Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/349228
Type: Artigo
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 °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: Cereal matinal
Country: Reino Unido
Editor: Wiley
Rights: Fechado
Identifier DOI: 10.1111/ijfs.12778
Address: https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/ijfs.12778
Date Issue: 2015
Appears in Collections:FEA - Artigos e Outros Documentos

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