Use of agricultural by-products in extruded gluten-free breakfast cereals
dc.contributor.author | Santos, Priscila Alonso dos | |
dc.contributor.author | Caliari, Marcio | |
dc.contributor.author | Soares Junior, Manoel Soares | |
dc.contributor.author | Silva, Kamilla Soares [UNESP] | |
dc.contributor.author | Viana, Leticia Fleury | |
dc.contributor.author | Caixeta Garcia, Lismaira Goncalves | |
dc.contributor.author | Lima, Maria Siqueira de | |
dc.contributor.institution | Inst Fed Goiano | |
dc.contributor.institution | Universidade Federal de Goiás (UFG) | |
dc.contributor.institution | Universidade Estadual Paulista (Unesp) | |
dc.date.accessioned | 2019-10-04T12:39:13Z | |
dc.date.available | 2019-10-04T12:39:13Z | |
dc.date.issued | 2019-11-01 | |
dc.description.abstract | The 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.affiliation | Inst Fed Goiano, Dept Food Engn, Campus Rio Verde, BR-75901970 Rio Verde, Go, Brazil | |
dc.description.affiliation | Univ Fed Goias, Dept Food Technol, Campus Samambaia, BR-74690900 Goiania, Go, Brazil | |
dc.description.affiliation | Sao Paulo State Univ Julio de Mesquita Filho, Dept Engn & Food Sci, Sao Jose Rio Preto Campus, BR-15054000 Sao Paulo, Brazil | |
dc.description.affiliationUnesp | Sao Paulo State Univ Julio de Mesquita Filho, Dept Engn & Food Sci, Sao Jose Rio Preto Campus, BR-15054000 Sao Paulo, Brazil | |
dc.description.sponsorship | Foundation for the Support of Research of the State of Goias (Fundacao de Amparo a Pesquisa do Estado de Goias - FAPEG) | |
dc.description.sponsorship | Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) | |
dc.format.extent | 6 | |
dc.identifier | http://dx.doi.org/10.1016/j.foodchem.2019.124956 | |
dc.identifier.citation | Food Chemistry. Oxford: Elsevier Sci Ltd, v. 297, 6 p., 2019. | |
dc.identifier.doi | 10.1016/j.foodchem.2019.124956 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | http://hdl.handle.net/11449/185863 | |
dc.identifier.wos | WOS:000473702200092 | |
dc.language.iso | eng | |
dc.publisher | Elsevier B.V. | |
dc.relation.ispartof | Food Chemistry | |
dc.rights.accessRights | Acesso aberto | |
dc.source | Web of Science | |
dc.subject | By-products | |
dc.subject | Extrusion | |
dc.subject | Sensory analysis | |
dc.subject | Centesimal composition | |
dc.subject | Microbiology | |
dc.title | Use of agricultural by-products in extruded gluten-free breakfast cereals | en |
dc.type | Artigo | |
dcterms.license | http://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy | |
dcterms.rightsHolder | Elsevier B.V. |