Impact of moisture content on microstructural, thermal, and techno-functional characteristics of extruded whole-grain-based breakfast cereal enriched with Indian horse chestnut flour

Allai, Farhana Mehraj; Junaid, Pir Mohammad; Azad, Z.R.A.A.; Gul, Khalid; Dar, B.N.; Siddiqui, Shahida Anusha; Manuel Loenzo, Jose

doi:10.1016/j.fochx.2023.100959

Food Chemistry: X

2023

DOI: 10.1016/j.fochx.2023.100959

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Impact of moisture content on microstructural, thermal, and techno-functional characteristics of extruded whole-grain-based breakfast cereal enriched with Indian horse chestnut flour

Farhana Mehraj Allai,

Pir Mohammad Junaid,

Z.R.A.A. Azad

et al.

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2024

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Cited by 4 publications

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Effects of extrusion on the stability and digestibility of instant coix seed porridge

Duan,

Wu,

Wang

et al. 2024

Cereal Chem

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Background and ObjectivesCoix seed is rich in nutrients but its tough husk and resilient structure require substantial energy and cooking time, limiting their utilization and consumption. This study aims to develop a convenient, high‐quality instant coix seed porridge to expand the consumption and utility of coix seed.FindingsExtrusion treatment significantly (p < .05) improved the stability and decreased viscosity of instant coix seed porridge compared to the cooking process, particularly when the extrusion moisture reached 22%. Furthermore, extrusion at the moisture of 18%–22% not only had no significant impact on the water‐soluble protein (WSP) content of instant coix seed porridge but also decreased the starch‐digested ratio when compared with the cooking process, thereby enriching its nutritional value. The increased stability of instant coix seed porridge was due to the exposed hydrophilic groups by disrupted the long‐ and short‐range ordered structure of coix seed starch as evidenced by X‐ray diffraction and Fourier transform infrared analyses. Furthermore, the decreased digestibility was attributed to the formation of starch–lipid complexes.ConclusionsExtrusion can be used to produce instant coix seed porridge with low viscosity, high stability, and delayed starch digestion. In addition, the instant porridge produced by this method can have the same WSP as cooking treatment.Significance and NoveltyThis study provides valuable insights into producing instant coix seed porridge.

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Effects of extrusion on the stability and digestibility of instant coix seed porridge

Duan,

Wu,

Wang

et al. 2024

Cereal Chem

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Characterization of extruded whole grain cereals enriched with Indian horse chestnut flour

Allai,

Muzaffar,

Azad

et al. 2024

Food Measure

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Development and characterization of multi-millet extruded food snack

Singh,

Kaushik,

Sasikumar

et al. 2024

CEREAL RESEARCH COMMUNICATIONS

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Impact of moisture content on microstructural, thermal, and techno-functional characteristics of extruded whole-grain-based breakfast cereal enriched with Indian horse chestnut flour

Cited by 4 publications

References 55 publications

Effects of extrusion on the stability and digestibility of instant coix seed porridge

Effects of extrusion on the stability and digestibility of instant coix seed porridge

Characterization of extruded whole grain cereals enriched with Indian horse chestnut flour

Development and characterization of multi-millet extruded food snack

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