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

Autor(es)

Oliveira, Ludmilla C. ^{[1, 2]} ; Rosell, Cristina M. ^[2] ; Steel, Caroline J. ^[1]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; v. 50, n. 6, p. 1504-1514, JUN 2015.
• Citações Web of Science: 20

Resumo

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)

• Processo FAPESP: 12/23281-2 - Propriedades antioxidantes e características físicas, sensoriais e nutricionais de cereal matinal extrusado à base de milho elaborado com farinha de trigo de grão inteiro, jabuticaba e amido resistente
• Beneficiário: Caroline Joy Steel
• Modalidade de apoio: Auxílio à Pesquisa - Regular