Effect of fibers and whole grain content on quality attributes of extruded cereals

Chassagne-Berces, Sophie; Leitner, Michael; Melado Herreros, Angela; Barreiro Elorza, Pilar; Correa Hernando, Eva Cristina; Blank, Imre; Gumy, Jean Claude y Chanvrier, Helene (2011). Effect of fibers and whole grain content on quality attributes of extruded cereals. En: "ICEF 2011, International Congress of Engineering and Food", 22/05/2011 - 26/05/2011, Atenas, Grecia.

Descripción

Título: Effect of fibers and whole grain content on quality attributes of extruded cereals
Autor/es:
  • Chassagne-Berces, Sophie
  • Leitner, Michael
  • Melado Herreros, Angela
  • Barreiro Elorza, Pilar
  • Correa Hernando, Eva Cristina
  • Blank, Imre
  • Gumy, Jean Claude
  • Chanvrier, Helene
Tipo de Documento: Ponencia en Congreso o Jornada (Artículo)
Título del Evento: ICEF 2011, International Congress of Engineering and Food
Fechas del Evento: 22/05/2011 - 26/05/2011
Lugar del Evento: Atenas, Grecia
Título del Libro: Procedia Food Science. Proceedings of ICEF 2011, International Congress of Engineering and Food
Fecha: 2011
Materias:
Palabras Clave Informales: extruded cereal; fibers; structure; texture; rehydration properties; innovative techniques.
Escuela: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Departamento: Ingeniería Rural [hasta 2014]
Grupo Investigación UPM: LPF-TAGRALIA
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

Incorporation of fiber in cereals may lead to quality issues, thus decreasing consumer acceptance. This is partially due to deterioration of the microstructure, one of the primary quality attributes of cereals. The objective of this study was to better understand the mechanisms by which dietary fibers affect the quality of cereal products during extrusion-cooking. The study quantified the effect of amount and type of fiber and whole grain on (i) texture, (ii) structure, and (iii) rehydration properties of extruded cereals. New innovative methods were applied and combined with traditional techniques to characterize both the structure and the rehydration properties. Extruded cereals were produced using a starch-based recipe (whole and wheat flours) and two sources of fibers (oat bran concentrate and wheat bran). The oat and wheat bran levels used in this study were 0, 10, and 20%. The different mixtures were extruded in a pilot twin-screw extruder BC21 (Clextral) and then sugar coated after drying. Mechanical properties of extruded cereals were investigated by compression test. The cellular structure was observed by X-ray tomography. The quality of coating (thickness, homogeneity) was analyzed by optical coherence tomography. The rehydration properties of such cereals in milk were evaluated by magnetic resonance imaging and optical coherence tomography. This work revealed that structure assessment of extruded cereals may lead to a better understanding of the effect of fiber addition on texture and rehydration properties. The application of innovative methods, such as optical coherence tomography and magnetic resonance imaging, was found to be useful to quantify the structural properties.

Más información

ID de Registro: 7287
Identificador DC: http://oa.upm.es/7287/
Identificador OAI: oai:oa.upm.es:7287
URL Oficial: http://www.icef11.org/
Depositado por: Memoria Investigacion
Depositado el: 30 May 2011 09:31
Ultima Modificación: 20 Abr 2016 16:27
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