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

CUETO, MARIO; FARRONI, ABEL; RODRÍGUEZ, SILVIO D.; SCHOENLECHNER, REGINE; SCHLEINING, GERHARD; DEL PILAR BUERA, MARÍA

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Lugar: Berlin; Año: 2018

1935-5130

Spectral analysis employing multivariate techniques was employed to differentiate plain maize flours from formulations containingmaize with added milled chia or quinoa seeds for producing cereal breakfast extrudates. The physicochemical changes ofthe 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 IRfrequencies were selected which provided highest sample discrimination. Selected IR absorbance relationships at those specificwavenumbers were useful to track changes promoted by extrusion for carbohydrates, proteins, and lipids. The complexesbetween amylose and lipids, that takes place during extrusion, underwent distinctive changes as confirmed by XRD. Thecrystallinity loss, after extrusion (with an average value of 50%), shows evidence of amylose-lipid complexes formation of typeEh and Vh. Correlations between the textural behavior, composition, and selected FTIR indices were obtained