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|Type:||Artigo de periódico|
|Title:||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|
Ludmilla C.; Rosell
Cristina M.; Steel
|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 degrees 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.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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