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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.)

Breakfast cereals with inulin obtained through thermoplastic extrusion: Chemical characteristics and physical and technological properties

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Author(s):
Ferreira, Suzane Martins [1] ; Capriles, Vanessa Dias [2] ; Conti-Silva, Ana Carolina [3]
Total Authors: 3
Affiliation:
[1] Fed Inst Goiano IF Goiano, Dept Food Sci & Technol, Campus Morrinhos, Rodovia BR153, KM 633, BR-75650000 Morrinhos, Go - Brazil
[2] Univ Fed Sao Paulo, Dept Biosci, Campus Baixada Santista, Rua Silva Jardim 136, BR-11015020 Santos, SP - Brazil
[3] Sao Paulo State Univ Unesp, Inst Biosci Humanities & Exact Sci Ibilce, Dept Food Engn & Technol, Campus Sao Jose Rio Preto, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 137, FEB 2021.
Web of Science Citations: 1
Abstract

Inulin is an interesting dietary fiber with potential to improve the technological and nutritional properties of food products. Thus, the objective of this work was to develop breakfast cereals through extrusion of corn grits with added inulin and evaluating the effects of different extrusion conditions on the chemical, physical and technological characteristics. The independent variables of the experimental design were the moisture of the `corn grits and inulin' mixture (11.5-18.5 g/100 g) and the amount of inulin added (5.1-24.9 g/100 g). The breakfast cereals presented adequate expansion ratio and they maintained their texture after milk addition. Increasing the inulin enhanced the total fructan content and reduced the cutting force after the addition of milk, although increasing together with the moisture of `corn grits and inulin' mixture resulted in higher losses of the total fructans. Decreasing the amount of inulin and increasing the moisture of the `corn grits and inulin' mixture enhanced the color parameters (chroma and hue) and the paste properties (final viscosity and setback). Therefore, the production of breakfast cereals through extrusion of corn grits and inulin is feasible, providing products with fructans in their composition and contributing to consumption of breakfast cereals with fibers. (AU)

FAPESP's process: 17/21951-4 - Development of breakfast cereal obtained through extrusion of corn grits with inulin addition: chemical, physical, technological, and sensory characterization and glycemic response determination
Grantee:Ana Carolina Conti
Support Opportunities: Regular Research Grants