Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/242061
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
Author: Oliveira
Ludmilla C.; Rosell
Cristina M.; Steel
Caroline J.
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.
Subject: Resistant Starch
Physicochemical Properties
Physical-properties
Quality Attributes
Extruded Cereals
Health-benefits
Cooking
Antioxidant
Foams
Bran
Country: HOBOKEN
Editor: WILEY-BLACKWELL
Rights: fechado
Identifier DOI: 10.1111/ijfs.12778
Address: http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12778/abstract
Date Issue: 2015
Appears in Collections:Unicamp - Artigos e Outros Documentos

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