Effect of fibers and whole grain content on quality attributes of extruded cereals

Incorporation of fiber in cereals may lead to quality issues, thus decreasing consumer acceptance. This is partially due to deterioration of the microstructure, one of the primary quality attributes of cereals. The objective of this study was to better understand the mechanisms by which dietary fibers affect the quality of cereal products during extrusioncooking. The study quantified the effect of amount and type of fiber and whole grain on (i) texture, (ii) structure, and (iii) rehydration properties of extruded cereals. New innovative methods were applied and combined with traditional techniques to characterize both the structure and the rehydration properties. Extruded cereals were produced using a starch-based recipe (whole and wheat flours) and two sources of fibers (oat bran concentrate and wheat bran). The oat and wheat bran levels used in this study were 0, 10, and 20%. The different mixtures were extruded in a pilot twinscrew extruder BC21 (Clextral) and then sugar coated after drying. Mechanical properties of extruded cereals were investigated by compression test. The cellular structure was observed by X-ray tomography. The quality of coating (thickness, homogeneity) was analyzed by optical coherence tomography. The rehydration properties of such cereals in milk were evaluated by magnetic resonance imaging and optical coherence tomography. This work revealed that structure assessment of extruded cereals may lead to a better understanding of the effect of fiber addition on texture and rehydration properties. The application of innovative methods, such as optical coherence tomography and magnetic resonance imaging, was found to be useful to quantify the structural properties.