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

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dc.contributor.authorSantos, Priscila Alonso dos
dc.contributor.authorCaliari, Marcio
dc.contributor.authorSoares Junior, Manoel Soares
dc.contributor.authorSilva, Kamilla Soares [UNESP]
dc.contributor.authorViana, Leticia Fleury
dc.contributor.authorCaixeta Garcia, Lismaira Goncalves
dc.contributor.authorLima, Maria Siqueira de
dc.contributor.institutionInst Fed Goiano
dc.contributor.institutionUniversidade Federal de Goiás (UFG)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2019-10-04T12:39:13Z
dc.date.available2019-10-04T12:39:13Z
dc.date.issued2019-11-01
dc.description.abstractThe objective of this study was to evaluate the effect of the extrusion moisture and temperature on the physical characteristics of breakfast cereals. The chemical composition, microbiological risk and acceptance of the selected breakfast cereal with the best physical quality were assessed to determine the technological viability of the use of these by-products by the food industry. The response surface method and a rotatable central composite design were used, and a desirability test was performed based on adjusted regression models. The breakfast cereal produced under these conditions had protein, lipid and dietary fiber contents of 7.55, 0.97 and 6.12 g 100 g(-1), respectively. In regards to the sensory analysis, the evaluated breakfast cereal received average acceptance scores ranging from neither like or dislike to like moderately. The use of rice, passion fruit and milk by-products was shown to be an alternative for the production of extruded breakfast cereal.en
dc.description.affiliationInst Fed Goiano, Dept Food Engn, Campus Rio Verde, BR-75901970 Rio Verde, Go, Brazil
dc.description.affiliationUniv Fed Goias, Dept Food Technol, Campus Samambaia, BR-74690900 Goiania, Go, Brazil
dc.description.affiliationSao Paulo State Univ Julio de Mesquita Filho, Dept Engn & Food Sci, Sao Jose Rio Preto Campus, BR-15054000 Sao Paulo, Brazil
dc.description.affiliationUnespSao Paulo State Univ Julio de Mesquita Filho, Dept Engn & Food Sci, Sao Jose Rio Preto Campus, BR-15054000 Sao Paulo, Brazil
dc.description.sponsorshipFoundation for the Support of Research of the State of Goias (Fundacao de Amparo a Pesquisa do Estado de Goias - FAPEG)
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.format.extent6
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2019.124956
dc.identifier.citationFood Chemistry. Oxford: Elsevier Sci Ltd, v. 297, 6 p., 2019.
dc.identifier.doi10.1016/j.foodchem.2019.124956
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/11449/185863
dc.identifier.wosWOS:000473702200092
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofFood Chemistry
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectBy-products
dc.subjectExtrusion
dc.subjectSensory analysis
dc.subjectCentesimal composition
dc.subjectMicrobiology
dc.titleUse of agricultural by-products in extruded gluten-free breakfast cerealsen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE