Development of breakfast cereal obtained through extrusion of corn grits with inulin addition: chemical, physical, technological, and sensory characterization and glycemic response determination

• Grant number: 17/21951-4
• Support Opportunities: Regular Research Grants
• Start date: May 01, 2018
• End date: June 30, 2020
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Ana Carolina Conti
• Grantee: Ana Carolina Conti
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil
• Associated researchers: Suzane Martins Ferreira ; Vanessa Dias Capriles

Abstract

The thermoplastic extrusion is one the process used to produce breakfast cereals, products that are related to convenience, health and well-being. However, breakfast cereals are generally produced from raw materials that are rich in starch, as wheat, oat, corn and rice, which contribute to a high glycemic response of the products, property that is related to occurrence of diabetes, insulin resistance, obesity and cardiovascular diseases. One possible way to reduce the glycemic response of foods is the dietary fiber incorporation, being the inulin a promissory option due to the technological and sensory properties, as well the functional properties to the human organism. Therefore, the aim of this project is to develop breakfast cereals with aggregated nutritive and functional value, and that it may contribute to the risk reduction of diseases through reduction of glycemic response. For that, extrudates from corn grits will be produced, using the response surface methodology, having as independent variables the moisture, the temperature and the percentage of inulin added to the corn grits, and as dependent variables the total fructans content, physical properties (expansion ratio, density, cut force and color) and the technological properties (solubility and absorption in water and milk, texture maintenance in milk, gelatinization temperatures and enthalpy changes and paste properties) of the extrudates. In the sequence, the desirability technique will be used to breakfast cereals obtainment, which will be submitted to the analyses of centesimal composition and in vivo glycemic response, and sensory analyses. (AU)

Scientific publications

(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)

FERREIRA, SUZANE MARTINS; CAPRILES, VANESSA DIAS; CONTI-SILVA, ANA CAROLINA. Breakfast cereals with inulin obtained through thermoplastic extrusion: Chemical characteristics and physical and technological properties. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 137, FEB 2021. (17/21951-4)

FERREIRA, SUZANE MARTINS; CAPRILES, VANESSA DIAS; CONTI-SILVA, ANA CAROLINA. Inulin as an ingredient for improvement of glycemic response and sensory acceptance of breakfast cereals. FOOD HYDROCOLLOIDS, v. 114, MAY 2021. (17/21951-4)