructure, and appearance of the product. Physical hardening occurred after toasting to create the typical expected crispy texture. The data of comparative mobility of proton populations helped to understand the occurrence of those changes, the conditions prevailing in each stage, and the physical state of the sample. © 2014, Springer Science+Business Media New York. Fil:Farroni, A.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:del Pilar Buera, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2014 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v7_n10_p2902_Farroni http://hdl.handle.net/20.500.12110/paper_19355130_v7_n10_p2902_Farroni
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Cornflakes
DSC
Molecular mobility
NMR
State diagrams
Water sorption isotherm
Cereal products
Gelation
Population statistics
Protons
Sorption
Starch
Cornflakes
DSC
Molecular mobility
State diagram
Water sorption isotherms
Nuclear magnetic resonance
spellingShingle Cornflakes
DSC
Molecular mobility
NMR
State diagrams
Water sorption isotherm
Cereal products
Gelation
Population statistics
Protons
Sorption
Starch
Cornflakes
DSC
Molecular mobility
State diagram
Water sorption isotherms
Nuclear magnetic resonance
Farroni, Abel Eduardo
Buera, María del Pilar
Cornflake Production Process: State Diagram and Water Mobility Characteristics
topic_facet Cornflakes
DSC
Molecular mobility
NMR
State diagrams
Water sorption isotherm
Cereal products
Gelation
Population statistics
Protons
Sorption
Starch
Cornflakes
DSC
Molecular mobility
State diagram
Water sorption isotherms
Nuclear magnetic resonance
description The aim of this work was to fully understand the physicochemical events involved in the development of the cornflake structure, taking into consideration the water sorption characteristics and state changes in the solid phase as a function of temperature and water content. Complementarily, time-resolved proton nuclear magnetic resonance (1H-TD-NMR) was used to evaluate the dynamic aspects at different stages of the classical cornflake production process. Processing had the effect of reducing the water sorption capacity of the samples and of increasing the sorption energy. While the minimal water content necessary to detect starch gelatinization was lower than the water content at which frozen water was detected by DSC (W = 24%), water excess for an adequate cooking needs to be higher than this value. By describing the process using supplemented state diagrams, it was possible to delimitate regions in which the main components (starch and proteins) underwent specific changes such as gelatinization or crosslinking. The data of comparative mobility of water populations helped to understand the occurrence of those changes. The physical state of the samples could be established for each process stage, the matrix was soft and malleable when important internal and external forces were applied which allowed the change of shape, microstructure, and appearance of the product. Physical hardening occurred after toasting to create the typical expected crispy texture. The data of comparative mobility of proton populations helped to understand the occurrence of those changes, the conditions prevailing in each stage, and the physical state of the sample. © 2014, Springer Science+Business Media New York.
author Farroni, Abel Eduardo
Buera, María del Pilar
author_facet Farroni, Abel Eduardo
Buera, María del Pilar
author_sort Farroni, Abel Eduardo
title Cornflake Production Process: State Diagram and Water Mobility Characteristics
title_short Cornflake Production Process: State Diagram and Water Mobility Characteristics
title_full Cornflake Production Process: State Diagram and Water Mobility Characteristics
title_fullStr Cornflake Production Process: State Diagram and Water Mobility Characteristics
title_full_unstemmed Cornflake Production Process: State Diagram and Water Mobility Characteristics
title_sort cornflake production process: state diagram and water mobility characteristics
publishDate 2014
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v7_n10_p2902_Farroni
http://hdl.handle.net/20.500.12110/paper_19355130_v7_n10_p2902_Farroni
work_keys_str_mv AT farroniabeleduardo cornflakeproductionprocessstatediagramandwatermobilitycharacteristics
AT bueramariadelpilar cornflakeproductionprocessstatediagramandwatermobilitycharacteristics
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