TY - JOUR
T1 - Effects of by-products of peach palm and grape on nutritional, physico-chemical and sensory properties of extruded breakfast cereals
AU - de MELO, Grasieli Beloni
AU - Farago, Crislaine Vieira
AU - Do Vale, Paola Slobodzian
AU - Ajuz, Talita Ranger
AU - Dias, Tayla Danieli Lopes
AU - Barros, Beatriz Cervejeira Bolanho
AU - Granato, Daniel
AU - Danesi, Eliane Dalva Godoy
N1 - Publisher Copyright:
© 2020, University Federal de Uberlandia. All rights reserved.
PY - 2020
Y1 - 2020
N2 - Extruded breakfast cereals they have low nutritional and high energetic values. The aim of this study was to develop extruded breakfast cereals by replacing part of corn meal by different proportions of by-products of grape (5-10%) and peach palm (7.5-15%). Samples were sweetened with xylitol while moisture was controlled with grape juice. Six formulations, which were produced in a 22 experimental design, were analyzed regarding their composition, besides their technological, mechanical, antioxidant and sensory properties. Addition of different amounts of flours, produced with the wastes of grape (GF) and peach palm (PF), increased the dietary fibers and antioxidant contents of cereals formulations. However, at the highest levels addition, there was a decrease in expansion and an increase in hardness and water solubility properties. Thus, the incorporation of grape and peach palm by-products at smaller proportions showed higher viability, since they exhibited satisfactory sensory acceptance, technological properties and bowl life.
AB - Extruded breakfast cereals they have low nutritional and high energetic values. The aim of this study was to develop extruded breakfast cereals by replacing part of corn meal by different proportions of by-products of grape (5-10%) and peach palm (7.5-15%). Samples were sweetened with xylitol while moisture was controlled with grape juice. Six formulations, which were produced in a 22 experimental design, were analyzed regarding their composition, besides their technological, mechanical, antioxidant and sensory properties. Addition of different amounts of flours, produced with the wastes of grape (GF) and peach palm (PF), increased the dietary fibers and antioxidant contents of cereals formulations. However, at the highest levels addition, there was a decrease in expansion and an increase in hardness and water solubility properties. Thus, the incorporation of grape and peach palm by-products at smaller proportions showed higher viability, since they exhibited satisfactory sensory acceptance, technological properties and bowl life.
KW - Antioxidants
KW - Bactis gasipaes
KW - Crispness
KW - Dietary fibers
KW - Energetic value
KW - Sensory acceptance
KW - Vitis labrusca
UR - http://www.scopus.com/inward/record.url?scp=85114605662&partnerID=8YFLogxK
U2 - 10.14393/BJ-V36N0A2020-53758
DO - 10.14393/BJ-V36N0A2020-53758
M3 - Article
AN - SCOPUS:85114605662
SN - 1516-3725
VL - 36
SP - 317
EP - 329
JO - Bioscience Journal
JF - Bioscience Journal
ER -