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Physical Properties and Sixth Graders’ Acceptance of an Extruded Ready‐to‐Eat Sweetpotato Breakfast Cereal
Author(s) -
Dansby M.Y.,
BovellBenjamin A.C.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb07069.x
Subject(s) - bran , food science , whole wheat , riboflavin , moisture , ascorbic acid , chemistry , mathematics , raw material , organic chemistry
Extruded ready‐to‐eat breakfast cereals (RTEBCs) were made from varying levels of sweetpotato flour (SPF), whole‐wheat bran (WWB), and extrusion cooking. Moisture, protein, and ash contents were lower in the 100% SPF than the 100% WWB. Carbohydrate, β‐carotene, and ascorbic acid contents were higher in the 100% SPF. Fat, thiamin, riboflavin contents, bulk densities, and the water absorption index were similar for the cereals. However, the expansion ratio was highest in the 100% SPF cereal. The 100% WWB had the lightest color and most fibrous morphology. Extruded RTEBC containing 100% SPF and 75%/25% SPF/WWB were well‐liked and acceptable to sixth graders attending an elementary school in Auburn, Alabama, but the 100% WWB was unacceptable.