Thermal Characterization and Phase Behavior of a Ready-to-Eat Breakfast Cereal Formulation and its Starchy Components
Abstract Gelatinization in excess of water and melting transition for different moisture contents of a ready-to-eat cereal formulation (RTE blend) and its major components, (i.e., oat flour, rice flour, and an oat–rice flour blend) were studied by differential scanning calorimetry (DSC) and rapid vi...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Núñez, Martín [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2009 |
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| Schlagwörter: |
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| Anmerkung: |
© Springer Science+Business Media, LLC 2009 |
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| Übergeordnetes Werk: |
Enthalten in: Food biophysics - New York, NY : Springer, 2006, 4(2009), 4 vom: 15. Aug., Seite 291-303 |
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| Übergeordnetes Werk: |
volume:4 ; year:2009 ; number:4 ; day:15 ; month:08 ; pages:291-303 |
| Links: |
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| DOI / URN: |
10.1007/s11483-009-9127-6 |
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| Katalog-ID: |
SPR020040644 |
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| 520 | |a Abstract Gelatinization in excess of water and melting transition for different moisture contents of a ready-to-eat cereal formulation (RTE blend) and its major components, (i.e., oat flour, rice flour, and an oat–rice flour blend) were studied by differential scanning calorimetry (DSC) and rapid visco-analyzer (RVA). The highest swelling power was exhibited by the rice flour and the lowest by the RTE blend. Two endothermic peaks under excess of water were exhibited by all materials, at 53–75 °C and 80–102 °C, and they were associated to gelatinization and cereal protein denaturation, respectively. A third peak appearing in all materials except in rice flour, at higher temperatures (102–116 °C), was attributed to the melting of the amylose–lipid complexes. The effect of water in the melting of the flours and blends was well described by the Flory–Huggins equation and its parameters agreed well with those reported in the literature for starchy products. A theoretical value of the polymer–diluent (starch–water) interaction factor for starch of 0.36 was calculated from a combined model of Hildebrand empirical approach to solubility and the Flory–Huggins theory, and reasonably compared with the interaction parameter (χ) obtained for the materials considered in this work. State diagrams for the oat–rice flour blend and for the RTE blend going through an extrusion process were finally obtained. | ||
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| 650 | 4 | |a Melting |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Starch |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Oat flour |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Rice flour |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a RTE breakfast formulation |7 (dpeaa)DE-He213 | |
| 700 | 1 | |a Sandoval, Aleida J. |4 aut | |
| 700 | 1 | |a Müller, Alejandro J. |4 aut | |
| 700 | 1 | |a Della Valle, Guy |4 aut | |
| 700 | 1 | |a Lourdin, Denis |4 aut | |
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10.1007/s11483-009-9127-6 doi (DE-627)SPR020040644 (SPR)s11483-009-9127-6-e DE-627 ger DE-627 rakwb eng Núñez, Martín verfasserin aut Thermal Characterization and Phase Behavior of a Ready-to-Eat Breakfast Cereal Formulation and its Starchy Components 2009 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer Science+Business Media, LLC 2009 Abstract Gelatinization in excess of water and melting transition for different moisture contents of a ready-to-eat cereal formulation (RTE blend) and its major components, (i.e., oat flour, rice flour, and an oat–rice flour blend) were studied by differential scanning calorimetry (DSC) and rapid visco-analyzer (RVA). The highest swelling power was exhibited by the rice flour and the lowest by the RTE blend. Two endothermic peaks under excess of water were exhibited by all materials, at 53–75 °C and 80–102 °C, and they were associated to gelatinization and cereal protein denaturation, respectively. A third peak appearing in all materials except in rice flour, at higher temperatures (102–116 °C), was attributed to the melting of the amylose–lipid complexes. The effect of water in the melting of the flours and blends was well described by the Flory–Huggins equation and its parameters agreed well with those reported in the literature for starchy products. A theoretical value of the polymer–diluent (starch–water) interaction factor for starch of 0.36 was calculated from a combined model of Hildebrand empirical approach to solubility and the Flory–Huggins theory, and reasonably compared with the interaction parameter (χ) obtained for the materials considered in this work. State diagrams for the oat–rice flour blend and for the RTE blend going through an extrusion process were finally obtained. Gelatinization (dpeaa)DE-He213 Melting (dpeaa)DE-He213 Starch (dpeaa)DE-He213 Oat flour (dpeaa)DE-He213 Rice flour (dpeaa)DE-He213 RTE breakfast formulation (dpeaa)DE-He213 Sandoval, Aleida J. aut Müller, Alejandro J. aut Della Valle, Guy aut Lourdin, Denis aut Enthalten in Food biophysics New York, NY : Springer, 2006 4(2009), 4 vom: 15. Aug., Seite 291-303 (DE-627)51061714X (DE-600)2231378-3 1557-1866 nnns volume:4 year:2009 number:4 day:15 month:08 pages:291-303 https://dx.doi.org/10.1007/s11483-009-9127-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 4 2009 4 15 08 291-303 |
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10.1007/s11483-009-9127-6 doi (DE-627)SPR020040644 (SPR)s11483-009-9127-6-e DE-627 ger DE-627 rakwb eng Núñez, Martín verfasserin aut Thermal Characterization and Phase Behavior of a Ready-to-Eat Breakfast Cereal Formulation and its Starchy Components 2009 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer Science+Business Media, LLC 2009 Abstract Gelatinization in excess of water and melting transition for different moisture contents of a ready-to-eat cereal formulation (RTE blend) and its major components, (i.e., oat flour, rice flour, and an oat–rice flour blend) were studied by differential scanning calorimetry (DSC) and rapid visco-analyzer (RVA). The highest swelling power was exhibited by the rice flour and the lowest by the RTE blend. Two endothermic peaks under excess of water were exhibited by all materials, at 53–75 °C and 80–102 °C, and they were associated to gelatinization and cereal protein denaturation, respectively. A third peak appearing in all materials except in rice flour, at higher temperatures (102–116 °C), was attributed to the melting of the amylose–lipid complexes. The effect of water in the melting of the flours and blends was well described by the Flory–Huggins equation and its parameters agreed well with those reported in the literature for starchy products. A theoretical value of the polymer–diluent (starch–water) interaction factor for starch of 0.36 was calculated from a combined model of Hildebrand empirical approach to solubility and the Flory–Huggins theory, and reasonably compared with the interaction parameter (χ) obtained for the materials considered in this work. State diagrams for the oat–rice flour blend and for the RTE blend going through an extrusion process were finally obtained. Gelatinization (dpeaa)DE-He213 Melting (dpeaa)DE-He213 Starch (dpeaa)DE-He213 Oat flour (dpeaa)DE-He213 Rice flour (dpeaa)DE-He213 RTE breakfast formulation (dpeaa)DE-He213 Sandoval, Aleida J. aut Müller, Alejandro J. aut Della Valle, Guy aut Lourdin, Denis aut Enthalten in Food biophysics New York, NY : Springer, 2006 4(2009), 4 vom: 15. Aug., Seite 291-303 (DE-627)51061714X (DE-600)2231378-3 1557-1866 nnns volume:4 year:2009 number:4 day:15 month:08 pages:291-303 https://dx.doi.org/10.1007/s11483-009-9127-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 4 2009 4 15 08 291-303 |
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10.1007/s11483-009-9127-6 doi (DE-627)SPR020040644 (SPR)s11483-009-9127-6-e DE-627 ger DE-627 rakwb eng Núñez, Martín verfasserin aut Thermal Characterization and Phase Behavior of a Ready-to-Eat Breakfast Cereal Formulation and its Starchy Components 2009 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer Science+Business Media, LLC 2009 Abstract Gelatinization in excess of water and melting transition for different moisture contents of a ready-to-eat cereal formulation (RTE blend) and its major components, (i.e., oat flour, rice flour, and an oat–rice flour blend) were studied by differential scanning calorimetry (DSC) and rapid visco-analyzer (RVA). The highest swelling power was exhibited by the rice flour and the lowest by the RTE blend. Two endothermic peaks under excess of water were exhibited by all materials, at 53–75 °C and 80–102 °C, and they were associated to gelatinization and cereal protein denaturation, respectively. A third peak appearing in all materials except in rice flour, at higher temperatures (102–116 °C), was attributed to the melting of the amylose–lipid complexes. The effect of water in the melting of the flours and blends was well described by the Flory–Huggins equation and its parameters agreed well with those reported in the literature for starchy products. A theoretical value of the polymer–diluent (starch–water) interaction factor for starch of 0.36 was calculated from a combined model of Hildebrand empirical approach to solubility and the Flory–Huggins theory, and reasonably compared with the interaction parameter (χ) obtained for the materials considered in this work. State diagrams for the oat–rice flour blend and for the RTE blend going through an extrusion process were finally obtained. Gelatinization (dpeaa)DE-He213 Melting (dpeaa)DE-He213 Starch (dpeaa)DE-He213 Oat flour (dpeaa)DE-He213 Rice flour (dpeaa)DE-He213 RTE breakfast formulation (dpeaa)DE-He213 Sandoval, Aleida J. aut Müller, Alejandro J. aut Della Valle, Guy aut Lourdin, Denis aut Enthalten in Food biophysics New York, NY : Springer, 2006 4(2009), 4 vom: 15. Aug., Seite 291-303 (DE-627)51061714X (DE-600)2231378-3 1557-1866 nnns volume:4 year:2009 number:4 day:15 month:08 pages:291-303 https://dx.doi.org/10.1007/s11483-009-9127-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 4 2009 4 15 08 291-303 |
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10.1007/s11483-009-9127-6 doi (DE-627)SPR020040644 (SPR)s11483-009-9127-6-e DE-627 ger DE-627 rakwb eng Núñez, Martín verfasserin aut Thermal Characterization and Phase Behavior of a Ready-to-Eat Breakfast Cereal Formulation and its Starchy Components 2009 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer Science+Business Media, LLC 2009 Abstract Gelatinization in excess of water and melting transition for different moisture contents of a ready-to-eat cereal formulation (RTE blend) and its major components, (i.e., oat flour, rice flour, and an oat–rice flour blend) were studied by differential scanning calorimetry (DSC) and rapid visco-analyzer (RVA). The highest swelling power was exhibited by the rice flour and the lowest by the RTE blend. Two endothermic peaks under excess of water were exhibited by all materials, at 53–75 °C and 80–102 °C, and they were associated to gelatinization and cereal protein denaturation, respectively. A third peak appearing in all materials except in rice flour, at higher temperatures (102–116 °C), was attributed to the melting of the amylose–lipid complexes. The effect of water in the melting of the flours and blends was well described by the Flory–Huggins equation and its parameters agreed well with those reported in the literature for starchy products. A theoretical value of the polymer–diluent (starch–water) interaction factor for starch of 0.36 was calculated from a combined model of Hildebrand empirical approach to solubility and the Flory–Huggins theory, and reasonably compared with the interaction parameter (χ) obtained for the materials considered in this work. State diagrams for the oat–rice flour blend and for the RTE blend going through an extrusion process were finally obtained. Gelatinization (dpeaa)DE-He213 Melting (dpeaa)DE-He213 Starch (dpeaa)DE-He213 Oat flour (dpeaa)DE-He213 Rice flour (dpeaa)DE-He213 RTE breakfast formulation (dpeaa)DE-He213 Sandoval, Aleida J. aut Müller, Alejandro J. aut Della Valle, Guy aut Lourdin, Denis aut Enthalten in Food biophysics New York, NY : Springer, 2006 4(2009), 4 vom: 15. Aug., Seite 291-303 (DE-627)51061714X (DE-600)2231378-3 1557-1866 nnns volume:4 year:2009 number:4 day:15 month:08 pages:291-303 https://dx.doi.org/10.1007/s11483-009-9127-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 4 2009 4 15 08 291-303 |
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10.1007/s11483-009-9127-6 doi (DE-627)SPR020040644 (SPR)s11483-009-9127-6-e DE-627 ger DE-627 rakwb eng Núñez, Martín verfasserin aut Thermal Characterization and Phase Behavior of a Ready-to-Eat Breakfast Cereal Formulation and its Starchy Components 2009 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer Science+Business Media, LLC 2009 Abstract Gelatinization in excess of water and melting transition for different moisture contents of a ready-to-eat cereal formulation (RTE blend) and its major components, (i.e., oat flour, rice flour, and an oat–rice flour blend) were studied by differential scanning calorimetry (DSC) and rapid visco-analyzer (RVA). The highest swelling power was exhibited by the rice flour and the lowest by the RTE blend. Two endothermic peaks under excess of water were exhibited by all materials, at 53–75 °C and 80–102 °C, and they were associated to gelatinization and cereal protein denaturation, respectively. A third peak appearing in all materials except in rice flour, at higher temperatures (102–116 °C), was attributed to the melting of the amylose–lipid complexes. The effect of water in the melting of the flours and blends was well described by the Flory–Huggins equation and its parameters agreed well with those reported in the literature for starchy products. A theoretical value of the polymer–diluent (starch–water) interaction factor for starch of 0.36 was calculated from a combined model of Hildebrand empirical approach to solubility and the Flory–Huggins theory, and reasonably compared with the interaction parameter (χ) obtained for the materials considered in this work. State diagrams for the oat–rice flour blend and for the RTE blend going through an extrusion process were finally obtained. Gelatinization (dpeaa)DE-He213 Melting (dpeaa)DE-He213 Starch (dpeaa)DE-He213 Oat flour (dpeaa)DE-He213 Rice flour (dpeaa)DE-He213 RTE breakfast formulation (dpeaa)DE-He213 Sandoval, Aleida J. aut Müller, Alejandro J. aut Della Valle, Guy aut Lourdin, Denis aut Enthalten in Food biophysics New York, NY : Springer, 2006 4(2009), 4 vom: 15. Aug., Seite 291-303 (DE-627)51061714X (DE-600)2231378-3 1557-1866 nnns volume:4 year:2009 number:4 day:15 month:08 pages:291-303 https://dx.doi.org/10.1007/s11483-009-9127-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 4 2009 4 15 08 291-303 |
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Enthalten in Food biophysics 4(2009), 4 vom: 15. Aug., Seite 291-303 volume:4 year:2009 number:4 day:15 month:08 pages:291-303 |
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Enthalten in Food biophysics 4(2009), 4 vom: 15. Aug., Seite 291-303 volume:4 year:2009 number:4 day:15 month:08 pages:291-303 |
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Núñez, Martín @@aut@@ Sandoval, Aleida J. @@aut@@ Müller, Alejandro J. @@aut@@ Della Valle, Guy @@aut@@ Lourdin, Denis @@aut@@ |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">SPR020040644</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230330161003.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">201006s2009 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/s11483-009-9127-6</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)SPR020040644</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(SPR)s11483-009-9127-6-e</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Núñez, Martín</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Thermal Characterization and Phase Behavior of a Ready-to-Eat Breakfast Cereal Formulation and its Starchy Components</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2009</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© Springer Science+Business Media, LLC 2009</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract Gelatinization in excess of water and melting transition for different moisture contents of a ready-to-eat cereal formulation (RTE blend) and its major components, (i.e., oat flour, rice flour, and an oat–rice flour blend) were studied by differential scanning calorimetry (DSC) and rapid visco-analyzer (RVA). The highest swelling power was exhibited by the rice flour and the lowest by the RTE blend. Two endothermic peaks under excess of water were exhibited by all materials, at 53–75 °C and 80–102 °C, and they were associated to gelatinization and cereal protein denaturation, respectively. A third peak appearing in all materials except in rice flour, at higher temperatures (102–116 °C), was attributed to the melting of the amylose–lipid complexes. The effect of water in the melting of the flours and blends was well described by the Flory–Huggins equation and its parameters agreed well with those reported in the literature for starchy products. A theoretical value of the polymer–diluent (starch–water) interaction factor for starch of 0.36 was calculated from a combined model of Hildebrand empirical approach to solubility and the Flory–Huggins theory, and reasonably compared with the interaction parameter (χ) obtained for the materials considered in this work. 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Núñez, Martín |
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Núñez, Martín misc Gelatinization misc Melting misc Starch misc Oat flour misc Rice flour misc RTE breakfast formulation Thermal Characterization and Phase Behavior of a Ready-to-Eat Breakfast Cereal Formulation and its Starchy Components |
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Thermal Characterization and Phase Behavior of a Ready-to-Eat Breakfast Cereal Formulation and its Starchy Components Gelatinization (dpeaa)DE-He213 Melting (dpeaa)DE-He213 Starch (dpeaa)DE-He213 Oat flour (dpeaa)DE-He213 Rice flour (dpeaa)DE-He213 RTE breakfast formulation (dpeaa)DE-He213 |
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misc Gelatinization misc Melting misc Starch misc Oat flour misc Rice flour misc RTE breakfast formulation |
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Thermal Characterization and Phase Behavior of a Ready-to-Eat Breakfast Cereal Formulation and its Starchy Components |
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Thermal Characterization and Phase Behavior of a Ready-to-Eat Breakfast Cereal Formulation and its Starchy Components |
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Núñez, Martín Sandoval, Aleida J. Müller, Alejandro J. Della Valle, Guy Lourdin, Denis |
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thermal characterization and phase behavior of a ready-to-eat breakfast cereal formulation and its starchy components |
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Thermal Characterization and Phase Behavior of a Ready-to-Eat Breakfast Cereal Formulation and its Starchy Components |
| abstract |
Abstract Gelatinization in excess of water and melting transition for different moisture contents of a ready-to-eat cereal formulation (RTE blend) and its major components, (i.e., oat flour, rice flour, and an oat–rice flour blend) were studied by differential scanning calorimetry (DSC) and rapid visco-analyzer (RVA). The highest swelling power was exhibited by the rice flour and the lowest by the RTE blend. Two endothermic peaks under excess of water were exhibited by all materials, at 53–75 °C and 80–102 °C, and they were associated to gelatinization and cereal protein denaturation, respectively. A third peak appearing in all materials except in rice flour, at higher temperatures (102–116 °C), was attributed to the melting of the amylose–lipid complexes. The effect of water in the melting of the flours and blends was well described by the Flory–Huggins equation and its parameters agreed well with those reported in the literature for starchy products. A theoretical value of the polymer–diluent (starch–water) interaction factor for starch of 0.36 was calculated from a combined model of Hildebrand empirical approach to solubility and the Flory–Huggins theory, and reasonably compared with the interaction parameter (χ) obtained for the materials considered in this work. State diagrams for the oat–rice flour blend and for the RTE blend going through an extrusion process were finally obtained. © Springer Science+Business Media, LLC 2009 |
| abstractGer |
Abstract Gelatinization in excess of water and melting transition for different moisture contents of a ready-to-eat cereal formulation (RTE blend) and its major components, (i.e., oat flour, rice flour, and an oat–rice flour blend) were studied by differential scanning calorimetry (DSC) and rapid visco-analyzer (RVA). The highest swelling power was exhibited by the rice flour and the lowest by the RTE blend. Two endothermic peaks under excess of water were exhibited by all materials, at 53–75 °C and 80–102 °C, and they were associated to gelatinization and cereal protein denaturation, respectively. A third peak appearing in all materials except in rice flour, at higher temperatures (102–116 °C), was attributed to the melting of the amylose–lipid complexes. The effect of water in the melting of the flours and blends was well described by the Flory–Huggins equation and its parameters agreed well with those reported in the literature for starchy products. A theoretical value of the polymer–diluent (starch–water) interaction factor for starch of 0.36 was calculated from a combined model of Hildebrand empirical approach to solubility and the Flory–Huggins theory, and reasonably compared with the interaction parameter (χ) obtained for the materials considered in this work. State diagrams for the oat–rice flour blend and for the RTE blend going through an extrusion process were finally obtained. © Springer Science+Business Media, LLC 2009 |
| abstract_unstemmed |
Abstract Gelatinization in excess of water and melting transition for different moisture contents of a ready-to-eat cereal formulation (RTE blend) and its major components, (i.e., oat flour, rice flour, and an oat–rice flour blend) were studied by differential scanning calorimetry (DSC) and rapid visco-analyzer (RVA). The highest swelling power was exhibited by the rice flour and the lowest by the RTE blend. Two endothermic peaks under excess of water were exhibited by all materials, at 53–75 °C and 80–102 °C, and they were associated to gelatinization and cereal protein denaturation, respectively. A third peak appearing in all materials except in rice flour, at higher temperatures (102–116 °C), was attributed to the melting of the amylose–lipid complexes. The effect of water in the melting of the flours and blends was well described by the Flory–Huggins equation and its parameters agreed well with those reported in the literature for starchy products. A theoretical value of the polymer–diluent (starch–water) interaction factor for starch of 0.36 was calculated from a combined model of Hildebrand empirical approach to solubility and the Flory–Huggins theory, and reasonably compared with the interaction parameter (χ) obtained for the materials considered in this work. State diagrams for the oat–rice flour blend and for the RTE blend going through an extrusion process were finally obtained. © Springer Science+Business Media, LLC 2009 |
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| title_short |
Thermal Characterization and Phase Behavior of a Ready-to-Eat Breakfast Cereal Formulation and its Starchy Components |
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https://dx.doi.org/10.1007/s11483-009-9127-6 |
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Sandoval, Aleida J. Müller, Alejandro J. Della Valle, Guy Lourdin, Denis |
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|
| score |
7.4000015 |