Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1187929 | Food Chemistry | 2008 | 4 Pages |
Abstract
A maize bran/oat flour extruded breakfast cereal was developed as a novel source of an antioxidant and complex polysaccharides. Six levels of maize bran/oat flour were formulated (0, 10, 20, 30, 40 and 50%, w/w). The breakfast cereal containing 30% maize bran was the most accepted by consumers. A 100 g serving of this cereal formulation provides 0.2 g of ferulic acid, and 8 g of complex polysaccharides, which includes 1.2 g of β-glucans and 6.8 g of arabinoxylans. This cereal breakfast could be an alternative to maize bran, which is a by-product scarcely used for human consumption.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ana Laura Holguín-Acuña, Elizabeth Carvajal-Millán, Víctor Santana-Rodríguez, Agustín Rascón-Chu, Jorge A. Márquez-Escalante, Nora E. Ponce de León-Renova, Guadalupe Gastelum-Franco,