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 |
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| Authors: | Ludmilla C. Oliveira Cristina M. Rosell Caroline J. Steel |
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| Affiliation: | 1. Department of Food Technology, University of Campinas, School of Food Engineering, Campinas, Brazil;2. Institute of Agrochemistry and Food Technology (IATA/CSIC), Avenida Agustin Escardino 7, Paterna, Valencia, Spain |
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| Abstract: | 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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| Keywords: | breakfast cereals extrusion image analysis response surface methodology whole grain |
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