Inulin as an ingredient for improvement of glycemic response and sensory acceptance of breakfast cereals

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorCampus Morrinhos-
Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.creatorFerreira, Suzane Martins-
Autor(es): dc.creatorCapriles, Vanessa Dias-
Autor(es): dc.creatorConti-Silva, Ana Carolina [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:49:07Z-
Data de disponibilização: dc.date.available2022-02-22T00:49:07Z-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-05-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.foodhyd.2020.106582-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/207076-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/207076-
Descrição: dc.descriptionInulin-type fructans have been used as an ingredient to partially replace starchy flours in foods such as pasta, confectionery, breads, sauces and desserts, as they have the potential to improve technological properties, nutritional quality of the products and reduce glycemic response. Therefore, this study aimed evaluating the impact of inulin on the physical properties, proximate composition, glycemic response and sensory acceptance of corn breakfast cereals. A mixture of corn grits and inulin was extruded in a single screw extruder, at a feed rate of 247 g/min, temperatures in the shearing zones at 140 °C and screw speed of 192 rpm. The addition of inulin did not impair the physical properties of breakfast cereals, such as expansion ratio, density, instrumental force and color. Moreover, inulin did not affect the acceptance of products, as well as having a positive impact on them. Extrudates with inulin presented a high fiber level and moderate glycemic load, in contrast to the control extrudate that had low fiber level and high glycemic load. Therefore, the addition of inulin in breakfast cereals is promising and may contribute to increasing the consumption of products with aggregated nutritive value.-
Descrição: dc.descriptionFederal Institute Goiano (IF Goiano) Campus Morrinhos Department of Food Science and Technology, Rodovia BR153, KM 633, Rural zone-
Descrição: dc.descriptionFederal University of São Paulo Campus Baixada Santista Department of Biosciences, Rua Silva Jardim, 136-
Descrição: dc.descriptionSão Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce) Campus São José do Rio Preto Department of Food Engineering and Technology, Rua Cristóvão Colombo, 2265-
Descrição: dc.descriptionSão Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce) Campus São José do Rio Preto Department of Food Engineering and Technology, Rua Cristóvão Colombo, 2265-
Idioma: dc.languageen-
Relação: dc.relationFood Hydrocolloids-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectExtrusion-cooking-
Palavras-chave: dc.subjectFructan-
Palavras-chave: dc.subjectGlycemic index-
Palavras-chave: dc.subjectGlycemic load-
Palavras-chave: dc.subjectSensory quality-
Título: dc.titleInulin as an ingredient for improvement of glycemic response and sensory acceptance of breakfast cereals-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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