Assessing Changes in Enriched Maize Flour Formulations After Extrusion by Means of FTIR, XRD, and Chemometric Analysis

Spectral analysis employing multivariate techniques was employed to differentiate plain maize flours from formulations containing maize with added milled chia or quinoa seeds for producing cereal breakfast extrudates. The physicochemical changes of the enriched formulations due to processing stages...

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Detalles Bibliográficos
Autores principales: Cueto, M., Farroni, A., Rodríguez, S.D., Schoenlechner, R., Schleining, G., Del Pilar Buera, M.
Formato: INPR
Materias:
Extrudates
FTIR
Maize flour
Texture
XRD
Cyclodextrins
Extrusion
Lipids
Spectrum analysis
Textures
X ray diffraction
Amylose-lipid complex
Chemometric analysis
Multivariate techniques
Physico-chemical changes
Sample processing
Multivariant analysis
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_19355130_v_n_p1_Cueto
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_19355130_v_n_p1_Cueto
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spelling todo:paper_19355130_v_n_p1_Cueto2023-10-03T16:36:35Z Assessing Changes in Enriched Maize Flour Formulations After Extrusion by Means of FTIR, XRD, and Chemometric Analysis Cueto, M. Farroni, A. Rodríguez, S.D. Schoenlechner, R. Schleining, G. Del Pilar Buera, M. Extrudates FTIR Maize flour Texture XRD Cyclodextrins Extrusion Lipids Spectrum analysis Textures X ray diffraction Amylose-lipid complex Chemometric analysis Extrudates FTIR Maize flour Multivariate techniques Physico-chemical changes Sample processing Multivariant analysis Spectral analysis employing multivariate techniques was employed to differentiate plain maize flours from formulations containing maize with added milled chia or quinoa seeds for producing cereal breakfast extrudates. The physicochemical changes of the enriched formulations due to processing stages and formulation were evaluated by using FTIR and chemometric analysis, which allowed a rapid and non-destructive discrimination between sample processing and compositional aspects. Specific IR frequencies were selected which provided highest sample discrimination. Selected IR absorbance relationships at those specific wavenumbers were useful to track changes promoted by extrusion for carbohydrates, proteins, and lipids. The complexes between amylose and lipids, that takes place during extrusion, underwent distinctive changes as confirmed by XRD. The crystallinity loss, after extrusion (with an average value of 50%), shows evidence of amylose-lipid complexes formation of type Eh and Vh. Correlations between the textural behavior, composition, and selected FTIR indices were obtained. © 2018 Springer Science+Business Media, LLC, part of Springer Nature INPR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_19355130_v_n_p1_Cueto
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Extrudates
FTIR
Maize flour
Texture
XRD
Cyclodextrins
Extrusion
Lipids
Spectrum analysis
Textures
X ray diffraction
Amylose-lipid complex
Chemometric analysis
Extrudates
FTIR
Maize flour
Multivariate techniques
Physico-chemical changes
Sample processing
Multivariant analysis
spellingShingle Extrudates
FTIR
Maize flour
Texture
XRD
Cyclodextrins
Extrusion
Lipids
Spectrum analysis
Textures
X ray diffraction
Amylose-lipid complex
Chemometric analysis
Extrudates
FTIR
Maize flour
Multivariate techniques
Physico-chemical changes
Sample processing
Multivariant analysis
Cueto, M.
Farroni, A.
Rodríguez, S.D.
Schoenlechner, R.
Schleining, G.
Del Pilar Buera, M.
Assessing Changes in Enriched Maize Flour Formulations After Extrusion by Means of FTIR, XRD, and Chemometric Analysis
topic_facet Extrudates
FTIR
Maize flour
Texture
XRD
Cyclodextrins
Extrusion
Lipids
Spectrum analysis
Textures
X ray diffraction
Amylose-lipid complex
Chemometric analysis
Extrudates
FTIR
Maize flour
Multivariate techniques
Physico-chemical changes
Sample processing
Multivariant analysis
description Spectral analysis employing multivariate techniques was employed to differentiate plain maize flours from formulations containing maize with added milled chia or quinoa seeds for producing cereal breakfast extrudates. The physicochemical changes of the enriched formulations due to processing stages and formulation were evaluated by using FTIR and chemometric analysis, which allowed a rapid and non-destructive discrimination between sample processing and compositional aspects. Specific IR frequencies were selected which provided highest sample discrimination. Selected IR absorbance relationships at those specific wavenumbers were useful to track changes promoted by extrusion for carbohydrates, proteins, and lipids. The complexes between amylose and lipids, that takes place during extrusion, underwent distinctive changes as confirmed by XRD. The crystallinity loss, after extrusion (with an average value of 50%), shows evidence of amylose-lipid complexes formation of type Eh and Vh. Correlations between the textural behavior, composition, and selected FTIR indices were obtained. © 2018 Springer Science+Business Media, LLC, part of Springer Nature
format INPR
author Cueto, M.
Farroni, A.
Rodríguez, S.D.
Schoenlechner, R.
Schleining, G.
Del Pilar Buera, M.
author_facet Cueto, M.
Farroni, A.
Rodríguez, S.D.
Schoenlechner, R.
Schleining, G.
Del Pilar Buera, M.
author_sort Cueto, M.
title Assessing Changes in Enriched Maize Flour Formulations After Extrusion by Means of FTIR, XRD, and Chemometric Analysis
title_short Assessing Changes in Enriched Maize Flour Formulations After Extrusion by Means of FTIR, XRD, and Chemometric Analysis
title_full Assessing Changes in Enriched Maize Flour Formulations After Extrusion by Means of FTIR, XRD, and Chemometric Analysis
title_fullStr Assessing Changes in Enriched Maize Flour Formulations After Extrusion by Means of FTIR, XRD, and Chemometric Analysis
title_full_unstemmed Assessing Changes in Enriched Maize Flour Formulations After Extrusion by Means of FTIR, XRD, and Chemometric Analysis
title_sort assessing changes in enriched maize flour formulations after extrusion by means of ftir, xrd, and chemometric analysis
url http://hdl.handle.net/20.500.12110/paper_19355130_v_n_p1_Cueto
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