Effect of extrusion on physicochemical, nutritional and antioxidant properties of breakfast cereals produced from bran and dehydrated naranjita pomace | Efecto de la extrusión sobre propiedades fisicoquímicas, nutricionales y antioxidantes de cereales para desayuno producidos a partir de salvado y subproductos de naranjita deshidratados
Delgado-Nieblas, Carlos | Ruiz-Beltrán, Karen | Sánchez-Lizárraga, Jessica | Zazueta-Morales, José de Jesús | Aguilar-Palazuelos, Ernesto | Carrillo-López, Armando | Camacho-Hernández, Irma Leticia | Quintero-Ramos, Armando
Extrusion technology is widely used for the production of breakfast cereals (BC). In order to improve their nutritional/nutraceutical quality, the addition of citrus fruit pomace rich in bioactive compounds has been suggested. The objective of this work was to study the effect of extrusion temperature (ET, 88.79–131.21°C) and dehydrated naranjita pomace content (DNP, 0.64–13.36%) on physicochemical, nutritional and antioxidant properties of BC. For statistical analysis, the response surface methodology was used. When ET was elevated, the bulk density, breaking stress, color b* and soluble dietary fiber increased, whereas when DNP was higher, the water solubility index, color b*, soluble dietary fiber, total phenolic compounds, and antioxidant activity increased. The extrusion process decreased the β-glucans content compared to a non-extruded control. These findings indicated that it is possible to produce BC with acceptable physicochemical, nutritional and antioxidant characteristics by adding DNP, whose consumption presents potential benefits in human health.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил National Agricultural Library