Physical Properties and Microstructural Changes during Soaking of Individual Corn and Quinoa Breakfast Flakes

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dc.contributor.authorMedina, Wenceslao T.
dc.contributor.authorde la Llera, Andres A.
dc.contributor.authorCondori, Juan L.
dc.contributor.authorAguilera, Jose M.
dc.date.accessioned2024-01-10T13:16:15Z
dc.date.available2024-01-10T13:16:15Z
dc.date.issued2011
dc.description.abstractThe importance of breakfast cereal flakes (BCF) in Western diets deserves an understanding of changes in their mechanical properties and microstructure that occur during soaking in a liquid (that is, milk or water) prior to consumption. The maximum rupture force (RF) of 2 types of breakfast flaked products (BFP)-corn flakes (CF) and quinoa flakes (QF)-were measured directly while immersed in milk with 2% of fat content (milk 2%) or distilled water for different periods of time between 5 and 300 s. Under similar soaking conditions, QF presented higher RF values than CF. Soaked flakes were freeze-dried and their cross section and surface examined by scanning electron microscopy. Three consecutive periods (fast, gradual, and slow reduction of RF) were associated with changes in the microstructure of flakes. These changes were more pronounced in distilled water than in milk 2%, probably because the fat and other solids in milk become deposited on the flakes' surface hindering liquid infiltration. Structural and textural modifications were primarily ascribable to the plasticizing effect of water that softened the carbohydrate/protein matrix, inducing partial collapse of the porous structure and eventually disintegration of the whole piece through deep cracks.
dc.description.funderCONICYT-Chile
dc.description.funderDICTUC
dc.fechaingreso.objetodigital2024-05-14
dc.format.extent12 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1111/j.1750-3841.2011.02054.x
dc.identifier.eissn1750-3841
dc.identifier.issn0022-1147
dc.identifier.pubmedidMEDLINE:21535825
dc.identifier.urihttps://doi.org/10.1111/j.1750-3841.2011.02054.x
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/78570
dc.identifier.wosidWOS:000289260600037
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.information.autorucIngeniería;Medina W ;S/I;174359
dc.issue.numero3
dc.language.isoen
dc.nota.accesocontenido parcial
dc.publisherWILEY
dc.revistaJOURNAL OF FOOD SCIENCE
dc.rightsacceso restringido
dc.subjectbreakfast foods
dc.subjectmicrostructure
dc.subjectmilk soaking
dc.subjectquinoa
dc.subjectCHENOPODIUM-QUINOA
dc.subjectNUTRITIONAL QUALITY
dc.subjectWATER-ABSORPTION
dc.subjectTEXTURAL CHANGES
dc.subjectREHYDRATION
dc.subjectCEREALS
dc.subjectANTIPLASTICIZATION
dc.subjectEXTRUSION
dc.subjectKINETICS
dc.subject.ods02 Zero hunger
dc.subject.odspa02 Hambre cero
dc.titlePhysical Properties and Microstructural Changes during Soaking of Individual Corn and Quinoa Breakfast Flakes
dc.typeartículo
dc.volumen76
sipa.codpersvinculados99054
sipa.codpersvinculados174359
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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