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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

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

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Author(s):
Oliveira, Ludmilla C. [1, 2] ; Rosell, Cristina M. [2] ; Steel, Caroline J. [1]
Total Authors: 3
Affiliation:
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Technol, BR-6121 Campinas, SP - Brazil
[2] Inst Agrochem & Food Technol IATA CSIC, Valencia 46980 - Spain
Total Affiliations: 2
Document type: Journal article
Source: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; v. 50, n. 6, p. 1504-1514, JUN 2015.
Web of Science Citations: 20
Abstract

This study evaluates the effect of the incorporation of whole-grain wheat flour (WGWF) and of extrusion process parameters on the nutritional and technological quality of breakfast cereals. The corn flour-based breakfast cereals were elaborated in a twin-screw extruder following a rotatable central composite design with varied WGWF (0-100%), feed moisture (14-24%) and zones 3 and 4 barrel temperature (76-143 degrees C). Dietary fibre and resistant starch were significantly increased with WGWF addition. Total and digestible starch showed a decrease when WGWF increased. The RVA parameters were significantly affected by all the extrusion conditions and WGWF content. The cell structure of the extrudates was dependent of WGWF and moisture. (AU)

FAPESP's process: 12/23281-2 - Antioxidant properties and physical, sensory and nutritional features of extruded corn-based breakfast cereal elaborated with whole-grain wheat flour, jabuticaba and resistant starch
Grantee:Caroline Joy Steel
Support Opportunities: Regular Research Grants