Whey Powder, Broken Rice Grains and Passion Fruit Peel Flour in Extruded Breakfast Cereals: Physical, Chemical and Functional Characteristics

Priscila Alonso dos Santos; Márcio Caliari; Manoel Soares Soares; Letícia Fleury Viana; Nathália Duarte Leite

doi:10.3136/fstr.21.317

Technical paper

Whey Powder, Broken Rice Grains and Passion Fruit Peel Flour in Extruded Breakfast Cereals: Physical, Chemical and Functional Characteristics

Priscila Alonso dos Santos, Márcio Caliari , Manoel Soares Soares, Letícia Fleury Viana, Nathália Duarte Leite

著者情報

キーワード: co-products, extrusion, dietary fiber, expansion, water solubility, texture

ジャーナルフリー HTML

2015 年 21 巻 3 号 p. 317-325

DOI https://doi.org/10.3136/fstr.21.317

詳細

抄録

This study was designed to evaluate different combinations of broken rice grains, passion fruit peel flour and whey powder considering the physical, chemical and functional properties of extruded breakfast cereals. A completely randomized delineation was used, with four treatments (T1: 100% BRG; T2: 97% BRG + 3% PFPF; T3: 87% BRG + 3% PFPF + 10% WP; T4: 90% BRG + 10% WP) and five repetitions. The co-products were characterized according to their grain size and proximate composition. The physical, chemical and functional properties of the experimental breakfast cereals were evaluated using official methods. The obtained data underwent an analysis of variance (ANOVA), and the means were compared using Tukey's test considering 5% probability.

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