Effect of extrusion on physicochemical, nutritional and antioxidant properties of breakfast cereals produced from bran and dehydrated naranjita pomace
Carlos Delgado-Nieblas | Karen Ruiz-Beltrán | Jessica Sánchez-Lizárraga | José de Jesús Zazueta-Morales | Ernesto Aguilar-Palazuelos | Armando Carrillo-López | Irma Leticia Camacho-Hernández | Armando Quintero-Ramos
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.
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