Elizabeth Carvajal-Milllan *

Autora invitada por SIIC

El cereal para desayuno a base de cascarilla de maíz y harina de avena contiene beta-glucanos y arabinoxilanos como fuente de fibra y ácido ferúlico como antioxidante

CEREAL EXTRUIDO A BASE DE CASCARILLA DE MAIZ Y HARINA DE AVENA: UNA NUEVA FUENTE DE POLISACARIDOS COMPLEJOS Y UN ANTIOXIDANTE

El cereal para desayuno a base de cascarilla de maíz y harina de avena contiene varios compuestos que podrían ser benéficos para la salud. De estos compuestos, los beta-glucanos y arabinoxilanos actúan como una fuente significante de fibra, mientras que el ácido ferúlico provee una fuerte actividad antioxidante. Este cereal puede representar una alternativa al uso de la cascarilla de maíz, la cual es un subproducto no comúnmente utilizado para consumo humano.

*Elizabeth Carvajal-Milllan
describe para SIIC los aspectos relevantes de su trabajo
MAIZE BRAN/OAT FLOUR EXTRUDED BREAKFAST CEREAL: A NOVEL SOURCE OF COMPLEX POLYSACCHARIDES AND AN ANTIOXIDANT
Institución principal de la investigación
*Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Sonora, Mexico
Imprimir nota

Comprar este artículo
Otros artículos escogidos

Referencias bibliográficas
Anderson RA, Conway HF, Pfeifer VF, Griffin EL Jr. Gelatinization of corn grits by roll and extrusion cooking. Cereal Science Today 14:11-12, 1969.
Anderson JW. Fiber and health: an overview. American Journal of Gastroenterology 81:892-897, 1986.
Association of Official Analytical Chemists. In Official Methods of Analysis of AOAC International. Arlington: AOAC International, 2002.
Baublis AJ, Lu C, Clydesdale FM, Decker EA. Potential of wheat-based breakfast cereals as a source of dietary antioxidants. Journal of the American College of Nutrition 19:308-311, 2000.
Benzie IF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power'': The FRAP Assay. Analytical Biochemistry 239:70-76, 1996.
Carvajal-Millan E, Rascón-Chu A, Márquez-Escalante J, Ponce de León N, Micard V, Gardea A. Maize bran gum: characterization and functional properties. Carbohydrate Polymers 69:280-285, 2007.
Fincher GB, Stone BA. Advances in cereal science and technology. In Y Pomeranz (Ed.). St Paul: American Association of Cereal Chemistry 1987.
Fry SC. Cross-linking of matrix polymers in the growing cell walls of angiosperms. Annual Review of Plant Physiology 37:165-186, 1986.
Hashimoto JM, Grossmann MVE. Effects of extrusion conditions on quality of cassava bran/cassava starch extrudates. International Journal of Food Science and Technology 38:511-517, 2003.
Huang MT, Ho CT, Lee CY. Phenolic compounds in food and their effects on health. II. Antioxidants & Cancer Prevention. Washington: ACS Symposium Series 507, 1992.
Izydorczyk MS, Biliaderis CG. Cereal arabinoxylans: advances in structure and physicochemical properties. Carbohydrate Polymers 28:33-48, 1995.
Karppinen S, Liukkonen K, Aura A, Forssell P, Poutanen K. In vitro fermentation of polysaccharides of rye, wheat and oat brans and inulin by human faecal bacteria. Journal of the Science of Food and Agriculture 80:1469-1476, 2000.
Kühnau J. The flavonoids: a class of semi-essential food components: their role in human nutrition. World Review of Nutrition and Dietetics 24:117-191, 1976.
Lajoie MS, Goldstein PK, Geeding-Schild D. Use of bicarbonates in extrusion processing of ready-to-eat-cereals. American Association of Cereal Chemists 41:448-451, 1996.
Laroche C, Michaud P. New developments and prospective applications for beta(1,3) glucans. Recent Patents on Biotechnology 1:59-73, 2007.
Larmond E. Laboratory methods for sensory evaluation of food. Canada: Dept. of Agriculture, 1997.
Likimani TA, Sofos JN, Maga JA, Harper JM. Extrusion cooking of corn/soybean mix in presence of thermostable alpha-amylase. Journal of Food Science 56:99-105, 1991.
McCleary BV, Glennie-Holmes M. Enzymatic quantification of (1-3), (1-61614;4) beta-D glucan in barley and malt. Journal of the Institute of Brewing 91:285-295, 1985.
Obatolu VA. Nutrient and sensory qualities of extruded malted or unmalted millet/soybean mixture. Food Chemistry 76:129-133, 2002.
Onwulata CI, Konstance RP, Strange ED, Smith PW, Holsinger VH. High-fiber snacks extruded from triticale and wheat formulations. Cereal Foods World 45:470-473, 2000.
Saulnier L, Vigouroux J, Thibault JF. Isolation and partial characterization of feruloylated oligosaccharides from maize bran. Carbohydrate Research 272:241-253, 1995.
Shahidi F, Wanasundra PK. Phenolic antioxidants. Critical Reviews in Food Science Nutrition 32:67-103, 1992.
US Food and Drug Administration. FDA final rule for federal labeling: health claims: oats and coronary heart disease, 1997.
US Food and Drug Administration. Food labeling: health claims; soluble fiber from certain foods and coronary heart disease, 1998.
Vansteenkiste E, Babot C, Rouau X, Micard V. Oxidative gelation of feruloylated arabinoxylan as affected by protein. Influence on protein enzymatic hydrolysis. Food Hydrocolloids 18:557-564, 2004.
Wood PJ, Weisz J, Blackwell BA. Structural studies of (1-3), (1-4)-alpha-D glucans by 13C-nuclear magnetic resonance spectroscopy and by rapid analysis of cellulose-like regions using high-performance anion-exchange chromatography of oligosaccharides released by lichenase. Cereal Chemistry 71:301-307, 1994.
Wood PJ, Weisz J, Mahn W. Molecular characterization of cereal alpha-glucans. II. Size exclusion chromatography for comparison of molecular weight. Cereal Chemistry 68:530-536, 1991.

Otros artículos de Elizabeth Carvajal-Milllan

Holguín-Acuña AL, Carvajal-Millán E, Santana-Rodríguez V, Rascón-Chu A, Márquez-Escalante JA, Ponce de León-Renova NE, Gastelum-Franco G. Maize bran/oat flour extruded breakfast cereal: a novel source of complex polysaccharides and an antioxidant. Food Chemistry 111(3)1:654-657, 2008.
Gardea A, Noriega J, Orozco A, García-Bañuelos M, Carvajal-Millan E, Valenzuela-Soto E, Aguilar A. Advanced maturity of Perlette' table grapes by training systems which increase foliage exposure to sunlight. Rev Fitotec Mex 31:27-33, 2008.
Trejo-Martínez MA, Orozco A, Almaguer-Vargas G, Carvajal-Millan E, Gardea A. Metabolic activity of low chilling grapevines buds forced to break. Thermochimica Acta. En impresión, 2008.
Carvajal-Millan E, Rascón-Chu A, Márquez-Escalante J, Ponce de León N, Micard V, Gardea A. Maize bran gum: extraction, characterization and functional properties. Carbohydrate Polymers 69:280-285, 2007.
Carvajal-Millán E, Gardea AA, Rascón-Chu A, Orozco JA, Ponce de León N, Márquez-Escalante J, Romo Chacón A. Respiratory response of apple buds treated with budbreaking agents. Thermochimica Acta 457:109-112, 2007.
Carvajal-Millan E, Guilbert S, Doublier JL, Micard V. Arabinoxylan/protein gels: structural, rheological and controlled release properties. Food Hydrocolloids 20:53-61, 2006.
Carvajal-Millán E, Guilbert S, Micard V. Arabinoxylan ges: structural, rheological and protein release properties. Gums and stabilisers for the food industry. Published by the Royal Society of Chemistry. England, 2006.
Carvajal-Millan E, Guigliarelli B, Belle V, Rouau X, Micard V. Storage stability of arabinoxylan gels. Carbohydrate Polymers 59:181-188, 2005.
Carvajal-Millan E, Landillon V, Morel MH, Rouau X, Doublier JL, Micard V. Arabinoxylan hydrogels:impact of the feruloylation degree on their structure and properties. Biomacromolecules 6:309-317, 2005.
Carvajal-Millan E, Guilbert S, Morel MH, Micard V. Impact of the structure of arabinoxylan gels on their rheological and protein transport properties. Carbohydrate Polymers 60:431-438, 2005.
Carvajal-Millan E, Surget A, Rouau X, Guilbert S, Micard V. Arabinoxylan networks as affected by ovalbumin contents. Macromolecular Symposia 200:129-136, 2003.

Para comunicarse con Elizabeth Carvajal-Milllan mencionar a SIIC como referencia:

---

Acerca del trabajo completo

CEREAL EXTRUIDO A BASE DE CASCARILLA DE MAIZ Y HARINA DE AVENA: UNA NUEVA FUENTE DE POLISACARIDOS COMPLEJOS Y UN ANTIOXIDANTE

Título original en castellano
CEREAL PARA DESAYUNO EXTRUIDO A BASE DE CASCARILLA DE MAIZ Y HARINA DE AVENA: UNA NUEVA FUENTE DE POLISACARIDOS COMPLEJOS Y UN ANTIOXIDANTE

Autor
Elizabeth Carvajal-Milllan¹
1 Profesor-investigador, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Sonora, Mexico, Investigador Titular

Acceso a la fuente original
Food Chemistry
http://www.elsevier.com/locate/foodchem

El artículo se relaciona estrictamente con las especialidades de siicsalud
El artículo se conecta secundariamente con las especialidades