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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

AutorOliveira, L. C.; Rosell, Cristina M. ; Steel, C. J.
Palabras claveBreakfast cereals
Whole grain
Image analysis
Response surface methodology
Extrusion
Fecha de publicación2015
EditorBlackwell Publishing
CitaciónInternational Journal of Food Science and Technology 50: 1504- 1514 (2015)
ResumenThis 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 °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.
URIhttp://hdl.handle.net/10261/117327
DOI10.1111/ijfs.12778
Identificadoresdoi: 10.1111/ijfs.12778
issn: 1365-2621
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