Extrudate gluten‐free breakfast cereals from rice and corn flours with different amylose content: technological and sensory properties

Summary The objective of this study was to evaluate the effects of different amylose content and conditioning moisture on the technological and sensorial properties of extrudate gluten‐free breakfast cereals from rice and corn flours. Extrusion was applied to develop breakfast cereals from low‐, med...

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Bibliographic Details
Published in:International journal of food science & technology 2021-08, Vol.56 (8), p.4182-4190
Main Authors: Machado Pereira, Aline, Schmiele, Marcio, Dierings de Souza, Estefania Júlia, Pio Ávila, Bianca, Hirsch Ramos, Adriano, Zavareze, Elessandra, Arocha Gularte, Marcia
Format: Article
Language:English
Subjects:
Air bubbles
Amylose
Amylose content
Breakfast cereals
Cereals
Conditioning
Corn
corn flour
Cornflour
Extrusion
Extrusions
Flour
Gluten
Hardness
Industrial applications
Moisture
Photomicrographs
Rice
rice flours
Sensory properties
Shelf life
Vegetables
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Summary:Summary The objective of this study was to evaluate the effects of different amylose content and conditioning moisture on the technological and sensorial properties of extrudate gluten‐free breakfast cereals from rice and corn flours. Extrusion was applied to develop breakfast cereals from low‐, medium‐ and high‐amylose rice flours combined with corn flour (70:30 w/w), and different conditioning moisture (15% and 17%). When the conditioning moisture was 15%, the extrudates presented lower expansion, hardness and fracturability, when compared to 17% moisture. Extrudates obtained from the combination of rice and corn flours provided light and slightly yellow products, with low values of hardness and fracturability. The micrographs showed the presence of pores, air bubbles and an uneven surface. For industry application, the extrudate with low‐amylose rice flour and conditioning moisture of 15% is recommended due to greater expansion and less retrogradation, features that extend shelf life. This cereal was best accepted sensorially. Development of extrudate gluten‐free breakfast cereals from rice and corn flours with different amylose content.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15048