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Transformaciones Físico-Químicas De Granos De Maíz En La Elaboración De Laminados Y Extrudados Para El Desayuno

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Transformaciones Físico-Químicas De Granos De Maíz En La Elaboración De Laminados Y Extrudados Para El Desayuno Tesis Doctoral Transformaciones físico-químicas de granos de maíz en la elaboración de laminados y extrudados para el desayuno Cueto, Mario Alberto 2016-03-29 Este documento forma parte de la colección de tesis doctorales y de maestría de la Biblioteca Central Dr. Luis Federico Leloir, disponible en digital.bl.fcen.uba.ar. Su utilización debe ser acompañada por la cita bibliográfica con reconocimiento de la fuente. This document is part of the doctoral theses collection of the Central Library Dr. Luis Federico Leloir, available in digital.bl.fcen.uba.ar. It should be used accompanied by the corresponding citation acknowledging the source. Cita tipo APA: Cueto, Mario Alberto. (2016-03-29). Transformaciones físico-químicas de granos de maíz en la elaboración de laminados y extrudados para el desayuno. Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Cita tipo Chicago: Cueto, Mario Alberto. "Transformaciones físico-químicas de granos de maíz en la elaboración de laminados y extrudados para el desayuno". Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. 2016-03-29. Dirección: Biblioteca Central Dr. Luis F. Leloir, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires. Contacto: [email protected] Intendente Güiraldes 2160 - C1428EGA - Tel. (++54 +11) 4789-9293 UNIVERSIDAD DE BUENOS AIRES Facultad de Ciencias Exactas y Naturales Departamento de Industrias Transformaciones físico-químicas de granos de maíz en la elaboración de laminados y extrudados para el desayuno Tesis presentada para optar al título de Doctor de la Universidad de Buenos Aires. Área: Química Industrial Lic. Mario Alberto Cueto Director de tesis: Dra. María del Pilar Buera Director asistente de tesis: Dr. Abel Eduardo Farroni Consejero de Estudios: Dra. Marcela Tolaba Lugar de trabajo: Departamento de Industrias. Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires Ciudad Autónoma de Buenos Aires, 2016 Fecha de defensa: 29/03/2016 Mario A. Cueto RESUMEN El objetivo del presente trabajo fue estudiar el efecto de la formulación y los procedimientos orientados a obtener productos de cereales de características especiales, sobre su calidad y estabilidad, en base al conocimiento de las propiedades supramoleculares de los sistemas y a la cinética de las reacciones químicas predominantes. Se trabajó con productos obtenidos por procesos de gelatinización-laminación por un lado y utilizando el proceso de extrusión por otro. Se estudiaron muestras tomadas de etapas de producción industrial de hojuelas de maíz comerciales. Además, se obtuvieron sistemas modelo laminados a escala de laboratorio para estudiar la influencia de la formulación, el tiempo y la actividad de agua. Por otro lado, se prepararon muestras de productos extrudados incorporando en su formulación semillas de chía, quínoa y extracto de maíz morado para aportar capacidad antioxidante y se estudió el impacto del agregado de sacarosa. Los ingredientes utilizados mostraron un efecto sinérgico en el desarrollo de marcadores de reacción de Maillard y las diferentes formulaciones presentaron diferente sensibilidad al tiempo de tostado, por lo tanto el diseño de procesos debe estar adaptado a cada formulación utilizada. Las variables más sensibles para su evaluación durante el tostado fueron las coordenadas cromáticas L* y a*. Los cambios más importantes en las propiedades físicas mecánicas y sensoriales de los productos extrudados estuvieron determinados por la proporción de chía y de sacarosa. Mediante diagramas de estado suplementados se estudiaron los cambios de fase y estado que se producen a lo largo de los procesos industriales estudiados. I Los estudios mediante FT-IR con el accesorio de ATR, el análisis multivariado y el análisis por DRX permitieron establecer una correlación entre las transformaciones estructurales a nivel macromolecular (cristalinidad del almidón, estructura de las proteínas, lípidos) analizadas por ambas metodologías. Los diagramas de estado y las técnicas de medición no destructivas relacionadas a los marcadores químicos junto a la modelización del efecto del agua en las propiedades texturales pueden utilizarse como herramientas para el diseño de procesos, desarrollo de productos y el control de su estabilidad. Palabras clave: copos de maíz, diagramas de estado, movilidad molecular, análisis sensorial, textura, pardeamiento, apariencia. II ABSTRACT “PHYSICOCHEMICAL TRANSFORMATIONS OF MAIZ GRAINS DURING THE PRODUCTION OF CORN FLAKES AND CORN EXTRUDATES PRODUCTS.” The objective of the present work was to study the effect of formulation and the procedures oriented to obtain cereal products with special characteristics, regarding their quality and stability, based on our knowledge of the systems supramolecular properties and of the chemical reaction kinetics of the main reactions present. The materials employed were obtained by gelatinization flaking process and by extrusion. Samples of the industrial process obtained from a local industry were also studied. Model systems made at the laboratory were employed to study the influence of ingredients, time and water activity. Extruded samples were also prepared adding chia, quínoa and purple corn extract as to incorporate antioxidant activity, and the effect of the addition of sucrose was also studied. Since the ingredients presented a synergistic effect for the development of the Maillard reaction markers and also different formulations presented different sensitivity to the toasting time, the final process design should be adapted to each individual formulation. The most sensitive variables to evaluate the toasting stage were color variables L* and a*. The most important changes in the physical, mechanical and sensory properties of extrudates were determined by the proportion of chía and sucrose. By means of supplemented state diagrams the state and phase transitions that occur through these studied processes were analyzed. III Studies by FT-IR with ATR, multivariate analysis and DRX allowed us to correlate structural changes at a macromolecular level (starch cristallinity, protein structure, lipids) analyzed by these methodologies. The state diagrams and the non destructive techniques employed that are related to chemical markers, together with modeling the water effect in the textural properties, could be used as tools for process design, product development and storage stability. Key words: corn flakes, state diagrams, molecular mobility, sensory analysis, texture, browning, appearance. IV AGRADECIMIENTOS Agradezco a la Dra. María del Pilar Buera por su apoyo, guía y ejemplo diario. Al Dr. Abel Farroni por mostrarme como se hace. A todos mis compañeros del laboratorio 211 y 14 de QO que me acompañan diariamente y con quienes compartimos tantas cosas: Beatriz, Patricio, Carolina, Florencia, Graciela, Cristina, Verónica, Leonardo, Diego, Silvio, Franco y a todos los demás integrantes del Departamento de Industrias de la FCEN, Universidad de Buenos Aires. Al CONICET por financiar mi beca doctoral. A la FCEN (Departamento de Industrias) por prestar sus instalaciones para la realización de esta Tesis y al Dpto. de Química Orgánica por facilitar la ubicación de parte de los equipos que posibilitaron su desarrollo. Al Dr. Gerhard Schleining de la universidad de BOKU, Austria y al Dr. José Ángel Rufián-Henares de la Universidad de Granada, España por recibirme en sus laboratorios y ayudarme con lo necesario para completar los ensayos. Al Ministerio de Ciencia, Tecnología e Innovación Productiva (proyecto AU/1205) por posibilitar el intercambio con los investigadores austríacos, donde se realizaron los estudios de extrusión, evaluación de propiedades mecánicas y sensoriales. Al Programa Iberoamericano CYTED (Red Temática 0415RT0495) por permitir la realización de los estudios de intermediarios químicos en la Universidad de Granada, España. Al proyecto PNAIyAV - 1130043 INTA que me permitió utilizar las instalaciones de INTA y la compra de insumos. V A los proyectos UBACYT, PIP-CONICET y PICT-ANPCYT que permitieron la difusión de resultados y la compra de insumos y equipamiento. VI A mi familia y amigos VII TABLA DE CONTENIDO RESUMEN ............................................................ I ABSTRACT ......................................................... III AGRADECIMIENTOS ............................................V LISTA DE FIGURAS ........................................... XIII LISTA DE TABLAS ............................................. XIX LISTA DE ABREVIATURAS ................................. XXI I. INTRODUCCIÓN ............................................. 1 I.1 Importancia del maíz en Argentina ................................................................... 1 Relevancia en la dieta ................................................................................................................. 5 Importancia de los criterios de calidad del grano de maíz ........................................................ 5 I.2 Principales variedades de maíz para aplicaciones industriales .......................... 6 I.3 Granos propuestos para combinar con maíz y aportar componentes específicos 8 Maíz morado (Zea mays Kculli) .................................................................................................. 8 Chía (Salvia hispánica L.) .......................................................................................................... 10 Quínoa (Chenopodium quinoa) ...............................................................................................
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