Extrudate gluten‐free breakfast cereals from rice and corn flours with different amylose content: technological and sensory properties
2021
Machado Pereira, Aline | Schmiele, Marcio | Dierings de Souza, Estefania Júlia | Pio Ávila, Bianca | Hirsch Ramos, Adriano | da Rosa Zavareze, Elessandra | Arocha Gularte, Marcia
The objective of this study was to evaluate the effects of different amylose content and conditioning moisture on the technological and sensorial properties of extrudate gluten‐free breakfast cereals from rice and corn flours. Extrusion was applied to develop breakfast cereals from low‐, medium‐ and high‐amylose rice flours combined with corn flour (70:30 w/w), and different conditioning moisture (15% and 17%). When the conditioning moisture was 15%, the extrudates presented lower expansion, hardness and fracturability, when compared to 17% moisture. Extrudates obtained from the combination of rice and corn flours provided light and slightly yellow products, with low values of hardness and fracturability. The micrographs showed the presence of pores, air bubbles and an uneven surface. For industry application, the extrudate with low‐amylose rice flour and conditioning moisture of 15% is recommended due to greater expansion and less retrogradation, features that extend shelf life. This cereal was best accepted sensorially.
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