Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach

Rolandelli, Guido; Gallardo-Navarro, Y.T.; García-Pinilla, Santiago; Farroni, Abel Eduardo; Gutiérrez‐López, Gustavo F.; Buera, María del Pilar

doi:10.1016/j.jcs.2021.103186

Cited by 15 publications

(11 citation statements)

References 29 publications

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“…Corn was chosen with HCS to improve the appearance and nutritional profile of muffins, especially their content of carotenoids (e.g., lutein and zeaxanthin). Blending HCS and other underutilized grains (e.g., millet, quinoa, sorghum) with corn at replacement level of 25% has been found to improve their nutritional profile (e.g., increase protein, dietary fiber and ash, while reduce lipids and carbohydrates) resulting in better extruded products compared with corn alone [ 40 ]. Table 4 shows the composition of free and bound phenolic acids in muffins made from HCS alone or in blends with corn, and the impact of baking process on phenolic acids.…”

Section: Resultsmentioning

confidence: 99%

Changes in Phenolic Acids and Antioxidant Properties during Baking of Bread and Muffin Made from Blends of Hairless Canary Seed, Wheat, and Corn

Abdel‐Aal

Rabalski

2022

Antioxidants

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Phenolic acids are the major polyphenols in cereal grains and they undergo changes in their composition and structure during processing. This study investigated changes in phenolic acids and antioxidant properties during baking of bread and muffin made from hairless canary seed (HCS), Phalaris canariensis L., alone or in blends with corn and wheat. The changes were monitored after dry mixing, dough/batter formation, and oven baking. Phenolic acids were quantified in products using HPLC and antioxidant activity was based on DPPH, ABTS, and ORAC assays. Eight phenolic acids were primarily present in the bound fraction extracts, while only a few phenolic acids were detected in the free or unbound fraction extracts. Ferulic was the dominant phenolic acid in wheat, corn, and HCS followed by p-coumaric acid but the latter was extremely high in HCS compared to wheat and corn. After baking, bound phenolic acids decreased in breads and muffins, while the unbound phenolic acids increased. Dough preparation resulted in about 5–13% reductions in bound ferulic acid in addition to 2–9% after oven baking with a total reduction of about 10–20% subject to bread formulation. On the contrary unbound ferulic acid increased by 48–307% after dough preparation and 138–225% after oven baking with a total increase 273–495%. Similarly, muffin-making process resulted in 26–30% reductions in bound ferulic acid after batter preparation and 4–7% after oven baking with reductions of 34–37% in muffins, while the unbound ferulic acid increased by about 35–105% and 9–29%, respectively, with a total increase 47–116%. The baking process resulted in improved DPPH, ABTS, and ORAC antioxidant activities in breads and muffins despite the initial reductions after dough preparation. In general, baking process resulted in tangible increases in unbound phenolic acids which eventually could improve their bioavailability and bioactivity.

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Section: Resultsmentioning

confidence: 99%

Changes in Phenolic Acids and Antioxidant Properties during Baking of Bread and Muffin Made from Blends of Hairless Canary Seed, Wheat, and Corn

Abdel‐Aal

Rabalski

2022

Antioxidants

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“…Consequently, the variations in lipid contents after maceration processes in this work are in agreement with what was observed in FT-MIR spectra. Rolandelli et al (2020Rolandelli et al ( , 2021 and other authors (Mir et al, 2017;Cueto et al, 2018) have reported that the formation of amylose-lipid complexes during extrusion can explain these modifications in that region of the spectrum of flours. At the end of the maceration process (time > 24 h), the intensity of the amide I and amide II bands starts to decrease in the coproductos.…”

Section: Ftir-atr Spectral Analysis Of the Floursmentioning

confidence: 93%

“…Figure 2 shows the intensities between 2,800 and 3,000 cm −1 , which are characteristic of lipids (Valenzuela et al, 2013;Siwatch et al, 2017;García-Salcedo et al, 2018). It has been reported that the bands at 2,922 and 2,854 cm −1 (corresponding to the symmetric and asymmetric stretching of the CH 2 aliphatic groups, respectively) and that at 1,745 cm −1 (attributed to the stretching of the ester carbonyl group) are associated with lipids (Cueto et al, 2018;Cervantes-Ramírez et al, 2020;Rolandelli et al, 2021). The lipid peaks (Figure 3D) are found at an approximate wavenumber of 2,854 cm −1 corresponding to symmetric stretching vibrations and 2,924 cm −1 corresponding to asymmetric stretching vibrations (in both cases of the CH 2 acyl groups) (Herrero et al, 2017).…”

Section: Ftir-atr Spectral Analysis Of the Floursmentioning

confidence: 99%

Physicochemical Characterization of Quinoa (Chenopodium quinoa cv. Nariño) Co-products Obtained by Wet Milling

Ortiz-Gómez

Fernández-Quintero

Roa-Acosta

et al. 2022

Front. Sustain. Food Syst.

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In recent years, great interest has been shown in pseudocereals for their high nutritional value. Wet milling has been used to obtain macromolecules such as proteins and starches. However, the co-products obtained from this food industry have been studied little. A factorial design Box-benhken was used to study the effect of surfactant concentration (SDS), sodium hydroxide (NaOH) concentration and maceration temperature on structural and colorimetric properties. Structural properties were evaluated by infrared spectroscopy (FTIR-ATR) and color changes by the CIElab tristimulus method (L*, a*, b*). A decrease in temperature and NaOH causes a decrease in lightness (L*), resulting in lower starch content and higher protein content in the co-product. This behavior was correlated with the infrared spectroscopy (FTIR-ATR) spectra. The spectra show a possible structural change in the amylose/amylopectin ratio of the starch granule at 1,012 cm−1, 1,077 cm−1, and 1,150 cm−1 bands, which are associated with glycosidic bonds, these bonds were sensitive to NaOH concentration. While those bands assigned to Amide II (1,563 cm−1) and Amide I (1,633 cm−1), were sensitive to the effect of NaOH and maceration temperature, evidencing that protein content in the co-products is variable and depends significantly on the extraction conditions. The co-products obtained by wet milling could be used in the development of functional foods, such as bread, snacks, pasta and other products.

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“…(2018) with modification, all samples were scanned from 400 cm ‐1 to 4000 cm ‐1 with the resolution of 4 cm ‐1 by 32 scans. Air background was collected for correction (Rolandelli et al ., 2021). Baseline correction and deconvolution processing were carried out within the range 800 cm ‐1 to 1200 cm ‐1 by OMNIC 8.0 software.…”

Section: Methodsmentioning

confidence: 99%

“…The samples were tested at 30 kV and 10 mA. The scanning range 2θ was 5–35° with a scanning rate of 2°/min and a scanning step of 0.05° (Rolandelli et al ., 2021). The obtained spectra were processed by MDI Jade 6.0 and the relative crystallinity (RC, %) was calculated by the ratio of the crystalline region area to the total diffraction region area.…”

Section: Methodsmentioning

confidence: 99%

Gluten‐free quinoa noodles: effects of intermediate moisture extrusion and soy protein isolates supplement on cooking quality and in vitro digestibility

Zhang

Huang

Yang

2022

Int J of Food Sci Tech

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Summary Quinoa is considered as a superior gluten‐free material due to its balanced composition of amino acids in protein and abundant nutrients. However, the processing behaviour of quinoa flour is limited by protein functional properties. In this study, twin‐screw extrusion was used for the production of gluten‐free quinoa noodles (GFQNs). Moisture was found to be closely related to the cooking quality and texture characteristics of extruded noodles by regulating the formation of starch gel. With this in concern, the moisture dose was optimised as 30%. Then, soy protein isolate (SPI) was supplemented into quinoa flour to improve the texture and cooking quality of GFQNs while decrease its in vitro starch digestibility. It was found that SPI could significantly reduce the cooking loss of GFQNs from 16.65% to 11.82% while increase the hardness of the noodles from 6.35 N to 7.99 N, and form a more porous structure as observed by SEM. Furthermore, the addition of SPI also delayed the in vitro hydrolysis rate of quinoa‐based noodles, as shown by the significant decrease in rapid digestible starch around 8%. Therefore, quinoa–SPI mixture flour with the intermediate moisture extrusion showed prospective to develop low glycaemic index GFQNs.

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Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach

Cited by 15 publications

References 29 publications

Changes in Phenolic Acids and Antioxidant Properties during Baking of Bread and Muffin Made from Blends of Hairless Canary Seed, Wheat, and Corn

Changes in Phenolic Acids and Antioxidant Properties during Baking of Bread and Muffin Made from Blends of Hairless Canary Seed, Wheat, and Corn

Physicochemical Characterization of Quinoa (Chenopodium quinoa cv. Nariño) Co-products Obtained by Wet Milling

Gluten‐free quinoa noodles: effects of intermediate moisture extrusion and soy protein isolates supplement on cooking quality and in vitro digestibility

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