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Impact of thermoplastic extrusion process on chemical, nutritional, technological and sensory properties of gluten‐free breakfast cereals from pigmented rice
Author(s) -
Rivero Meza Silvia Leticia,
Massaretto Isabel,
Sinnecker Patricia,
Schmiele Marcio,
Chang Yoon Kil,
Noldin Jose Alberto,
Lanfer Marquez Ursula Maria
Publication year - 2021
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.14893
Subject(s) - food science , black rice , gluten free , extrusion , hypoallergenic , antinutrient , antioxidant , nutrient , antioxidant capacity , chemistry , biology , gluten , raw material , materials science , phytic acid , biochemistry , composite material , allergy , organic chemistry , allergen , immunology
The thermoplastic extrusion applied to obtain breakfast cereals showed better performance for the maintenance of bioactive compounds of black rice and improved the technological characteristics of the product obtained from red rice, both of which were sensorially accepted by the judges.