Physical, phytochemical and sensory characteristics of extruded high-fiber breakfast cereals prepared by combining carrot by-products with wheat and oat bran

Delgado-Nieblas, C.I.; Ahumada-Aguilar, J.A.; Agramón-Velázquez, S.; Zazueta‐Morales, José de Jesús; Jacobo-Valenzuela, Noelia; Ruiz-Armenta, X.A.; Carrillo‐López, Armando; Quintero‐Ramos, Armando; Barraza-Elenes, C.

doi:10.24275/rmiq/alim2441

Cited by 4 publications

(9 citation statements)

References 46 publications

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“…[27][28][29] In addition, high SP and ET caused an increase in the shear force and pressure, thus enhancing the expansion of the extrudates. [11,30] Similar results were reported by Camacho-Hernádez et al [4] and Delgado-Nieblas et al [22] After microwave heating, an increase in the RE was observed (Figure 1d). A considerable expansion is a good physical indicator of the quality of 3G snacks.…”

Section: Bulk Density and Radial Expansionsupporting

confidence: 88%

“…[ 4 ] and Delgado‐Nieblas et al. [ 22 ] After microwave heating, an increase in the RE was observed (Figure 1d). A considerable expansion is a good physical indicator of the quality of 3G snacks.…”

Section: Resultsmentioning

confidence: 84%

“…This parameter showed a positive correlation with G ′ ( r = 0.53, p < 0.05), which reduced the viscosity behavior of the samples, decreased the expansion, and increased the density of the extrudate. [ 3,11,22 ]…”

Section: Resultsmentioning

confidence: 99%

“…The radial expansion (RE), the bulk density (BD), and the flexural modulus ( E f ) of UETS and MWES were calculated according to Őzer et al., [ 21 ] Delgado‐Nieblas et al., [ 6 ] and Delgado‐Nieblas et al. [ 22 ] respectively.…”

Section: Methodsmentioning

confidence: 99%

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Effect in Physical, Thermo‐Mechanical Properties, and In Vitro Starch Digestibility of Extruded and Microwave‐Expanded Snacks—Mixture of Blue Corn, Black Bean, and Chard: An Optimization Study

Neder‐Suárez¹,

Lardizábal-Gutiérrez

Meléndez‐Pizarro³

et al. 2022

Starch Stärke

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A mixture of blue corn, black bean, and chard with a moisture content (MC) of 22.3–35.7% is extruded at different extrusion temperatures (ET) (102—142 °C) using screw speeds (SP) of 96–172 rpm, and the extruded mixtures are subsequently expanded using microwave radiation to produce third‐generation (3G) snacks. The degree of starch gelatinization (DG); in vitro starch digestibility (SD); specific mechanical energy (SME); physical properties: radial expansion (RE), flexural modulus (Ef), and bulk density (BD); and rheological properties: storage modulus (G′) and loss modulus (G″) are evaluated and optimized. In addition, X‐ray and microstructure analyses are studied to correlate the chemical and structural changes. The SP and MC affect most variables in the unexpanded snack (UETS) and microwave‐expanded snacks (MWES). Increased MC results in UETS with low SD, DG, rheological properties, and mechanical resistance. An increase in SP at low MC results in MWES with high RE, low BD, and Ef while an increase in MC lowers SD. Micrographs and X‐ray diffraction spectra reveals that the extrusion results in a V‐type starch crystalline structure. The optimal conditions (24% MC, 133 rpm, and 122 °C) result in good expansion and moderate SD, DG, and SME products.

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Section: Bulk Density and Radial Expansionsupporting

confidence: 88%

Section: Resultsmentioning

confidence: 84%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Effect in Physical, Thermo‐Mechanical Properties, and In Vitro Starch Digestibility of Extruded and Microwave‐Expanded Snacks—Mixture of Blue Corn, Black Bean, and Chard: An Optimization Study

Neder‐Suárez¹,

Lardizábal-Gutiérrez

Meléndez‐Pizarro³

et al. 2022

Starch Stärke

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“… Repo-Carrasco-Valencia et al (2009) also reported an increase in soluble fiber during extrusion and correlated it to high screw speed and high temperature leading to the production of smaller soluble molecules due to the cleavage of chemical bonds. On the other hand, Delgado-Nieblas et al (2021) reported that the increase in soluble fiber was due to low moisture content, instead of high screw speed and barrel temperature during the extrusion process.…”

Section: Resultsmentioning

confidence: 99%

Retention of bioactive compounds during extrusion processing and storage

2022

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Sensory qualities and hydration kinetics of instant-extruded cereals with flaxseed and amaranth

Tobías-Espinoza,

Amaya-Guerra,

Ruíz-Gutiérrez

et al. 2024

BFJ

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PurposeThe purpose of this study was to evaluate the effects of the addition of flaxseed and amaranth at different proportions on the hydration kinetics, colour and sensory qualities of instant-extruded cereals, important aspects related to the functionality and acceptability of food products.Design/methodology/approachInstant-extruded cereals were made with different proportions of flaxseed (6.6–9.3%), amaranth (18.7–33.1%), and maize grits (63.8–67.3%); and characteristics such as hydration kinetics, colour parameters and sensory properties were evaluated.FindingsThe kinetics of milk absorption showed that the extruded cereals maintained their texture and crispness for a sufficiently long time (≤20 min). The L*, a* and chroma* values of the extruded cereals were significantly affected (p < 0.05) by the flaxseed content. Sensory evaluation showed that all the extrudates had good acceptance in terms of flavour, texture, and colour attributes in relation to high-fibre commercial cereals; according to the preference test, they were as acceptable as commercial extruded cereals when consumed with milk. The addition of high-fibre and protein-containing grains such as flaxseed (8.6–9.3%) and amaranth (18.7–22.9%) in instant-extruded cereals allowed the production of products with acceptable physical and sensory characteristics.Originality/valueIn this study a novel instant-extruded cereal with flaxseed and amaranth was developed. The evaluation of the physical and sensory characteristics of instant-extruded cereals is essential to guarantee consumer acceptability, especially if functional ingredients with a high content of dietary fibre and protein are added.

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Physical, phytochemical and sensory characteristics of extruded high-fiber breakfast cereals prepared by combining carrot by-products with wheat and oat bran

Cited by 4 publications

References 46 publications

Effect in Physical, Thermo‐Mechanical Properties, and In Vitro Starch Digestibility of Extruded and Microwave‐Expanded Snacks—Mixture of Blue Corn, Black Bean, and Chard: An Optimization Study

Effect in Physical, Thermo‐Mechanical Properties, and In Vitro Starch Digestibility of Extruded and Microwave‐Expanded Snacks—Mixture of Blue Corn, Black Bean, and Chard: An Optimization Study

Retention of bioactive compounds during extrusion processing and storage

Sensory qualities and hydration kinetics of instant-extruded cereals with flaxseed and amaranth

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