Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/349274
Type: Artigo
Title: Improvement of sensorial and technological characteristics of extruded breakfast cereals enriched with whole grain wheat flour and jabuticaba (myrciaria cauliflora) peel
Author: Oliveira, Ludmilla C.
Alencar, Natália M. M.
Steel, Caroline J.
Abstract: The objective of this study was to evaluate the effect of jabuticaba (Myrciaria cauliflora) peel powder (JPP) incorporation in extruded breakfast cereals, also containing corn flour (CF) and/or whole grain wheat flour (WGWF), on technological quality and sensorial acceptance of the products, evaluated “without” and “with” milk. The breakfast cereals were elaborated in a twin-screw extruder at 16% feed moisture. The sample containing CF + JPP (CJ) had simultaneously the highest sectional expansion (SE) and the lowest bulk density (BD). Whereas, in the samples containing WGWF + JPP (CWJ), the whole grain flour impaired the expansion rather than JPP. Jabuticaba peel improved extrudate color, enhancing overall impression. WGWF enriched samples had the same hardness and crispness despite JPP presence. Hardness and crispness decreased for all formulations when evaluated after soaking in milk; nevertheless, some crispness was maintained. PCA analysis showed that the most important characteristics to differentiate the samples were color parameters, density and hardness. Finally, it was evidenced that the JPP improved WGWF containing breakfast cereal acceptability
Subject: Leite
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.lwt.2017.12.017
Address: https://www.sciencedirect.com/science/article/pii/S0023643817308964
Date Issue: 2018
Appears in Collections:FEA - Artigos e Outros Documentos

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