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Antioxidant properties and physical, sensory and nutritional features of extruded corn-based breakfast cereal elaborated with whole-grain wheat flour, jabuticaba and resistant starch

Abstract

Extrusion is one of the most common processes used to obtain "ready-to-eat" (RTE) breakfast cereals, being starch their main structural component. This process submits the ingredients to conditions of heat, moisture, pressure and shear. Aware of the growing demand of consumers concerned with their health, studies have shown that it is possible to introduce ingredients that enhance the nutritional and/or functional value of extruded products and, in the case of breakfast cereals, whole-grain wheat flour, fruit products and resistant starch are examples with the potential of associating functionality to the product. Apart from fiber, fruits and cereals contain a variety of phytonutrients, including antioxidant compounds, also related to the reduction of the risk of chronic diseases. Resistant starch presents behavior similar to dietary fiber, and has been related to local and systemic beneficial effects (primarily in the large intestine and through a series of mechanisms, respectively). However, there are few studies related to the effect of processing on these physiologically functional compounds. The objective of this study is therefore to evaluate the effect of the substitution of corn flour (CF) by whole-grain wheat flour (WGWF) and/or "jabuticaba" peel flour (JF) and/or resistant starch (RS), extrusion temperature and raw-material moisture content on the technological, sensory and nutritional properties of a RTE breakfast cereal. The breakfast cereals will be produced following three 23 experimental designs to incorporate each of the functional ingredients (WGWF, JF and RS). The extruded products will be evaluated for the physical, chemical, nutritional and sensorial aspects, as well as analyses during shelf-life. (AU)

Articles published in Agência FAPESP Newsletter about the research grant:

Scientific publications (5)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
OLIVEIRA, LUDMILLA C.; ALENCAR, NATALIA M. M.; STEEL, CAROLINE J. Improvement of sensorial and technological characteristics of extruded breakfast cereals enriched with whole grain wheat flour and jabuticaba (Myrciaria cauliflora) peel. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 90, p. 207-214, 2018. Web of Science Citations: 3.
OLIVEIRA, LUDMILLA C.; BARROS, JEFFERSON H. T.; ROSELL, CRISTINA M.; STEEL, CAROLINE J. Physical and thermal properties and X-ray diffraction of corn flour systems as affected by whole grain wheat flour and extrusion conditions. STARCH-STÄRKE, v. 69, n. 9-10 SEP 2017. Web of Science Citations: 5.
OLIVEIRA, LUDMILLA C.; LIMA, DIANA C. N.; BAILONI, MARCIO A.; RISSO, EDER M.; SCHMIELE, MARCIO; STEEL, CAROLINE J.; CHANG, YOON K. Physical Characteristics, Nutritional Quality, and Antioxidant Potential of Extrudates Produced with Polished Rice and Whole Red Bean Flours. CEREAL CHEMISTRY, v. 94, n. 1, p. 74-81, JAN-FEB 2017. Web of Science Citations: 0.
OLIVEIRA, LUDMILLA C.; SCHMIELE, MARCIO; STEEL, CAROLINE J. Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 75, p. 261-270, JAN 2017. Web of Science Citations: 10.
OLIVEIRA, LUDMILLA C.; ROSELL, CRISTINA M.; STEEL, CAROLINE J. Effect of the addition of whole-grain wheat flour and of extrusion process parameters on dietary fibre content, starch transformation and mechanical properties of a ready-to-eat breakfast cereal. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. 50, n. 6, p. 1504-1514, JUN 2015. Web of Science Citations: 20.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.
Filed patent(s) as a result of this research project

COMPOSIÇÃO DE CEREAL MATINAL EXTRUSADO E EXPANDIDO E PROCESSO PARA OBTENÇÃO DO MESMO BR1020170071340 - Universidade Estadual de Campinas (UNICAMP) . Ludmilla De Carvalho Oliveira; Caroline Joy Steel - April 2017, 06