Effects of by-products of peach palm and grape on nutritional, physico-chemical and sensory properties of extruded breakfast cereals

Authors

  • Grasieli Beloni de Melo Universidade Estadual de Ponta Grossa
  • Crislaine Vieira Farago Universidade Estadual de Ponta Grossa
  • Paola Slobodzian do Vale Universidade Estadual de Ponta Grossa
  • Talita Ranger Ajuz Universidade Estadual de Ponta Grossa
  • Tayla Danieli Lopes Dias Universidade Estadual de Ponta Grossa
  • Beatriz Cervejeira Bolanho Barros Universidade Estadual de Maringá
  • Daniel Granato University of Limerick
  • Eliane Dalva Godoy Danesi Universidade Estadual de Ponta Grossa

DOI:

https://doi.org/10.14393/BJ-v36n0a2020-53758

Keywords:

Antioxidants, Bactis gasipaes, Crispness, Dietary fibers, Energetic value, Sensory acceptance, Vitis labrusca.

Abstract

Extruded breakfast cereals they have low nutritional and high energetic values. The aim of this study was to develop extruded breakfast cereals by replacing part of corn meal by different proportions of by-products of grape (5-10%) and peach palm (7.5-15%). Samples were sweetened with xylitol while moisture was controlled with grape juice. Six formulations, which were produced in a 22 experimental design, were analyzed regarding their composition, besides their technological, mechanical, antioxidant and sensory properties. Addition of different amounts of flours, produced with the wastes of grape (GF) and peach palm (PF), increased the dietary fibers and antioxidant contents of cereals formulations. However, at the highest levels addition, there was a decrease in expansion and an increase in hardness and water solubility properties. Thus, the incorporation of grape and peach palm by-products at smaller proportions showed higher viability, since they exhibited satisfactory sensory acceptance, technological properties and bowl life.

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Published

2021-07-29

How to Cite

MELO, G.B. de ., FARAGO, C.V., VALE , P.S. do ., AJUZ, T.R.., DIAS, T.D.L.., BARROS, B.C.B.., GRANATO, D.. and DANESI, E.D.G.., 2021. Effects of by-products of peach palm and grape on nutritional, physico-chemical and sensory properties of extruded breakfast cereals. Bioscience Journal [online], vol. 36, pp. 317–329. [Accessed9 December 2022]. DOI 10.14393/BJ-v36n0a2020-53758. Available from: https://seer.ufu.br/index.php/biosciencejournal/article/view/53758.

Issue

Section

Agronomy