Use of agricultural by-products in extruded gluten-free breakfast cereals

Santos, Priscila Alonso dos; Caliari, Márcio; Júnior, Manoel Soares Soares; Silva, Kamilla Soares; Viana, Letícia Fleury; Garcia, Lismaíra Gonçalves Caixeta; Lima, Maria Siqueira de

doi:10.1016/j.foodchem.2019.124956

Cited by 19 publications

(8 citation statements)

References 11 publications

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“…This could be due to the sugars added to the commercial breakfast cereals during their production process (Mesías et al, 2019), thus improving its acceptability by consumers. However, Dos Santos et al (2019) reported that it is important for the extruded breakfast cereals to be of natural taste, since commercial product taste has been based generally on high amounts -Nieblas et al/ Revista Mexicana de Ingeniería Química Vol. 20, No.…”

Section: Sensory Studymentioning

confidence: 99%

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

Delgado-Nieblas

Ahumada-Aguilar

Agramón-Velázquez

et al. 2021

RMIQ

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Section: Sensory Studymentioning

confidence: 99%

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

Delgado-Nieblas

Ahumada-Aguilar

Agramón-Velázquez

et al. 2021

RMIQ

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“…These aspects are particularly important in geographic areas where malnutrition is a serious health problem [ 11 ]. In addition, extrusion allows the use of different by-products, such as those derived from passion fruit, which improve the nutritional composition as well as the functional properties of the extrudates [ 12 ]. Extrusion also allows the incorporation of different dietary fiber sources, such as Fibersol ® , which is a water-soluble, nonviscous, and highly digestion-resistant maltodextrin that stimulates the production of satiety hormones and enhances satiety in humans [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice

et al. 2022

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Extrusion cooking allows the development of value-added products from pulses, such as gluten-free snacks with added functional properties. The main objective of this study was to evaluate the changes induced by the extrusion process on the carbohydrate fraction (total carbohydrates, soluble sugars and oligosaccharides, dietary fiber, and arabinoxylans) of novel flour formulations based on chickpeas and rice enriched with different dietary fiber sources. Moreover, the influence of the addition of fiber-rich ingredients, such as Fibersol® and passion fruit, on the analyzed compounds was also evaluated. Sucrose was the main soluble sugar found in analyzed formulations, and raffinose was the prevalent oligosaccharide, followed by stachyose. The content of total α-galactosides tended to be higher after extrusion cooking. As a consequence of the extrusion treatment, the content of total and soluble dietary fiber was statistically increased in most of the analyzed samples. In general, no significant changes were observed in total arabinoxylan content as a consequence of the extrusion process, while the content of water-soluble arabinoxylans was significantly increased in extruded formulations. It was observed that the content of total available carbohydrates, stachyose, and water-soluble arabinoxylans were significantly influenced by the addition of passion fruit, Fibersol®, and both. The incorporation of these ingredients in gluten-free formulations based on chickpeas and rice allows one to obtain suitable functional formulations for the development of innovative, gluten-free, extruded snack-type products, which could be an interesting alternative for people with celiac disease.

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“…Other studies have focused on the incorporation of food by‐products (typically rich in fiber, protein, and antioxidants) into extruded snacks, as cheap and healthy bulking agents 59 . Some by‐products proposed for extruded snacks include apple pomace, 60–62 coffee silverskin, 63 cocoa husk, 54 passion fruit peel, 64 sugarbeet pulp, 62 carrot pomace, 65 corn bran, 66 broken rice grains, 64 and brewer's spent grain 62 …”

Section: Introductionmentioning

confidence: 99%

Something to chew on: technological aspects for novel snacks

2021

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Snacks have accompanied people for a long time, meeting our needs for something fast and filling between meals. Societies and technologies have changed, and so have snacks, adapting to people's daily lives, concerns, and demands. Although traditional snacks, such as potato chips, are still ubiquitous and popular worldwide, there is not unanimity around them anymore, since many people have been looking for healthier snacks. Studies have been carried out to propose healthier snack options by changing their composition and/or techniques to produce them, minimizing contents of energy‐dense components and/or maximizing the retention or bioavailability of nutrients. This mini‐review presents the main trends on development of snacks and future perspectives. © 2021 Society of Chemical Industry.

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Use of agricultural by-products in extruded gluten-free breakfast cereals

Cited by 19 publications

References 11 publications

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

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

Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice

Something to chew on: technological aspects for novel snacks

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