Functionality of fruit powders in extruded corn breakfast cereals

Camire, Mary Ellen; Dougherty, Michael P.; Briggs, John C.

doi:10.1016/j.foodchem.2006.02.031

Cited by 122 publications

(84 citation statements)

References 19 publications

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“…Marked increase in a* values was found at 3 % supplementation level in case of freeze dried jamun powder (2.28) and at 4 % supplementation level in case of hot air dried jamun powder (2.68). The following observation indicated higher retention of anthocyanins in freeze dried jamun powder than hot air dried jamun powder as a* values have been positively correlated with anthocyanins (Camire et al 2007). However, a* values of pear juice containing CD and (Cliff et al 2007).…”

Section: Color Analysismentioning

confidence: 80%

Antioxidant components and physico-chemical characteristics of jamun powder supplemented pear juice

Kapoor

Ranote

2016

J Food Sci Technol

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Studies were conducted to develop jamun powder supplemented pear juice. Two drying methods (Hot air cabinet drying and freeze drying) were used to prepare jamun pulp powder. Jamun powder was then blended with pear juice at 1, 2, 3, 4 and 5 % levels for preparation of jamun powder supplemented pear juice. Among the drying methods used, freeze dried powder retained better bioactive compounds and possessed higher antioxidant activity as compared to hot air dried jamun powder. Analysis of color properties (L*, a*, b*) revealed lower L*, b* values and higher a* values with progression of supplementation levels indicating decreased brightness of product. Pear juice supplemented with 4 % jamun powder received highest overall acceptability scores and was chosen for development of final product. Physico-chemical characteristics of control pear juice did not vary much from when compared to jamun powder supplemented pear juice. Bioactive components mainly total phenols enhanced (9.24 % higher) with addition of jamun powder in pear juice. Addition of anthocyanins from jamun powder to pear juice upon blending improved antioxidant activity of the final product. Supplemented pear juice had 18.13 % higher antioxidant activity than pear juice without supplementation. Storage period of 6 months resulted in significant (p < 0.05) decrease of bioactive compounds and antioxidant activity in jamun powder supplemented pear juice.

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Section: Color Analysismentioning

confidence: 80%

Antioxidant components and physico-chemical characteristics of jamun powder supplemented pear juice

Kapoor

Ranote

2016

J Food Sci Technol

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“…In this study, data obtained by application of RSM was used to build mathematic models to interpret the relationship between the independent and dependent variables. Dependent variables were physical properties (expansion ratio, bulk density, color, cranberry, Concord grape and red raspberry have been investigated for their use as colorants and antioxidants in extruded white cornmeal breakfast cereal (Camire et al, 2007). Another study used vegetable by-products from cauliflower as a new source of dietary fiber, which was found to be superior to cereal bran in cereal-based ready-to-eat expanded snacks (Stojceska et al, 2008).…”

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confidence: 99%

Optimization of Extrusion Conditions for Functional Ready-to-Eat Breakfast Cereal

Charunuch

Limsangouan

Prasert

et al. 2011

FSTR

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Mixed vegetable powders -composed of purple sweet potato, red cabbage and beetroot at a 2:1:1 ratio -were incorporated with cereal base by an extrusion process to obtain a functional, ready-to-eat breakfast cereal. This study investigated the effects of mixed vegetable powder level (8, 12 and 16%), screw speed (300, 350 and 400 rpm) and feed moisture content (13, 15 and 17%) on the physical and functional properties of extrudates in breakfast cereal production using response surface methodology (RSM) and Box-Behnken experimental design. The results showed high correlation coefficients (R 2 ) of multiple regression equations about the relationship among product responses and process variables, and no significant lack of fit (indicating a best-fit model). The optimum conditions were determined from the overlaid area found by superimposing the individual contour plots of responses. Correspondingly, the verification of results showed good agreement between the responses of experimental values at selected optimum conditions and the predicted values from regression equations.Keywords: extrusion, mixed vegetable powder, optimization, ready-to-eat breakfast cereal, response surface methodology (RSM) *To whom correspondence should be addressed. E-mail: ch.chulaluck@gmail.com IntroductionReady-to-eat breakfast cereal is an ideal food for people's modern-day lifestyle, where speed and convenience, as well as complete nutritional values, are desirable food characteristics. Due to efforts to reduce the amount of in-home preparation time, breakfast cereal technology has evolved from the simple procedure of milling grains for cereal products that require cooking to the manufacturing of highly sophisticated ready-to-eat products that are convenient and quickly prepared. Nowadays, extrusion cooking technology is still recommended for the commercial applications of ready-to-eat breakfast cereal manufacturing, and remains one of the most widespread because of numerous advantages over conventional processing methods, such as faster processing times, lower processing costs, less square footage required, shorter response time, and greater flexibility (Riaz, 2000).Extruded breakfast cereals are typically based on whole or milled fractions of cereal grains which provide a high starch component. A high-carbohydrate breakfast cereal can positively influence the body's internal processes, fueling brain function and muscle action. But manufacturers must continue to develop new and improved products in line with consumers' changing needs and tastes, widening product categories and shifting market share. Apart from promoting breakfast cereal with whole grains and fortification with micronutrients, breakfast cereal production should provide health or functional benefits over and above basic nutrition. For example, dietary fiber concentrates from vegetables showed a high total dietary fiber content and better insoluble/ soluble dietary fiber ratios than cereal bran (Grigelmo-Miguel and Martin-Belloso, 1999). This research is focused on creatin...

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“…Alternatively, it could respond to a reduction of the yellow-orange components, such as betaxanthins and polyphenols, present in the encapsulated powder during the extrusion-cooking process [8,10]. This same effect was observed in extrudates obtained from maize flour and fruit powders [40]. In addition, chroma * (color intensity) and ℎ ∘ (color saturation) had values in the ranges of 39.1 to 52.9 and 34.2 to 81.9, respectively.…”

Section: Physical Analysismentioning

confidence: 75%

Use of Red Cactus Pear (Opuntia ficus-indica) Encapsulated Powder to Pigment Extruded Cereal

Ruíz-Gutiérrez

Amaya‐Guerra

Quintero‐Ramos

et al. 2017

Journal of Food Quality

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Encapsulated powder of the red cactus pear is a potential natural dye for the food industry and a known antioxidant. Although the use of this powder is possible, it is not clear how it alters food properties, thus ensuing commercial acceptability. The aim of this study was to evaluate the effect of encapsulated powder of the red cactus pear on the physicochemical properties of extruded cereals. The powder was mixed (2.5, 5.0, and 7.5% w/w) with maize grits and extruded (mix moisture 22%, temperature 100 ∘ C, and screw speed 325 rpm). The physical, chemical, and sensory characteristics of the extruded cereal were evaluated; extruded cereal without encapsulated powder was used as a control. All cereal extrudates pigmented with the encapsulated powder showed statistically significant differences ( < 0.05) in expansion, water absorption, color, density, and texture compared to the control. The encapsulated powder had a positive effect on expansion and water absorption indices, as well as color parameters, but a negative effect on density and texture. Extruded cereal properties were significantly ( < 0.05) correlated. Sensorially, consumers accepted the extruded cereal with a lower red cactus pear powder content (2.5% w/w), because this presented characteristics similar to extruded cereal lacking pigment.

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Functionality of fruit powders in extruded corn breakfast cereals

Cited by 122 publications

References 19 publications

Antioxidant components and physico-chemical characteristics of jamun powder supplemented pear juice

Antioxidant components and physico-chemical characteristics of jamun powder supplemented pear juice

Optimization of Extrusion Conditions for Functional Ready-to-Eat Breakfast Cereal

Use of Red Cactus Pear (Opuntia ficus-indica) Encapsulated Powder to Pigment Extruded Cereal

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