TY - JOUR
T1 - Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants
AU - Cueto, Mario
AU - Porras-Saavedra, Josefina
AU - Farroni, Abel
AU - Alamilla-Beltrán, Liliana
AU - Schöenlechner, Regine
AU - Schleining, Gerhard
AU - Buera, Pilar
N1 - Publisher Copyright:
© 2015 Elsevier Ltd. All rights reserved.
PY - 2015/12/1
Y1 - 2015/12/1
N2 - The physical and mechanical properties of maize extrudates have been analyzed in relation to the addition of quinoa flour and two novel ingredients, chia and powder extract of purple corn with antioxidant properties. Maize flour and mixtures with 20% quinoa or 5% chia or 2% antioxidant powder were extruded with a double screw extruder. Physical properties like expansion rate, density, humidity, and mechanical and acoustic properties using a cutting test were measured. Mixtures with chia showed a lower expansion rate, probably related to the higher lipid content of the final mixture. On the other side, quinoa favored the expansion rate compared to maize flour. This was in correlation with the density results, being the quinoa extrudates the ones with the smallest density values. Extrudates with quinoa resulted in a smoother structure while chia addition tended to generate a rougher surface. Also, the addition of antioxidant powder decreased the surface roughness.
AB - The physical and mechanical properties of maize extrudates have been analyzed in relation to the addition of quinoa flour and two novel ingredients, chia and powder extract of purple corn with antioxidant properties. Maize flour and mixtures with 20% quinoa or 5% chia or 2% antioxidant powder were extruded with a double screw extruder. Physical properties like expansion rate, density, humidity, and mechanical and acoustic properties using a cutting test were measured. Mixtures with chia showed a lower expansion rate, probably related to the higher lipid content of the final mixture. On the other side, quinoa favored the expansion rate compared to maize flour. This was in correlation with the density results, being the quinoa extrudates the ones with the smallest density values. Extrudates with quinoa resulted in a smoother structure while chia addition tended to generate a rougher surface. Also, the addition of antioxidant powder decreased the surface roughness.
KW - AFM
KW - Bioactives
KW - Chia
KW - Extrudate
KW - Quinoa
KW - Sound emission
UR - http://www.scopus.com/inward/record.url?scp=84942295971&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2015.07.027
DO - 10.1016/j.jfoodeng.2015.07.027
M3 - Artículo
SN - 0260-8774
VL - 167
SP - 139
EP - 146
JO - Journal of Food Engineering
JF - Journal of Food Engineering
ER -