کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8891560 | 1628509 | 2018 | 31 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Improvement of sensorial and technological characteristics of extruded breakfast cereals enriched with whole grain wheat flour and jabuticaba (Myrciaria cauliflora) peel
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The objective of this study was to evaluate the effect of jabuticaba (Myrciaria cauliflora) peel powder (JPP) incorporation in extruded breakfast cereals, also containing corn flour (CF) and/or whole grain wheat flour (WGWF), on technological quality and sensorial acceptance of the products, evaluated “without” and “with” milk. The breakfast cereals were elaborated in a twin-screw extruder at 16% feed moisture. The sample containing CFÂ +Â JPP (CJ) had simultaneously the highest sectional expansion (SE) and the lowest bulk density (BD). Whereas, in the samples containing WGWFÂ +Â JPP (CWJ), the whole grain flour impaired the expansion rather than JPP. Jabuticaba peel improved extrudate color, enhancing overall impression. WGWF enriched samples had the same hardness and crispness despite JPP presence. Hardness and crispness decreased for all formulations when evaluated after soaking in milk; nevertheless, some crispness was maintained. PCA analysis showed that the most important characteristics to differentiate the samples were color parameters, density and hardness. Finally, it was evidenced that the JPP improved WGWF containing breakfast cereal acceptability.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 90, April 2018, Pages 207-214
Journal: LWT - Volume 90, April 2018, Pages 207-214
نویسندگان
Ludmilla C. Oliveira, Natália M.M. Alencar, Caroline J. Steel,