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
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...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2015 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/117327 |
| Acceso en línea: | http://hdl.handle.net/10261/117327 |
| Access Level: | acceso abierto |
| Palabra clave: | Breakfast cereals Whole grain Image analysis Response surface methodology Extrusion |
| Sumario: | 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 °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. |
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