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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(s) -
Oliveira Ludmilla C.,
Rosell Cristina M.,
Steel Caroline J.
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12778
Subject(s) - extrusion , plastics extrusion , starch , food science , materials science , extrusion cooking , water content , wheat flour , breakfast cereal , moisture , resistant starch , composite material , chemistry , geotechnical engineering , engineering
Summary 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.