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
2015
Oliveira, L. C. | Rosell, Cristina M. | Steel, C. J.
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.
Show more [+] Less [-]Financial support of São Paulo Research Foundation – FAPESP (Brazil, Project 2012/23281-2), Coordination for the Improvement of Higher Education Personnel – CAPES (Brazil, author Ludmilla Carvalho Oliveira's scholarship), Spanish National Research Council (CSIC) and the Generalitat Valenciana (Spain, Project Prometeo 2012/064). They thank the University of Campinas (UNICAMP) and the Spanish Scientific Research Council (CSIC) for allowing carrying out the study. The authors are also grateful to Milhão Alimentos™ (Goiás, Brazil) for supplying the corn flour.
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