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

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

Description

Title: Effect of fibers and whole grain content on quality attributes of extruded cereals
Author/s:
  • Chassagne-Berces, Sophie
  • Leitner, Michael
  • Melado Herreros, Angela
  • Barreiro Elorza, Pilar
  • Correa Hernando, Eva Cristina
  • Blank, Imre
  • Gumy, Jean Claude
  • Chanvrier, Helene
Item Type: Presentation at Congress or Conference (Article)
Event Title: ICEF 2011, International Congress of Engineering and Food
Event Dates: 22/05/2011 - 26/05/2011
Event Location: Atenas, Grecia
Title of Book: Procedia Food Science. Proceedings of ICEF 2011, International Congress of Engineering and Food
Date: 2011
Subjects:
Freetext Keywords: extruded cereal; fibers; structure; texture; rehydration properties; innovative techniques.
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Ingeniería Rural [hasta 2014]
UPM's Research Group: LPF-TAGRALIA
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

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.

More information

Item ID: 7287
DC Identifier: http://oa.upm.es/7287/
OAI Identifier: oai:oa.upm.es:7287
Official URL: http://www.icef11.org/
Deposited by: Memoria Investigacion
Deposited on: 30 May 2011 09:31
Last Modified: 20 Apr 2016 16:27
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